JUNO MENUS

To be served at the Juno welcome reception at the RCMP Heritage Centre on April 19:

Cold:

Duck Confit with Roasted Garlic Aioli and Fresh Herbs on a Sundried Tomato Crostini

Hickory Smoked Scallop with Popcorn Sprouts in a Spinach Pastry

Candied Salmon and Horseradish Cream in a Tomato Cone with Fresh Dill

Lobster and Chevre with Fresh Chive in a Tomato Basket

Roasted Vegetable Mousse with Asparagus Tips on a Cucumber

Tomato and Olive Bruschetta in a Pastry Cone

Saskatchewan Lentil Hummus with Chipotle Shaved Green Apple and Jicama

Assorted Petit Fours

Hot:

Mini Beef Wellington Mushrooms Stuffed with Artichokes, Roasted Garlic and Cream Cheese Escargot in Brioche Fig and Chevre Crowns To be served at the Juno welcome reception at the RCMP Drill Hall on April 19:

Cold:

Diefenbaker Steelhead Trout Gravlax on a Blini with Scented Cream Cheese and Caviar

Angus Beef Carpaccio on a Cristini with Arugula and Sweet Basil Cream Wild Mushroom Pate on a Crostini Saskatchewan Braised Bison in a Beet Cup with Saskatoon Berry Chutney

Roasted Vegetable Mousse with Asparagus Tips on Cucumber

Pork Tenderloin with Apricot Mustard and Roasted Red Pepper on Toast Points

Assorted Petit Fours, Chocolate Raspberry

Hot:

Assorted Vegetarian Pastries: Mushroom Leek Crescents Sun-dried Tomato Feta Rolls Oka Apple and Honey Purses Cranberry and Brie in Phyllo Red Pepper and Cheese Puffs Spiced Bison Meatballs