Home-Made Roasted Hummus & Epic Baba Ganoush w/ roasted baby carrots, cauliflower & broccoli florets, w/ 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 w/ 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 w/ lemon-garlic-oregano flavoured broth roasted until golden crispy edges.

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

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ITALIAN NIGHT :

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

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

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

Dessert:Tiramisu Cake, or Chef Piper’s Signature Cheese Cake w/ Raspberry Coulis & Whip Cream, or Tuxedo Bar cake w/ 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 w/ sage served w/ garlic bread

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

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

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