Appetizer
Shrimp cocktail with avocado and lime finished with roasted red pepper coulis served on an ice plate

Salad
Red wine poached pears with savoury chevre on mesclun greens drizzled with toasted hazelnut dressing

Entrée
Peppercorn crusted medallion of elk tenderloin with Saskatoon berry coulis accompanied with wild mushroom and potato rosti and herbed glazed root vegetables

Dessert
Pumpkin and white chocolate cheesecake tartlet

Appetizers
International cheese plate
Scallop ceviche spoons

First Course
Wild mushroom and red potato chowder with Canadian cheddar and herb bread stick

Second Course
Lychee scented ice

Third Course
Smoked beef tenderloin stuffed with lobster
Soufflé potato
Balsamic long beans
Roasted root vegetable
Stuffed tomato
Assorted breads

Dessert
Creme caramel, truffles, pralines and raspberry coulis

Appetizers
Shrimp champagne on parmesan risotto
Beef Kafka marinated beef with East Indian spices
Assorted cheese with antipasto and breads

Salad
Spinach salad with double smoked bacon, poached pears and spicy pecans in maple mustard vinaigrette

Entrée
Porcini crusted halibut with Sambuca reduction
Potato Pauv
Buttered bok choy

Dessert
Apple Gallette with crème fraiche and caramel sauce