The Red Ox Inn enjoys hosting parties for up to 40 people. We can develop a menu for your specific function. Rates are dependent upon availability and menu choices.
Please call Frank at 780 465 5727 or e-mail at redoxinn@telus.net to book your special event.

The following are sample menus we have done in the past:

Melon
wrapped in proscuitto, maldon sea salt

Prawns
Argentine red prawns, avocado salsa

Crostini
caramelized onion, duck confit, chive

Tomato basil
wild mushroom thyme

Arancine
risotto croquettes stuffed with mozzarella and rosemary ham

 Shrimp
sesame shrimp, leek-apple relish, curry mayo

Blini
potato pancakes topped with smoked salmon and chive creme fraiche

MENU 1

SOUP
Chicken and shitaake mushrooms in a lime scented Thai coconut broth

GOAT CHEESE SALAD
Medallion of warm chevre with spinach, almonds, bacon, cranberry port dressing

MUSSELS
Bowl of PEI mussels steamed in saffron mustard wine broth with bread for dipping

Please choose an entree:

 FISH
Pepper crusted Ahi tuna with sesame soba noodle cake, ginger cream sauce, grilled gai lan

CHICKEN
Free range breast, proscuitto, maple viniagrette, cranberry almond topping, truffled squash cakes

BEEF
Alberta tenderloin with brandy cream mushroom sauce, roast root vegetables and potato mash

LAMB
Asian crusted rack of lamb, cucumber salsa, savoury truffle bread pudding, minted demi glace

Please choose a dessert:

BREAD PUDDING
Blueberry and white chocolate bread pudding served warm with creme anglaise

PECAN PIE
Southern pecan pie served with freshly whipped cream and caramel sauce

LEMON TART
A fresh lemon tart on a pinenut crust served with raspberry sorbet

WARM CHOCOLATE CAKE
Individually baked warm chocolate cake served with vanilla bean ice cream

MENU 2

Please choose an appetizer: 

CAESAR SALAD
Romaine, house dressing,  asiago cheese sticks, topped with freshly grated parmesan

SOUP  
Puree of spiced roasted butternut squash with crispy cheese dumplings 

Please choose an entree: 

ARCTIC CHAR
Pancetta wrapped char fillet, roast garlic stuffing, mashed potatoes, sherry vinaigrette

CHICKEN
Free range breast, proscuitto, maple viniagrette, cranberry almond topping, truffled squash cakes

BEEF
Alberta ribeye steak in chimichurri marinade, smoked tomato salsa, ancho demi glace, mashed potatoes

Please choose a dessert:

BREAD PUDDING
Blueberry and white chocolate bread pudding served warm with creme anglaise 

PECAN PIE 
Southern pecan pie served with freshly whipped cream and caramel sauce 

LEMON TART 
A fresh lemon tart on a pinenut crust served with raspberry sorbet 

WARM CHOCOLATE CAKE 
Individually baked warm chocolate cake served with vanilla bean ice cream