Chef Stations
Interactive Chef Stations can be the heart of the party! Chef Stations are also a great way to add interest to any formal function. Or put a few together along with some dessert canapes, and hors d’ouevres to create a unique wedding or corporate function.
Example Menus
We are currently updating our menus for the busy season, please contact us for the most up to date event proposal.
| Interactive Chef Station Menus – Asian Inspired |  |
| Interactive Chef Station Menus – Best Of BC | |
| Interactive Chef Station Menus – Pescatarian Feast | |
A La Carte
albacore tuna ‘nicoise’
grilled albacore tuna, roasted summer tomato aioli, green beans, black olive potato pave, with boiled hens egg
grilled albacore tuna, roasted summer tomato aioli, green beans, black olive potato pave, with boiled hens egg
buttermilk chicken *hot
buttermilk infused ‘Farm Crest’ chicken breast, crispy confit chicken leg potato cake, green beans, wild mushroom cream sauce, and micro greens
buttermilk infused ‘Farm Crest’ chicken breast, crispy confit chicken leg potato cake, green beans, wild mushroom cream sauce, and micro greens
duck breast with confit legs *hot
pan roasted ‘Yarrow Meadow Farms’ duck breast and crispy confit duck cake with roasted parsnips and carrots, red wine jus
pan roasted ‘Yarrow Meadow Farms’ duck breast and crispy confit duck cake with roasted parsnips and carrots, red wine jus
mushroom risotto *veg *hot
wild mushroom risotto made with a mushroom broth, crispy shallots and brewers yeast **vegan
wild mushroom risotto made with a mushroom broth, crispy shallots and brewers yeast **vegan
quinoa cake with wild mushrooms *veg *hot
crispy quinoa patty with braised leeks and wild mushrooms, kale and shaved fennel salad
crispy quinoa patty with braised leeks and wild mushrooms, kale and shaved fennel salad
ricotta gnocchi *veg *hot
house-made ricotta gnocchi with sauteed swiss chard, roasted tomatoes, baby artichoke hearts, olives and macedonian feta.
house-made ricotta gnocchi with sauteed swiss chard, roasted tomatoes, baby artichoke hearts, olives and macedonian feta.
roast duck *hot
pan roasted fraser valley duck breast, duck confit crepe, braised fennel, cucumber and duck jus
pan roasted fraser valley duck breast, duck confit crepe, braised fennel, cucumber and duck jus
roasted beef tenderloin *hot
roasted ‘Pemberton Meadows’ beef tenderloin, carrot purree, potato gratin, red win jus and crispy shallots
roasted ‘Pemberton Meadows’ beef tenderloin, carrot purree, potato gratin, red win jus and crispy shallots
roasted cauliflower and carrots with lentils *veg *hot
awaze roasted cauliflower and carrots, berbere spiced lentils, cucumber and micro green salad (ethiopian inspired)
awaze roasted cauliflower and carrots, berbere spiced lentils, cucumber and micro green salad (ethiopian inspired)
roasted lamb sirloin *hot
coriander crusted Fraser Valley lamb sirloin, crispy gnocchi, roasted eggplant, preserved lemon jus
coriander crusted Fraser Valley lamb sirloin, crispy gnocchi, roasted eggplant, preserved lemon jus
roasted pork belly *hot
pressed ‘Sloping Hill Farms’ pork belly, broccoli with almonds and black bean, taro puree
pressed ‘Sloping Hill Farms’ pork belly, broccoli with almonds and black bean, taro puree
roasted salmon and ponzu *hot
roasted wild salmon with wasabi scented edamame puree, radish, pickled carrot and shitake mushroom, ponzu reduction
roasted wild salmon with wasabi scented edamame puree, radish, pickled carrot and shitake mushroom, ponzu reduction
roasted striploin *hot
thyme scented ‘Pemberton Meadows’ beef striploin with a cherry tomato and sherry reduction, and cauliflower puree
thyme scented ‘Pemberton Meadows’ beef striploin with a cherry tomato and sherry reduction, and cauliflower puree
salmon *hot
wild roasted BC salmon, herb butter fingerling potatoes, brussel sprout leaves, warm grainy mustard vinaigrette, cucumber, horseradish, and creme fraiche
wild roasted BC salmon, herb butter fingerling potatoes, brussel sprout leaves, warm grainy mustard vinaigrette, cucumber, horseradish, and creme fraiche
seafood with yee mein *hot
sliced bc dungenous crab, ‘Qualicum Bay’ scallops, local hand peel spot prawns, yee mein noodles in a creamy ginger bisque
sliced bc dungenous crab, ‘Qualicum Bay’ scallops, local hand peel spot prawns, yee mein noodles in a creamy ginger bisque
seared halibut with zucchini *hot
seared halibut with a zucchini, pine nut, basil salad, lemon, olive oil and cherry tomatoes
seared halibut with a zucchini, pine nut, basil salad, lemon, olive oil and cherry tomatoes
summer gnocchi *veg *hot
handmade ricotta gnocchi with zucchini, cherry tomatoes, pesto, white wine, and shaved grana padano cheese
handmade ricotta gnocchi with zucchini, cherry tomatoes, pesto, white wine, and shaved grana padano cheese
wild bc ling cod *hot
pan seared wild ling cod with ginger and soy, sauteed leeks, bacon and chillis, crispy leek garnish
pan seared wild ling cod with ginger and soy, sauteed leeks, bacon and chillis, crispy leek garnish
Add-Ons
- Additional Hors D’Ouevres and Platters – View Menus
- Dessert Canapes and Platters – View Menus
- Service Staff – View Details
- Punches Available – View Details
- Non-Alcoholic Beverages – View Details
- Wine Pairings – Starting at 12.00/per guest
- Premium Coffee and Tea Service – 2.45/per guest
