Quince & roasted butternut squash
Cinnamon shortbread
Petite Abbotsford goat cheese & roast garlic tart
Marinated tomato & black olive tapenade
with mozzarella pearls on croustini
Grilled lamb chops
with herb & balsamic marinade
Seared scallops
with bacon and parsnip salsa
Slow braised beef short rib
with truffle mashed potatoes on Chinese spoons
Marinated jumbo tiger prawns popsicles
with cilantro & lime
East coast crab salad
with avocado & mango
Marinated summer roma tomato and baby bocconcini with basil
Nippozano Chianti/Mezza Corona
Double cream brie with red wine poached pears and rosemary
Mount Boucherie Pinot Gris
Shaved Fraser Valley duck with aged cheddar
Maurel Videau Pinot Noir
Abbotsford goat cheese tarts with candied garlic and sweet onion
Joel Delaynau Sauvignon Blanc
Havarti and jalapeño in puff pastry
Sumac Ridge Gewürztraminer
Roasted baby beet and Abbotsford goat cheese salad
8 year old sherry vinegar and baby lettuces
Roasted East Coast lobster bisque with black tiger prawns
Scented with vermouth
Raspberry and mint granite
Seared fresh Angus beef tenderloin with shitake and chive potato gateau
Green asparagus and port reduction
Molten centre Callebaut chocolate cake
Espresso anglaise
This menu is served as a buffet.
Fresh artisan breads
with whipped herb butter
Whole head romaine salad
in roasted garlic dressing, parmesan croutons
Crisp organic greens salad
with champagne shallot vinaigrette and sliced pears
Harvested vegetable medley
with garlic and thyme
Caramelized onion and roasted yukon potatoes
Morroccan spiced chicken breast
with cooling mint youghurt
Roasted fresh pork loin
with herbs and shallots
Grilled wild mahi mahi filet
with pineapple salsa
This menu is served as a buffet.
Fresh baked dinner rolls
with whipped herb butter
Whole head romaine salad
in roasted garlic dressing, parmesan croutons
Marinated tomato and cucumber caprese
with sherry vinaigrette and basil
Spicy thai long bean and red pepper salad
in lime vinaigrette
Nova Scotia crab cakes
Spanish onions and cilantro
Harvested vegetable medley
with garlic and thyme
Caramelized onion and roasted yukon potatoes
with fresh herbs
Roasted tomato & parmesan penne pasta
Spicy italian sausage
Sautéed jumbo black tiger prawns
Garlic butter & citrus
Grilled medallions of imported beef strip loin
with roasted mushrooms and herbs
Grilled tuscan chicken breast
Rich bacon & sage cream sauce
This menu is served as a buffet.
Agassiz goat cheese and sweet onion strudel
Crisp organic greens salad
with champagne shallot vinaigrette, sliced pears
Marinated and roasted mushroom salad
with fresh herbs and green asparagus
Farfalle pasta
with sundried tomatoes, basil and kalamata olives
Organic gathered vegetables
Rice pilaf with garden herbs
Grilled medallions of imported beef strip loin
with sea salt and black peppercorns
Seared fresh chicken breasts
with white wine and herbs
This menu is served as a buffet.
Fresh artisan breads
with whipped herb butter
Classic Caesar salad
Herb croutons & parmesan cheese
Baby spinach leaves
Balsamic vinaigrette with poached egg filet
Mediterranean cous cous salad
Olives, artichokes & herbs
Fire grilled asparagus
Crumbled goat cheese & lemon dressing
Sugar pea & jasmine rice pilaf
Local green beans
Almonds & fresh chilies
Aged white cheddar and portobello stuffed chicken breast
Rosemary cream sauce
Grilled medallions of imported beef strip loin
with port reduction and herbs
These tasty morsels are available with every menu.
Brandy & lychee marinated foie gras tourchon
with pear on croustini
Butter poached lobster tails
Sevruga caviar
on buttermilk blini, crème fraiche & caper gherkin salsa
Japanese Kusshi oysters on the half shell
Hand carved ice sculptures