Menu 1
Menu 7
Menu 11
Garden Salad
***
Breast of Chicken Forestier
Roasted Potatoes
Mixed Vegetables
***
Apple Strudel with Vanilla Sauce
***
Coffee or Tea 
 
 
Appetizers

Fresh Vegetables with Dip
Bread with Spinach Dip
Smoked Salmon Platter
Poached Salmon
Shrimp Tree
Sausage Rolls
Stuffed Mushrooms
Phyllo Pastry stuffed with
Goat Cheese and
Maple Glazed Onions

Main Course

Garden Salad
Caesar Salad
***
Pasta Station
***
Breast of Chicken Forestier
Beef & Pork Skewers
Garlic Mashed Potatoes
Assorted Vegetables
***
Dessert Station
Cheese Tray
Sunny Fruit Fiesta
***
Coffee Bar
 

 
Reception

Fruit Punch
Chef's Selection of Cold
and Hot Hors d'oeuvres

Menu

Four Oysters Rockefeller
***
Beef Consomme with Sherry
and Vegetable Julienne
***
Goat Cheese with Maple Glazed Onion in Puff Shell served on
California Baby Greens with
Raspberry Vinaigrette
***
Tournedos a la Rossini
Goose Liver Pate
with Madeira Sauce
Asparagus Spears in Butter
Grilled Provencale Tomatoes
Buttered Green Beans
Bernie Potatoes
***
Baked Alaska
***
Coffee or Tea
 
Menu 12
Menu 2
Garden Salad
***
Roasted Striploin aux Jus
Potatoes
Mixed Vegetables
***
Apple Strudel with Vanilla Sauce
***
Coffee or Tea
 
Menu 3
California Mix Salad
***
Penne Catalina
or PenneArrabiata
***
Fresh Fillet of Ocean Perch
"Almandine"or
Breast of Chicken


 
 
"Florentine" with
Spinach & Ricotta or
8 oz. New York Pepper Steak or
Fresh Venison Stew
(Reh Pfeffer)
Fresh Egg Spatzli
Red Cabbage
***
Macintosh Apple in Puff Pastry
(im Schlaf rock)
***
Coffee or Tea
 
Menu 4
Radicchio and Avocado
***
Consomme with Chicken Quenelles and Vegetables
***
Coquille St. Jacques
***
Herbed Rack of Lamb
Minted Pear
Roasted Potatoes with Rosemary
Braised Tomatoes and Cucumbers
Green Beans Wrapped in Bacon
***
Strawberries and Meringue Chantilly
***
Coffee or Tea
 
Menu 5
Oyster Rockefeller
***
Assorted Shrimp
***
Bruschetta
***
Caesar Salad with Cheese Sticks
***
Smoked Salmon "Santana"
***
Wild Mushroom Crepes
***
Red Wine Sorbet
***
Roasted Striploin with
Bernaise Sauce
Potato Croquettes
Vegetables
***
Crepes with Fruit & Ice Cream
***
Coffee or Tea
Swiss Chocolate
 
Menu 6
Mixed California Greens with
Balsamic Vinegar Dressing
***
Wild Mushroom Crepes
***
Oven Roasted Ontario Pork
stuffed with
Dried Apricots and
Chopped Walnuts
***
Fresh Orange Roughy
***
White Wine Sauce and
Tomato Concasse
***
Center Cut 6 oz. New York Steak
"Café de Paris"
(Herbed Garlic Butter)
with Roasted Parisienne Potatoes
Honey Glazed Baby Carrots
Fresh Green Beans
with Toasted Almonds
Sweet Roasted Red Peppers
***
Profiterolles Stuffed
with Vanilla Ice Cream
served with
Hot Chocolate Sauce and
Whipped Cream
***
Coffee or Tea
 
 
Menu 8
Hors d'oeuvres
Canapes
Beef Tartare
Shrimp Tree
***
Penne Catalina
Fettucini Primavera
***
German Style Potato Salad
Baby Green Lettuce with
Balsamic Vinegar
Cucumber Salad with Dill Dressing
***
Fresh Roasted Chicken
***
Prime Rib Roast with Barola Sauce
***
Fresh PEI Mussels Marinara
in White Wine Sauce
***
Swiss Alps Style Apple
with Vanilla Sauce
***
Coffee or Tea
 
Menu 9
Reception

Fruit Punch
Chef's Selection of Hot and Cold Hors d'oeuvres

Menu

Boston Leaf Lettuce
Tomato Vinaigrette
***
Roasted Mediterranean Soup
***
Wild Mushroom Crepes
***
Beef Tenderloin Wellington
Sauce Bernaise
Bernie Potatoes
Vegetable Julienne
***
Parfait Glace Grand Marnier
***
Coffee or Tea
 
Menu 10
Hors d'oeuvres
Artichoke Heart stuffed with Crabmeat
***
Assorted Puffs
(Tuna, Ham, Herb Cheese, Salmon Mousse)
***
Smoked Salmon with Cream Cheese
***
Assorted Phyllo Pastry
***
Stuffed Mushrooms

Menu

Goat Cheese with Maple Glazed Onion in Puff Shell served on
California Baby Greens with
Raspberry Vinaigrette
***
Penne Catalina
***
Chicken Breast with
Wild Mushroom Sauce
***
Roasted Striploin aux Jus
Garlic Mashed Potatoes
Vegetable Tomato Basket
***
Swiss Apple in Puff Pastry with Cream Patisserie
***
Coffee or Tea
 
  Hors d'oeuvres
Petit Choux Delight
***
Stuffed Mushrooms
***
Assorted Phyllo Hors d'oeuvres
***
Vegetable Basket
with Spinach Dip

Menu

Beef Consomme with Sherry
and Vegetable Julienne
***
Goat Cheese with Maple Glazed Onion in Puff Shell served on
California Baby Greens with
Raspberry Vinaigrette
***
Veal Chop in Pastry with
Wild Mushroom Sauce
Garlic Mashed Potatoes
Green Beans Wrapped in Bacon
Vichy Carrots
Cauliflower Mornay
***
Wild Berry Basket
with Vanilla Ice Cream
***
Coffee or Tea
 
Menu 13
Reception

Fruit Punch
Chef's Selection of Cold and
Hot Hors d'oeuvres

Menu

Garden Salad
***
Penne Catalina
***
Breast of Chicken Forestier
Parisienne Potatoes
Assorted Vegetables
or
Roasted Striploin aux Jus
Parisienne Potatoes
Assorted Vegetables
***
Crepes with
Ice Cream and Fresh Fruit
***
Coffee or Tea
 
Menu 14
Reception

Fruit Punch
Chef's Selection of Cold and
Hot Hors d'oeuvres

Menu

Baby Spinach Salad with
Mustard Cream Sauce
***
Squash Carrot Ginger Soup with
Sour Cream
***
Cheese Ravioli on a
Sage Wine Sauce
***
Chicken Breast stuffed with
Goose Liver Morel Sauce
Williams Potatoes
Vegetable Tomato Basket
***
Grand Marnier Apple stuffed
with Chocolate Mousse
***
Coffee or Tea
 
Menu 15
Antipasto

Melon Prosciutto
Bocconcini
Tomatoes
Artichoke Marinated Olives
Marinated Vegetables

Pasta

Fresh Pasta
Meat Ravioli/ Cheese Tortellini
Alfredo Sauce/Catalina Sauce

Main Course

California Mixed Salad
Breast of Chicken Stuffed with Ham & Cheese
Mushroom Sauce
Roasted Striploin aux Jus
Parisienne Potatoes
Mixed Spring Vegetables
***
Swiss Alps Style Apple
with Vanilla Sauce
***
Coffee or Tea
 
  For pricing information, please send email to info@tridentcatering.ca