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                                                                                                                                                                                                                                                                                                      CHRISTMAS DAY SET MENU

 

 

 

Appetizers:

 

  • Roasted pepper soup –

served with toasted bread

 

  • Mushrooms Brie Crostini-

              Toasted baguette topped with melted brie cheese and mushrooms.

 

  • Shrimp and  Stuffed Mushrooms

             Mushroom caps filled with succulent shrimp, and Savory herb stuffing.

 

 

Salads:

 

  • Quinoa salad

Mixed greens with roasted butternut squash, pomegranate seeds, candied pecans, and goat cheese, drizzled with balsamic vinaigrette. *

 

  • Pear and Gorgonzola Salad

Sliced pears, crumbled Gorgonzola cheese, and caramelized walnuts over a bed of arugula served with a honey Dijon dressing.

 

Main Course:

 

  • Beef wellington-

      served with seasonal vegetables, roasted potatoes, and gravy sauce

 

  • Veggie wellington

       served with seasonal vegetables, roasted potatoes, and vegetarian gravy

 

  • Herb-crusted rack of Lamb

A succulent rack of lamb coated in a flavourful herb crust served with rosemary jus.

 

  • Pomegranate Glazed Salmon

Grilled salmon glazed with a festive pomegranate reduction, served over a bed of wild rice.

 

 

 

Sides:

 

  • Truffle Mashed Potatoes

  • Creamy mashed potatoes infused with truffle oil and topped with chives.

  • Maple Glazed Carrots

  • Roasted carrots drizzled with a maple glaze and garnished with fresh thyme.

  • Bacon-Wrapped Asparagus Bundles

  • Tender asparagus spears wrapped in crispy bacon and roasted to perfection.

 

Desserts:

  • Luxurious Orange cake.

          This delightful dessert features a luscious vanilla and chocolate ice cream, adorned and accompanied by an en-glazed strawberry and orange sauce.

 

 

  • Beverages:

 

Holiday Spice Sangria

Red wine infused with seasonal spices, mixed with fresh fruits and a hint of brandy.

 

 

 

THE STEAK AFFAIR

Choose your cut:

  • PRIME RIB 10OZ

  • TENDERLOIN 6OZ

Accompanied by:

  • Truffle-infused mashed potatoes

  • Grilled asparagus

  • Roasted heirloom carrots

Sauces:

  • GREEN PEPPERCORN & COGNAC

  • WILD MUSHROOM DEMI-GLACE

  • GARLIC BUTTER

SEAFOOD EXTRAVAGANZA

Select your catch:

  • HERB-CRUSTED SEA BASS

  • SESAME-SOY GLAZED KING PRAWNS

Presented on:

  • Saffron-infused risotto

  • Steamed broccolini

  • Citrus beurre blanc

  • VEGETARIAN DELIGHT

ROASTED VEGETABLE TART (VE) Colorful roasted vegetables in a buttery puff pastry, accompanied by a basil-infused tomato coulis.

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