Spend the night in one of our Deluxe Waterfront Rooms with a king bed, whirlpool tub and fireplace. ...
Hors d’Oeuvres
Smoked Salmon Canapés with Dill Mustard Spread and Cucumber on Toasted Rye Bread
Mini Crab Cake Sandwich
Chilled Shrimp Cocktail
Beef Tartare with Onions, Capers and Homemade Worcestershire Sauce
Salad
Tossed Mesclun Greens with Apples or Pears, Toasted Pecans, Blue Cheese and Balsamic Vinaigrette
Entree
Grilled Atlantic Salmon with Spinach, Parisienne Potatoes, and Beurre Blanc Sauce
OR
Grilled Spice Rubbed Flat Iron Steak with Mashed Potatoes, French Beans, Wild Mushrooms and Homemade Worcestershire Sauce
About The Chef
Chef/Proprietor – Paul Milne
Former chef and owner of 208 Talbot, long regarded as one of the region’s premier fine dining restaurants, Paul has taken banquet dining and turned it into fine dining. With an eye for perfection and a talent for taking food to new heights it is no surprise the most common comment The Oaks hears is, “This is the best wedding food I have ever tasted!”