COLD ENTREES

(Full Set-Up to Include Entrée, Green Salad & Dressing, (1) Dinner Roll & Butter, (2) Cookies, Squares or Tarts)

(Includes Napkin Roll-Up w/ Fork, Knife & Spoon, Salt & Pepper)

(All Menu Items can be packaged individually or in Bulk)

Slow Roasted Beef Tenderloin with Thyme and Pink Peppercorns, served with Red Onion Relish, Roasted Baby Vegetables tossed in a Grainy Mustard Vinaigrette

Baked Atlantic Salmon with Gremolata, served with Baby Tomato and Asparagus Tossed in a Sherry Shallot Vinaigrette

Grilled Swordfish with Lemon Aioli, Crispy Rice Cake and Spicy Pickled Napa Cabbage

Roasted Duck Breast Glazed with Hoisin and Maple Syrup, served with a Soba Noodle Salad Flavoured with Ginger, Spring Onion, Peppers and Sesame Oil

Sliced BBQ Chicken Breast, served with Green Beans and Toasted Almond Slivers And a Corn and Barley Salad

Grilled Vegetable Tian - Layered Roasted Red Peppers, Grilled Eggplant and Zucchini, with Goat Cheese and Fresh Basil, served with Grilled Asparagus, Celery, Chives and Roasted Sweet Potato Salad tossed in Lemon Aioli