Hors d’oeuvres - Canada

Served Cold

Lemon Chicken Tenders
Tender pieces of Ontario Free Range Chicken sautéed with Lemon and Fresh Thyme

Asparagus & Sirloin
Tender Asparagus Spears wrapped with Alberta marinated Sirloin

Served Warm

Crab and Fennel Cakes
Yukon Crab, Herbs and Fennel lightly fried and accompanied
with ‘Yukon Jack’ Dipping Sauce

Phyllo Bundles
B.C. Smoked Salmon and Chèvre in a bundle of light flaky pastry

Hors d’oeuvres - U.S.A.

Served Cold

Blackened Chicken Tenders
Chicken Breast Tenders marinated in Cajun spices
served with New Orleans sauce

Jumbo Shrimp
Tiger Shrimp marinated in Peppered Olive Oil and Lemon Juice,
served with a Fresh Ginger Sauce

Served Warm

Beef Satays
Tender strips of Beef seared and served with a Spicy Peanut Sauce

Veal Bouchees
Miniature Pastry Shell filled with a Provencale of Veal

ENTRÉE STATIONS
Entrée Stations are tastefully decorated with Fresh Flowers and the appropriate
countries flags are draped in front of the table

Entrée - Canada

Chef-Carved Cedar Plank Salmon
Sides of B.C. Salmon are tied to Cedar Planks, roasted with Rosemary
and Thyme and served with Watercress Lime Mayonnaise

Prairie Harvest
Long Grain and Canadian Wild Rice

Garden Greens
Ontario Lettuce, Plum Tomatoes, Red Onion Carrot Lattice, splashed
with Grand Marnier Vinaigrette

The Bread Basket
Assorted Bread and Baguette Sweet Butter

Entrée - U.S.A.

Chef-Carved U.S. Tenderloin
Tenderloin of Beef roasted under a canopy of Cracked Black Peppercorns

Marinated Vegetables
Seasonal Blanched Vegetables tossed in an Herb & Niagara Wine Marinade

San Francisco Caesar Salad
with Cayenne Croutons and Parmesan

Old South Corn Bread
with Chili Butter

LATER THAT NIGHT
The Dessert Table signifies the melting pot of cultures that makes North America a true mosaic.
It offers sweet delicacies from all backgrounds.

Miniature Chocolates and Pastries

Walnut Apple Cake

Almond Cookies

Chocolate Truffle Torte Cake

Hazelnut Maple Strudel

Berry Bar
Raspberries, Blueberries, Blackberries, Strawberries
Served with Mandarine Napoleon Crème Fraîche

24-karat Gold Flakes sprinkled on all desserts

Service of Coffee and Tea
Gevalia Coffee and Selection of English Teas