Private Functions The following are some sample menus from private functions recently hosted by Richlee's. Keep in mind that these are just samples and we will gladly create a customized menu for your upcoming event suited entirely to your taste (and budget!) Richlee's management will work closely with you to ensure that every last detail is perfected. You won't be surprised when your guests choose Richlee's to host their next special event. Spirito Olimpico Commemorating the 2006 Winter Games with the Top Ten Contenders Appetizers Viennese Potato Soup traditional puree of leek and potato, enhanced with bits of wild mushrooms, carrots and potato OR Tvorog Salad Russian farmer cheese minced with walnuts and sprinkled over mixed greens, topped with sweet red onion and dressed in a light raspberry vinaigrette OR Baby Swiss stuffed Portabella portabella mushroom cap stuffed with sautéed onions, garlic, red pepper, mushroom, celery and shredded baby Swiss cheese OR Mamuan Goong – Chinese Mango Shrimp jump-fried tiger shrimp with sliced mango, red and green pepper, onion and red chillies, mirrored in a mango fruit reduction OR Norwegian Smoked Salmon on toast smoked salmon rolled with chopped dill and soft Snøfrisk goat cheese, served over sliced white toast with cherry tomatoes Main Courses Canadian Pine-nut and Herb Crusted Salmon Atlantic salmon filet, crusted with chopped pine nuts and fresh herbs, served in a light lemon sauce with a scallop and caper mousse OR German Zigeunerschnitzel a classic veal cutlet, lightly breaded and sautéed, finished “gypsy” style in a mildly spicy tomato sauce with onions and peppers OR Pollo Italiano Semplice boneless breast of free-range chicken, rubbed with mixed herbs, spring onions and garlic, slow cooked over the grill and served with penne noodles in a tomato basil sauce OR U.S. Coast Sea Scallops fresh seared sea scallops wrapped in Virginia ham, served with sliced roasted apple in a fine cider and papaya coulis OR Porc Camembert charcoal broiled pork tenderloin, slivered and served with a reduction of Camembert cheese, Dijon mustard and dry Chablis Desserts Crêpes Suzette Grand Marnier flambéed crepes with a braised orange sauce OR Tartufo Nero chocolate gelato with vanilla eye, topped with whipped cream and chocolate sauce Coffee or Tea A Celebration of the Beaujolais Nouveau and Novello baked Woolwich goat cheese with a compote of wild cranberries stewed in Beaujolias or sushi-grade tuna crusted with cracked black peppercorns, served over a mixed green salad with green beans and onions in a lemongrass vinaigrette or a diver scallop wrapped in bacon finished with a Pineau des Charantes lobster reduction ********** Caesar salad: leaves of Romaine tossed with our traditional home made Caesar dressing and dark rye croutons or soup of the day: puree of carrot and ginger, garnished with old Canadian marble cheddar ********** pan seared East-Coast sea scallops crusted with crushed walnuts, oregano, and basil, drizzled with a fresh citrus fruit reduction and virgin olive oil or pan seared slivers of free-range duck breast in a reduction of sautéed shallots, red current vinegar, blackberries and honey or charcoal grilled A-A-A filet mignon on a bed of chanterelle mushrooms with a Bordelaise sauce of Burgundy red wine, bay leaves, thyme and shallots or fresh Ontario pork tenderloin stuffed with imported Camembert, raisins and roasted apples, glazed with fine aged Calvados or thyme crusted filet of Atlantic Salmon, served in a reduction of caramelized onions, shitake mushrooms and Gamay wine, over sautéed leeks all entrées are accompanied by seasonal vegetables ********** Crème Brulée topped with caramelized hazelnuts or Grand Marnier flambéed Crêpes Suzette Tea or Coffee Celebrating Alessia’s First Communion Bruschetta Calabrese fresh Italian bread rubbed with garlic and olive oil topped with fresh tomato, basil and parmesan cheese First Course – Antipasto Choice of: wedges of fresh Melon with carefully selected Prosciutto, bocconcini cheese and olives tender, grilled Calamari, marinated with extra virgin olive oil, red chili and garlic, and finished with a Tio Pepe vinaigrette Second Course – Pasta Penne tossed with fresh grilled vegetables in a tomato basil sauce Main Course Choice of: fresh grilled Atlantic Salmon served in a dry sherry, lemon and dill glaze charcoal broiled Filet Mignon wrapped in bacon, served with sautéed chanterelle mushrooms and French shallots boneless breast of free-range Chicken, grilled over live charcoal,marinated and finished with lemon, garlic, cilantro and a touch of chili pepper all entrees are accompanied by our selection of fresh vegetables, roasted potatoes or rice Dessert fresh Fruit Platter and Celebration Cake coffee, tea, espresso, cappuccino, or latté A 60TH BIRTHDAY CELEBRATION DINNER First Course Soup soup of the day or Italian Mixed Greens baby greens, arugula and Belgium endive with Tuscan olive oil and a blend of balsamic and red wine vinegar, topped with shaved Parmigiano Reggiano or Caesar Salad Caesar salad: leaves of Romaine tossed with our traditional Caesar dressing and home-made dark rye croutons Second Course Seafood Tapas seafood tapas: tender fresh calamari, east-coast sea scallops, and tiger shrimp; marinated Spanish style with extra virgin olive oil, red chilies, garlic, and black olives – pan seared and finished with an aged Tio Pepe vinaigrette or Quail semi-boneless breast of quail; served with blackberries floating on a mirror of Marsala red wine and fresh thyme ************* Sorbet to Clean Your Palate *************** Main Course Venison Australian venison loin; grilled over live charcoal, served on a bed of sautéed wild mushrooms, finished with a Vintage Port reduction and juniper berries or Pheasant roasted breast of free-range pheasant; rubbed with virgin olive oil and spices, dressed with Madeira red wine and natural jus Dessert Celebration Cake Tea or Coffee Clover’s Dinner party Classic Favourites 1st Course Amuse-geuele of broiled boneless quail with Cognac braised blackberries and herbed natural jus or A diver scallop, wrapped in bacon, finished with a Pineau des Charentes and lobster reduction 2nd Course Manhattan-style clam chowder: coarsely chopped vegetables and manila clams, served in a spicy tomato based broth, garnished with diced bacon or Mixed salad of organic greens and fresh forest mushrooms tossed in a balsamic and fine herb vinaigrette Main Course Roasted Meech Lake duckling with a V.S.O.P. Cognac braised blackberry coulis or Charcoal grilled medallions of Australian Venison loin, rubbed with fresh sage in a Niagara Baco Noir reduction or Fresh swordfish steak, blackened with Acadian spices and mirrored in a Beaujolais beurre rouge or Charcoal grilled AAA Canadian filet mignon on chanterelle mushrooms with a Burgundy reduction, topped with whole roasted garlic Dessert Seasonal berries with a splash of Grand Marnier or Crème Brulée topped with toasted caramelized hazelnuts Tea or Coffee FESTA PORTUGUESA Sopa Alentejana a fragrant, traditional soup; originating in the land between Lisboa and Algarve, richly flavoured with garlic, coriander, and pepper, finished with a poached egg or Melon com Presunto prime, air cured smoked ham served with fresh melon or Lulas Grelhadas à Vianense fresh grilled calamari over rapini greens, sautéed with garlic and a touch of piri piri (chili), finished with fresh lemon and extra-virgin olive oil or “Home-Style” Chilled Seafood Cocktail fresh cuttlefish, shrimp, mussels and octopus, marinated with lemon, virgin olive oil, garlic, fine herbs and hint of piri piri ********** Coelho à Cassador fresh rabbit, from the Thornbury game farm; marinated in red wine, seasoned with bay leaves, garlic, paprika and a splash of olive oil, slow cooked in a heavy pot or Mediterranean Coast Sea Bass sea bass seared with olive oil and fine herbs, glazed with lemon, chives and white port wine or Certified Black Angus Top Sirloin Steak prepared in classic Portuguese style: grilled over live charcoal, topped with thinly sliced presunto (prosciutto) and a fried egg, in a red wine demi-glaze or Roasted centre-cut Rack of Ontario Pork stuffed with wild mushrooms, pine nuts, apples and Portuguese goat’s cheese, finished in a Moscatel de Setubal dessert wine reduction or Bacalhau à Pescador cod fish prepared “fisher-man style”, oven baked with tomato, white wine and a splash of olive oil, seasoned with garlic, onions and fine herbs – one of the most traditional of all Portuguese dishes ********** Leite Crème Portuguese style crème brulée topped with toasted almonds or Crêpes à la Portuguesa filled with pineapple from the Azores, marinated in vintage Madeira with a Liquor Beirão sauce Coffee or Tea MIKE’S 30TH BIRTHDAY PARTY ANTIPASTI - STARTERS Minestrone traditional Italian peasant soup, with sautéed fresh vegetables and pasta in a light tomato broth or Insalata Mista Verde baby greens, arugula, and Belgium endive with Tuscan olive oil and a blend of balsamic and red wine vinegar topped with shaved Parmigiano Reggiano. or Prosciutto Crudo di Parma con Melone Italian prosciutto Parma with fresh chilled melon and cubes of parmesan cheese or Calamari alla Girglia grilled calamari served with roasted peppers, Sicilian olives and spicy olive oil or Cozze alla Marinara P.E.I. mussels steamed with white wine, garlic, oregano and a light marinara sauce SECONDI PIATTI - MAIN COURSES Vitello alla Toscana provimi veal tenderloin; grilled over live charcoal – stuffed with ricotta cheese, porcini mushrooms, and sherry infused shallots; in a Marcella natural jus reduction or Zuppa di Pesce traditional coastal seafood bouillabaisse of lobster, shrimp, mussels, calamari, clams, and fresh fish; in a tomato-fennel broth or Filetto Di Salmone alla Griglia grilled Atlantic salmon filet with garlic, tomatoes and capers; sautéed in virgin olive oil or Petto di Pollo dello Chef tender breast of free-range chicken in a soft rosemary lemon sauce with artichoke hearts or Cappe Sante East Coast sea scallops, seared and mirrored in a reduction of onion, mushroom, tomato, tarragon and Cinzano DOLCI – DESSERTS Tiramisu combination of light cake and selected liqueurs with Kahlua chocolate sauce or Tartufo Nero chocolate gelato with vanilla centre, topped with whipped cream and chocolate sauce Coffee or Tea N’Awlins 2005 a celebration of New Orleans cuisine Moules Marinière: fresh mussels, steamed in a delicate white wine broth with chopped shallots and fresh herbs or fresh quail, marinated in tangy Creole barbecue sauce with fresh herbs and garlic, slowly grilled over live charcoal or deep-south salad of tomato, avocado and shaved Bermuda onions, with an herbed Chablis vinaigrette or Bayou Gumbo: a hearty tomato soup with shrimp, crab and baby clams, delicately seasoned with fine herbs, finished with a splash of bourbon ********** Your choice of fresh swordfish steak or catfish filet, crusted with Cajun spices and blackened to perfection in a hot iron skillet or Louisiana-style barbecue Your choice of fresh free-range chicken breast or Ontario pork back ribs, marinated in tangy Creole barbecue sauce with fresh herbs and garlic and slowly grilled over live charcoal or Shrimp Creole: fresh Louisiana jumbo shrimp, gently simmered in a rich tomato sauce with green and red peppers, roasted shallots and Chablis, seasoned with fresh herbs and garlic - please specify mild, medium or hot or Black Angus New York steak - your choice crusted with Dijon mustard, garlic and fresh thyme, or rolled over Cajun spices and blackened over the grill - mild, medium or hot ********** Deep-dish pie of peaches, pears and apples with a dollop of French vanilla ice cream or Crème Brulée or Crêpes Suzette: Grand Marnier flambéed crepes filled with orange segments, in a burnt orange sauce Coffee or Tea