fraser valley buffet 34.00
based on a minimum of 50 guests / service staff and rentals required
classic roast beef
grass-fed pemberton meadows roast beef…slow roasted to medium rare…with red wine & roasted shallot sauce, dijon mustard and horseradish cream…carved on site
chicken
wild mushroom and leek stuffed free-range breast of chicken…roasted to juicy perfection and served with an okanagan cider sauce…served hot
or
“summer in tuscany” salmon
individual filets of wild salmon, marinated in extra-virgin olive oil, sundried tomatoes, garlic, italian flat leaf parsley and lemon…lightly grilled and served warm with an oven roasted tomato chutney
herbed rice pilaf
herbed jasmine rice with fresh herbs and crispy shallots…served hot
nugget potatoes
roasted with olive oil, rosemary and sea salt…served hot
green beans
fresh green beans sautéed with crispy pancetta, extra-virgin olive oil
and herbs…served hot
roasted cauliflower
roasted florets of cauliflower tossed with olive oil, lemon and parmesan…served hot
gathered field greens
an incredible selection of organic greens, herb tips and edible flowers, gathered from ‘glorious garnish’…accompanied by prosecco vinaigrette
roasted beet salad
with apples, toasted pumpkin seeds and goat’s cheese
artisan breads
a fabulous selection of rustic loaves, crusty rolls, crisp breads and flat breads with sweet butter
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pacific rim buffet 35.00
based on a minimum of 50 guests / service staff and rentals required
pacific rim flank steak
teriyaki, orange and honey-glazed flank steak, slow roasted to med. rare and carved on site…served warm with a chunky orange, peach, red onion and scallion relish
miso-marinated halibut
fresh bc halibut filets marinated in sake, white miso, mirin and brown sugar and lightly roasted until golden…with sautéed leeks and a grapefruit ‘beurre blanc’
lemon & herb risotto cakes
individual risotto cakes scented with fresh herbs and lemon
asian noodle salad
with fresh julienne vegetables, ponzu & ginger-scallion dressing
market vegetables
seasonal market vegetables lightly steamed and tossed with chive butter
spinach & arugula salad
fresh baby spinach and wild arugula leaves with shaved fennel, radishes & blood orange vinaigrette
mango, cherry tomato & long bean salad
ripe & green mango, colorful cherry & grape tomatoes, chinese long beans and toasted cashews with a tamarind, lime & palm sugar dressing
artisan breads & butter
a fabulous selection of rustic loaves, crusty rolls, crisp breads and flat breads with sweet butter |
farm stand vegetarian buffet dinner 30.00
based on a minimum of 50 guests / service staff and rentals required
roasted butternut squash lasagna
butternut squash with roasted garlic and onions, pinenuts and sage; layered with a creamy parmesan sauce…served hot
spanish potato & scallion “torta”
with yogurt dill dip…
quinoa tabouleh salad
with parsley, mint, tomatoes, green onions and lemon
baby spinach & watercress salad
with sliced mushrooms, crispy shallots and a sherry vinegar and dijon vinaigrette
caprese salad
heirloom tomatoes, vine-ripened tomatoes, cherry tomatoes and grape tomatoes with house-made mozzarella, fresh basil and olive oil
grilled vegetable platters
a grilled display that may include asparagus, red and yellow peppers, zucchini, japanese eggplant, snap peas, fennel, yams, baby carrots and mushrooms…with an olive oil and balsamic splash
foccacia
house made foccacia, lightly grilled and served warm with a tuscan white bean dip
artisan breads
a fabulous selection of rustic loaves, crusty rolls, crisp breads and flat breads with sweet butter |
tailgate bbq buffet 37.50
based on a minimum of 50 guests / service staff and rentals required
grilled flank steak
aaa flank steak, marinated and grilled to med. rare, thinly sliced and served with a selection of mustards, horseradish, and oven-roasted tomato chutney…served hot and carved on site
bbq cedar plank salmon
individual filets of “organic ocean” hook & line caught bc salmon…roasted on marinated cedar planks and served on garnished platters…with fresh mango chutney, and a fresh-cut lemon, olive oil and italian flat leaf parsley salsa
grilled prawns
grilled jumbo prawns… served hot on garnished platters with lemon & dill yogurt
new baby potato salad
steamed new baby potatoes tossed with green onion, parsley, olive oil and red wine vinegar
summer green salad
fresh from the garden leafy lettuces, radicchio and arugula, and crisp cucumbers…tossed with prosecco vinaigrette
heirloom tomato salad
a fabulous display of ripe & juicy heirloom tomatoes…sliced and drizzled with extra-virgin olive oil, balsamic vinegar and finished with fresh torn basil
grilled asparagus
spears of tender asparagus grilled and served cold
corn on the cob
sweet chilliwack ears of corn, steamed and tossed with butter…served hot
artisan breads & butter
a fabulous selection of rustic loaves, crusty rolls, crisp breads and flat breads with sweet butter |
west coast buffet 35.00
based on a minimum of 50 guests / service staff and rentals required
beef tenderloin
peppercorn encrusted aaa canadian beef tenderloin, slow roasted to med. rare, carved on site and served hot with a naramata bench red wine reduction, horseradish cream and dijon mustard
“citrus-herb” wild sockeye salmon
‘organic oceans’ hook & line caught wild sockeye salmon filets, marinated with fresh herbs and citrus oil…grilled and served with citrus beurre blanc and garnished with roasted lemons…served hot from a chafing dish
fingerling potatoes
helmer’s fingerlings and new baby potatoes…roasted with rosemary, olive oil and fleur de sel…served hot from a chafing dish
seasonal vegetables
a fabulous selection of the summer’s freshest vegetables, lightly steamed and tossed with citrus herb butter…served hot from a chafing dish
grilled asparagus
platters of grilled asparagus garnished with oven-roasted cherry tomatoes…splashed with 8 year-old balsamic vinegar
“barefoot contessa” orzo salad
orzo pasta tossed with roasted eggplants, sweet red and yellow peppers, pinenuts, feta, fresh basil, extra-virgin olive oil and lemon
gathered greens salad
local field greens, herb tips and edible flowers with spiced pecans, goat’s cheese and white balsamic vinaigrette
artisan breads
a fabulous selection of rustic loaves, crusty rolls, crisp breads and flat breads with sweet butter |
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