*Please choose one selection from each course

Starter:

• Cream of mushroom soup
• Mixed greens salad with maple sage vinaigrette
• Caesar salad with garlic croutons & parmesan cheese
• Salad greens with fresh fruit, julienne vegetables & raspberry vinaigrette dressing
• Spinach with, feta cheese, sherry lime vinaigrette

Entrées:

• Pan fried haddock, yukon gold hash or rice pilaf with fried green onion, white wine butter sauce
• Roast beef dinner with au jus with sautéed onion & mushroom served with roasted red bliss potatoes and seasonal vegetables
• Garden sage supreme of chicken with forest mushroom bread pudding or herb mash, tomato provencal
• Traditional turkey dinner with mushroom herb dressing, mashed potatoes and cardamom glazed carrots
• Roasted pork tenderloin with caramelized applies sweet potatoes mash and seasonal vegetables

*Gluten free options available

Dessert:

• Bumble berry shortcake with fresh whipped cream
• Butter pecan tart with cinnamon brandy sauce
• New York style cheesecake with strawberry rhubarb compote
• Dark chocolate cake with raspberry filling

Coffee & tea

*Basket of dinner rolls & butter patties included

Salad bar:

• Red potato with grainy mustard, grilled onion, artichokes and mayo
• Creamy coleslaw
• Mixed greens with assorted dressings
• Penne with broccoli, cheddar and southwest ranch
• Rice salad with dried fruits, peppers, parmesan and french dressing

Hot items (select two):

• Baked haddock stuffed with crab
• Southwestern fried chicken
• Grilled smoked beef brisket with bbq sauce
• Baked salmon with tropical fruit relish
• Roast chicken with roasted pineapple
• Roast pork loin with apple cranberry compote
• Roast turkey with mushroom stuffing
• Sliced roast beef with herb jus with wild mushrooms
• Seafood casserole with salmon, haddock, scallops & clams
• Vegetarian lasagna

Accompanied by (select one):

Baked, roasted or mashed potato or rice pilaf includes fresh mixed vegetables.

Dessert buffet:

• Pine's pastry team's cakes
• Pie
• Miniature pastries
• Coffee & tea

*Gluten free option available

*Please choose one selection from each course

Appetizers:

• Fundy smoked haddock & bacon chowder
• Spiced caramelized parsnip and sweet potato soup
• Spring mix greens salad with honey citrus vinaigrette
• Fresh asparagus, tomato, prosciutto and bocconcini with basil dressing
• Fundy fisheries fish cakes with local greens
• Lemon garlic emulsion, curry oil

Entrées:

• Bacon wrapped digby scallops & fish cakes with grilled pineapple relish and butter sauce
• Pan fried atlantic salmon with maple glazed sweet potato, cardamom glazed carrots & apple butter sauce
• Sautéed digby scallops with apple fennel mash potatoes, broccoli florets and orange cilantro sauce
• Goat cheese stuffed chicken breast with prairie grain potato cake, grilled vegetable ratatouille, port sauce
• Roasted prime rib of beef with sun-dried tomato demi-glace, double baked potato & fresh vegetable medley
• Grilled beef striploin with roasted red bliss potato and balsamic infused herb jus
• Mushroom lasagna with mushrooms, asparagus, spinach, raclette cheese, butternut squash puree

Dessert:

• Belgian triple chocolate torte with mocha crème anglaise
• New York style cheesecake with berry compote
• Spiced carrot cake with cream cheese icing and cinnamon apple compote
• Three berry shortcake with fresh whipped cream
• White, milk & dark chocolate mousse with praline crunch
• Coffee and tea

*All of our wedding banquet menus can be individually tailored to suit personal requirements, the specific tastes of the couple combined with our chef's advice on what is in season at the time of the wedding.

*Basket of dinner rolls & butter patties included

Salad bar:

• Summer bean salad with fennel dressing
• Rice salad with dried fruits, peppers, parmesan and french dressing
• Red potato with grainy mustard, grilled onion, artichokes and mayo
• House made coleslaw
• Mixed greens or caesar salad
• Penne with broccoli, cheddar and Southwest ranch garden crudités and dip
• Selection of cold cuts and smoke salmon with condiments
• Olives, gherkins and pickled vegetables

Hot items (select three):

• Baked haddock stuffed with crab
• Chef's panko breaded fried chicken with marinara sauce
• Grilled smoked beef brisket with bbq sauce
• Baked salmon with tropical fruit relish
• Roast chicken breast with fried onions and sun dried tomatoes
• Roast pork loin with apple cranberry compote
• Roast turkey with mushroom stuffing
• Sliced roast beef with herb jus with wild mushrooms
• Seafood casserole with salmon, haddock scallops & clams

Accompanied by (select one):

Baked, roasted or mashed potato or rice pilaf includes fresh seasonal mixed vegetables.

Dessert buffet:

• Pine's pastry team's cakes
• Tarts
• Mousses
• Pies
• Miniature pastries
• Coffee & tea

*Includes gluten free option