DAY ONE
Veloute of Roasted Red Pepper Soup
Spinach Salad with Sliced Smoked Venison
Shrimp Baptiste
Sautéed Jumbo Prawns in Garlic Butter with a Celery and Pernod Sauce
Roast 1/2 Duck a L'Orange
Oven Roasted with Rosemary and Honey, draped in a rich Brandy and Orange Sauce
Stuffed Filet of Pork "De Noven"
Canadian Back Bacon and Swiss Cheese rolled in a Fillet of Pork accompanied by a creamy Wild Mushroom Sauce
Beef Medallions "Duo"
Two Beef Tenderloins flamed with Brandy and each with their own sauces of Mustard and Pepper
Chocolate-Raspberry Mousse Parfait
DAY TWO
Veloute of Roasted Red Pepper Soup
Spinach Salad with Sliced Smoked Venison
Shrimp Baptiste
Sautéed Jumbo Prawns in Garlic Butter with a Celery and Pernod Sauce
Roast 1/2 Duck a L'Orange
Oven Roasted with Rosemary and Honey, draped in a rich Brandy and Orange Sauce
Stuffed Filet of Pork "De Noven"
Canadian Back Bacon and Swiss Cheese rolled in a fillet of Pork accompanied by a creamy Wild Mushroom Sauce
Beef Medallions "Duo"
Two Beef Tenderloins flamed with Brandy and each with their own sauces of Mustard and Pepper
Chocolate-Raspberry Mousse Parfait
DAY THREE
Cream of Mushroom and Wild Rice Soup
Pepper Trio Salad
Filet of Halibut
Poached in white wine, served smothered in Herbed Tomato and Chopped Vegetable Sauce
Fettuccine "Celestine"
Jumbo Prawns, Scallops & Calamari sautéed in Parsley Butter mingled with Homemade Fettuccine and Garlic Mushrooms
Breast of Pheasant
Oven Roasted to perfection, draped with a Sour Cream and White Wine Sauce
New York Dijonais
Pan-fried New York stuffed with Pommery Mustard accompanied by a Red Wine Marrow Sauce
Cocoa Crêpes with Expresso Creme and Hazelnut Brittle