Salads and starters
Classic Ceaser salad with homemade dressing, mixed croutons, bacon lardon and fresh shaved parmesan
Village Greek salad with feta cheese, olive oil, oregano and lemon vinaigrette
Main Courses
Brined ½ split chickens, grilled to perfection served brushed with a lemon, thyme and garlic butter
Cedar planked Atlantic salmon with a honey grand marnier glaze, finished with a classic green peppercorn cream reduction
Jerked roast pork loin served with a fresh mango, pineapple and red pepper salsa
Roast fingerling potatoes with rosemary, onions and sea salt
Flame broiled anti-pasto platter: asparagus, eggplant, zucchini, Portobello mushrooms, roma tomatoes, Belgium endive, grilled lemons, red onions, leeks and more
Desserts
~ Assorted mini butter tart selection with brownies and crème anglaise
~ Fresh fruit platter with mixed fruit and chocolate sauce.
For further information please contact Chef Keith Little:
Phone: 519.716.2433
Email: keith@personalchefontario.com
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning