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

Miniature Sockeye Salmon Burger

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

Moroccan Lamb Lollipops

rubbed with a traditional blend of herbs and spices served with pistachio, lemon aïoli

Chicken Tikka Kebabs

chicken breast marinated in fresh ginger, mild curry spices and yogurt

Crêpe Purses with Porcini Mushrooms

tender crêpes filled with wild mushrooms, fresh herbs and cream

Cedar Baked Salmon

honey and juniper berry glazed wild sockeye salmon baked on cedar paper and topped with tarragon mayonnaise

Edible Spoon with Tuscan Salad

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

Sesame Crusted Tuna

rare tuna marinated in orange and topped with wasabi cream and tobiko caviar

Manchego Crisp with Beef Tenderloin

smoked paprika rubbed and grilled beef with roasted pepper mayonnaise

Scallops Wrapped in Butternut Squash Leather

scented with Madras curry and coconut

Chili Glazed Pork Tenderloin

on a yam cake with grilled pineapple, cilantro and lime salsa

Platters

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 multiseed toasts

Rain Coast Salmon Platter

smoked spring salmon Indian candy and maple-cured spring salmon served with cream cheese and country breads

Summer Roasted Pork Platter

herb and pepper crusted striploin with grainy mustard and peach basil chutney served with fresh baguette and Parmesan shallot scones

Chèvre, Pesto and Pine Nut Torte

served with country breads

Tuscan White Bean Dip

garlic, tomatoes and basil served with multiseed toasts

Smoked Duck with Kumquat and Pecans

on a crisp crostini with Okanagan pear jam

Jumbo Prawns with Orange and Rosemary

served with a chive aïoli

Tostada with Mole Chicken

corn crisp topped with lime guacamole, grilled chicken, cilantro, feta and watermelon radish

Petite Desserts

Cheesecake Pops with Toffee Crunch

cheesecake lollipop encased in rich dark chocolate and crushed house-made toffee

Shots of Lemon Meringue

rich lemon mousse topped with toasted meringue served with a sugared shortbread cookie

Petite Mango Pecan Upside Down Cake

moist cornmeal cake with caramelized mango

Petite Whoopie Pies

dense miniature chocolate cakes sandwiched with a fluffy peanut butter buttercream

back to top | print Cocktail Menu

BUFFET MENU

Hors d'oeuvre

Miniature Brioche with Braised Short Rib and Brie

house-made brioche with tender wine braised beef

Cumin Crisps with Manchego

delicate wafer with chive butter and quince marmalade

Salad Rolls with Shrimp

ginger, crisp vegetables and chili lime dipping sauce

Buffet

Chicken Breast with Fresh Herbs and Tomato Confit

grainy mustard crust with parsley, thyme and sage served with fire-roasted tomato compote

Fennel and Orange Crusted Wild Salmon

served with a fresh herb and olive oil sauce

Roasted Potatoes with Shallots and Parsley

baby red potatoes roasted with olive oil

Lemon and Pistachio Pilaf

with fresh herbs and jasmine rice

Grilled and Roasted Vegetable Salad with Chèvre

and a fresh basil dressing

Spinach Salad with Enoki Mushrooms

oven-roasted cherry tomatoes, crispy onions, smoked bacon and roasted garlic horseradish cream dressing

Parmesan Polenta Crouton Salad

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

Crusty Country Rolls, Flatbreads and Breadsticks

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

Dessert

Lemon Cheesecake

light lemon cheesecake on a dark chocolate crust

Peach and Almond Tart

sweet pastry filled with almond cream and peaches finished with kumquat glaze

Caramel Chocolate Mousse Cake

layers of flourless chocolate cake, caramel chocolate mousse and crisp hazelnut meringue with a raspberry glaze

Imported Cheese and Fruit Platter

a selection of premium imported cheeses, fresh seasonal fruit, baguettes, assorted crackers and Terra Breads fruit and nut chips

back to top | print Buffet Menu

PLATED MENU

Hors d'oeuvre

Scallop BLT

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

Crêpe Purses with Asparagus and Chicken

tender crêpes with lemon and tarragon tied with a chive

Parmesan Pear Crisps

topped with Zinfandel poached pears and chèvre

Honey Roasted Lamb

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

First Course

Porcini Mushroom Twice Baked Soufflé

topped with truffle cream and porcini dust served with a savoury biscotti stir stick

Second Course

Tasting of Wild Salmon

Tequila Cured Salmon with pineapple, watermelon and Asian pear salsa
Cedar Baked Salmon with juniper and tarragon mayonnaise
Indian Candy in Endive with green apple salad and shaved fennel

Entrée

Grilled Beef Tenderloin with Arugula Salad

served with a Yukon gold potato croquette, port jus, Dijon aïoli and an arugula oven-dried tomato
salad dressed with aged balsamic and Manchego cheese shards

Dessert

White Rose Cake

three-tiered vanilla genoise with hazelnut praline buttercream and peach preserve

back to top | print Plated Menu

STATION MENU

Hors d'oeuvre

Summer Mixed Grill Kebabs

wine chorizo sausage, orange and rosemary chicken, mustard crusted beef tenderloin

Shiitake Mushroom Peanut Spring Rolls

served with a sweet chili dipping sauce

Sesame Tuna on a Japanese Rice Cake

rare ahi tuna with chili mayonnaise, tobiko and scallion

Sablefish Cake with Preserved Lemons

wild black cod seared in panko breadcrumbs, topped with porcini mayonnaise and flat leaf parsley

Thai Station

Asian Stir-fry and Noodles

Steamed noodles served with your choice of:
Szechuan chicken with cashews, peppers and celery
Black bean and ginger wokked vegetables

BC Station

Maple Mustard Cured Salmon

served on a cedar plank

West Coast Wild Rice Salad

with sun-dried cranberries and blueberries, spiced peaches and a honey chive dressing

Grilled Vegetable Platters

seasoned with extra virgin olive oil and balsamic vinegar

Carvery

Baron of Beef on a Bun

Baron of beef carved at the station and served with horseradish, Dijon mustard and onion confit

Roasted New Potato Salad

tossed with fresh herbs, green beans, red onion, red and yellow peppers and apple grainy mustard dressing

Wild Green Salad with Toasted Chevre Croutons

and cherry tomatoes, yellow peppers and sherry vinaigrette

Pasta Station

Italian Pasta Trio 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

Caesar Salad

house-made croutons, fresh Parmesan and Caesar dressing

Petite Desserts

Kisses with Lemon

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

Shots of Dark Chocolate and Framboise

rich chocolate pâté, dark chocolate mousse and tart framboise compote

Coconut Macroons

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

Miniature Pavlovas

a light meringue shell filled with lemon cream and fresh seasonal fruits and berries

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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