The Canterbury Hotel

First Course:
(choice of)

Fresh Baby Spinach and Belgian Endive Salad,
Accompanied with Chevre Cheese, Red Onion Slivers, and
Roasted Almonds. Drizzled with a Raspberry Balsamic Vinaigrette.

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Golden Lobster Bisque
Served Piping Hot with Roasted Red Pepper Coulis and Chive Oil

Second Course:
(choice of)

Kobe Bistro Steak
Grilled To Your Exact Specification,
Topped with a Spring-Fresh Chimichurri. Jasmine Rice Infused with
Caramelized Leek and Vermont White Cheddar alongside Grilled Zucchini.

~

Stuffed Chicken Breast
Smoked Provolone, Fresh Sage, and Prosciutto Stuffed
Chicken Breast with a Lemon and Shallot Picatta Sauce,
Handcrafted Redskin Potatoes, and Grilled Asparagus

~

Barbeque Grilled Filet of Salmon
With Avacado and Bacon Sabayon.
Paired with a Mound of Truffled Vegetable Risotto

Third Course:
(choice of)

Passion Fruit Crème Brulee,
Topped with Vanilla Bean Whipped Cream & Fresh Mint

~

Grand Mariner Berries
Atop Vanilla Bean Ice Cream