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
PLATE SERVICE MEALS
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.
Salad Choices
Chef's Signature Salad with Wild Saskatoon Dressing
(A selection of Salad Greens served with homemade Saskatoon Vinaigrette)
Classic Caesar Salad with Freshly Grated Parmesan Cheese
Californian Muslin Mix with Kiwi and Sun dried Tomato Dressing
(A selection of Baby Salad Greens served with a light Kiwi and Sun Dried Tomato Vinaigrette)
Frisée Salad with Crispy Pancetta, Pistachios and Cranberry Vinaigrette
(A Blend of Salad Greens served with a Cranberry Vinaigrette)
Baby Salad Greens with Spiced Almonds and Mandarins
Heirloom Tomato Salad with Peach and Jalapeno Vinaigrette
(Thick Slices of Fleshy Tomatoes topped with a Sweet and spicy vinaigrette)
SOUP Choices
Lobster Bisque with Brandy and Cream
(A rich cream soup made with Atlantic Lobster, Napoleon Brandy and Cream)
Cream of Portobello Mushroom Soup with Roasted Red Peppers
(A light cream soup made with fresh Portobello 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)
Cream of Leek and Potato with Smoked Ham
(A light cream soup made with fresh leeks and potatoes. Garnished with Smoked Ham )
Crab and Roasted Pepper Bisque
(A rich cream soup topped with frothy curried cream)
Pumpkin Soup with Pine Nuts and Rye Croûtons
(An unusual soup with rich flavour and vibrant colour
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 dip & 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 Salmon Plate
(Paper thin Slices of Smoked Salmon, served with Capers, Finely Sliced Onion & Brown Bread Points)
Main entrée (protein) choices
Tournedo Rossini
(A 6oz. Slice of Beef Tenderloin, served on Foie Gras, and a rich Burgundy Demi-Glace)
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, Horseradish
(An 8oz. Slice of Alberta Prime Rib, served with a rich Burgundy Gravy)
Chicken Breast Chasseur
(An 8oz. Chicken Breast, served with a White Wine, Mushroom, Tarragon and Tomato 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)
Roast Stuffed Pork Loin
(Pork Loin Stuffed with a Rich Dressing and served with Mushroom Gravy)
STARCH choices (Choose 1)
Parisienne Potatoes
(Round, Marble-Sized Roast Potato)
A Fragrant Pilaf of Mixed Grains and Assorted Rice infused with Saffron
Herbed Oven Roast Potatoes
Duchesse Potatoes
(Potatoes are Piped Individual Potatoes, Baked in the Oven.)
Vegetable choices (Choose up to 2)
Glazed Fresh Carrots
Minted Green Peas
Green Beans Almandine
Baby Mushrooms with Fresh Tarragon
Roasted Medley of Fresh Seasonal Vegetables
Dessert
Crème Brulée
(A light custard made with cream and eggs. Served with a fresh fruit garnish, coulis and whipped cream)
Baked Valencia Oranges with Irish Whisky
(A Whole Orange, stuffed with finely chopped Dried Fruit, marinated in Irish Whisky)
Dark Chocolate Shell with White Chocolate Mousse
Individual Cakes with a Digital Image
Dutch Apple Cheese Cake
French Crêpes with Wildberry Coulis and Cream Chantilly
MENU IDEAS
Sample of a Five Course Meal
Cream of Portobello Mushroom Soup with Roasted Red Peppers
(A light cream soup made with fresh Portobello Mushrooms and Red Pepper)
Chef's Signature Salad with Wild Saskatoon Dressing
(A selection of Salad Greens served with homemade Saskatoon Vinaigrette)
Lobster Mousseline
(A light mousse of Lobster, served on a base of Red Pepper Coulis, with Shrimp and Seared Scallops)
Tournedo Rossini
(A 6oz. Slice of Beef Tenderloin, served on Foie Gras, and a rich Burgundy Demi-Glace)
Parisienne Potatoes
Glazed Fresh Carrots
Baby Mushrooms with Fresh Tarragon
Garniture
Crème Brulee
(A light custard made with cream and eggs. Served with a fresh fruit garnish, coulis and whipped cream)
Dinner Buns, Butter
Tea & Coffee
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