Friday August 1st

Station 1: Grilled Skewers, by Chef Philip Vanderwood
Negimaki beef and portobello mushroom skewers.

Station 2: Moules Frites, by Chef Alex Clark
PEI mussels and french fries.

Station 3: Creole Cod Bokit, by Chef Valéry Ladrezeau
French-Caribbean fried bread sandwich.

Station 4: Crudités, by Chef Sarah Forrester
Assortment of organic vegetables with house made aioli.

Saturday August 2nd

Station 1: Grilled Skewers, by Chef Philip Vanderwood
Citrus & whiskey-brined pork loin skewers, or vegetarian option.

Station 2: Moules Frites, by Chef Alex Clark
PEI mussels and french fries.

Station 3: Datcha Bowl, by Chef Valéry Ladrezeau
Turmeric-coconut rice, seasoned black beans, sweet fried plantains, and seasoned chicken.

Station 4: Salad, by Chef Sarah Forrester
Soleil Farms organic salad with a raspberry vinaigrette.

Sunday August 3rd

Station 1: Waffles, by Glenna Lohnes
Glenna’s special recipe waffles, and a selection of toppings: fresh fruit, homemade syrups, freshly whipped cream, and warm fruit sauce.

Station 2: Tacos, by Chef Dèbora Moura
Pineapple‑adobo pulled pork tacos, with your choice of sauce: smokey barbecue, chimichurri aioli, or honey mustard.