Salads

Bibb, red leaf lettuces with arugula, Anjou pear, toasted walnuts & chevre with roasted red beet and lemon vinaigrette.

Salad of tender field greens garnished with edible flowers, yellow pear tomatoes with stilton and sherry herb vinaigrette.

Spinach and Orange Salad with Citrus and Honey Vinaigrette.

Raspberry martini salad: field and micro greens with crumbled stilton, tossed in raspberry vinaigrette, garnished with caramelized hazelnuts and fresh raspberries served in a martini glass and dramatically presented on glass risers.

Wild Baby Field Greens, Vegetable bouquet, Tomatoes, Cucumbers & Goat Cheese.

Field Green Salad w/ Sun Dried Cranberries, Feta Cheese, Toasted Pine Nuts .

Mixed Greens with Caramelized Pears, Walnuts and Goat Cheese Crouton.

Warm Goat Cheese with Mixed Greens and Walnuts Salad .

Garden Salad with Iceberg Lettuce, Tomatoes, Cucumbers, slivered Red Onions, Black Olives.

Caesar Salad, Herb Croutons, Shaved Parmesan-Reggiano Tossed w/ a Traditional Caesar Dressing.

Greek Salad, Tomato, Kalamata, Cucumbers, Pepperoncini’s, Feta, Greek Dressing.

Baby Spinach, Sliced Green Apple, crumbled Gorgonzola Cheese & Vegetable Bouquet .

Vermont Spinach Salad with Maple Walnuts, Sliced Apples, Grafton Cheddar and Smoked Bacon.

Raspberry and Walnut Spinach Salad with a Meyer Lemon Vinaigrette.

Italian Salad with Baby Spinach, Watercress, Fresh Mozzarella, Cherry Tomatoes .

Spinach and Orange Salad with Citrus and Honey Vinaigrette.

Spinach and Pecan Salad, Radicchio, Blue Cheese, Apples and Caramelized Pecans .

Arugula, Plum Tomato, Fresh Corn and Red Onion with a Three Citrus Vinaigrette.

Fresh Pears, Roasted Walnuts, Radicchio, Frisée with Orange Vinaigrette.

Garden Baby Lettuce with Summer Beans, Goat Cheese, Hazelnuts W/ Hazelnut Shallot Vinaigrette.

Poached Pear and Spinach Salad with Bermuda Onion and Crumbled Feta Cheese.

Other First Course Selections

Wild Baby Field Greens with pan seared scallops, with sweet caramelized onions and a red wine vinegar cream sauce.

Artichoke and Goat cheese Tartlet served with caperberries, frisee and lemon vinaigrette.

Spinach, Goat cheese and Lump Crab tartlets with slow roasted herb tomato and caper remoulade dressing.

Roasted fresh Fig in puff pastry tart with goat cheese thyme and honey glaze.

Alsatian Onion Tart caramelized onions and double-smoked bacon served with grilled pears, mixed greens and Herb Cream sauce.

Tuscan Roasted Vegetable Tart with Prosciutto.

Black olive tapenade, crispy capers and fontina cheese served with wild greens and smoked tomato vinaigrette.

Wild Mushrooms and Gruyere Tart served warm with organic greens and a Chardonnay-chive vinaigrette.

Bocconcini and Tomato Confit Tart.

Parmesan cheese, confit cherry tomatoes, black olive tapenade and fresh basil served with wild greens and grilled red onion vinaigrette.

Butternut Squash Ravioli handmade in-house and served with sage brown butter.

Sliced pan seared Ahi Tuna with baby Mache and frisee, tear drop yellow tomatoes with a daikon & cucumber salsa and chipotle aioli.

Garlic Scented Grilled Shrimp over mixed baby greens with drizzled chipotle aioli .

Black & White Sesame crusted Tuna squares with mandarin orange segment, masculine, miso & soy vinaigrette.

Ginger & Sesame Glazed Duck Breast Sliced over trio frisee, Mache and watercress, with candied walnuts and a teriyaki vinaigrette.

Zucchini, Leak and Gruyere Tart with roasted tomato and drizzled chive & basil coulis.

Soup First Course

Butternut squash and apple bisque topped with cinnamon creme fraiche.

Roasted corn and pepper bisque with drizzled chive oil.

Mini shooters of creamy tomato soup with mini grilled cheese sandwiches.

French Onion, with 5 onion, sherry wine and gruyere toast point.

Porcini and Jerusalem Artichoke are served with caraway bread sticks.

Lobster Bisque with creme fraiche and chive oil.

Gazpacho with a dollop of seasoned creme fraiche and parsley & Basil oil.

Celeriac soup with hazelnut oil and nutmeg.

Cajun Corn Soup with Shrimp.

Tuscan Cream of Tomato drizzled basil coulis.

Spicy Chicken and Corn Chowder.

Asparagus Bisque with Crème Fresh.

Fresh Tomato and Thyme Soup.

Provencal Vegetable Soup.

New England Clam Chowder.

Other Samples

Albacore Tuna with Pickled Watermelon Radish seared local tuna, organic microgreens, and citrus vinaigrette.

Fall Greens with Confit Tomatoes marinated heirloom beans, watermelon radish pickles and basil vinaigrette.

Golden Beet and Chèvre Napoleon on fall greens with cucumber and tarragon vinaigrette

Grilled Artichokes with Organic Greens confit tomatoes, black olive vinaigrette and Manchego crisp.

Hazelnut Panna Cotta with Hedgehog Mushrooms Manchego crisp, greens with aged Banyule vinaigrette and roasted hazelnut purée.

Pine Nut Crusted Chèvre Salad wild greens with an apple cider grainy mustard dressing and confit cherry tomatoes.

Pistachio and Chèvre Salad lemon pepper Okanagan chèvre with pistachios, served with mesclun greens and lemon mustard chive dressing.

Red Pepper Crab Cake fresh Dungeness crabmeat with basil and a red pepper coulis.

Salt Spring Island Smoked Tuna three-bean salad with grilled chorizo, blood orange gas Trique and black olive oil

Smoked Salmon and New Potato Salad wild sockeye scented with chives, lemon zest and olive oil, served with potato green bean salad, greens and an herb vinaigrette.

Spinach and Arugula with Spiced Chickpeas fresh pickled vegetables, feta snow and black pepper yogurt dressing.

Tasting of Wild Salmon double-smoked candied salmon with herbed chèvre grapefruit and vodka-cured salmon with tropical fruit salad juniper glazed, cedar baked salmon with pea shoot mayonnaise.