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Graydon Hall Manor

Gösteri Merkezi ve Tarih Müzesi

Sunnybrook - York Mills, Toronto

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Graydon Hall Manor

8.5^/10

puanlama

56 Fotoğraf

Menü

Corporate Lunch 17Dinner 11Social Dinner 9Breakfast 12

Corporate Lunch

Lunch Menu 1‏

Fresh Rustic Breads with Whipped Butter

Steamed Asparagus Drizzled with Truffle Vinaigrette

Dessert

Chef’s seasonal selection

Hearts of Romaine with Smoked Bacon, Whole Grain Mustard Dressing and Shaved Parmigiano Cheese

Chicken Roulade with Spinach and Asiago Cheese

Lunch Menu 2

Fresh Rustic Breads with Whipped Butter

Grilled Seasonal Vegetables

Tartes Aux Fruites

Puff pastry crust filled with pastry cream and topped with baked fruits

Mediterranean Couscous Salad

Seared Atlantic Salmon with a Maple Lemon Dill Dressing

Lunch Menu 3‏

Fresh Rustic Breads with Whipped Butter

Oven Roasted Potato Wedges with Fresh Herbs and Onions

Dessert

Chef’s seasonal selection

Grilled Zucchini with Peppers and Onions

Chicken Skewers with Cucumber Dressing

Lunch Menu 4

Fresh Rustic Breads with Whipped Butter

Hearty Cheese and Spinach Lasagna

Tossed Organic Greens with Pancetta and Cherry Tomatoes

Dessert

Individual crème brulée

Lunch Menu 5‏

Fresh Rustic Breads with Whipped Butter

Assortment of Mini Quiche in Fresh Pastry Shell

Fresh Cucumber and Tomato Salad with Scallions

Dessert

Chef’s seasonal selection

Lunch Menu 6

Leafy Salad with Smoked Bacon and Shaved Asiago in a Whole Grain Mustard Dressing

Stilton and Pear Sandwich on Crusty Baguette

Hearty Veal Sandwiches with Cheese and Sweet Peppers on Crusty Baguette

Dessert

Chocolate mousse

Lunch Menu 7‏

Assorted Organic Baby Greens with a Citrus Vinaigrette

Shaved Turkey Breast and French Brie on Fresh Butter Croissants with a Creamy Mustard Aioli

Dessert

Tangy lemon‏ tarts on a shortbread crust

Chunky Tuna Pita Pocket with Lime and Wasabi Mayonnaise

Char-Grilled Vegetables with Herb-Scented Ricotta on a Focaccia Loaf

Lunch Menu 8

Fresh Rustic Breads with Whipped Butter

Thai Noodle Salad with Julienne Vegetables in a Chili Vinaigrette

Dessert

Chef’s seasonal selection

Cucumber and Scallion Salad

Grilled Salmon with Lemon Dill Sauce, Served Cold

Lunch Menu 9‏

Fresh Rustic Breads with Whipped Butter

New Potato Salad with Green Beans and Tomato

Dessert Selection

arugula with mozzarella, beets and charred Vidalia onion, in a light vinaigrette

Sliced Herb Crusted Roast Beef with Horseradish

Lunch Menu 10

Fresh Rustic Breads with Whipped Butter

Warm Spinach and Ricotta Crepes (or Cannelloni) Drizzled with a Light Cream Sauce

Wild and Domestic Mushroom Salad with Rocket, Oven Dried Tomatoes and Grilled Rosemary Focaccia

Assorted Mini Mousses

Lunch Menu 11‏

Fresh Rustic Breads with Whipped Butter

Pasta Salad with Pesto and Peas, Sprinkled with Parmesan Cheese

Fresh Home Baked Cookies

Seasonal Grilled Vegetables

Herb Encrusted Chicken Breast with Cracked Pepper and Olive Oil, Served with a Dill Mustard Mayonnaise Sauce

Lunch Menu 12

Fresh Rustic Breads with Whipped Butter

Cucumber and Tomato Salad

Mini Butter-Cream Cakes

Assorted Organic Baby Greens with a Raspberry Vinaigrette

Poached Salmon Will Dill Sauce

Lunch Menu 13‏

Fresh Rustic Breads with Whipped Butter

Steamed Asian Greens

Dessert Selection

Arugula Salad with Fresh Cranberry Beans in a Red Wine Vinaigrette

Steamed Ginger Chicken

Lunch Menu 14

Assorted Organic Baby Greens with a Citrus Vinaigrette

Farm Fresh Egg Salad Sandwich on Fresh French Baguette with Butter Lettuce

Dessert

Tangy lemon tarts on a shortbread crust

Beef Tenderloin Sandwich on Seven Grain Bread with Caramelized Onion, Port Compote and Horseradish Mayonnaise

Open Faced Smoked Salmon Sandwiches on Bagels with Cream Cheese and Sprouts

Lunch Menu 14‏

Fresh Rustic Breads with Whipped Butter

Roasted Potatoes with Rosemary

Dessert Selection

Mixed Baby Greens with a Champagne Vinaigrette

Pork Roast with Apricot and Mustard Stuffing

Lunch Menu 15

Fresh Rustic Breads with Whipped Butter

Roasted Potatoes with Rosemary

Dessert Selection

Mixed Baby Greens with a Champagne Vinaigrette

Pork Roast with Apricot and Mustard Stuffing

Dinner

Canape & Hors D'‏

Spicy Sweet Potato Frites with Dijon Aioli

Crispy Potato Latkes Topped with Crème Fraiche and Smoked Salmon

Edamame Beans Drizzled with Sesame Oil, Served in Sake Cups

Baked Brie Parcels with a Blackberry Compote

Caramelized Red Onions Stuffed with Crumbled Chèvre

Asparagus and Goat Cheese Baked in Leafy Pastry Shell with Dill and Cracked Pepper

Salmon Grave Lax in Cucumber Cups with Toasted Sesame Seeds and Preserved Lemon

Fresh Figs with Rosemary Mascarpone Rolled in Imported San Denielle Prosciutto

Mini Chicken Tikka Skewer with a Spicy Mango Chutney

Parmesan and Herb Baked Ricotta (Served with or Without Proscuitto)

Mini Soft Shell Corn Tortilla with Chicken, Bean Salad, Tomatoes and Onion (or with Grilled Chorizo, Avocado and Lettuce)

Assorted Sashimi and Sushi

Salmon, tuna, california rolls, crab rolls

Jerk Spiced Grilled Tiger Shrimp with Ripe Niagara Peaches

Lobster Tasting Spoons with Grapefruit Sections, Citrus Dressing and Mint Leaves

Baby-Burgers Topped with Aged Cheddar, Arugula, and Garlic Aioli

Mini Potato Samosas with Raita

Potato Gnocchi, Served in a Gorgonzola Crème

Crispy Fried Shrimp with Kadaifi Crust

Lobster, Avocado and Speck Bacon in Toasted Wraps with Tomatoes, Gruyere and Arugula

Italian Bread Crostini with Fresh Tomatoes, New Virgin Press Olive Oil and Leafy Oregano

Buffalo Mozzarella and Grape Tomatoes Topped with Basil, Chervil and Olive Oil

Soba Noodles Twirled on a Silver Fork, Accompanied by Crunchy Vegetables, Sesame Seeds and Chilies

Seared Salmon on Mini-Brioche Topped with a Saffron Aioli

Peking Duck Spring Rolls with Chinese Cabbage and Scallion Stuffing

Mini Croissant Sandwiches Filled with Whipped Marscapone and Smoked Salmon

Bite Sized Savory Crepes with Wild and Domestic Mushrooms and French Brie

Mini Smoked Sausages on Crusty Artisan Bread Topped with Hot Mustard

Pink Grapefruit Segments, Cashew and Toasted Coconut Salad

Steamed Black Tiger Shrimp Served with a Classic Cocktail Sauce

Tempura Bouquet

Baby zucchini, green beans, sweet potatoes

Seared Beef Carpaccio Handrolls with Enoki Mushrooms, Drizzled with Sharp Mustard and Truffle Oil

Frenched Lamb Chops with Rosemary, Cumin and Date Glaze

Curry Dusted Scallops with Avocado and Oven Dried Tomatoes

Chilled Pea Soup with Mint and Lobster in Sake Cups

Thai Rice Paper Rolls, with a Red Plum Dipping Sauce

Dim Sum

Vegetarian, shrimp or chicken

Braised Beef Short Ribs in a Thyme Red Wine Jus Topped with Truffled Whipped Potatoes and Carrot Spirals

Steak Lollipops with Vodka Marinated Pearl Onion and Warm Teardrop Tomatoes

Salads

Baked Ricotta with Tomato Ceviche, Basil, Garden Herbs, Edible Flowers and Extra Virgin Olive Oil and Fleur De Sel

Leaves of Romaine with Bacon, Soft Center Egg, Garlic Crostini, in a Grainy Mustard Dressing with Shaved Asiago

Smoked Duck Breast with Watermelon and Watercress, Drizzled with a Honey Champagne Dressing

Smoked Salmon and Black Lentil Salad with Striped Beets and Fried Capers in Creamy Mustard Dressing

Pickled Baby Beet Salad, Late Harvest Tomatoes, Roquefort Cheese, Palm and Coconut Sugar, Unfiltered Olive Oil, Micro Basil

Lobster and Citrus Salad with Chervil in a ½ Avocado

Endive, Arugula, and Watercress Salad with Pears, Toasted Pecans and Roquefort Cheese

Cantaloupe, Watermelon, and Cucumber Salad with Greek Feta, Nicoise Olives, Olive Oil, Fleur De Sel, and Micro Herbs

Grilled Portobello Mushroom and Spinach Salad with Frizzled Leeks

White and Green Asparagus with Mango on an Herb Salad with Citrus Fruit and Walnut Oil Dressing

Arugula with Sweet Buffalo Mozzarella, Striped Beets, and Charred Vidalia Onion in a Tapenade Vinaigrette

Accompanied by Sicilian and Sweet Onion Salad, Drizzled with Grape Seed Oil Dressing

Soups‏

Cold Leek and New Potato Soup

Brodo with Mushrooms and a Parmesan Crostini

Butternut Squash and Apple Soup

Mushroom “Cappuccino” with Crispy Wonton and Smoked Pancetta

Tomato and Green Tea Consume with Carrot and Tomato Confetti

Cold Honeydew and Cucumber Soup with Cilantro Crème Fraîche

French Onion Soup

Cream of Celery Root Topped with a Red Pepper Crème

Two Tone Harlequin Soup: Celery Root and Cream of Tomato

Cauliflower Soup with Provimi Veal Meat Balls and Potato Gnocchi, Topped with Herb Cream

Starters

Butternut Squash Agnolotti with Roasted Oranges and Sage Sauce

Antipasto: Prosciutto, Peppered Cantaloupe and Olives with Homemade Breadstick

Jerk Style Scallops and Shell Grilled Shrimp with Cucumber and Tomato in Parsley Soya Lemon Dressing

Niçoise: Seared Tuna with French Beans, Fingerling Potatoes and Poached Egg with a Tapenade Vinaigrette

Lobster Duo

Warm soufflé paired with a bisque topped with an herbed crème

Ricotta Gnocchi Tossed with Fresh Sage, Lemon and Butter Finished with Aged Reggiano Parmesan

Crispy Crab Cake with Japonaise Crumbs, with Roasted Mixed Peppers, Topped with Chili Aioli

Beef Carpaccio, Buffalo Mozzarella, Oven Cured Tomatoes, Whole Roasted Garlic, Basil Leaves, Olive Oil

Seafood Martini: Tomato Vodka Granita, Ahi Tempura, Salmon Tartare, Lobster Ceviche and Quail Egg

Mains‏

Roasted Cornish Hen Stuffed with Rice, Mushrooms and Herbs

Accompanied by roasted shallots, beets, and steamed haricots verts

Stuffed Roasted Chicken Draped with a Creamy Mushroom Sauce

Accompanied by‏ tiny oven roasted potatoes, steamed baby carrots, and sugar snap peas

Beef Duo Tenderloin and Braised, Served with Cabernet Jus

Potato galette, creamed corn and cauliflower croquette

Braised Beef Short Ribs

Served with winter root vegetables in a thyme cabernet jus

Roasted Rack of Lamb with Mango Honey Mustard Crust

Potato pancake, baked eggplant and a cucumber yogurt salad with aged feta

Pan Seared Halibut Served with Haricots Verts, Niçoise Olives and Heirloom Cherry Tomatoes

Drizzled with olive oil, fingerling potatoes and garlic crostini

Whole Roasted Free-Range Baby Chicken

Seasoned with rosemary, lemon, olive oil and garlic with herb roasted potatoes and french beans

Seared Pork Tenderloin Medallions with Wild and Domestic Mushroom

Smoky bacon, imported paprika and triple cream sauce with sautéed spätzle

Barbecued Dry Aged Black Angus Steak

Yukon gold mash potatoes and creamy sautéed spinach, finished with cabernet jus

Grilled Veal Tenderloin

With truffled‏ mashed potatoes, portobello mushrooms and parsnip chips in a porcini sauce

Slow Roasted Spice Crust Salmon

With lemon‏ and chive risotto and asparagus in a herb butter sauce

Black Cod Glazed with Miso and Maple on Japonaise Rice Cake with Sun Dried Tomato Aioli

Served with marinated baby cucumber and steamed bok choy

Formal Plated Dessert

Tahitian Vanilla Crème Brûlée with Crunchy Caramel Crust

Classic Apple Tart Tatin with Armagnac Crème Fraîche or Cinnamon Ice Cream

Caramelized Quince Topped with Tahitian Vanilla Ice Cream

Warm Black Mission Fig and Raspberry Crostata

Panna Cotta Accompanied by Preserved Fruit Compote

Mulled Wine Poached Pear Served with White Chocolate Sauce

Niagara Plum Crostata with Armagnac Ice Cream

Vanilla Panna Cotta Scented with Lemon Zest Accompanied by a Sun Dried Cherry Compote

Tiramisu: Lady Fingers Soaked in Espresso and Rum, Layered with Mascarpone

Filo Baked Pear with Crème Anglaise and Blackcurrant Sorbet

Mayer Lemon and Toasted Coconut Tart

Individual Apple Crisp Tart with Homemade Ice Cream

Chocolate and Raspberry Gelato Sprinkled with Fresh Raspberries

Pear Tart with Poire Williams Sorbet

Filo Pastry Filled with Winter Apples, Currants and Cinnamon Accompanied by Caramel Ice Cream

Dessert Trios‏

(Liquid) Chocolate Martini: Cardamom Infused Vodka and Godet Liqueur Served in a Mini Bormioli Glass

(Gas) Mini Cappuccino with a Chocolate Foam Served in a Demi-Tasse

Molten Chocolate Cake with White Truffle Centre

Lemon Zest and Tahitian Vanilla Panna Cotta

Mulled Wine Poached Mini Pear, Draped in Dark Chocolate

A Tiny Cup of Hot Milk Chocolate Topped with Freshly Whipped Cream

(Solid) a Sliver of Flourless Chocolate Cake with Creme Fraiche

Frozen Poire Williams Sorbet and Mini Poached Pear

Flourless Chocolate Cake with Raspberry Coulis

Sweet Delights

Mini Mousse Cakes

A combination of sponge cake and whipped mousse

Mini Lemon Tarts

Shortbread crust with tangy lemon curd

Truffles and Biscotti

A classic accompaniment for coffee

Organic Maple Sugar “Lollipops”

Melt in your mouth

Crème Brûlée in Espresso Cups

Cinnamon espresso or grand marnier with orange zest

Double Fudge Brownie “Lollipops”

Coated in a crusty double chocolate shell (white, then dark)

Dipped Strawberries

In dark valrhona chocolate

Macarons

A classic french delicacy raspberry, lime, mocha

Mini éclairs

Cream puff filled with vanilla or chocolate pastry cream

Ice-Cream “Sammies”

Chocolate, vanilla, or marshmallow

Mini Chocolate-Raspberry Tarts

Shortbread crust with raspberry chocolate ganache

Toasted Marshmallow “Lollipops”

Dipped in chocolate and covered in a toasted meringue

Mini Tiramisu

Lady fingers soaked in espresso and rum, layered with mascarpone

Cookies, Squares & Bars‏

Chocolate Chip Cookies

Peanut Butter Chocolate Cookies

Coffee, Toffee + Chocolate Cookies

Pecan Butter Bars

Gooey pecan filling baked on a flaky pastry crust

Lemon Bars

Tangy lemon curd on a shortbread cookie crust, dusted with icing

Oatmeal Raisin Cookies

Ginger Molasses Cookies

Salted Caramel Brownies

Chocolate fudge brownies topped with silky chocolate icing, gooey caramel, fleur de sel

Blueberry Oat Bars

Juicy plump blueberries topped with a buttery crumble

Honey Date Bar

Rolled oats, brown sugar with a chewy date filling

Late Night Savoury Snack

Mini Grilled Cheese Triangles with Cave Aged Cheddar and Ketchup

Beef Tenderloin on Skewers with Grape Tomatoes and Pearl Onion

Mini Fish and Chips Served in a Newspaper Cone

Served with Onions and Peppers on Crusty Baguette, Wrapped in Wax-Paper, Tied with Rafia

Served with Onion Jam on Crusty Baguette, Wrapped in Wax-Paper, Tied with Rafia

Baby Burgers with Aged Cheddar, Arugula, and Garlic Aioli

Mini Corn Dogs with Mustard Dipping Sauce

Mini Breaded Chicken Sammies Dripping in Tomato Sauce

Mini Shaved Rare Beef Tenderloin Sammies

Social Dinner

Challah French Toast Triangles W/ Maple Syrup for Dipping

Mini Blueberry Pancakes Garnished with Chantilly Creme

Grilled Chevre Fritatta Garnished with a Ys Cured Tomato

Assorted Fresh Fruit Skewers with a Vanilla Yogurt Dipping Sauce

Bite Sized Brioche W/ Whipped Mascarpone, Topped with Orange Marmalade and Orange Zest

Bite Sized Savory Crêpes with Wild and Domestic Mushrooms and French Brie

Italian Bread Crostini with Fresh Tomatoes, New Virgin Press Olive Oil and Leafy Oregano

Caesar Bites: Heart of Romaine Topped with Pancetta, and Parmesan, Drizzled W/ Creamy Garlic

Buffalo Mozzarella and Heirloom Tomatoes Topped with Basil, Chervil and Olive Oil

Salmon Grave Lax in Cucumber Cups with Toasted Sesame Seeds and Preserved Lemon

Bamboo Skewered Capon Breast with Chili Flakes, Grilled Mango and Curry Dipping Sauce

Toasted Walnut Bread with Gorgonzola and Fig Compote

Goat Cheese Baked in Crisp Pastry with Cracked Pepper and Pistachns

Sake Cup Filled with a Spicy Gazpacho Soup

Savory Spinach and Ricotta Herb Crepe

Morning Sunrise: Mango Smoothie Shooter

Mini Breakfast Trifles

Vanilla yogurt, sprinkled with granola, topped with berries (served in votives)

Mini Quail Egg Florentine W Bemaise Mayo

Scrambled Egg Tartlets

Garnished w assortment of chives, pancetta, salmon roe

Stuffed Crepes with Ricotta Cheese, Currants and Vanilla

Mini Grilled Cheese Triangles W/ Ketchup for Dipping

Chilled Cucumber Soup Shooters with Creme Fraiche and Tomato Vodka Sorbet

Peking Duck Spring Rolls with Chinese Cabbage and Scallion Stuffing

Mini Croissant Sandwiches Filled with Whipped Marscapone and Smoked Salmon

Fresh Figs with Rosemary Mascarpone Rolled in Imported San Clenielle Prosciutto

Asparagus and Goat Cheese Baked in Leafy Pastry Shell with Dill and Cracked Pepper

Individual Zucchini and Marjoram Frittatas

Warm Crab Cake Topped with Chill Corn Salsa and Coriander Sprouts

Smoked Salmon and Gruyere Toast

Cheese Tartelette Topped with Sundried Tomatoes

Blue Moon Blue Berries 8 Bananas Smoothie Shooter

Lunch Menu 1‏

Goat Cheese Baked in Crisp Pastry

With cracked pepper and pistachios served with warm pepper salad and olive poached garlic

Butter Nut Squash Ravioli

With roasted oranges and sage sauce

Lunch Menu 2

Rocket and Mission Fig Salad

With vegetable chips and gorgonzola crostini

Grilled Beet Tenderloin

Served with a crispy mushroom purse and fingerling potatoes. Finished with a wild mushroom butter

Lunch Menu 3‏

Red Beet Mousse with Sea Scallops

Topped with‏ saffron crème fraise

Roasted Rack of Lamb with Mediterranean Spices

Served with couscous. Parsley salad and cucumber raita

Lunch Menu 4

Pan Roasted Quail

Served with corn risotto cake, sage tempura and chanterelle sauce

Grilled Striped Bass

Served with yukon gold mash, lemon salad and sun dried tomato dressing

Lunch Menu 5‏

Eggplant and Oven Dried Peppers

With mozzarella, beets and charred vidalia onion in a tapenade vinaigrette

Grilled Duck Leg Confit with Creamy Garlic Mashed Potatoes

Served with‏ asparagus in balsamic butter and parmesan cheese

Lunch Menu 6

Lobster and Citrus Salad with Chervil in Avocado

Served with a sicilian orange and sweet onion salad drizzled with grape seed oil dressing

Veal Medallions Topped with a Porcini Aioli

Accompanied by‏ baked potato, pencil beans and roasted bell peppers

Pastries & Tartlets‏

Mini Scones Blueberry/ Lemon Scented) with Devonshire Cream, Sweet Butter, Strawberry Preserves and Orange Marmalade

Lemon Bars Tangy Lemon Curd on a Shortbread Cookie Crust, Dusted with Icing

Truffles and Biscotti a Classic Accompaniment for Coffee

Dipped Strawberries in Dark Swiss Chocolate

Mini Chocolate-Raspberry Tarts Shortbread Crust with Raspberry Chocolate Ganache

Mini Fruit Tarts Shortbread Crust with Crème Tutu, Topped with Fresh Fruit

Mini Fruit Tarts Shortbread Crust with Tangy Lemon Curd

Mini Eclairs Chocolate, Vanilla or Mocha

Breakfast

Espresso/ Cappuccinobar‏

Includes a Professional Barista (Attendant), Commercial-Grade Equipment, All Beverage Ingredients and Condiments

Sugar-in-the-Raw, Sweetener, Sweetened Cocoa Sprinkles and Cinnamon Sprinkles

And a Selection of Teas (Black, Green and Herbal) Decaf / Lactose-Free Milk Always Available.

100% Arabica Coffee, Fresh Milk, Real Whipped Cream, Chocolate, Distilled Water Source, White Sugar

Menu Includes: Cappuccino, Café Latté, Espresso, Café Americano, Espresso Con Panna, Espresso

The Burnham

Assortment of croissants to include:

Fruit Display Brimming with Fresh Seasonal Delights

Butter, Almond, and Chocolate

The Stensson‏

Freshly Baked Scones

Fresh Fruit Skewers

Served with Our Selection of Homemade Jams

The Culloden

Assorted Home-Baked Muffins to Include:

Freshly Whipped Fruit Smoothies

Mixed Berry, Apple-Cinnamon, and Raisin-Bran

The Dennington‏

Cinnamon French Toast with Pure Maple Syrup

Citrus Fruit Salad Sprinkled with Brown Sugar and Orange Zest

Farmer Sausages

The Crom Well

Selection of Cold Cereals

Fresh Berries and Yogurt

Homemade Granola with Dried Cherries

The York‏

Hot Oatmeal Served with Cream and Brown Sugar

Breakfast Trifle: 6 Layers of Vanilla Yoghurt, Granola, Diced Fruit

Selection of Toasted Bread, Served with Our Homemade Jams

The Graydon

Individual Cheesy Breakfast Bread and Butter Puddings

Selection of Fruit Yogurt

Assorted Fresh Fruit Skewers

The Colchester‏

Assorted croissant sandwiches to include:

Breakfast Breads to Include Your Choice of: Lemon Loaf, Banana Loaf, or Pumpkin Loaf

Crispy Bacon with Egg and Lox with Whipped Cream-Cheese

Assorted Fresh Fruit Skewers

A La Carte Items for Your Consideration

Assorted Fruit Yogurt

Scrambled Eggs

Toast with Creamery Butter and Homemade Jams

Selection of Cold Cereals

Fresh Fruit Salad

Selection of Home-Baked Cookies

Vegetable Root Chips and Assorted Nuts

Selection of Home-Baked Muffins

Spicy Home Fries

Hot Oatmeal with Cream and Brown Sugar

Farmer Sausages

Bagels with Cream Cheese and Lox

Assorted Fruit Yogurt

Gelato Fresco Ice-Cream

Assorted Fresh Whole Seasonal Fruits

Domestic and International Cheeses Garnished with Fresh and Dried Fruits, Assorted Crackers and Fresh Baked Breads

Fruit Smoothies‏

The Hawaiian

Pineapple, bananas and orange juice

Mint Refresher

Honeydew melon, lemon yogurt, frozen grapes, and lemon juice

Fruit Swirl

Kiwi, passion fruit juice, raspberries, and yogurt

Orange Soother

Bananas, dates,‏ avocado and orange juice

The Ultimate

Orange juice, mangos, fresh blueberries, bananas, flax seed, honey and maple syrup

The Bomb

Raspberries, bananas, soy milk, plain yogurt and crushed ice

Tangerine Dream

Bananas, papaya and tangerine juice

Honeydew Lemon Heaven

Cantaloupe, lemon sorbet, orange juice, and lemon juice

Berry Madness

Mixed berries, bananas, and mango juice

Mango Passion

Pureed mangos, orange juice, spirulina, fresh ginger, lime juice and vanilla yogurt

Tofu Treat

Bananas, tofu and cranberry juice

Berry Delight

Blueberries, strawberries‏ and raspberry sorbet

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Graydon Hall Manor

Corporate Lunch

Dinner

Social Dinner

Breakfast

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