Savoury Photos of Events Past

Guests will begin to arrive at the UBC Boathouse at approximately 4:30PM, for the 5:00PM wedding ceremony. The wedding ceremony will be taking place down on the dock, and our staff will have set up 50 chairs for guest seating.

The ceremony will last for approximately 30 minutes, and then Galit and Hart will be whisked away to a private room to relax for a few minutes, catch their breath, and have a few snacks and nibbles before greeting their friends and family as an officially married couple!

The bar will be open and will offer a variety of alcoholic and non-alcoholic beverages, and our staff will also tray-pass a selection of hot and cold hors d’oeuvres. Cocktails, hors d’oeuvres and mingling will continue until approximately 6:30PM, and then guests will be invited to take their seats for the fabulous, buffet dinner that is to follow.

Two separate yet identical buffet stations will be set up on opposite sides of the room, so that all guests will have easy access to the buffet. Our staff will continue to pour wine throughout dinner, as well as refresh water glasses.

Once dinner is complete, the buffet stations will be cleared and then a separate dessert buffet set up which will offer freshly brewed coffee and tea, fresh fruits, biscotti and chocolate. Guests will then join Galit and Hart for dancing, well-wishing and general merry making…

Tray-Passed Hors D’oeuvres

Cucumber Cups
Crunchy cucumbers with roasted garlic hummus and toasted sesame seeds
Smoked Salmon & Sushi Rice Cakes
Sushi rice cakes topped with wasabi aioli, smoked salmon, fresh dill and lemon zest
Indonesian Chicken Satays
Fragrantly spiced and served with a peanut dip…served warm
Spicy Thai Shredded Beef
Mixed with Kaffir lime leaves, chopped peanuts, lemongrass, mint and Thai basil in a crisp English cucumber cup
Vegetarian Salad Rolls
Julienne of carrots, celery, sweet red peppers, mango and jicama wrapped in rice paper…served with spicy peanut sauce

Buffet

Mediterranean Chicken
Braised boneless breasts of chicken with white wine, brown sugar, green olives, dried fruit and red peppers…served hot from a chafing dish
"Summer in Tuscany" Salmon
Filets of fresh wild BC salmon marinated with garlic, Italian flat leaf parsley, sundried tomatoes, lemon zest and extra-virgin olive oil…lightly grilled and served with an oven-roasted tomato chutney…served hot on griddles
Tofu & Vegetable Skewers
Marinated pressed tofu and fresh summer zucchini, peppers, mushrooms and cherry tomatoes…marinated in extra-virgin olive oil, lemon juice and fresh herbs…lightly grilled and served hot from a chafing dish
Brown & Wild Rice Pilaf
Mixed with fresh herbs and topped with crispy shallots…served hot from a chafing dish
Fattoush Salad
Crisp romaine lettuce tossed with tomatoes, cucumbers, green onions, chopped parsley and mint, with a sumac-citrus dressing
Red Quinoa Tabouli Salad
An incredibly flavorful salad of Inca red quinoa, shallots, sautéed mushrooms, oven-roasted tomatoes, fennel and herbs…in a light tamari dressing
Cool & Crunchy Chickpea Salad
The best of summer…crisp cucumbers, red and yellow bell peppers, assorted radishes, tomatoes and chickpeas in a refreshingly bold preserved lemon and cilantro vinaigrette
Roasted Butternut Squash & Puy Lentil Salad
Oven-roasted squash and parsnips, puy lentils and toasted walnuts tossed with toasted cumin, cardamom, nutmeg and orange zest in tangerine dressing
French Summer Potato & Radish Salad
New baby red potatoes and fingerling potatoes tossed with rainbow and French icicle radishes in a tarragon vinaigrette
Artisanal Breads
Hearty Italian and French peasant loaves and rolls, grilled pita breads with zattar, and crisp flatbreads
The cost of this menu for 120 guests is $4,560.00, or $38.00 per person.

Dessert

Fresh Fruit & Berries
An incredible selection of fresh fruits, berries, dates and figs, dried fruits and spiced nuts garnished with big fresh bunches of mint
"Komish"
assorted biscotti made with oil
Chocolate Brittle
Dairy free dark chocolate with nuts