Lunch Buffet Menu | Plated Dinner Menu | Interactive Food Stations

Listed below are sample menus. For more info on these and other fabulous choices please call Compri today!

Lunch Buffet Menu
	Peppercorn Crusted Beef Tenderloin Platter served with an Avocado Béarnaise Style Dip
	Grilled Fillet of Atlantic Salmon served with a Red Onion Marmalade and a Red Pepper Coulis
	Saffron Rice Pilaf with a Brunoise of Root Vegetables
	Baby Spinach Salad tossed with Seasonal Berries and Pinenuts served with a red Wine Vinaigrette
	Assorted Roll, Breads and Butter
	Array of French Pastries to include:
	Chocolate Leopard Triangles Mango Passion Charlotte Raspberry Mousse Gateau Apple Carmel Crumble Miniature Chocolate Éclairs
	Exotic and Domestic Crystal Fruit Skewers ^top of page
Plated Dinner Menu
	Classic Atlantic Lobster Bisque scented with Napoleon Brandy
	Chilli Seared Atlantic Salmon Tiki Timbale
	English Cucumber Vase with Organic Greens, Enoki Mushrooms and Fresh Herbs served with Late Harvest Riesling Vinaigrette
	Beef Tenderloin Towers with Forest Mushroom Duxcell served with a Cabernet Thyme Reduction
	Pomme William Potatoes studded with Black Truffles
	Spaghetti Squash and Pistachio Nut Nests
	Terrine of Root Vegetables
	Poached Black Mission Figs and Pears in a Port Star Anise Glaze ^top of page
Interactive Food Stations
	Upon Arrival: Apple Martini’s with Crab Apple Garnish on Crystal Skewers
	Bountiful Harvest Station
	A selection of Imported and Domestic Hard and Soft Cheese Apple Wood Smoked Salmon served with Lemon Fennel Chutney on Dark Breads Market Fresh Crudités served with Sesame Cider Dip
	Soup Shooter Bar
	Shrimp and Cognac Bisque with Tiger Shrimp Curls Spicy Corn Chowder with Truffle Scented Popcorn Yukon Yam and Roasted Garlic Soup Mushroom Cappuccino Spiced Mussel and Saffron Broth
	Passed Canapé
	Lamb and Rosemary Wontons with Gin Aioli Candy Beet Risotto in Filo Cups Forest Mushroom and French Brie Tarts Chevre Stuffed Deep Fried Manzanilla Olives Gorgonzola and Pistachio Stuffed Apricots
	Hot Rocks Station
	Free Range Turkey Kebobs with Rhubarb and Cranberry Compote Atlantic Salmon Skewers served with Ginger Pomegranate Glaze Beef Tenderloin and Forest Mushrooms Skewers with Roasted Garlic Aioli ^top of page