Roast Beef au jus
AAA beef striploin, slow roasted and served rare to
medium rare, thinly sliced and served with with jus, horseradish
and an assortment of mustards…served hot and carved
on site
Gypsy Chicken
Juicy chunks of boneless chicken, braised with oven-roasted
tomatoes, sundried tomatoes, spinach, lemon and mint…served
hot from a chafing dish
Stuffed Baby Potatoes
New baby potatoes, twice baked and stuffed with Boursin
and leeks…served hot from a chafing dish
Oven-Roasted Root Vegetables
Carrots, parsnips, yams, sweet potatoes, squash, celeriac
and red onion tossed with extra-virgin olive oil, balsamic
vinegar, honey and fresh rosemary and roasted until golden…served
hot from a chafing dish
Asparagus Spears with Honey-Glazed Carrots
With citrus vinaigrette and chives…served hot
from a chafing dish
Butter Lettuce Salad
With candied pecans (on the side), caramelized pears
and Salt Spring Island goat’s cheese, with a champagne
vinegar and pear vinaigrette
Candied Butternut & Kuri Squash Salad
With broccolini, roasted red peppers and white balsamic
vinaigrette
Hearty Breads & Butter
A fabulous selection of artisanal breads and butter
Wedding Cake
A dense chocolate cake with an ivory butter cream icing…and
to celebrate Chuck’s love of trains (and Janet’s
devotion to Chuck…), a chocolate logo of an old steam
train
Petite Sweets
Mini crème brulee tarts, Nanaimo bars, Sweet Marie
bars, lemon crème bars and Chocolate raspberry
brownies…cut into bite size pieces
Coffee & Tea
We will provide 15 cup thermal push pots of Salt Spring
Island organic Roast Coffee (both regular and decaf),
as well as push pots of hot water, along with a selection
of regular and herbal tea bags…accompanied by milk,
cream, sugar, sugar twin and lemon wedges
