HOLIDAY PERSONAL CHEF EXPERIENCE

6 Guest Minimum

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STARTERS FOR THE EVENING

​Poached Jumbo Shrimp

Spiked cocktail sauce, citrus

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Oysters in the Half Shell
Hand shucked Canadian oysters, hot sauce, horseradish, citrus for topping

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Buratta

Tomato topped crostinis
Roasted garlic soaked crostini's tomato concasse, buratta cheese, fresh micro greens

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Prosciutto Wrapped Pears
Spanish prosciutto, bosc pears, aged stilton cheese, balsamic glaze

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Cranberry and Brie Bites
Puff pastry shells, cranberry chutney, Quebec brie, hot out of the oven

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Fried Panko Crusted Bocconcini
House made panko cheese balls, sugo sauce, micro greens, shaved parmesan

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FIRST COURSE

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Holiday Market Salad
Local greens, mandarin oranges, oven dried cranberries, sweet onions, feta cheese, light vinaigrette

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SECOND COURSE

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Three Cheese Onion Soup
Traditional onion soup, crostini's International cheeses, au gratin

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THIRD COURSE

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Beef Wellington
Traditional Beef Wellington with beef tenderloin, mushroom duxelle, prosciutto,

puff pastry shell cooked medium
silky smooth potato, butter glazed baby carrots, au jus

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FOURTH COURSE

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Maple Creme Brulle
Maple syrup infused creme brulle, burnt sugar berries, mint