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PLATE SERVICE MEALS
A Plate Service Meal is probably the most elegant way to serve your guests. The guests stay seated at the table and are served course by course. There is no way to rush a plate service, so if time is of the essence for you, probably a Buffet Meal is more appropriate. You should allow between 30 – 45 minutes per course. Some facilities also are not conducive to a plate service meal, as a large kitchen/dishing area is required. At least 16’ of tabling, out of sight of the guests. If you are considering a plate service, we can advise whether it is feasible or not.
How many courses would you like. Traditionally, a five course meal consists of Soup, Salad, Fish Course, Main Course and Dessert, in that order. Portions are arranged accordingly, so that the guests have had enough to eat, by the time the meal ends.
Plate service meals can be very pretty, elegant courses, with a great deal of emphasis on decoration and plating of each menu item. They can be for a small intimate setting or a large gathering.
All menus for plate service meals will be custom designed to your tastes and we are always available to assist you with your choices. Regardless of the number of courses you decide upon, we can suggest various ideas to complement each course. The sample Five Course Meal items were selected for their balance and texture.
As a guideline, allow 30 - 45 minutes per course, so you can decide exactly how long a meal will take to serve. A three-course meal will take about an hour and a half; five-course meal about two and a half hours to three hours. We will never rush your guests, and we will pace ourselves according to the eating speed and direction that you give us.
Dinner Menu #1 - Our Most Popular Choice
Spinach and Mushroom Salad
(Served with Herbed Vinaigrette Dressing)
Stuffed Porkloin
(With our Homemade Apple Dressing, Served with a Wild Mushroom Gravy)
Roast Fingerling Potatoes
Braised Red Cabbage
Carrot Batons (Served in an Orange Ginger Glaze)
Garniture
Tabled Dinner Buns with Whipped Butter
Mini Devil's Food Cake with Caramel Glaze
Elizabethan After Dinner Chocolates
Tea & Coffee
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Dinner Menu #2 - A Step Up
Classic Caesar Salad
(with Freshly Grated Parmesan Cheese, House-Made Dressing)
Stuffed Chicken Supreme
(Our Favourite Chicken with a Spinach & Feta Cheese Stuffing, Topped with a Wild Mushroom Sauce, Puff Pastry Fleuron)
Timbale of Mixed Grains
Yellow and Green Bean Medley
Baby Mushrooms with Fresh Tarragon
Garniture
Artisan French Baquettes, with Fresh Whipped Butter
Crème Brulee
Elizabethan After Dinner Chocolates
Tea & Coffee
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Dinner Menu #3 - Our Grand Plate Service
Cucumber Ribbon Salad
(Artisan Greens Wrapped in a Cucumber Ribbon with Mandarins and Cranberries. Our Signature Kiwi Dressing)
Cream of Wild Mushroom Soup
(An Array of Wild Mushrooms and Fresh Cream)
6oz. Beef Tenderloin, Green Peppercorn Sauce
Dauphinoise Potatoes
Roasted Medley of Seasonal Baby Vegetables
Baby Mushrooms with Fresh Tarragon
Tabled Bread Medley
(Bread Crisps, Sticks and Fancy Breads. Whipped Butter)
Garniture
Supreme Dessery Coupe Trio
Elizabethan After Dinner Chocolates
Tea & Coffee
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Tabled Appetizers - Optional
Antipasto Plates
Cheese & Pickle Plates
Stuffed Olive Plates
Combination Plates
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Soup Choices
Broccoli and White Cheddar Soup
(A rich cream soup made with Fresh Broccoli, White Cheddar & Fresh Cream))
Cream of Wild Mushroom Soup with Roasted Red Peppers
(A light cream soup made with Wild Mushrooms and Red Pepper)
Cream of Fresh and Sun Dried Tomato Soup with Gin
(A Light Cream Soup made with Fresh and Sun Dried Tomatoes, infused with Ballantines Gin)
Hearty Beef Barley or Vegegetable Chicken Soup
(Traditional Soups, made with Fresh Ingredients)
Lobster Bisque
(A rich cream soup made with Atlantic Lobster & Napoleon Brandy)
Beef Consommé Bretonne
(A Clear Beef Brothwith rich flavour and Julienne of Vegetables) |
Salad Choices
Classic Caesar with Freshly Grated Parmesan Cheese
Chef’s Greens with Homemade Saskatoon Dressing
Spinach Salad with Fresh Mushrooms and our Own Herb Vinaigrette Dressing
Cucumber Ribbon Salad – (Artisan greens wrapped in a cucumber ribbon)
Tomato & Bocconcini Salad with Micro greens and Fresh Basil
Elizabethan Caesar (With hearts of romaine, bacon twists and a garlic croustini) |
Fish Choices
Lobster Mousseline
(A light mousse of Lobster, served on a base of Red Pepper Coulis, with Shrimp and Seared Scallops)
Coquilles St Jacques
(A Scallop Shell filled with Fresh Scallops in a light Chardonnay Cream Sauce)
Shrimp Cocktail
(3 Tiger Prawns & Salad Shrimp, in a Martini Glass with Signature Sauce & Garnish)
Paupiette of Sole with Lobster, Shrimp and Pernod
(A Fillet of Sole, rolled up with a lobster mousse and served with a Shrimp and Pernod Sauce)
Smoked Steelhead Trout Plate
(Paper thin Slices of Smoked Steelhead Trout, served with Capers, Finely Sliced Onion & Brown Bread Points)
Filet of Basa
(Served with a Delicious Coconut Chutney Glaze) |
Main Entrée (Protein) Choices
Tournedo Homard
(A 6oz. Slice of Beef Tenderloin, stuffed with Lobster and served with a light Bearnaise Sauce)
Petit Poussin with Grand Marnier Glaze
(Cornish Game Hen marinated in Red Wine, served with a Grand Marnier Glaze)
Prime Rib of Beef au Jus with Yorkshire Pudding or Puff Pastry Fleuron, Horseradish
(An 8oz. Slice of Alberta Prime Rib, served with a rich Burgundy Gravy)
Stuffed Chicken Supreme
(Our Favourite Chicken, with a Spinach and Feta Cheese Stuffing, topped with a Wild Mushroom Sauce)
Beef à la Bourguignonne
(Marinated Beef Tenderloin in a rich Red Wine sauce, with Button Mushrooms and Pearl Onions. Served in a Puff Pastry Shell)
Coq au Vin
(Marinated in Red Wine and simmered with Mushroom and Pearl Onions - A Classic. Served in a Puff Pastry Shel)
Roast Stuffed Pork Loin
(Pork Loin Stuffed with a Rich Dressing and served with Mushroom Gravy)
Paupiette of Sole with Lobster, Shrimp and Pernod
(A Fillet of Sole, rolled up with a Lobster Mousse and served with a Shrimp and Pernod Sauce) |
STARCH choices (Choose 1)
Timbale of Mixed Grains
(A Fragrant Pilaf of Mixed Grains and Assorted Rice infused with Saffron)
Herbed Oven Roast Potatoes
Garlic Duchesse Potatoes
(Potatoes are Piped Individual Potatoes, Baked in the Oven.)
Wild Rice Pilaf
Herbed Oven Roasted Roasted Fingerling Potatoes
Double Stuffed Potato
Individual Dauphinoise Potatoes
Pomme Anna Towers
Gruyere Spatzle |
Vegetable choices (Choose up to 2)
Dining Room Cut Broccoli and Cauliflower
Carrot Batons Served in an Orange Ginger Glaze
Baby Mushrooms with Fresh Tarragon
Yellow and Green Bean Medley
Spiced Red Cabbage
Roasted Medley of Seasonal Baby Vegetables
Buttered Fresh Asparagus Spears |
Bread Selection
Variety of Dinner Buns with Whipped Butter
Premium Bread Selection – to include Crisps, Sticks, and Breads
Artisan Baguettes with Whipped Butter
Plates of Oil and Balsamic Vinegar
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Desserts
Dessert Trio - Key lime, Strawberry Trifle, and Chocolate Mousse in Individual Coupes
Tiramisu Cheesecake with Tuxedo Drizzle
Dark Chocolate Shell iwth Raspberry Mouse and Fruit Garnish
Elizabethan Ribbon Cake
Chocolate Trellis with Dark Chocolate Mousse
Baked Oranges with Irish Whisky
Mini Devil's Food Cake with Caramel Glaze
Crème Brulée
Crepes with Wildberry Coulis and Fresh Whipped Cream
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