All full service menus can be customized to your tastes and preferences, and include multiple courses that will not only please your palate but those of your guests as well. Knowledgeable, on-site serving staff will be on hand, and we can arrange wine pairings upon request.

Seasonal Multi-Course Plated Menus – West Coast & Modern Asian

Prices exclude staffing, rentals, beverages, applicable taxes, and service charge. Please contact us for pricing on smaller gatherings and menu customization.

Pricing is based off of guests RSVP of menu choices prior to event start.

2 COURSE LUNCH WITH DESSERT BUFFET

{ 2 Course Lunch }

2 Course Social/Corporate Lunch With Dessert Buffet
a 2 course plated lunch, finished with dessert buffet

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

first course – a choice of

guests must RSVP choices prior to event date

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

parsnip soup
creamy parsnip soup with lardons and crumbled stilton blue cheese
*can be made vegetarian

main course – a choice of

guests must RSVP choices prior to event date

chicken breast with wild mushrooms
pan roasted ‘Maple Hill Farms’ chicken breast with cauliflower puree, roasted cauliflower and thumbelina carrots, wild mushrooms, jus

braised beef short ribs with glazed vegetables
braised ‘Sterling Silver’ beef short ribs with potato puree and glazed heirloom vegetables, crispy shitake mushroom, red wine jus

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

dessert buffet
(per table on platters)

chocolate tart
crisp chocolate tart filled with chocolate ganache & garnished with raspberry & candied orange zest

mini eclairs
strawberry, pistachio, & vanilla cream | chocolate on chocolate | hazelnut and chantilly cream

white verrine
vanilla poundcake with white chocolate mousse and lemon chiboust cream, white chocolate shavings in a small votive glass

priced from 39.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

CORPORATE 3 COURSE GALA DINNER WITH DESSERT

{ 3 Course Gala with Dessert }

3 Course Corporate Gala Plated Dinner with Dessert
a 3 course gala dinner, finished with a dessert

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

first course – a choice of

guests must RSVP choice prior to event date

celebration salad
a salad of ‘Glorious Organics’ greens (available from May-October only, butter lettuce during the rest of the year), radish, cherry tomatoes, cucumbers, fennel, carrot, and a herb sherry vinaigrette 

mixed beets
an assortment of beets, roasted, shaved, chips, baby lettuce, salted pine nuts, cottage cheese, olive oil

main course – a choice of (offer 2 options to your guests + veg)

guests must RSVP choice prior to event date

roman gnocchi with wild mushrooms & egg
roman style semolina gnocchi with roasted wild mushroom, crispy boiled egg, roasted shallot, mushroom jus

seared tuna
seared albacore tuna, roasted shallot, tomato puree, lemon chickpeas and zuchinni

chicken breast with wild mushrooms
pan roasted ‘Maple Hill Farms’ chicken breast with cauliflower puree, roasted cauliflower and thumbelina carrots, wild mushrooms, jus

beef striploin with carrots and potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus

dessert course – please choose one to serve your guests

artisanal cheese & bread
fine local and international cheeses, house-made confitures, fig and anise bread

lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint

rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel

priced from 54.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

CORPORATE 3 COURSE GALA WITH DESSERT BUFFET

{ 3 Course Gala with Dessert Buffet}

3 Course Corporate Gala Plated Dinner With Dessert Buffet
a 3 course gala dinner, finished with dessert buffet

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

first course – a choice of

guests must RSVP choices prior to event date.

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, & crunchy garlic (May-September)

main course – a choice of (offer 2 options to your guests + veg)

guests must RSVP choices prior to event date.

cauliflower and lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

salmon with peas & mushroms
wild roasted BC salmon, green pea puree, wild mushrooms & lemon fingerling potatoes

chicken breast with wild mushrooms
pan roasted ‘Maple Hill Farms’ chicken breast with cauliflower puree, roasted cauliflower and thumbelina carrots, wild mushrooms, jus

braised beef short ribs with glazed vegetables
braised ‘Sterling Silver’ beef short ribs with potato puree and glazed heirloom vegetables, crispy shiitake mushroom, red wine jus

dessert buffet

an elegant display of desserts for guests to enjoy at a station.

apple caramel tarts
apple and caramel tart, with frangipane, in a crisp sweet pastry

coconut & lime banana cake dessert
vietnamese style banana cake with coconut & lime, absolutely delicious

earl grey macaron
earl grey macaron with dark chocolate ganache

five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries

new york cheesecake
classic mini New York cheesecake on chocolate base (crust) with berries and orange zest

white verrine
vanilla poundcake with white chocolate mousse and lemon chiboust cream, white chocolate shavings in a small votive glass

priced from 46.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

CORPORATE 5 COURSE GALA DINNER WITH DESSERT BUFFET

{ 5 Course Gala with Dessert Buffet}

5 Course Corporate Gala Plated Dinner With Dessert Buffet
a 5 course gala dinner, finished with a dessert buffet

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

amuse

jellied beet soup ‘shot’
beet jelly half sphere, golden beet puree, candy cane beet
(vegan)

first course

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

second course

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic (May-September)

main course – a choice of

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

salmon with peas & mushrooms
wild roasted BC salmon, green pea puree, wild mushrooms & lemon fingerling potatoes

beef striploin with carrots & potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus

dessert buffet

apple caramel tarts
apple & caramel tart, with frangipane, in a crisp sweet pastry

chocolate tart
crisp chocolate tart filled with chocolate ganache & garnished with raspberry & candied orange zest

coconut & lime banana cake dessert
vietnamese style banana cake with coconut & lime, absolutely delicious

earl grey macaron
earl grey macaron with dark chocolate ganache

mini eclairs
strawberry, pistachio, & vanilla cream | chocolate on chocolate | hazelnut and chantilly cream

passion fruit & chocolate mousse
Chinese snow fungus & passion fruit gelee on a creamy chocolate mousse, served in a votive glass

priced from 89.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

CORPORATE 6 COURSE WINE DINNER

{ 6 Course Wine Dinner }

6 Course Corporate Plated Wine Dinner
a 6 course plated dinner. Wine pairings can be added at any additional costs. Please inquire.

to start

artisan flatbread
Artisan flatbread with coarse salt and herbs, served with extra virgin olive oil & aged balsamic vinegar

olives
3 types of  mixed olives marinated in chilli & garlic
(vegan, gluten-free)

amuse

oyster amuse
freshly shucked Sawmill Bay Beach Oysters with pickled melon

first course

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled & shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette & black garlic puree

second course

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic (May-September)

pasta course

crab with agnolotti
fresh dungeness crab with housemade lemon potato agnolotti, sweet corn puree, peas

pre-course

glazed duck breast
roasted crown of duck breast with a honey, orange, & star anise glaze, duck jus, ginger orange puree, confit duck leg & cabbage roll

main course

beef striploin with carrots & potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus

sweet plate

rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel

priced from 118.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

WEDDING 2 COURSE PLATED DINNER

{ 2 Course Plated Dinner }

2 Course Wedding Plated Dinner
a 2 course plated dinner without desserts. Perfect for couples who have their own wedding cake!

to start

olives
mixed mediterranean olives

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

first course – a choice of

guest must RSVP choice prior to event date

mixed beets
an assortment of beets, roasted, shaved, chips, baby lettuce, salted pine nuts, cottage cheese, olive oil

celebration salad
a salad of ‘Glorious Organics’ greens (available from May-October only, butter lettuce during the rest of the year), radish, cherry tomatoes, cucumbers, fennel, carrot, and a herb sherry vinaigrette

main course – a choice of

guest must RSVP choice prior to event date

salmon with peas & mushrooms
wild roasted BC salmon, green pea puree, wild mushrooms & lemon fingerling potatoes

braised beef short ribs with glazed vegetables
braised ‘Sterling Silver’ beef short ribs with potato puree & glazed heirloom vegetables, crispy shitake mushroom, red wine jus

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

priced from 35.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

 

WEDDING 3 COURSE PLATED DINNER

{ 3 Course Plated Dinner }

3 Course Wedding Plated Dinner
a 3 course plated dinner without desserts. Perfect for couples who have their own wedding cake!

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

first course – a choice of

guest must RSVP choice prior to event date

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)

second course – a choice of

guest must RSVP choice prior to event date

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic
(May-September)

crab with agnolotti
fresh dungeness crab with housemade lemon potato agnolotti, sweet corn puree, peas

main course – a choice of

guest must RSVP choice prior to event date

salmon with peas & mushrooms
wild roasted BC salmon, green pea puree, wild mushrooms & lemon fingerling potatoes

braised beef short ribs with glazed vegetables
braised ‘Sterling Silver’ beef short ribs with potato puree & glazed heirloom vegetables, crispy shitiake mushroom, red wine jus

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

priced from 55.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

WEDDING 3 COURSE PLATED DINNER WITH DESSERT

{ 3 Course Plated Dinner With Dessert }

3 Course Plated Wedding Dinner With Dessert
a 3 course plated dinner with desserts

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

first course – a choice of

guests must RSVP choice prior to event date

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)

main course – a choice of

guests must RSVP choice prior to event date

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel

salmon with peas & mushrooms
wild roasted BC salmon, green pea puree, wild mushrooms & lemon fingerling potatoes

braised beef short ribs with glazed vegetables
braised ‘Sterling Silver’ beef short ribs with potato puree & glazed heirloom vegetables, crispy shiitake mushroom, red wine jus

dessert course – a choice of

guests must RSVP choice prior to event date

lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint

rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel

artisan bread & butter
mixed bread from Terra Breads, served with sea salt and butter

priced from 55.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

WEDDING 5 COURSE PLATED DINNER

{ 5 Course Plated Dinner }

5 Course Plated Wedding Dinner
A 5 course plated dinner without a dessert course. Guests must RSVP menu choices.

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt & butter

olives
mixed mediterranean olives

amuse course

scallop crudo with crispy pork
cured local sea scallops, confit pork belly, pickled shallot, citrus, & chili

first course – a choice of

guests must RSVP choice prior to event date

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)

second course – a choice of

guests must RSVP choice prior to event date

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic
(May-September)

parsnip soup
creamy parsnip soup with lardons & crumbled stilton blue cheese
*can be made vegetarian

pasta course – a choice of

guests must RSVP choices prior to event date.

crab with agnolotti
fresh dungeness crab with housemade lemon potato agnolotti, sweet corn puree, peas

roman gnocchi with wild mushrooms and egg
roman style semolina gnocchi with roasted wild mushroom, crispy boiled egg, roasted shallot, mushroom jus

main course – a choice of

guests must RSVP choice prior to event date

cauliflower & lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel

black bean sablefish
black bean marinated sablefish, daikon, savoy cabbage, shiitake mushroom puree, crispy shiitake mushroom

beef striploin with carrots & potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus

priced from 74.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

WEDDING 5 COURSE PLATED DINNER WITH DESSERT

{ 5 Course Plated Dinner With Dessert }

5 Course Plated Wedding Dinner With Dessert
A 5 course plated dinner with desserts. Guests must RSVP menu choices.

to start

artisan bread & butter
mixed bread from Terra Breads, served with sea salt and butter

olives
mixed mediterranean olives

amuse course

scallop crudo with crispy pork
cured local sea scallops, confit pork belly, pickled shallot, citrus, and chili

first course – a choice of

guests must RSVP choice prior to event date

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)

second course – a choice of

guests must RSVP choice prior to event date

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic
(May-September)

parsnip soup
creamy parsnip soup with lardons and crumbled stilton blue cheese
*can be made vegetarian

main course – a choice of

guests must RSVP choice prior to event date

cauliflower and lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

black bean sablefish
black bean marinated sablefish, daikon, savoy cabbage, shitake mushroom puree, crispy shitake mushroom

beef striploin with carrots and potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus

dessert course – a choice of

guests must RSVP choice prior to event date

lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint

sticky toffee pudding
classic moist date cake with toffee and brandy sauce, chantilly cream

priced from 60.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

CHILDREN’S PLATED MENU

{ Children's Plated Menu }

Children’s Plated Menu

chicken fingers
panko’d ‘Farm Crest’ chicken fingers with a honey mustard dipping sauce, carrot sticks with yogurt dipping sauce

grilled zucchini
grilled zucchini with basil pesto and shaved grana padano cheese

roasted carrots
baby carrots roasted with olive oil, garlic & a touch of brown sugar

fresh artisan dinner rolls
artisan rolls served with maldon salt and real butter

priced from 17.00/per guest

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.

ADDITIONAL CONSIDERATIONS

{ Grand Displays }

Grand Displays
please consult with us about a customized ice tower, and logo’s on ice.

freshly shucked oysters
Sawmill Bay oysters and condiments: lemon and tabasco, classic shallot mignonette, and nuoc cham with crispy shallot

custom cold seafood display
a custom designed cold seafood display, all items served on ice in custom plexi boxes, the bottom box will be filled with decor that matches your theme/decor. 

cracked dungeness crab claws, poached spot prawns, local mussels, pepper crusted seared albacore tuna , ceviche shots (shot glasses filled with cod, scallop and spot prawns with chopped avocado, tomato, red onion, jalapeno, lime juice, cilantro and garnished with a crispy chip), fresh shucked kumamoto (small) oysters (limited amount).  

sauces and condiments will be displayed throughout the display: citrus, garlic and parsley vinaigrette,light soy dipping sauce,  classic mignonette (red wine vinaigrette), herbed mayonnaise,  lemon wedges, tabasco sauce

caviar bar (min 20)
‘Northern Divine’ caviar on ice, chopped red onion, chives, lemon cream, pickled veg, grated hens egg, served with blinis and rye crisps

white truffles
add white truffles to a specialty dish

{ Canapés Add-Ons }

Canapés Add-Ons

wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile and kale chip on a crostini

savoury tomato madeleine
tomato and herb madeleine with a whipped roasted tomato cheese and dried tomato
(Gluten-Free)

mini smoked salmon eclair
savoury eclair filled with cold smoked salmon, lemon dill cream cheese, and crispy capers

scallop with squash and bacon
seared island scallops with squash puree and bacon crisps

crab salad
dungeness crab salad with toasted rice & cured egg yolk on compressed cucumber

beef carpaccio
rare ‘Blue Goose Organic’ beef tenderloin on a parmesan crisp with chervil & balsamic pearls

zucchini cakes
crisp zucchini fritter cakes with harissa mayonnaise and crispy zucchini

{ Amuse Considerations }

Amuse Considerations

chicken liver parfait
maple hill farm chicken liver parfait, vari-berry strawberry gelee, celery, pickled strawberries, rye crumble

kasu scallops
kasu glazed scallops, pickled napa cabbage, yuzu mayo, puffed rice furikaki

scallop crudo with crispy pork
cured local sea scallops, confit pork belly, pickled shallot, citrus, and chili

{ Alternate Course Considerations }

Alternate Course Considerations

farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree

pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic
(May-September)

tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)

{ Main Course Considerations }

Main Course Considerations

cauliflower and lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)

quinoa cake with wild mushrooms
crispy quinoa patty with braised leeks & wild mushrooms, kale & shaved fennel salad

seared tuna
seared albacore tuna, roasted shallot, tomato puree, lemon chickpeas and zuchinni

black bean sablefish
black bean marinated sablefish, daikon, savoy cabbage, shitake mushroom puree, crispy shitake mushroom

pork belly with scallop
sticky braised pork belly, seared scallop, pickled shallot, nuoc cham glaze, chili, crispy rice cake

braised short ribs with eggplant and broccoli
red braised ‘Sterling Silver’ short ribs with black bean eggplant, broccoli, parsnip puree

glazed duck breast
roasted crown of duck breast with a honey, orange, and star anise glaze, duck jus, ginger orange puree, confit duck leg and cabbage roll

{ Dessert Course Considerations }

Dessert Course Considerations

artisanal cheese & bread
fine local and international cheeses, house-made confitures, fig and anise bread

lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint

strawberry mousse cake
light & airy strawberry mousse cake, peppered strawberries, pistachio crumble, dried strawberries, candied straw tuile

sticky toffee pudding
classic moist date cake with toffee and brandy sauce, chantilly cream

rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel

{ Request A Quote / Customization }

Request A Quote

  • mm/dd/YYYY
  • This field is for validation purposes and should be left unchanged.