This Menu to be Served as a Buffet
*All menu’s can be built to suit
Baby mixed greens salad with toasted pumpkin seeds and pears
Honey lemon shallot vinaigrette
Classic Caesar salad with Parmesan and herbed croutons
Creamy roasted garlic dressing
Local gathered summer vegetable medley
Butter, thyme and lemon
Roasted baby creamer potatoes
Fresh parsley and chives
Whole roasted fresh pork loin with black pepper and shallot crust
Dijon rub & bay leaves
Summer tomato and white wine braised Maple Hill Farms chicken
Fresh herbs and capers
$25/person based on 25ppl min
This Menu to be Served as a Buffet
*All menu’s can be built to suit
Classic Caesar salad with herbed croutons
Creamy roasted garlic dressing
Marinated artichoke, grilled zucchini and chick pea salad
white wine vinaigrette and citrus
Organic mixed greens with a creamy rosemary dressing, shaved fennel
Pumpkin seeds and red onion
Whole roasted and sliced New York strip loin of beef
rosemary and peppercorn sauce
Seared and roasted fresh chicken breasts
White wine and sweet pea cream
Roasted Yukon potatoes
Chopped fresh parsley and black pepper
Gathered vegetable medley
thyme and sea salt
$28/person based on 25ppl min
This menu is served as a buffet:
*All menu’s can be built to suit
Classic R-62 Caesar salad with parmesan and herbed croutons
Creamy roasted garlic dressing
Roasted mushroom and grilled red pepper salad with fresh herbs
Sage and sherry vinaigrette
Marinated artichoke, grilled zucchini and chick pea salad
White wine vinaigrette and citrus
Summer tomatoes and fresh mozzarella caprese with basil and sea salt
Extra virgin olive oil and aged balsamic
Seared and roasted fresh northern B.C. Halibut filet
Garden chives, lemon and fennel
Grilled Canadian New York Steaks with house peppercorn blend
Baby nugget potatoes with parsley, sea salt and butter
Gathered local vegetables medley
Fresh summer berries with sweet custard and soft vanilla cake
$42/person based on 25ppl min
*All menu’s can be built to suit
Canapés on pass
Aged cheddar, grilled apple and carmelized onion tarts
Crisp seared spicy tiger prawn cakes with cilantro pesto
Plated salad
Baby spinach leaves with crisp bacon, shaved fennel and red onion
Toasted walnuts, feta cheese & creamy black pepper rosemary dressing
Platter style entrée
Roasted whole Portobello mushrooms and campari tomatoes
Roasted parsnips and carrots with asparagus
Shaved whole new york strip loin of beef with peppercorn and red wine cream
Baked crab crusted Ucluelet perch filet over French green beans & almond butter
$38/person based on 35ppl min
*All menu’s can be built to suit
Appetisers
Grilled sherry marinated lamb popsicles
Fresh Kusshi oysters on the half shell
Farmhouse Cheeses “Lady Jane” with pistachios and rosemary
n/v Gloria Ferrer Blanc de Blanc Sparkling Cal
First course
Classic Alsatian caramelized onion and Okanagan goat cheese tart
2009 Henri Bourgeois “les Baronnes” Sauvignon Blanc FR
Second course
Premium ahi tuna tartar with soya vinaigrette & apples
Sesame and ginger crisps
2008 Belle Glos “Clark & Telephone” Pinot Noir Cal
Third course
Seared Quebec foie gras over carmelized onion and white bean ragout
Poached cherries and sea salt
COTEAUX LAYON SELECTION GRAINS NOBLES – DELESVAUX 03/04 FR
Fourth course
Shitake and herb stuffed Greendale rabbit saddle
Roasted pepper and rosemary potato pinwheel, cippoline jus
2005 Aurelio Settimo Barolo IT
Fifth course
Poached Canadian beef tenderloin filet over oven dried
Tomato risotto rich red wine reduction
2005 Antinori Tignanello IT
Sixth course
Warm molten centre Callebaut chocolate cake
Espresso anglaise and raspberry
Elephant Island Frambois BC
$110/person wine supplemental charge *min 10 ppl
COCKTAIL PARTY 4-6 PCS PER PERSON FOR A 1 TO 1.5 HOUR SERVICE
MEAL REPLACEMENT 10-12 PCS PER PERSON FOR A 2 TO 3 HOUR SERVICE
*All menu’s can be built to suit. Minimum of 25ppl
Roasted jumbo black tiger prawns with volcano spices and Demerara sugar
Seared Japanese sweet scallops with bacon and chive cream
Crisp east coast crab cakes with red pepper jelly
Fraser Valley duck sliders with garlic aioli on puffed pastry
Grilled balsamic glazed lamb chops with fresh herbs
Abbotsford goat cheese and roasted baby beets in sherry vinaigrette
Roasted apple, caramelized onion and aged cheddar tart
Seared New Zealand lamb medallion with balsamic glazed cippoline
Dijon croustini
Fresh Qualicum Beach scallops with bacon and black pepper
Lemon and chive crème fraiche
Crisp fresh tofino Dungeness crab cakes
Grapefruit sabayon
Seared AAA beef tenderloin and Maine lobster surf and turf
Sea salt and drawn butter
Abbotsford goat cheese and baby beet caprese
Minted yogurt and puffed pastry
Mediterranean vegetables with feta wrapped in puffed pastry
Black olives and capers
Fresh Qualicum Beach scallops with bacon and black pepper
Lemon and chive crème fraiche
Crisp fresh tofino Dungeness crab cakes
Grapefruit sabayon
Ahi tuna and smoked salmon tartar
Apples, shallots and soya vinaigrette
Seared AAA beef tenderloin and Maine lobster surf and turf
Sea salt and drawn butter
Olive oil poached fresh North Coast halibut filet
Oven dried compari tomato and black olives
Fresh shucked oysters on the half shell
Baked Quadra Island honey mussels with pernod scented tomatoes and parmesan
Fraser Valley duck confit sliders with garlic aioli on puffed pastry
Grilled balsamic glazed lamb chops with fresh herbs
Slow braised beef short ribs over trufled parsnip ragout
Porcini mushroom and sage risotto
Mashed potatoes sundaes with cheddar cheese, bacon bits, soured cream and roasted garlic
Imported brie cheese with black olive tapenade
Roasted pepper, garlic and tomato bruschetta
Beef sliders on petite rolls with caramelized onions
Gourmet Sandwiches
Roasted and shaved chicken breast on ciabatta with avocado and oven dried tomato.
Shaved black forest ham with hot Dijon mustard and havarti cheese & red onion marmalade
Grilled portabella mushrooms with artichokes, havarti cheese, alfalfa sprouts and red onions
Sides:
Classic R-62 Caesar salad with herbed croutons, creamy garlic dressing and Parmesan
Summer tomato and cucumber salad with sherry vinaigrette and shaved red onion
Dessert:
Honey and peanut butter mousse in dark chocolate
$20 per person minimum 10ppl