Chef Craig Flinn, Chives Canadian Bistro of Nova Scotia, Canada

A summer evening menu for 36 people cooked entirely over a 5 foot charcoal barbecue…

Pre-Dinner Appetizers…

• Panko Crusted Digby Scallops with smoked bacon tartar sauce
• Indian Point Mussels white wine, roasted garlic, and parmesan cream
• Baked Quebec Brie brown sugar and pecans
• Nova Scotia Lamb Kebabs spicy peanut sauce

Dinner Menu…

• Grilled Summer Bruschetta heirloom tomato salsa, aylesford feta cheese

• Cedar Planked Sea Trout with grilled asparagus, cape breton mustard pickles, baby herb salad

• Charcoal Grilled Filet of Beef Tenderloin

• Lemon Grass and Basil Pesto Glazed Free Range Chicken

• Summer vegetable risotto of sweet peas, fennel, cherry tomatoes, zucchini, roasted peppers, parmesan, and garden herbs

• Our Signature Strawberry Shortcake…cabernet glazed field strawberries, brown sugar buttermilk biscuit and strawberry rhubarb gelato

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Author: Anita

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