Interactive Menu Example A
48.00/per guest – based on 60 guests or more. Please inquire with us for any menu customization.
chef stations
seared ‘Qualicum Beach’ scallops with a pear and parsnip ragout, honey, quince, thyme gastrique and parsnip chip
gem lettuce caesar salad
gem lettuce classic caesar salad with crispy, battered fried anchovies
canapes
beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls
skewered and grilled lemongrass spot prawns with a sweet chili dipping sauce
blue cheese croquette
Stilton blue cheese and creamy potato croquette with pear rosemary confiture
fig and goat cheese tarts
red wine stewed figs, caramelized onion and local goat cheese on crisp puff pastry
honey citrus chicken
‘Farmcrest’ chicken breast with a honey and citrus glaze on a brioche crisp, with pickled cucumber
mini stuffed potatoes
baby Yukon gold potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive
seared BC Albacore tuna, egg yolk, green bean, olive aioli, cherry tomato and micro greens on a potato pave round
pear and manchego ‘salad’
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup
wild BC salmon with a coriander and orange glaze
platters
cured meat platter
assorted cured meats from Moccia meats
vegetarian antipasto platter
grilled zucchini, grilled eggplant marinated mushrooms, artichoke hearts, chevre cheese, with olives and roasted peppers, crusty artisan bread, and an olive oil balsamic dip.
summer fruit platter
grapes, blackberries, gooseberries, raspberries, cantaloupe, honeydew melon, blueberries, figs, and pineapple
Interactive Menu Example B
58.00/per guest – based on 60 guests or more. Please Inquire with us for any menu customization.
chef stations
assorted oysters (kushi, kumamoto) and condiments: lemon and tabasco, classic shallot mignonette, and yuzu pearls
grilled and marinated octopus, garlic, white wine and chilli spot prawns, chimichurri mussels
prime rib station
slow roasted ‘Pemberton Meadows’ prime rib with mini buns and assorted accompaniments: mustard’s, horseradishes, house-mayo, sliced red onion, lemon tomato confiture, aged white cheddar, roaring 40’s blue cheese
gnocchi station
handmade ricotta gnocchi with classic basil pesto, roasted tomato with olive oil chile flakes and garlic, and Roquefort cream.
salad stations
summer corn salad
roasted, local sweet summer corn with Fraser Valley bacon, juicy yellow and red cherry tomatoes, shallots, herbs, baby greens and a fresh yogurt dressing.
shaved fennel and apple salad
shaved fennel, julienned apples, mixed greens, and aged gouda with a herb vinaigrette.
fingerling potato salad
fingerling potatoes, shallots, chives, green beans, with a grainy mustard vinaigrette.
canapes
lamb chops with rosemary
roasted ‘Fraser Valley’ lamb chops with garlic and rosemary
beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls
seared BC Qualicum Bay scallops stuffed with honey’d bacon, cherry tomato, pea sprouts and a ginger miso cream
BC Dungeness crab, mango, cucumber, red pepper, cilantro, avocado mayo, and snap peas with Thai Nam Jim dressing dressing on a wonton crisp
potato ‘skins’
crispy baby yellow potato cups with creme fraiche, chive, and caviar
watermelon feta salad
juicy yellow and red watermelon cubes with savoury feta and basil dressing in an asian spoon
smoked duck salad
smoked duck with celery root remoulade on a house-made rye crisp
skewered and grilled lemongrass spot prawns with a sweet chili dipping sauce
