2^nd Mixed Pelee Island organic greens tossed in a light citrus vinaigrette and topped with local fresh strawberries and crumbled blue cheese

3^rd Peach sorbet Paletizer

4^th Maple Glazed Roast Chicken breast, served with grilled asparagus and mashed potatoes with rosemary and lemon

5^th A classic strawberry and rhubarb pie with whipped chantilly

1^st Three way canape: A piece of pissaladiere, a guacamole crostini with cajun sauteed shrimp, mushroom and roast fennel on puff pastry with old cheddar

2^nd Cream of Asparagus soup with artichoke hearts

3^rd Raspberry sorbet

4^th Hoisin roast Salmon with Asian vegetable sautee on a bed of saffron basmati rice.

5^th Devils food cake with chocolate mint genache

1^st Tomato and fennel tart with crumbled chevre

2^nd Steamed mussels with fennel and fresh herbs 

3^rd Mango Sorbet

4^th Indonesian Grilled Rib Eye steaks with cold sesame noodle salad and steamed bok choy.

1^st Skewered chicken tikka

2^nd Asian corn salad with imitation crab

3^rd Pineapple sorbet

4^th Sundried tomato and basil pesto topped Broiled Pickerel filet served with a grilled summer vegetable medley and wild rice.

5^th Fresh fruit bowl with zabaglione cream.

1^st Summer squash soup with a light tomato basil broth served with a fresh baguette.

2^nd Grilled calamari with roasted red pepper and garlic aioli

3^rd Peach sorbet

4^th Salad Nicoise with seared tuna filet.