Sample Menus: Cocktail | Buffet | 3-Course Plated Menu | 4-Course Plated Menu | Stations

Our special occasion menus are custom designed to suit the client. The following sample menus
are only intended for illustration and inspiration.  Menu items and ingredients may not be available
and are subject to change.

Cocktail Menu

Hors d'oeuvre

Edible Spoon with Fresh Dungeness Crab

fresh crab salad flavoured with lemon grass and ginger served with a touch of cilantro mayonnaise

Lamb Lollipop Crusted with Smoked Tomato

scented with rosemary and served with a creamy chèvre dip

Miniature Lamb Burger

cumin spiced lamb nestled in a miniature bun with spicy tomato jam, feta and arugula

Persian Pistachio Chicken Skewer

cardamom and citrus-scented chicken paired with passion fruit dip

Polenta Cup with Basil Scented Chèvre

topped with a roasted cherry tomato

Savoury Cone with Tuna Tartare

miniature cone filled with seasoned ahi tuna

Tartlet with Caponata and Pine Nuts

spiced eggplant, olive and caper relish and toasted pine nut purée

Wild Mushroom Tortellini

tomato cream and crispy prosciutto served on a ceramic spoon

White Truffle Pancake with Grilled New York Steak

smoked salt rubbed beef with tomato Parmesan fondant and radicchio salad

Hors d’oeuvre Platters

Deluxe British Columbia Charcuterie Board

a selection of local premium pâté, prosciutto, salamis and house-made fig and duck sausage, served with blueberry and pear chutneys, crusty baguette and green olive ficelle

Fig and Candied Walnut Terrine

with Gorgonzola cream served with thyme pepper biscotti

Sake Fennel Seed Cured Salmon Platter

house-cured with pink peppercorns and served with spring roll crisps, wild rice blini and hot mustard

Vegetarian Antipasto Platter

with balsamic grilled vegetables, marinated artichokes, Italian cheeses, fire-roasted tomato and olive relish, Parmesan crisps and olives, served with house-made focaccia and croccantini crackers

Harissa Chicken with Minted Yogurt

spiced chicken with fresh mint

Honey Roasted Lamb

served on a potato crisp with lemon mayonnaise and fresh fennel salad

Jumbo Prawns with Aztec Spices, Tequila and Lime

served with a pumpkin seed dip

Roasted Red Pepper Hummus

served with sesame flatbread

Petite Desserts

Cheesecake Pops with Pistachio

cheesecake lollipop encased in milk, white and dark chocolate and dipped in crushed pistachio

Kisses with Lemon

petite crêpes filled with lemon curd and a touch of white chocolate

Profiteroles with Chocolate Cherry Cream

garnished with rich dark chocolate

Shots of Strawberry Shortcake

layers of vanilla cream, strawberry compote and light lemon cake

back to top | print Cocktail Menu

Buffet Menu

Hors d'oeuvre

Crêpe Purse with Porcini Mushrooms

tender crêpe filled with wild mushrooms, fresh herbs and cream

Edible Spoon with Beef Tenderloin

with parsley, capers and truffle emulsion

Sicilian Tuna Skewer with Giardiniera

herb seared and topped with house-made marinated vegetables

Buffet

Halibut Provençal

fresh herbes de Provence and tomato basil coulis

Mustard Kumquat Glazed Chicken

house-made kumquat marmalade and Dijon mustard glaze served with a Marsala, fresh and preserved lemon sauce

Orzo with Lemon and Herbs

with red pepper, scallions and a dusting of Parmesan cheese

Roasted Parmesan Potatoes

crispy baby reds with herbs and garlic

Grilled Vegetables

seasonal vegetables grilled with extra virgin olive oil and a touch of balsamic vinegar and herbs

Red Romaine and Frisée Salad with Cassis Dressing

crisp lettuce and tender frisée with cherry tomatoes and shaved fennel

Crusty Country Rolls, Flatbreads and Breadsticks

assorted rolls, house-made bread sticks and crisp flatbreads served with fresh butterballs

Dessert

Bumbleberry Tiramisu

layers of lemon-scented mascarpone cream, vanilla sponge cake, bumbleberry compote and limoncello

Caramelized Pecan Chocolate Cheesecake

rich chocolate cheesecake, toasted pecans and creamy caramel on a dark chocolate crust

Tarte Tatin

classic Italian apple pie served with warm and Chantilly cream

Imported Cheese and Fresh Fruit

a selection of fine imported cheeses, which may include Brie, aged Gouda, Boursin, Piave, applewood smoked Cheddar, Cambazola and Danish blue cheeses and fresh seasonal fruit served with baguette, assorted crackers and fruit and nut chips

back to top | print Buffet Menu

3-Course Plated Menu

Hors d'oeuvre

Crêpe Purse with Asparagus and Chicken

tender crêpe with lemon and tarragon tied with a chive

Honey Roasted Lamb

served on a potato crisp with lemon mayonnaise and fresh fennel salad

Polenta Cup with Basil Scented Chèvre

topped with a roasted cherry tomato

Sockeye Salmon Cake with Crisp Capers

wild salmon flavoured with lemon, dill and shallot topped with lemon mayonnaise

Appetizer

Grilled Artichokes with Organic Greens

confit tomatoes, black olive vinaigrette and Manchego crisp

Entrée

Roasted Sablefish with Tarragon Beurre Blanc

kelp dusted and served with a green and edamame beans, roasted squash and smashed red potato cake with herbs

Vegetarian option

Wild Mushroom Strudel

button, porcini and morel mushrooms, leeks and Yukon gold potatoes and fontina and Parmesan cheeses served with a smoked tomato sauce

Dessert

Mixed Summer Berry Napolean

citrus sugared pastry, cardamom lime cream and vanilla bean scented caramel

back to top | print 3-Course Plated Menu

4-Course Plated Menu

Hors d'oeuvre

Edible Spoon with Tuscan Salad

roasted peppers, fontina cheese, smoked tomato mayonnaise, basil, crispy capers and dried black olives

Pomegranate Glazed Duck with Walnuts

served on a fruit and nut studded crostini with a date and walnut paste and fruit jewels

Salad Rolls with Fragrant Chicken

tender Chinese spiced chicken and lettuce served with a spicy sesame soy dip

Scallop BLT

seared scallop stuffed with cherry tomato, crisp pancetta, radish sprouts and chipotle mayonnaise

First Course

Sweet Onion Tart with Hazelnuts

roasted apple, Tallegio cheese and wild greens served with grainy mustard tarragon dressing

Second Course

Wild Albacore Tuna with Three Bean Salad

local rare cooked tuna, artichoke tomato fondant, oven-dried tomatoes

Entrée

Beef Tenderloin with Star Anise Sauce

Yukon gold and chive potato cake, coriander and Chilliwack Thistle honey-glazed carrots

Vegetarian Option

Cannelloni with Mushrooms and Eggplant

with smoked mozzarella and a tomato basil rose sauce

Dessert

Chocolate Mousse Dolce Torte with Hazelnut

layers of dense chocolate mousse cake, dark chocolate mousse and dolce cream, served with hazelnut croquante and blood orange caramel glaze

back to top | print 4-Course Plated Menu

Station Menu

Hors d'oeuvre

Mushroom Cap Stuffed with Crab

with fontina cheese, tarragon and horseradish

Pork with Spiced Blood Orange Shooter Stix

cilantro and ginger spiced and served with star anise blood orange jus

Sake Cured Sockeye Salmon Crisp

seasoned with fresh ginger, pink peppercorns and fennel and garnished with watercress and ginger mayonnaise

Soy Scented Ahi Tuna

fresh wasabi and nori purée served on a ceramic spoon

Asian Station

Steamed noodles served with your choice of:

Szechuan orange beef stir-fry
Szechuan chicken with cashews, celery and peppers

Prawn Taco Station

Mexican style sautéed prawns with fresh corn tortillas

served with a crisp lettuce and cilantro salad fire-roasted tomato salsa and grilled poblano chili sauce

Carvery

Thick Porterhouse steaks freshly carved

and served with red wine jus, shoestring potatoes, sautéed button mushrooms scented with porcinis, red wine jus and grilled asparagus

Pasta Station

Penne with roasted roma tomato sauce with eggplant, zucchini, fennel and grilled sweet peppers

Radiatore with grilled chicken in a pesto cream sauce with asparagus and mushrooms

Rotini with shrimp in tomato cream sauce with red and yellow peppers and basil

all served with freshly grated Parmesan and crushed red chilis

Parmesan Polenta Crouton Salad

with Gruyère cheese, red bell peppers, mixed lettuces and grainy mustard tarragon dressing

Petite Desserts

Coconut Macaroons

a chewy macaroon made with sweet coconut and drizzled with dark chocolate

Lemon Tarts

velvety lemon cream in a sweet pastry shell finished with a dollop of fresh whipped cream and a sliver of candied lemon zest

Petite Dolce De Leche Cheesecakes

creamy cheesecake with a swirl of decadent dolce de leche caramel

Shots of Dark Chocolate and Framboise

rich chocolate pâté, dark chocolate mousse and tart framboise compote

back to top | print Station Menu

Specialty Cakes

Our talented pastry team produces an exciting array of cakes and styles that can be personally designed to suit the décor, setting and personal tastes.

Two examples of these beautiful and delicious creations:

Lemon Sponge Cake with vanilla buttercream, lemon cream and fresh raspberries

Devils Food Chocolate Cake with Earl Grey infused dark chocolate ganache

view Cakes

For a more detailed menu list, see our Seasonal Menus

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