<p style="text-align: left;"><strong><u>AUDREY’S SAMPLE MENU</u></strong></p> <p style="text-align: left;"><em>Breakfast</em></p> <div><span lang="EN-CA"><span lang="EN-CA">Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread</span></span></div> <div><span lang="EN-CA"><span lang="EN-CA"><span lang="EN-CA">Side - Pineapple Carpaccio, Nutella Croissants, </span></span></span><span lang="EN-CA"><span lang="EN-CA">Lemon Overnight oats cups</span></span></div> <div> <p>Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits.<span class="Apple-converted-space"> <br /></span>Side - Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest </p> <p>Eggs Benedict<span class="Apple-converted-space">  </span>- Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise <strong>OR S</strong>almon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes<br />Side - Fruit Salad , Greek inspired Yogurt cup with Peach flower</p> <p>Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough<br />Side - Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter<span class="Apple-converted-space"> </span></p> <div><span lang="EN-CA">Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream <br />Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)</span></div> <div><br />Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)<br />Side - Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)</div> <div> <p>Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)<br />Side - Pancake board w/ fresh berry coulis, Berry selection, Croissant<span class="Apple-converted-space"> </span></p> <p><em><span class="Apple-converted-space">Lunch</span></em></p> <p>Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion</p> <p>Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes<br />- Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)<br />-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula</p> <p>Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast</p> <p>Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing</p> <p>Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions<span class="Apple-converted-space">  </span>spicy mayonnaise, wasabi aioli and sesame.<span class="Apple-converted-space"> </span></p> <div><span lang="EN-CA">Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers. </span></div> <div><br />Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh <span lang="EN-CA">Rosemary Focaccia</span></div> <div> </div> <div> <div><em><span lang="FR-CA">Canapés & Cocktails</span></em></div> <div><br />Mini Arrancini balls  w/ Tomato Dipping sauce - Paired with <em>Apperol Spritz</em></div> <div> <p>Salmon tartare, roe, whipped dill ricotta<span class="Apple-converted-space">  </span>on blini<span class="Apple-converted-space">  </span>- Paired with <em>Hugo</em></p> <p>Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter - Paired with <em>Yuzu Margarita</em></p> <div><span lang="EN-CA">Cabbage and Pork Dumplings - Paired with <em>Lemongrass Mojito</em></span></div> <div><br />Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  - Paired with <em>Manhattan</em></div> <div><br />Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter - Paired with <em>Old Fashioned</em></div> <div> <div> </div> <div> <div><span lang="EN-CA">Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip - Paired with <em>White Wine Sangria</em></span></div> <div> </div> <div><span lang="EN-CA"><em>Dinner</em></span></div> <div> </div> <div><span lang="EN-CA"><span lang="EN-CA">Mini Chicken Pot Pie,</span></span>Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée</div> <div> <p>Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)</p> </div> </div> </div> <p>Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust</p> <p>Sushi selection with panko fried vegetable and paired sauces, Seared duck breast<span class="Apple-converted-space">  </span>ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake <span class="Apple-converted-space"> </span></p> <p>Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower</p> <p>Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini <br />Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)</p> <p>Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake</p> <p> </p> </div> </div> </div> </div>