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