~ Tri-color cherry tomato salad with baby bocconcini, fresh basil and balsamic served with fresh garlic pesto toasted baguette.
~ Fresh fried fish cakes (whitefish) with saffron aioli and lemon pepper sea salt.
~Puff pastry wrapped breast of chicken stuffed with forest mushrooms and fresh herbs, and a white wine cream grain mustard reduction. Served with Saffron blanched, sea salt roasted tricolor new potatoes and a baby vegetable bundle wrapped in leeks.
~ Jack Daniels chocolate chip pecan tart. Served with Chantilly cream, fresh fruit salsa and mint.
For further information please contact Chef Keith Little:
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning