BERGMANN'S SIGNATURES
Beginnings
- Smoked Salmon Pizza with Fresh Dill Creme Fraiche
Caper Mustard Emulsion
- Tempura Tiger Prawn "Lollipop" with Ginger Soy
- Pan Seared Diver Scallop with Lobster Relish
& Maple Roasted Butternut Squash Bisque
- Woodland Mushroom Soup with Parsley Foam
Paprika & Chive Oil Drizzle
- Salad of Mixed Greens
With Mild Garlic Infused Honey Bacon Dressing
Crispy Sweet Potato Julienne
Mains
- Pecan - Praline Crusted AAA Alberta Beef Tenderloin
With Roasted Shallot Kentucky Bourbon Sauce
- Pan Seared AAA Alberta Beef Tenderloin
Crowned with Goat Cheese Fondant,
Aged Balsamic - Black Current Reduction
- Breast of Chicken with Candied Vidalia Onion - Crabapple
Barbecue Sauce
- Procuitto Wrapped Atlantic Salmon
With Mango - Chili Salsa
- Thyme Roasted Manitoba Pork Tenderloin
With Wild Blueberry Sambuca Sauce
Finales
- Lemon Curd Tart with White Chocolate Parfait
Fieldberry Coulis, Chocolate Butterfly
- Tahitian Vanilla Bean - Peach Creme Brulee
- Chocolate Caramel Brownie
With Amaretto - Pistachio Ice Cream
Brandy Snap and Fresh Berries
SAMPLE MENUS
Canadian Culinary Federation
President's Awards Dinner - Banquet Dinner
Wedding Reception
Dalnavert Museum - Reception Style
Culinary Olympic Team Canada Dinner