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Plated Menus

Plated menus are based on selecting one starter and two entrée options
Parties with fewer than 20 guests will incur a $10 fee per guest

Staff and rentals are an additional cost

Beginning at $65 per guest

Salads & Starters

Choose 1

Grilled Peaches & Heirloom Tomato Salad

Grilled Okanagan peaches, fresh heirloom tomatoes, baby arugula, burrata cheese, fresh basil, charred lemon vinaigrette

Radicchio & Butter Lettuce Salad

Fresh grapefruit and orange segments, roasted chickpeas, toasted farro salad, honey Dijon vinaigrette

Panzanella Salad

Vine-ripened tomatoes, grape and cherry tomatoes, fior di latte cheese, grilled housemade focaccia, arugula, basil, white balsamic vinaigrette

Grilled Fennel Salad

Over radicchio and butter lettuce, with citrus segments, toasted almonds, Piave Vecchio cheese, Frantoia olive oil

Sugar Snap Pea Salad

Cucumber and radish carpaccio, pea sprouts, avocado crema

‘Salade de Betteraves’

Hannah Brook Farm leafy greens, romaine hearts, baby kale, seasonal apples, roasted beets, avocado, mint, roasted almonds, tahini dressing

Dungeness Crab Cake

On a bed of mild Japanese curry sauce, baby herb salad

*Additional charges apply

Antipasto Plate

Chef selection of BC charcuterie & cheese, citrus marinated olives, cornichons, house made preserves, honey, local crackers

*Additional charges apply

Entrées

Choose 2

Chicken Breast Supreme

Arugula, lemon and Macedonian feta stuffed supreme, pomme purée, charred baby carrots, sautéed Brussels sprout leaves, herbed pan jus

Kuterra Steelhead

Skin on pan-seared steelhead, French haricot verts, confit shallots, Yukon Gold celeriac purée, preserved lemon sauce vierge

Miso Glazed Sablefish

A classic…miso, sake, mirin, and brown sugar marinated…roasted until caramelized and golden…with sweet corn polenta, braised oyster mushrooms, garlic-sesame broccolini, beurre blanc

AAA Boneless Short Rib

Saffron risotto, wild mushroom ragout, brandy roasted shallots, red wine jus

Grilled AAA Striploin

Olive oil, parsley and ‘smashed’ fingerling potatoes, grilled asparagus, sweet red peppers, brandy peppercorn sauce

“Picanha” Steak

Sous vide, AAA coulotte steak, butter & herb basted, with Yukon Gold potato pavé, pan roasted local vegetables, red wine jus

5-Spice Duck Breast

Crispy skin duck breast with carrot-saffron purée, duck fat roasted potatoes, roasted heirloom carrots, braised French radishes, Asian pear, sour cherry gastrique

Vegetarian/Vegan Options

Grilled Cauliflower ‘Steak’

With potato celeriac purée, chimichurri, crispy chickpeas

Quinoa Stuffed Peppers

Quinoa, sweet corn, kale, Oome smoked tofu stuffed peppers, on fire roasted sweet pepper sauce

Butternut Squash & Risotto

Roasted butternut squash stuffed with caramelized squash and barley risotto, seasonal vegetables

Desserts

Choose 1
Additional charges, beginning at $10 each

Yogurt Panna Cotta

With spiced peaches and shortbread crumble

Lemon Tart