 
Arabian Nights Dinner at CHANEL boutique
~ Passed Hors d’oeuvres
Bruschetta with Anchovies, Quail Eggs and Roasted Cumin
Shrimp and Chermula Tartlet
with a beautiful combination of spices - cumin, paprika, lemon, olive oil, chilis, coriander cloves
Sesame Coated Majoun
Spicy fruit and nut balls
~ First Course
Locally Grown Arugula Leaves
with Golden & Candy Cane Beets,
Preserved Lemon segments and Cumin Scented Chevre Croutons
tossed with a Citrus Vinaigrette
~ To Cleanse
Granite with Lavender and MintEntree Course
Crisp Roasted Duck Leg Confit
with Quince, Ginger, Honey and Cinnamon
Sundried Fruit Cous Cous
with Stir-fried Carrots
Mango Slices and Caramelized Ginger Pieces
Hors d’oeuvres $ 8.75
First Course $ 14.00
Entrée Course $ 55.00
30 Years of Moses Celebration Dinner
~ Passed Hors d’oeuvres
Dynamite Shrimp Tempura Rolls
Sesame Crusted Tuna Maki Rolls
Filo Tart shells
with Star Anise Seared Duck and Soy Ginger
Artichoke Tempura
with a Soy Dipping Sauce
Walnut Toasts
with Caramelized Bananas, Raisins and Brie
Sage Fritters
with a Lite Lemon Aioli
~ First Course
Young Arugula and Watercress Salad
with Blackened Leeks and a Hazelnut Vinaigrette
~ Entree Course
Miso-Glazed Black Bass
with Fresh Soy Beans and a Scallion and Radish Shavings
Wasabi and Chive Mash
with a Chervil Jus
Creamed Spinach
with Caramelized Pine Nuts
Hors d’oeuvres $ 8.75
First Course $ 7.95
Entrée Course $ 43.50
“All-Canadian” Sit-down Dinner
~ Hors d’oeuvres
La Ronge Wild Rice Cakes
topped with a medley of Roasted Golden Baby Beets, Carrots and Sweet Onions
Whisky and Buffalo Sausage
with Balsamic Vinegar and Fresh Figs on Herbed Crostini Rounds
Venison Carpaccio
with a Savoury Cherry Confit on a Pear and Cinnamon Shortbread Crisp
~ First Course
Young Spinach Salad w
ith White Beans and Garlic Crostini tossed with a Southern Ontario Riesling Vinaigrette
~ Second Course
Seared Mushrooms on a Leek and Potato Pancake
with B.C. Goat Cheese & a West Coast Pine Jelly
~ Third Course
Ontario Rack of Lamb
with a Sweet Pea and Mint Puree
Celery Root and Yukon Gold Potato Gratin
Sautee of Red and Yellow Tomatoes
with Lemon Grilled Asparagus
Passed Hors d’oeuvres $ 9.00
First Course $ 6.50
Second Course $ 7.95
Third Course $ 43.50
Sit-down Dinner with Elegance
~ Passed Hors d’oeuvres
Golden Beet Toasts
with Honeyed Mascarpone Cheese and Mint
Sage Fritters
with a Lite Lemon Aioli
Basil Frittata with Smoked Salmon, Sea Salt and a Lemon Zest
~ First Course
Riesling Poached Lobster & Crisp Lobster Tempura
served on a bed of Sweet Greens dressed with a Ginger Grapefruit Vinaigrette
~ Entrée Course
Tenderloin of Beef with an Oyster Sauce and Peppercorn Crust
served with a Morel Mushroom Red Wine Ragout
Sherry Sautéed Baby Fennel, French Green Beans and Sugar Snap Peas
White and Wild Rice Pilaf
with Crispy Parsley Frites
Hors d’oeuvres $ 8.75
First Course $ 12.95
Entrée Course $ 43.50
Dinner for Vegetarians
~ Passed Hors d’oeuvres
Bruschetta with Pumpkin, Gorgonzola and Sage
Chickpea Fritters
with Guacamole
Bocconcini Napoleans
with Roasted Peppers and Nicoise Olives on a Parmesan Crisp
~ Starter Course
Tomato and Chive Tar Tar
with Haricots Vertes served with a Red Wine Vinegar Cream
~ Entrée Course
Leek and Artichoke Tart
with a Molasses Pomegranate Dressing
Grilled Asparagus
with Sea Salt, Roasted Lemon Zest and Caper Berries
Roasted Red Pepper and Goat Cheese Terrine
with Pine nuts and Basil
Passed Hors d’oeuvres $ 9.00
Starter Course $ 7.50
Entrée Course $ 25.50
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