ANIMATORS PALATE
APPITIZERS
Seafood and Avocado Wrappers
with a light Oriental ColeslawJanice[COLOR="red"[COLOR="SeaGreen"]Mark[/COLOR][/COLOR]
Wild Garlic Mushrooms
served in a flaky Pastry Cup cooked with fresh Herb and Garlic Cream Sauce
Smoked Salmon Parcel with Baby Spinach
stuffed with fresh Herb Cream Cheese and REd Bell Pepper Coulis
Baked Stuff Tomato
with Vegetable Rice and Monterey Jack Cheese
SOUP AND SALADS
Chilled Gazpacho
with Calamata Crostini
Creamy Butternut Squash Soup
garnished with Chives and drizzled with Sour Cream
Confetti Tomato Salad
with Yellow Teardrop Tomatoes, Cherry Tomatoes, Bell Peppers, Olive Oil and Herb Dressing Janice
Caesar Salad
with Shaved Parmesan and Focaccia Croutons - Mark
THE FEATURE SELECTION
Cheese filled Cannelloni
with a light Cheese Sauce and Sauteed Spinach
Maple-glazed Salmon
with Green Beans and Smashed Red Skin Potatoes
Veal Chop encrusted with Parmesan and Herb Crust
with Sweetcorn Risotto, Asparagus Spears, Cherry Tamoatoes on Red Wine Reduction
Lemon Peppered Oven-baked stuffed Chicken
filled with Provencal Vegetables on Jalapeno Cheddar Cheese Mash served with Cilantro infused Tomato Concasse
Bacon wrapped Filet Mignon with Seafood-filled Pastry Shell
with a Rock Shrimp, Crabmeat, Tomato and Feta Cheese Ragout - Janice - Mark
VEGETARIAN SELECTIONS
Vegetable Curry
with Yogurt Dressing, Pompadoms and Basmati Rice
Pasta Marinara
tossed in Tomato Sauce with Fire Roasted Vegetables
LIGHTER FARE
Grilled Grain-fed Sirloin Steak
Slow Roasted Breast of Chicken
Oven Baked Fillet of Salmon
All of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
DESSERTS
Strawberry Shortcake
with fresh Strawberries and Whipped Cream
Boston Cream Pie
Light Sponge Cake filled with Vanilla Pastry Cream
Chocolate and Peanut Butter Pie
served with Vanilla and Coffee Sauce - Mark
Double-Fudge Chocolate Cake
with Chocolate Sauce - Janice
Ice Cream Sundae
Chocolate Mud Pie and Strawberry Ice Cream, with Date and Walnut Cake and Chocolate Sauce