1st course
wild mushroom tart
sautéed bc forest mushrooms and herb crème
fraiche on a base of flaky pastry with a fresh herb
salad.
2nd course
wild bc salmon
pan roasted salmon filet on a leek risotto cake with
sweet corn, shitake and baby spinach.
dessert
berry shortcakes
soft buttery scones, split and piled high with whipped
cream and fresh raspberries, blackberries, and dusted
with icing sugar
sit down dinner menus prices based on 50 guests. |
