Venue: The Science World
Photographer: The Apartment Photography
Décor: Cohoots Creative Happenings
Rentals: Pedersens
Hydration Station
Sparkling Cold Brewed Jasmine Tea
Iced sparkling jasmine iced tea flavored with Okanagan peach, clover honey and fresh mint…
Tray Passed & Stationery Hors D’oeuvres
Tray Passed Hors D’oeuvres
Tuna Cone
Crisp wonton cone with *Ahi tuna tartar, Italian pickled vegetables and micro greens…theatrically displayed and served in lucite cone holders
Beef Carpaccio
Seared marinated beef carpaccio on a crisp crostini with caramelized red onion, horseradish crème fraiche and a pinch of Maldon sea salt
Dungeness Crab Cakes
With preserved lemon aioli…served warm
Peking Duck Crostini
A crisp crostini with duck meat, cucumber, scallions and crispy duck skin…topped with a dollop of caviar
Seafood Bar
Oysters, Prawns & Scallops
A fabulous selection of freshly shucked Kusshi oysters, cold poached jumbo prawns and grilled Qualicum Bay scallops…theatrically presented on crushed ice…accompanied by dill aioli, fresh grated horseradish, muslin wrapped lemons, tabasco sauce, red wine vinegar mignonette, classic cocktail sauce
Plated & Family Style Dinner
1st Course – Plated
R – MR Chargrilled AAA Alberta Flatiron Steak
Haricot vert, yam ‘hay’ potatoes, sauce bordelaise
Japanese Eggplant (vegetarian option)
Locally harvested, char-grilled & rosemary butter braised, spinach & ricotta gnocchi, cracked pepper parmesan tuile
2nd Course – Family Style
Roasted Branzino
Whole grilled & roasted European Seabass rubbed with fresh herbs and lemon, roasted patty pan and baby squash, amethyst radishes, Italian salsa verde…garnished with plump blistered tomatoes
Grilled Halloumi (vegetarian option)
Roasted baby squash, amethyst radish, gremolata
3rd Course - Plated
Brome Lake Duck Breast
Roasted crisp, roasted garlic grilled broccolini, seared wild mushroom risotto cake, trio of sauces: Okanagan cherry demi jus, green peppercorn cream sauce, salty black bean sauce
Marinated Portobellini Mushroom (vegetarian option)
Wild mushroom risotto cake, grilled broccolini, salsa verde
4th Course – Family Style
Charred Fraser Valley Lamb Rack
Garlic sautéed kale, rosemary mint demi-glace, fresh fava
Kale & Quinoa Cake (vegetarian option)
Blistered heirloom tomato, arugula pistou, fava bean ragout, smoked tomato sauce
5th Course – Family Style
Mini Mason Jar Desserts
Valrhona Dark Chocolate Trifle
Brandied cherries, espresso snap cookies, Chantilly cream, dark chocolate shavings,
&
Matcha Green Tea Cheesecake
Green tea Kit Kat crumble, Okanagan peach salad