Appetizers & Salads
• Julienne of smoked beef atop Asian inspired noodle salad with ginger sesame vinaigrette
• Wild mushroom strudel on a bed of mixed greens with roasted garlic rosemary infused vinaigrette
• Atlantic seafood stew in crisp Vol Au Vent
• Smoked salmon cream cheese mousse on crisp crostini with mixed greens tossed with red onion mustard seed dressing
• Mixed greens In crisp baguette round, rosemary vanilla scented pears, garlic and orange marmalade pork, toasted poppy seed raspberry vinaigrette
• Classic Caesar salad, with fresh toasted croutons and double smoked bacon, with  homemade dressing
• Baby spinach salad tossed with roasted peppers and smoked cheddar with mandarins with house dressing

Soups
• Newfoundland seafood chowder served with crisp puff pastry top
• Cream of potato and bacon
• Hearty style roast turkey soup

Entrees
• Pan seared chicken breast stuffed with sundried tomato pesto with smoked tomato relish
• Grilled AAA beef tenderloin with pink peppercorn Bordeaux wine sauce
• Maple herb rubbed pork tenderloin stuffed with figs and apricots, served with port reduction
• Cedar planked Atlantic salmon with a chardonnay cream sauce
• Slow roasted rack of lamb with fine herbs and mustard served medium rare

* All entrees are served with chef's potato and seasonal mixed vegetables along with tea or coffee.



Desserts
• Cheese cake sampler, with assorted berries and sauces
• Harbour Breeze Chefs Sampler:
mini cheese cake, mini chocolate Baileys tarte, Italian profiterole filled with Bavarian cream served with fruit coulis and crème anglaise
• Chocolate tower with fresh fruit and berries
• Newfoundland Sidewalk: fresh puff pastry filled with pastry cream and wild local berries



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