The following menus start at 42.00 per person.
sit down dinner menus prices based on a minimum of 50 guests |
chicken 34.00
cherry tomato tarte tatin
a "savoury" take on a classic...ripe cherry tomatoes baked on flaky golden puff pastry, served with wild greens, basil oil and balsamic reduction
limoncello chicken
“maple hill farms” chicken breast ‘supreme’ stuffed with artichokes, sundried tomatoes and leeks... a medley of green beans, sugar snap peas and sweet english peas, and roasted meyer lemon & limoncello jus
individual lemon tarts
with boozy berries and coulis
|
salmon 34.00
‘glorious garnish’ greens
a fabulous selection of fresh and local field greens, herb tips and edible flowers with goat’s cheese and prosecco vinaigrette
wild bc salmon
pan roasted salmon filet on a leek risotto cake with a sauce of sweet corn, shitake mushrooms and baby spinach
wild berry shortcakes
soft buttery scones with crème fraiche, fresh berries and lavender icing sugar
|
beef 38.00
butter lettuce salad
with candied pecans, caramelized pears and gorgonzola... tossed with a champagne and pear vinaigrette
beef tenderloin
grilled ‘pemberton meadows’ grass-fed beef tenderloin with mascarpone-mashed potatoes, baby carrots & asparagus, and a wild mushroom and red wine reduction
chocolate cherry shortcake
dark chocolate shortcake biscuits, vanilla crème fraiche, and cherries & kirsch “jubilee”
|
sablefish 38.00
dungeness crab duo
a dungeness crab cake on asparagus vinaigrette with citrus aioli; asparagus, lemon vinaigrette and crab salad
pan roasted sablefish
roasted alaskan black cod served with a double-smoked bacon potato cake, okanagan cider reduction and shaved fennel salad
passion fruit pavlova
and berries
|
lamb 42.00
hazelnut crusted goat cheese on baby greens
salt spring island goat cheese encrusted with agassiz toasted hazelnuts…served warm on a bed of baby greens with a champagne vinaigrette
herb and dijon crusted rack of lamb
roasted fraser valley lamb rack, with potato dauphinoise, tender french green beans and an okanagan red wine sauce reduction
poached pears
red wine and port poached bosc pears with a pistachio-chocolate shortbread wedge
|
|
|
