mains

Poultry

• Oven-roasted chicken suprême served with a roasted garlic and buttermilk potato mash and spiced pecans on a sweet corn succotash– $22.00
  
• Roasted game hen stuffed with wild rice served with braised fennel, asparagus and a thyme-apricot jus – $23.00
  
• Tenderloin of turkey stuffed with field mushrooms served with a Yukon gold whipped potato and ragoût of onions and vegetables – $20.00
  
• Asiago and leek stuffed capon suprême with a sweet potato and horseradish mash and vegetable points served with a Merlot reduction – $25.00
  
• Apricot glazed quails (2) with soft polenta served with a sweet pea sauce and bell peppers – $23.00
  
• Magret of muscovy duck with a ring of roasted potatoes baby Bermuda onions, portobello mushrooms and asparagus tips served with a raspberry-orange jus

Fish

• Atlantic salmon with a saffron-infused basmati rice and shredded sautéed vegetables finished with a lemon beurre blanc – $21.00
  
• Garlic marinated tiger shrimp and spiced jumbo scallops served with a warm new potato salad with watercress and red onion finished with a roasted garlic orange beurre blanc – $25.00
  
• B.C. snapper wrapped in rice paper with coriander, leeks and carrots served with a sweet citrus rice, snap peas and a flying fish roe-miso sauce – $22.00
  
• Oven-roasted halibut with caramelized yam and seasonal vegetable medley served with a grapefruit and chive salsa – $23.00
  
• Rare seared tuna with grilled new potatoes, radish seedlings and cucumber ringlettes served with a wasabi cream and fried wontons – $24.00
  
• Sesame seared grouper with oven-roasted vegetables and coconut basmati rice served with a lemon grass green tea – $25.00
  
• Arctic char served with corned acini di peppe noodle cake and pumpkin-glazed vegetables – $23.00
  

Meats and game

• Lemon thyme grilled pork chop with celery mash, fennel and French beans served with a sweet garlic and orange marmalade – $20.00
  
• Double-cut lamb chop with yam frites, sautéed pear onions and asparagus tips served with a natural jus infused with jellied cedar – $29.00
  
• Alberta beef tenderloin with a Yukon gold and yam horseradish mash served with vegetable points and a Pinot Noir reduction – $26.00
  
• Canadian AAA beef tenderloin with potato lyonnaise, matchstick vegetables and a truffle essence bordelaise sauce – $26.00
  
• Pork tenderloin with apple and pear chutney served with a Dijon and preserved fig cream, buttermilk potatoes and oven-roasted vegetables – $20.00

Please inquire about seasonal menus featuring wild boar, venison, ostrich, foie gras and pheasant.

Please ask your catering representative for help in designing a dual entrée.

Presidential Gourmet supports responsible farming, seeking free-range products whenever possible.

Vegetarian options

• Roasted vegetarian strudel with a sweet pea sauce and tender shoots
  
• Mushroom and potato tower with grilled vegetable points and a light tomato sauce
  
• Asparagus and caramelized onion bombe with a thyme mushroom ragoût
  
• Moroccan couscous stuffed tomato with a saffron yogurt and spiced nuts
  
• Roasted ratatouille in a bell pepper with mushroom caps and tomato
  

All vegetarian dishes are priced at $19.00 per person.