Weddings

Tray Passed Hors d’oeuvres

“Blt” Scallop
Seared jumbo scallop with bacon & tomato vinaigrette, butter lettuce presented on a ceramic spoon

Foie gras brioche
Foi gras torchon on brioche, with sour cherry relish

Blue Heron Vegan “Cheddar”
Seeded gluten free Artisan cracker, apricot chutney

Family Style Menu

Artisan Breads, house baked, sea salt whipped butter

First
Grilled Okanagan Peach Salad, arugula, Belgian endive, pickled shallot, fior di latte cheese, ‘Frantoia’ extra virgin olive oil, charred citrus reduction.

Second
Steak au Poivre, herb roasted AAA Alberta beef tenderloin, green peppercorn cream sauce.

White Sturgeon, pan roasted Sunshine Coast sturgeon, samphire amaranth slaw, warm Kasu vinaigrette

Pommes Parisienne, Yukon gold potato, brown butter, fresh herbs

Summer Vegetable Fricassee, haricot vert, patty pan squash, Tokyo turnips, summer radish

Third
Goats Cheese Pannacotta, Okanagan goats cheese, meyer lemon liquid-gel, black pepper tuile, baby basil

Gluten Free Summer Berry Crisp, Westham Island strawberries and raspberries, coconut, maple syrup, Earnest Ice Cream’s London Fog.