the following menus start at 42.00 per person.
sit down dinner menus prices based on a minimum of 50 guests |
spring/summer menu
artisan breads & butter
glorious organics celebration greens
with carmelis goat cheese & prosecco vinaigrette
hazelnut crusted sooke wild trout
with oven-roasted tomatoes, grilled zucchini, pole beans, leeks and fennel with emerald basil oil
barbecued pemberton meadows beef tenderloin
with roasted helmer’s potatoes, wild mushroom ragout & naramata bench syrah reduction
rustic summer berry ‘hand pies’
with crème fraiche
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spring/summer menu
hors d’oeuvres to begin…
• gazpacho soup shots topped with house-smoked albacore tuna on potato crisp
• “farmhouse cheese” chevre crostini with olive oil and baby herbs
artisan breads & butter
seared pemberton meadows carpaccio of beef
with roasted baby beets, horseradish crème fraiche, arugula and parmesan shavings
farfalle pasta
with heirloom tomatoes, bocconcini, basil and extra-virgin olive oil
skeena river wild salmon filets
slow roasted and served with preserved lemon beurre blanc, fingerling potatoes, heritage carrots and french beans
tarte au citron
with fresh berries
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vegetarian spring/summer menu
hors d’oeuvres to begin…
• pistachio, grape & goat’s cheese ‘truffles’
• individual ‘green goddess’ summer vegetable crudités shots
artisan breads & butter
char grilled peppers with capers and fresh basil
penne pomodoro
with shaved ricotta salata (and little bowls of red chilies)
or
grilled polenta
with asparagus and parmesan
summer vegetable strudel
with glorious organics salad
grilled red haven peaches
with mascarpone cream, sugar cookies
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fall/winter menu
artisan breads & butter
frisee salad
with roasted red and golden beets, celeriac and toasted walnuts
roasted bc halibut
with a sauté of wild forest mushrooms
autumn roasted fraser valley leg of lamb
with mascarpone mashed potatoes, honey glazed baby carrots, red wine demi-glace & gremolata
sticky date pudding
with caramel sauce and crème fraiche
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fall/winter menu
hors d’oeuvres to begin…
• warm alsatian tarte flambee
• house-made pate on brioche crostini with sour cherry chutney and baby greens
artisan breads & butter
beet & goat cheese ‘napoleans’
with agassiz hazelnuts and balsamic reduction
grilled polenta
with prosciutto di san danielle
maple hill farms roasted chicken breast supreme’s
with smashed potatoes and leeks, sautéed broccolini and cavolo nero, white wine reduction
trio of cheeses
with sliced local apples and pears, honeycomb and baguette
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