Plate Service

A plate service meal is probably the most elegant way to serve your guests. The guests stay seated at the table and are served course by course. There is no way to rush a plate service, so if time is of the essence for you, probably a buffet meal is more appropriate. Some facilities also are not conducive to a plate service meal, as a large kitchen/dishing area is required. At least 16’ of tabling out of the sight of the guests is also required. If you are considering a plate service, we can advise whether it is feasible or not.

How many courses would you like? Traditionally, a fi ve course meal consists of soup, salad, fi sh course, main course and dessert, in that order. Portions are arranged accordingly, so that the guests have had enough to eat, by the time the meal ends. Plate service meals can be very pretty, elegant courses, with a great deal of emphasis on decoration and plating of each menu item. They can be for a small intimate setting or a large gathering.

As a guideline, please allow 45 minutes per course, so you can decide exactly how long a meal will take to serve. A three-course meal will take about 2 hours; fi ve-course meal about three hours. We will never rush your guests, and we will pace ourselves according to the eating speed and direction that you give us.

SAMPLE PLATE SERVICE MENU #1

OUR MOST POPULAR THREE COURSE MEAL!

• CUCUMBER RIBBON SALAD(ARTISAN GREENS WRAPPED IN A CUCUMBER RIBBON WITH MANDARINS AND CRANBERRIES WITH OUR OWN MANDARIN KIWI DRESSING) 
• PRIME RIB OF ALBERTA BEEF
• YORKSHIRE PUDDING OR PUFF PASTRY FLEURON
• HERBED OVEN ROASTED FINGERLING POTATOES
• BABY MUSHROOMS WITH TARRAGON
• ROASTED MEDLEY OF SEASONAL VEGETABLES
• TABLED FANCY BREAD MEDLEY
• WHIPPED BUTTER
• CRÈME BRULEE
• ELIZABETHAN AFTER DINNER CHOCOLATES
• TEA & ELIZABETHAN SIGNATURE COFFEE
• ALTERNATE MENU CHOICES LISTED BELOW. FEEL FREE TO CHANGE ANY ITEM FOR ANOTHER ONE. SOME MENU CHOICE ALTERNATES MAY INCREASE OR DECREASE THE PRICE, SO PLEASE DISCUSS WITH YOUR SALES ASSOCIATE.

SAMPLE PLATE SERVICE MENU #2

OUR MOST POPULAR BUDGET THREE COURSE MEAL

• SPINACH AND MUSHROOM SALAD WITH HERB VINAIGRETTE DRESSING
• 8OZ. CHICKEN BREAST (SERVED WITH EITHER A CHASSEUR OR SUPREME SAUCE)
• BRAISED MEDLEY OF MIXED GRAINS
• ROASTED MEDLEY OF SEASONAL VEGETABLES
• STEAMED GREEN BEANS WITH GARLIC AND BASIL
• TABLED DINNER BUNS WITH WHIPPED BUTTER
• MINI DEVIL’S FOOD CAKE WITH CARAMEL GLAZE
•  ELIZABETHAN AFTER DINNER CHOCOLATES
• TEA & ELIZABETHAN SIGNATURE COFFEE

ALTERNATE MENU CHOICES LISTED BELOW. FEEL FREE TO CHANGE ANY ITEM FOR ANOTHER ONE. SOME MENU CHOICE ALTERNATES MAY INCREASE OR DECREASE THE PRICE, SO PLEASE DISCUSS WITH YOUR SALES ASSOCIATE. 

SAMPLE PLATE SERVICE MENU #3

• OUR MOST POPULAR FOUR COURSE PLATE SERVICE
• TOMATO & BOCCONCINI SALAD (PLUM TOMATOES, MINI BOCCONCINI, FRESH BASIL AND POMEGRANATE BALSAMIC REDUCTION)
• BROCCOLI & WHITE CHEDDAR SOUP WITH FRESH CREAM
• PETIT ½ POUSSIN, GRAN MARNIER GLAZE
• FLEURON PASTRY
• DAUPHINOISE POTATOES
• ROASTED MEDLEY OF SEASONAL FRESH VEGETABLES
• BABY MUSHROOMS WITH TARRAGON
• TABLED FANCY BREAD MEDLEY
• WHIPPED BUTTER
• STRAWBERRY CREAM TRIFLE
• ELIZABETHAN AFTER DINNER CHOCOLATES
• TEA & ELIZABETHAN SIGNATURE COFFEE
• ALTERNATE MENU CHOICES LISTED BELOW. FEEL FREE TO CHANGE ANY ITEM FOR ANOTHER ONE. SOME MENU CHOICE ALTERNATES MAY INCREASE OR DECREASE THE PRICE, SO PLEASE DISCUSS WITH YOUR SALES ASSOCIATE.

TABLED APPETIZERS

• ANTIPASTO PLATE  A VARIETY OF PICKLES, COLD MEATS AND SLICED IMPORT CHEESES
• CHEESE & PICKLE PLATES A VARIETY OF SLICED IMPORT CHEESES, AND PICKLE MEDLEY
• MIXED VARIETY OF OLIVE & PICKLE PLATE A VARIETY OF PLAIN AND STUFFED OLIVES AND A PICKLE MEDLEY

SALADS

CAN BE PRE SET ON THE TABLES, PRIOR TO SERVICE. 

CHEF’S GREENS
With homemade wild saskatoon dressing
SPINACH SALAD WITH FRESH MUSHROOMS AND STRAWBERRIES 
Served with our mandarin kiwi dressing
CUCUMBER RIBBON SALAD
Artisan greens wrapped in a cucumber ribbon with mandarins and cranberries and our own mandarin kiwi dressing
TOMATO & BABY BOCCONCINI SALAD
Fresh basil and pomegranate balsamic reduction
ELIZABETHAN CAESAR
With hearts of romaine, bacon twists and a garlic crostini

SOUPS

BROCCOLI & WHITE CHEDDAR
Fresh broccoli, white cheddar & fresh cream
CREAM OF WILD MUSHROOM
An array of wild mushrooms and fresh cream
CREAM OF FRESH AND SUN DRIED TOMATO SOUP
With gin a light cream soup made with fresh and sun dried tomatoes, infused with ballantines gin
LOBSTER BISQUE
A rich lobster bisque, enriched with napoleon brandy and cream
CRAB, CORN & COCONUT BISQUE
A rich creamy bisque made with Alaskan king crab

THIRD COURSE APPETIZER

LOBSTER MOUSSELINE
A light mousse of lobster, served on a base of red pepper coulis, with shrimp and seared scallops
SHRIMP COCKTAIL
3 jumbo prawns & salad shrimp, in a martini glass with dip & garnish
FILET OF BASA
A filet of basa, topped with coconut chutney glaze • paupiette of sole stuffed with lobster served with shrimp and lemon white cranberry buerre blanc
SMOKED SALMON PLATE
Paper thin slices of smoked Atlantic salmon served with capers, finely sliced onion & brown bread points.

ENTRÉE OPTIONS

EACH PLATED MEAL SHOULD CONSIST OF 1 PROTEIN, 1 STARCH, 2 VEGETABLE CHOICES & BREAD SELECTION. MULTIPLES CHOICES CAN BE SERVED, IF REQUESTED, BUT CHARGES WILL APPLY. VEGETARIAN, CELIAC AND OTHER DIETS CAN BE ACCOMODATED. PLEASE SPEAK TO YOUR SALES ASSOCIATE WITH YOUR WISHES.

PRIME RIB OF ALBERTA BEEF
Rich burgundy gravy and either yorkshire pudding or puff pastry fleuron
8OZ. CHICKEN BREAST
Skin on, drumette attached, served with either a chasseur or supreme sauce
STUFFED CHICKEN BREAST
Skin on, drumette attached, served stuffed with spinach and feta. Supreme sauce
CHICKEN CORDON BLEU (MADE IN-HOUSE)
An 8oz. Chicken breast, stuffed with ham and swiss cheese. Breaded.
ROAST TURKEY
A traditional favourite, served with a tasty bread & herb dressing, cranberry sauce and gluten-free gravy
PETIT POUSSIN
One half cornish game hen served with grand marnier glaze
STUFFED PORK LOIN
With our homemade apple dressing and served with a rich flavored port glaze
BEEF BOURGUIGNON
Served in a puff pastry shell, marinated beef tenderloin pieces in a rich gravy
FILET OF SALMON
Served with dill chardonnay sauce

STARCH OPTIONS

HERBED OVEN ROASTED POTATOES
Premium red potatoes, tossed in our signature spice and oven ROASTED
HERBED OVEN ROASTED FINGERLING POTATOES
Skin on, with spices and oven roasted
DAUPHINOISE POTATOES
Sliced potatoes, cooked with parmesan cheese and cream
WILD RICE PILAF
A medley of rice, barley and wild rice, cooked in chicken stock.
DOUBLE STUFFED POTATO
Baked potato, refilled with piped potato, topped with cheese and baked
POMME ANNA TOWERS
Shredded potatoes, with spices and butter, baked in special molds
GRUYERE SPATZLE
Traditional, hand made pasta, which presents well and well fla.
GARLIC DUCHESSE POTATOES
Potatoes are piped individual potatoes, baked in the oven

VEGETABLE OPTIONS

GREEN BEANS
Mediterranean whole green beans, steamed and tossed in olive oil, garlic and basil. Very flavourful.
ORANGE GLAZED CARROTS
With ginger & dill small batons of carrots, cooked with orange juice, ginger and dill.
ROASTED MEDLEY OF SEASONAL FRESH VEGETABLES
Seasonal roasted fresh vegetables (broccoli, cauliflower, carrots, red and green peppers, onions and celery) 
SAUTÉED BUTTON MUSHROOMS
Button mushrooms, sauteed with oil, seasoning and tarragon. 
STEAMED FLORETS OF BROCCOLI
Florets of broccoli, steamed and tossed in butter and sesame seeds.
MINTED GREEN PEAS
Steamed sweet green peas. Tossed in seasoned butter with hint of mint. Can also be paired with baby carrots as a popular vegetable mix.
SPICED PURPLE CABBAGE
Sliced red cabbabe, cooked in a blend of spices, with orange and apple juice. The tastiest way to eat cabbage!
BUTTERED ASPARAGUS
Bundles lightly steamed heads of green asparagus, wrapped in bacon and baked.
BRUSSEL SPROUTS
Steamed with onions, butter, seasoning and bacon.

BREAD SELECTION – TABLE PRESENTED

VARIETY OF DINNER BUNS
Choice of white, whole wheat and country grain with whipped, piped butter
FANCY BREAD MEDLEY
Artisan breads with whipped, piped butter

DESSERTS

DARK CHOCOLATE SHELL
With raspberry mousse & fruit garnish
MINI DEVIL’S FOOD CAKE
With caramel glaze
TIRAMISU CHEESECAKE
With tuxedo drizzle
CRÈME BRULEE
A French classic, served with a fresh fruit garnish
FRENCH CREPES
With wildberry coulis and fresh whipped cream
STRAWBERRY CREAM TRIFLE
Strawberries, cake, kirsch and whipped cream, served in a parfait glass
WARM STICKY TOFFEE PUDDING
A very popular dessert. Rich and decadent.
WARM PRAIRIE GINGERBREAD CAKE
Rhubarb & saskatoon compote, whipped cream and warm caramel sauce