Page 19 - Oak Island

Main continued
Slow Roasted Chicken; marinated in garlic and herb, served with a roasted thyme demi-glace (DF/GF)
Scotch salmon; marinated in scotch, brown sugar and soy sauce, wrapped in smoked salmon (DF/GF)
Pork; bacon wrapped tenderloin, stuffed with leeks and camembert cheese, with a port wine demi (GF)
Fresh haddock stuffed with scallop and shrimp mousse topped with a tomato lobster sauce
Dessert
Chocolate Mousse; tower of white, milk and dark, raspberry coulis Cheesecake; New York Style with homemade berry compote
Seasonal Fruit Tart; seasonal fruit & custard tart topped with whipped cream – ask your conference services manager for seasonal details!
Crème Brule; garnished with fresh berries (GF)
Vegan Menu
All meals are plated and must be ordered in advance. Only one choice per meal permitted.
DINNER
Wild rice and basil stuffed bell peppers in a tomato fennel sauce (vegan/GF)
OR
Roasted vegetable ratatouille; roasted tomatoes, zucchini, onion, bell peppers, garlic & basil on a bed of white beans, topped with shaved parmesan cheese (vegetarian/GF)
OR
Cauliflower & chickpea coconut curry; served on a bed of rice (vegan/GF)
WEDDING PLANNING GUIDE
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