Full Service Menu

Full Service Menu pricing begins at 42.00 per guest (based on 50 guests or more; for smaller or larger events, please inquire for pricing.). Service Staff, rentals and beverages come at an additional cost.

All Full Service Menus are 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.

Please contact us for updated seasonal menus. The following are examples of menus we offer.

Asian Inspired – Fall/Winter – 2009/10

amuse

fresh, bite sized, local Asian inspired palate cleanser

first

please choose one

butternut squash and crab bisque
light Thai flavoured butternut squash bisque with coconut milk and a chili crab spring roll

japanese seared tuna salad
seared ahi tuna, fresh greens, crunchy daikon radish, crisp cucumber, house pickled ginger and a soy miso vinaigrette

pork terrine flavoured with chinese five spice
inspired by head cheese, chilled appetizer served with pickled ginger

second

please choose one

kobe beef carpaccio
thinly sliced raw kobe beef, edamame, daikon micro greens and a ginger ponzu dressing, with toasted sesame seeds

mushroom dumplings
maitake mushroom filled dumplings, edamame beans in a miso infused mushroom broth

seared scallop
seared Qualicum Bay scallop, dungeness crab stuffed agnolotti, coconut and kaffir lime leaf bisque with caramelized squash

main

please choose one

braised pork belly
red braised, Sloping Hill Farms pork belly on seared shitake mushrooms and bok choy with red braise reduction

crispy confit duck leg
sauteed gai lan, parsnip carrot ragout, szechuan peppercorn, star anise and orange jus

seared ahi tuna
ahi tuna with edamame puree and shitake mushrooms on a bed of Asian greens, with a spicy miso dressing

butter poached lobster
served with handmade angel hair noodles, ginger cream sauce, and braised chinese vegetables (additional cost per guest)

sweet plate

please choose one

milk chocolate mousse
chinese snowfungus with passion fruit and milk chocolate mousse

panna cotta
lime leaf panna cotta with curried orange gelee and curry streusel

profiteroles
cream puff profiteroles with five-spice crust, custard and seasonal berries

Best of BC – Fall/Winter – 2009/10

amuse

fresh, bite sized local palate cleanser

first

please choose one

rabbit terrine
rich and savoury presse of rabbit confit with house-made brioche toast, Cumberland orange and plum sauce and micro green salad

celery root soup
creamy celery root soup with roasted shallots and a parmesan crisp

pear salad
grilled bartlett pears, spanish queso de valdeon cheese (blue), mache lettuce and candied walnuts dressed with a sherry vinaigrette

second

please choose one

sweetbreads
sauteed sweetbreads with a parsnip pear ragout and a honey thyme gastrique and crisp celery leaves

squab au vin
breast of squab on a ragout of chanterelles and Fraser Valley double smoked bacon, handmade tagliatelle, cipollini onion puree and a rich squab jus

grilled porcini mushrooms
served with house-made potato gnocchi, lemon browned butter, hazelnuts and baby zucchini

seared scallops
seared Qualicum Bay scallops, carrot and chervil puree, celery root fondant and crispy shallots

main

please choose one

halibut
baked wild lemon and herb halibut with a white wine ragout of potatoes, lardons, green peas and baby zucchini

‘Pemberton Meadows’ beef striploin
‘Pemberton Meadows’ grass fed, beef striploin with a crisp potato pave, green beans and oven dried tomato, red wine and rosemary jus

roasted venison loin
pan roasted venison loin with a pumpkin sage puree, grainy mustard spaetzle and a blackberry jus

sweet plate

please choose one

clafoutie
blueberry and lemon verbena clafoutie with a poppy seed madelaine

chocolate chili cake
served with creme chantilly and seasonal fruits

holiday creme brulee
pumpkin creme brulee with gingerbread spiced, chocolate mousse