by Shirley Lang | Aug 26, 2013 | Sample Menus
Prosecco with Wild Hibiscus Flower Wild Maple Smoked Salmon Tartare with Cucumber, Lemon, Creamy Basil & Capers served in a Sea Shell Chilled Mango & Coconut Milk Soup with Exotic Spices Gingered Steamed Asparagus with Slivered Almonds & White Truffle Oil...
by Shirley Lang | Aug 26, 2013 | Sample Menus
Amuse Bouche: Lamb & Pistachio skewer with Hummus & Beghrir (flat bread) Salad: Assorted Seasonal Greens with fresh blueberries, sweet & spicy pecans & goat Chevre with raspberry vinaigrette Mains: Moroccan Scented Port Tenderloin with Fruit Compote...
by Shirley Lang | Aug 26, 2013 | Sample Menus
Italian Bruschetta with Home Grown Cherry Tomatoes & Basil Wild Rice Corn Fritter topped with Goat Brie & Home made Tomato Chutney Chilled Curried Mango Coconut Milk Soup with Prawn garnish Roasted Seasonal Vegetable & Red Quinoa Salad with Maple Balsamic...
by Shirley Lang | Aug 26, 2013 | Sample Menus
Red Wine Poached Pear on a bed of Fresh Cut Mixed Exotic Lettuce topped with Locally made Brie & Toasted Pumpkin Seeds with Olive Oil & Champagne Vinegar Dressing Roast Beef Slow Roasted with Mesquite Smoke Vegetarian Option: Grilled Portobello Mushroom...
by Shirley Lang | Aug 13, 2013 | Blog
Very Lemony bar, easy and delicious recipe! 2 1/4 cups all purpose flour 1/2 cup confectioners’ sugar 1 cup butter, softened 4 eggs 1 1/2 cups white sugar 1/2 cup pure lemon juice 1 large whole lemon rind zest Directions: Preheat oven to 350 F or 175 C...
