sample plated

sit down dinner menus prices based on 50 guests.

salmon 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
vegetarian 1st course dungeness crab cakes our basic principle is to use lots of fresh dungeness crab and a small bit of red onion, thyme, and celery for flavor. coated with panko bread crumbs and topped with citrus aioli. 2nd course pan roasted sablefish black cod served with a double-smoked bacon potato cake, and oven roasted tomato sauce, and grilled sweet peppers dessert vanilla buttermilk panna cotta served with fresh berries and coulis.
chicken             1st course cherry tomato tarte tatin a "savoury" take on a classic... ripe cherry tomatoes baked on flaky golden pastry, served with wild greens, basil oil and balsamic reduction. 2nd course limoncello chicken thomas reid organic chicken breast marinated in limoncello; stuffed with artichokes, sundried tomatoes and leeks roasted to juicy perfection . served with a wild rice cake, a medley of green beans, sugar snap peas and sweet english peas, and a grainy dijon jus. dessert individual lemon tarts served with berry coulis and "boozy" berries
lamb
1st course pecan crusted goat cheese on baby greens salt spring island goat cheese encrusted with toasted pecans served warm on a bed of baby greens, with a champagne vinaigrette. 2nd course herb and dijon crusted rack of lamb fresh fraser valley lamb, served with potato dauphinoise, tender french green beans and an okanogan red wine sauce. dessert ruby pears and chocolate bosc pears poached in ruby port served with pistachio chocolate shortbread wedge and drizzled with warm dark callebaut chocolate.