Reception Carvings by mudoc123

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									Reception Carvings

Seafood

- Whole Side of BC Smoked Salmon
Served with Pumpernickel and Mini Bagels
Capers, Onions and Lemon wedges

- Barbecued Plank Salmon Haida
Dill Aioli
Cocktail Rye

- Pacific Salmon baked in puff Pastry with a Citrus Dill Sauce

- Salmon Coulibiac
Salmon Filet in a light Pastry crust stuffed with Rice, sautéed Spinach and boiled Egg

- Sesame Crusted Sashimi Ahi Tuna
Japanese green Horseradish, Sesame Soy dipping Sauce and pickled Ginger

- Baked Filet of BC Salmon stuffed with Saffron Mousse in Chardonnay Sauce

- Filet of Salmon Wellington with Dill-Vermouth Sauce




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Pork

- Whole-grain Mustard crusted Pork Tenderloin with Herb Mayonnaise and petit Dinner
Rolls

- Festive Honey and Pommery Mustard glazed Ham

- Whole Rum Raisin glazed Country Ham with Pumpernickel and Rye Breads, Dijon
Mustard and Mango Chutney




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Veal / Beef

- Veal Loin stuffed with Spinach and Pine Nuts, Madeira Sauce, French Bread

- Hand carved Three Peppercorn rubbed Tenderloin of Beef, Classic Béarnaise Sauce,
Silver Dollar Rolls

- Rime Rib Roast, Brendan’s Spice Rub, Au Jus, and Horseradish, cooked medium

- Peppered Striploin Beef with red Wine Sauce, Horseradish and Mustard

- Hand carved Horseradish crusted Striploin, Thyme scented Jus, Savory Bread Pudding

- Roast Baron of Beef with Au Jus, Horseradish and Mustard




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Mixed

- Carving Station
Hickory house-smoked Turkey Breast
Dinner Rolls, house-made Cranberry Relish and Dijon Mayonnaise

- Slow Roasted Leg of Lamb
Infused with Garlic and Rosemary
Served with Dollar size Rolls
Mint Sauce and Rosemary Aioli

- Carving Station Add-Ons
Rosemary, Mustard crusted Rack of Lamb
Sauce Paloise, Petit Dinner Rolls

- Roast Leg of Lamb with grainy Mustard, Rosemary and a Juniper Berry Wine Sauce

- Traditional Herb roasted Turkey with Fruit and nut Stuffing, accompanied with Pan
Gravy and Cranberry Sauce

- Whole Roast Fraser Valley Turkey
Miniature Herb Rolls
Honey Mustard and Cranberry Marmalade




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