Home-Made Roasted Hummus & Epic Baba Ganoush with roasted baby carrots, cauliflower & broccoli florets, with red & yellow slices of bell peppers, cherry tomatoes, & Celery sticks with warm Pita Slices & Baguette Toasts.

Ultimate Greek Salad: with crumbled feta cheese, pitted kalamata olives, cherry tomatoes, cucumbers, red onion slices, & bell peppers in a classic Greek salad dressing with extra virgin olive oil, red wine vinegar, dijon mustard, & fresh minced oregano.

Grass Fed Pan Seared Lamb Lollipops with garlic & rosemary served with a dollop of pesto sauce.

& / Or

Herb Roasted Wild Sockeye Salmon: with dill, parsley, & scallion in a vermouth lemon sauce

& / Or

Garlic Butter Shrimp Scampi: with a hint of white wine & lemon on a bed of mesclun greens or angle hair pasta including gluten free Quinoa pasta or on zucchini noodles.

Greek Lemon Potatoes: Yukon gold baby potatoes roasted with lemon-garlic-oregano flavored broth roasted until golden crispy edges.

Dessert: Tiramisu cake or Chef Piper’s signature New York cheese cake with raspberry coulis with whip cream, Chocolate Mousse, or fresh Mixed Berry Salad. (Your Fav)

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ITALIAN NIGHT :

First Course: Classic Caesar salad with home-made Caesar dressing with croutons served with a basket of garlic bread. (Gluten-Free Available.)

Second Course: Chicken Piccata boneless breast of chicken in a succulent lemon butter sauce garnished with capers & parsley &

2 sides: Sweet Potato Purée or 4 Cheese Ravioli with Marinara Sauce or Pasta with Pesto & Haricots Verts or roasted Brussels sprouts, cauliflower & baby carrots in a maple syrup glaze.

Dessert: Tiramisu Cake, Chef Piper’s Signature Cheese Cake with Raspberry Coulis & Whip Cream, or Tuxedo Bar cake with chocolate mousse

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All Inclusive Per Person Pricing/Estimate: Pending final service, menu choices, & Market Pricing. (Not including Mileage.)* Note: Gluten Free, Lactose Intolerant, Vegan & Vegetarian Options Available.

BISTRO NIGHT: High-End Menu can choose between Steak and choice of either fish or chicken)

First Course: Roasted Butternut Squash Soup  garnished with sage served with garlic bread

Second Course: Restaurant Style Seared Bavette Steak (flavourful, tender & juicy steak) Topped with herbaceous chimichurri sauce (with cilantro, basil, parsley, garlic & olive oil) A crowd-pleaser!

2 sides: Yukon Gold Creamy Mashed Potatoes garnished with chives & Seasonal Veggie.

Dessert: Chef Piper’s home-made Apple Pie å la mode with Vanilla Ice Cream