| Plated Dinner | ||
| Customize your own gourmet plated dinner from the selections below. All plated dinners are served with fresh baked rolls and butter, fresh brewed coffee and tea | ||
| Choice of First Course: | ||
| New Brunswick artisan greens with Chef's selection of elite seasonal fruits, vegetables, nuts, seeds and cheeses to create an elevated NB experience | $15.00 | |
| Market greens salad with cherry tomato, cucumber, carrot and a maple balsamic vinaigrette | $13.00 | |
| Caesar salad with romaine lettuce, asiago, croutons and lemon wedges vinaigrette | $13.00 | |
| Chef's seasonal soup selection | $11.00 | |
| Butternut squash and apple bisque, with pepita and sun kissed cranberry gremolata | $12.00 | |
| Potato leek potage, with a chive oil and oven dried leek strings | $12.00 | |
| Choice of Entrees: | ||
| All entrees are served with seasonal vegetables and Chef's matched potato | ||
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Pan seared chicken supreme with white wine and mushroom cream sauce | $32.00 |
| Sundried tomato and spinach stuffed chicken supreme with red wine jus | $34.00 | |
| California cut beef striploin with rosemary jus | $48.00 | |
| Roasted pork loin with maple Dijon jus | $32.00 | |
| Cajun rubbed Atlantic salmon with citrus gremolata | $36.00 | |
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Mushroom and lentil Wellington, mushroom gravy | $32.00 |
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Black bean and roasted corn stuffed sweet potato | $32.00 |
| Choice of Dessert: | ||
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Carrot cake | $13.00 |
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Decadent chocolate cake with raspberry compote | $13.00 |
| Lemon mousse cake | $13.00 | |
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Pumpkin spice creme brulee | $14.00 |
| Strawberry shortcake cake | $14.00 | |
| *Prices listed are based on a 3-course menu, for variances and enhancements, please see below; | ||
| Plated Dinner Enhancements | ||
| Upgrade to guest choice: | ||
| Choices must be made in advance, ask your event manager for full details | ||
| Entree (2 protein options and 1 vegetarian/vegan) | $8.00 | |
| Alternate desserts | $6.00 | |
| Custom pre-set seasonal amuse-bouche | $10.00 | |
| Build Your Own Dinner buffet | $60.00 | |
| Assorted rolls and butter, fresh brewed coffee and teas | ||
| Choose 1 of the following | ||
| Chef's seasonal selection | ||
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Maritime clam chowder | |
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Tomato basil bisque | |
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Curried coconut and carrot soup | |
| Maple squash and apple bisque | ||
| Upgrade to seafood chowder for $4 | ||
| Choose 3 of the following | ||
| Garden greens with Chef's selection of seasonal toppings and vinaigrette | ||
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Garden greens with cherry tomato, cucumber, carrot, and a duo of dressing | |
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Caesar salad with Romaine, croutons, asiago, lemon wedges and dressing | |
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Creamy herb coleslaw | |
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Maple curry broccoli salad: broccoli florets, sunflower seeds, sundried cranberries and cheddar cheese | |
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Classic potato salad with green onion and hard boiled eggs | |
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Marinated vegetable salad with herb and garlic vinaigrette | |
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Vegetable cruditè with hummus and ranch | |
| Choose one of the following: | ||
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Sour cream and chive mashed potatoes | |
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Herb roasted potatoes | |
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Creamy scalloped potatoes | |
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Basmati rice pilaf | |
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Baked potatoes, sour cream and butter | |
| Herb and cream cheese smashed baby red potatoes | ||
| Vegetable and herb quinoa | ||
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Chef's choice seasonal vegetables | |
| Choose 1 of the following Chef Carved items: | ||
| Roasted inside round of beef, rosemary jus | ||
| Roasted ham, NB maple and pineapple glaze | ||
| Roasted pork loin, apple and thyme jus | ||
| Roast tom turkey, pan gravy, cranberry sauce | ||
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We've prepared and served more than 750 lobsters in our kitchen at the same time!
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| Upgrade your carving station: | ||
| Prime rib with horseradish jus | $14.00 | |
| Beef striploin with mushroom and onion demi | $12.00 | |
| Beef tenderloin with Merlot jus | $18.00 | |
| Choose 1 of the following Entrees: | ||
| Panko crust chicken with marinara and parmesan | ||
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Herb and garlic marinated chicken with roasted corn and black bean salsa | |
| Lemon pepper haddock with a dill cream sauce | ||
| Roasted tom turkey with pan gravy, cranberry compote and sage & savory stuffing | ||
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Baked ham with pineapple glaze | |
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Atlantic salmon with a Crosby molasses glaze & tomato chutney | |
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Choose 1 of the following Vegetarian Entrees: | |
| Mushroom ravioli with roast garlic and asiago cream sauce topped with tomato bruschetta | ||
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Black bean and quinoa loaf with mushroom gravy | |
| Vegetarian lasagna, cheese, noodle | ||
| Basil pesto, spinach, mushroom and onion gnocchi | ||
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Red bean and rice jambalaya | |
| Eggplant parmesan | ||
| Add an additional entrée for $9.00 | ||
| Choose 3 of the following dessert options: | ||
| Assorted squares | ||
| Baker's selection of cookies | ||
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Decadent chocolate cake | |
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Fresh fruit display | |
| New Brunswick blueberry pie | ||
| Cheesecake with seasonal compote | ||
| Lemon mousse cake | ||
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Chocolate and cream layer cake | |
| Pumpkin swirl cheesecake |
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Vegetarian
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Vegan
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Gluten Free
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Dairy Free
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Egg Free
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Halal
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Nut Free
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Soy Free
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Kosher
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Sustainably Sourced
HST and gratuity not included