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