Entrée Choices
Grilled Filet of Salmon
Chile rubbed then grilled and served
over black beans and corn
topped with papaya and scallions
Sautéed Filet Mignon
Flamed in a marsala wine and finished with fresh shiitake mushroom brown sauce
Roasted Cornish Game Hen
Glazed with lime, mango and ginger
Seasonal Vegetable, Starch,
& Assorted Bread Basket

Dessert
Chocolate Mousse Cake
Coffee Service
to include regular, decaffeinated & tea

Sample Luncheon Menu
Cocktail Hour

Stationary Hors d ‘ oeuvres
Vegetable Crudités
An array of fresh seasonal vegetables
decoratively presented and served with
your choice of dip
Blue Cheese, Horseradish Chive,
Roasted Garlic or Tarragon Herb
Lobster Pizza
Lobster meat in Cardinal sauce topped with smoked mozzarella cheese on a crisp dough

1st Course
Centre Bridge Salad
Chopped tomato, lettuce, black olives, roasted peppers, artichoke hearts,
mushrooms, cheese and italian meats
in a Balsamic dressing

Entrée Choices
Grilled Boneless Breast of Chicken
served with a Fresh Fruit Salsa
Or
Poached Salmon with Fresh herbs
Or
Cavatelli Pasta
With a fresh spinach, toasted walnuts, olive oil,
garlic, whitewine topped with Gorgonzola cheese
Seasonal Vegetable, Starch,
& Assorted Bread Basket

Dessert
Fresh Fruit Tart
Coffee Service
to include regular, decaffeinated & tea

Holiday Menus

Rehearsal Dinner
Cocktail Hour

Stationary Hors d ‘ oeuvres
Peking Duck
Roasted duck with Julienne vegetables, hoisin sauce and flour tortillas
Imported and Domestic Cheese
Board with Fresh Fruit
A selection of cheeses accompanied with seasonal fresh fruit and assorted wafers

Passed Hors d ‘ oeuvres
Jumbo Shrimp Cocktail
With traditional cocktail sauce
Roasted Tenderloin Canapés
Thinly sliced rare tenderloin of
beef on French bread rounds,
garnished with watercress & a
horseradish cream sauce
Grilled Salmon Canapé
Served on onion polenta

Champagne Toast

Sit Down Dinner
Mixed Field Green Salad
With toasted almonds, red onions, Mandarin oranges tossed in poppy seed vinaigrette