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’ *summer only *hot
grilled albacore tuna, roasted summer tomato aioli, green beans, black olive potato pave, with boiled hens egg
buttermilk chicken *summer only *hot
buttermilk infused ‘Maple Hill Farms’ chicken breast, crispy confit chicken leg potato cake, green beans, wild mushroom cream sauce, and micro greens
crispy confit pork *summer only *hot *100 Mile
shredded confit ‘Fraser Valley’ pork formed into a “brick” and crisped, seasonal root vegetable puree, seasonal wild mushroom, shaved carrot and celery salad
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
freshly shucked oysters *summer only
oyster bar – selection of kushi oysters, sawmill bay beach oyster, and malpec. condiments are fresh horseradish, lemon, classic mignonette, and nuac chom and crispy shallots
mushroom risotto *veg *hot
wild mushroom risotto made with a mushroom broth, crispy shallots and brewers yeast **vegan
quinoa cake with wild mushrooms *summer only *veg *hot
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.
roast duck *hot
pan roasted fraser valley duck breast, duck confit crepe, braised fennel, cucumber and duck jus
roasted beef tenderloin *hot
roasted ‘Sterling Silver’ beef tenderloin, carrot puree, potato croquette, red win jus, radish
roasted cauliflower and carrots with lentils *veg *hot
awaze roasted cauliflower and carrots, berbere spiced lentils, cucumber and micro green salad (Ethiopian inspired)
roasted lamb sirloin *hot
coriander crusted spring lamb sirloin, crispy gnocchi, roasted eggplant, preserved lemon jus
roasted pork belly *hot
pressed ‘Fraser Valley’ 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 striploin *hot
thyme scented ‘Sterling Silver’ 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
seafood with yee mein *hot
sliced bc dungenous crab, ‘Island 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
summer gnocchi *veg *hot
handmade ricotta gnocchi with zucchini, cherry tomatoes, pesto, white wine, and shaved grana padano cheese
wild bc ling cod *hot
pan seared wild bc 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
- Premium Coffee and Tea Service – 2.45/per guest
