CATERING MENU 1

RECEPTION

Charcuterie & Cheese a variety of "Hobb's" hand-cured meats served with a selection of fine cheeses & olives

1st COURSE

Mixed Green Salad with dried tomatoes & shaved cheese tossed in walnut vinaigrette

Traditional Caesar Salad with shaved red onions, cheese & tomatoes




MAIN COURSE
Steak Frites grilled “Onglet” steak topped with a red wine shallot sauce served with french fries & green beans

Roasted Chicken with garlic-rosemary scented zucchini, whipped potatoes & natural jus

Shrimp Tagliatelle fresh-cut pasta and shrimp in a light tomato cream sauce with herbs & shaved Parmigiano-Reggiano


DESSERT
Chocolate Banana Bread Pudding

French Vanilla Cheesecake


CATERING MENU 2
RECEPTION
Mediterranean Dip Sampler a medley of dips served with  toasted pita points.  Dips may include hummus, moutabel, muhammara, black olive tapenade & artichoke tapenade


1st COURSE
Mixed Green Salad with dried tomatoes & shaved cheese tossed in walnut vinaigrette

Smoked Tomato Soup topped with crème fraîche & chives


MAIN COURSE
Braised Lamb Ribs on chick pea purée with Tuscan cabbage, tomato fondue & green olive sauce

Salmon on chopped arugula & parsnip purée with pumpkin seed 'pesto'

Angel Hair with asparagus, pancetta & sweet garlic cream


DESSERT
French Vanilla Cheesecake

Mandarin Orange Sorbet


CATERING MENU 3
RECEPTION
Seared Tuna with napa cabbage, red onion, "Hobb's" bacon & spicy harissa


1st COURSE
Baby Spinach & Mixed Greens Salad with pears, candied walnuts & house-made blue cheese dressing

Traditional Caesar Salad with shaved red onions, cheese & tomatoes


MAIN COURSE
Risotto with with wild mushrooms over sweet pea purée

Oak Fired Fish "Aixoise" on mizuna, goat cheese potatoes & blood orange vinaigrette

Filet Mignon on green beans with braised shallots, Stilton blue cheese & whipped potatoes


DESSERT
Chocolate Marquise

Warm Apple Cobbler