Plated Catering: Wild BC Salmon

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.

THREE COURSE PLATED WITH DESSERT

Three Course Plated With Dessert

first course

a choice of

cauliflower soup (vegetarian)

raisin puree, roast cauliflower florets, herb oil

hearts of romaine salad

ruby red & green romaine, caesar vinaigrette, bacon, cured egg yolk

second course

a choice of

slow roast chicken breast

roast fingerling potatoes, carrots, carrot puree, truffle jus

soy glazed beef short rib

savoury soy glaze, potato puree, brussels sprouts, red radish

free form vegetable lasagna (vegetarian and gluten free)

heirloom tomatoes, zucchini, ricotta, toasted pine nuts, basil powder

third course

a choice of

lemon meringue

lemon curd, bruleed meringue, fresh berries, mint

dark chocolate torte

dark chocolate cake, chantilly cream, hazelnut, candied orange

$55.00 per guest

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THREE COURSE PLATED WITHOUT DESSERT

Three Course Plated Without Dessert

first course

a choice of

cauliflower soup (vegetarian)

raisin puree, roast cauliflower florets, herb oil

hearts of romaine salad

ruby red & green romaine, caesar vinaigrette, bacon, cured egg yolk

second course

a choice of

albacore tuna crudo

oceanwise tuna loin, tonnato sauce, radish, bonito flake

bison tartare

bison petite tenderloin, housemade crackers, truffle aioli

cauliflower & lentils (vegan)

roast cauliflower florets, lentil croquettes, beet puree, fennel

third course

a choice of

slow roast chicken breast

roast fingerling potatoes, carrots, carrot puree, truffle jus

soy glazed beef short rib

savoury soy glaze, potato puree, brussels sprouts, red radish

free form vegetable lasagna (vegetarian and gluten free)

heirloom tomatoes, zucchini, ricotta, toasted pine nuts, basil powder

$55.00 per guest

Request a Quote

FIVE COURSE PLATED

Five Course Plated

first course

a choice of

cauliflower soup (vegetarian)

raisin puree, roast cauliflower florets, herb oil

heirloom tomato salad (vegetarian)

heirloom tomatoes, honey thyme vinaigrette, buttermilk curd, pea wafer

second course

a choice of

albacore tuna crudo

oceanwise tuna loin, tonnato sauce, pork belly, bonito flakes

bison tartare

bison petite tenderloin, white truffle, house made crackers, truffle aioli

cauliflower & lentils (vegan)

roast cauliflower florets, lentil croquettes, beet puree, fennel

third course

a choice of

butternut squash & ricotta agnolotti (vegetarian)

roast onion cream sauce, braised swiss chard, crispy kale, parmesan cheese

wild mushroom risotto (vegetarian)

wild mushrooms, white truffle, braising greens, herb oil

fourth course

a choice of

roast aaa beef striploin

carrot ginger puree, scalloped potato pave, horseradish jus

herb crusted salmon

poached mussels, leeks, fingerling potatoes, dashi espuma

seasonal vegetable tian & organic greens (vegetarian)

zucchini, tomato, eggplant, slow cooked tomato sauce, parmesan cheese

slow roast chicken breast

garlic & thyme glazed chicken, carolina gold rice, black truffle, carrots, truffle jus

fifth course

a choice of

lemon meringue

lemon curd, bruleed meringue, fresh berries, mint

dark chocolate torte

dark chocolate cake, chantilly cream, hazelnut, candied orange

artisanal cheese tasting

assortment of canadian cheeses, crackers, fruits & preserves

$75.00 per guest

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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

$17.00 per guest

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ADDITIONAL CONSIDERATIONS

Grand Displays

Additional Considerations

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

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Canapés Add-Ons

Additional Considerations

Canapés Add-Ons

wild mushrooms on toast

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

savoury tomato madeleine (gluten-free)

tomato and herb madeleine with a whipped roasted tomato cheese and dried tomato

mini smoked salmon eclair

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

Request a Quote

Amuse Considerations

Additional 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

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Add-On Platter Options

Additional 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)

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Main Course Considerations

Additional 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

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Main Course Considerations

Additional 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

Main Course Considerations

Additional 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