Pan Pacific Vancouver

Dinner buffet

Minimum 50 guests or please add $10 per person

All pricing is per person

Blackcomb $95

Soup

• Roasted butternut squash, fresh cream
• Assortment of bread rolls & flatbread, sweet butter

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Fresh salads

• Classic Greek salad, feta cheese and kalamata olives, lemon herb dressing
• Red bliss potato salad with grainy mustard dressing
• Hearts of romaine with caesar dressing and focaccia croutons
• Orecchiette pasta with sundried tomatoes and spicy pepperoni sauce

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Decorative platters

• Charcuterie with pickles and mustards
• Oven dried tomato and mozzarella

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Hot mains

• Pan seared pacific lingcod with sundried tomato crust, citrus emulsion
• Lemon sage roast chicken with its own jus
• Spinach and ricotta cheese cannelloni with creamy rosé sauce
• Herb tossed potato nuggets
• Garden fresh seasonal vegetables

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Dessert

• Chef’s selection of desserts
• Fresh fruit salad with seasonal berries
• Freshly brewed coffee, tea or herbal infusions

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Flavours from India $97

Fresh salads

• Tangy potato chaat with chopped red onion, cilantro, green chilies, fresh lemon juice
• Tossed salad with cucumber, tomatoes, carrots and daikon
• Zucchini, bell pepper, sprouted moong bean salad
• Beetroot watercress salad sprinkled with golden cottage cheese
• Boondi raita
• Crisp papadom
• Vegetable samosa, tamarind chutney
• Mix vegetable pakora, green chutney

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Main courses

• Chicken tikka masala with shredded bell peppers and red onion in a piquant tomato gravy
• Lamb rogan josh
• Chick peas and spinach tempered with ginger, garlic, cumin
• Potato and cauliflower cooked with indian spices
• Tadka daal (yellow lentils) tempered with cumin and spices
• Green pea pilaf rice
• Naan bread

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Dessert

• Hot gulab jamun
• Warm jalebi
• Vanilla ice cream
• Fresh fruit salad with seasonal berries
• Freshly brewed coffee, tea or herbal infusions

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Touch of Mediterranean $99

Soup

• Roasted fennel & apple
• Assortment of bread rolls & flatbread, sweet butter

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Salads

• Grilled zucchini & eggplant salad with arugula, roasted feta, preserved lemon vinaigrette
• Baby spinach, fennel, prosciutto, orange, tarragon vinaigrette
• Avocado caesar, romaine hearts, smoked paprika croutons
• Cured and fresh tomatoes, mozzarella, aged sherry vinegar, basil
• Marinated olives

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Hot entrees

• Slow roasted chicken breast, grilled artichoke, pine nuts, crispy capers
• Baked snapper, romesco butter, shaved fennel
• Spinach & ricotta cannelloni, fire roasted tomato sauce
• Green beans, caramelized shallots, olive oil poached cherry tomatoes
• Ancient grains, preserved blueberry & balsamic, marcona almonds

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Desserts

• Tiramisu jars
• Croissant & brioche bread pudding
• Dark chocolate “affogato” mousse
• Vegan black forest cake
• Freshly brewed coffee, tea or herbal infusions

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Grouse Mountain $119

Soup

• Coastal mountain forest mushroom soup
• Assortment of bread rolls & flatbread, sweet butter

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Fresh salads

• Eggplant, red onion and zucchini salad with citrus vinaigrette
• Hearts of romaine caesar salad, focaccia croutons and parmigiano reggiano
• Fraser Valley golden beet salad with pumpkin seed, scented champagne vinegar dressing
• Israeli couscous with wild rice, sundried bc fruits and raspberry vinaigrette
• Classic Greek salad, feta cheese and olives

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Decorative platters

• Chilled jumbo prawns displayed on crushed ice with cocktail sauce, lemon wedges
• Sliced smoked steelhead with pickled red onion, caper berries and dill cream

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Hot entrees

• Pan seared BC salmon medallions with citrus caper butter sauce
• Whole roasted grain fed alberta beef striploin crusted with fine herbs,
• Served with pinot noir sauce - carved in your banquet room (*)
• Butternut squash ravioli with lemon verbena and balsamic drizzle
• Buttermilk mashed potatoes
• Garden fresh seasonal vegetables

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Dessert

• Warm bread pudding with crème anglaise
• Chef’s selection of desserts
• Sliced fresh fruit
• Freshly brewed coffee, tea or herbal infusions

(*) $150 Chef carving fee applies per 75 guests, maximum 2 hours

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Garibaldi $119

Soup

Coastal mountain forest mushroom soup

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Fresh salads

• Eggplant, red onion and zucchini salad with citrus vinaigrette
• Hearts of romaine caesar salad, focaccia croutons and parmigiano reggiano
• Fraser Valley golden beet salad with pumpkin seed, scented champagne vinegar dressing
• Israeli couscous with wild rice, sundried bc fruits and raspberry vinaigrette
• Classic Greek salad, feta cheese and olives
• Assortment of bread rolls & flatbread, sweet butter

***

Decorative platters

• Chilled jumbo prawns displayed on crushed ice with cocktail sauce, lemon wedges
• Sliced smoked steelhead with pickled red onion, caper berries and dill cream

***

Main courses

• Pan seared BC salmon medallions with citrus caper butter sauce
• Whole roasted grain fed alberta beef striploin crusted with fine herbs,
• Served with pinot noir sauce - carved in your banquet room (*)
• Butternut squash ravioli with lemon verbena and balsamic drizzle
• Buttermilk mashed potatoes
• Garden fresh seasonal vegetables

***

Dessert

• Warm bread pudding with crème anglaise
• Chef’s selection of desserts
• Sliced fresh fruit
• Freshly brewed coffee, tea or herbal infusions

(*) $150 Chef carving fee applies per 75 guests, maximum 2 hours

***

Middle Eastern Feast $130

Soup

• Roasted eggplant, cumin, coconut, chickpeas
• Lavash crisps

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Salads

• Tabbouleh, lemon marinated kale
• Baby spinach, gilled tempeh and toasted pumpkin seeds, pomegranate dressing
• Fattoush
• Malfouf salad with shredded carrots and toasted almond slivers

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Mezze platter

• Traditional hummus and toasted pita
• Grilled artichokes, roasted zucchini and peppers
• Baby mozzarella and marinated feta

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Hot entrees

• Slow roast chicken breast, saffron and charred tomato sauce
• Sumac spiced salmon, cumin butter, fresh coriander
• Lamb kababs, oregano, pistachio & tzatziki
• Vegetable pastille
• Green bean and cauliflower, lemon olive oil, toasted sesame
• Jeweled rice
• Khubz

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Desserts

• Baklava
• Muhalabia jars
• Luqaimat
• Sliced fresh fruits
• Freshly brewed coffee, tea or herbal infusions

Dinner à la carte

All plated dinners require a minimum of three courses. They are subject to 23% service charge and 5% GST

Add $8.00 per person for choice of entrée (selected minimum 5 days in advance) Add $18.00 per person for choice of entrée (selected on day of event)

All plated dinner include rolls, flat breads, freshly brewed Starbucks coffee and “T” brand teas, herbal infusions

Soups

• West Coast saefood chowder with herb bread stick $20
• BC forest mushroom soup, snipped chives, truffle powder $19
• Lobster bisque en croûte $23
• BBQ duck consommé with vegetable julienne and shiitake mushroom $18
• Fire roasted butternut squash soup with maple crème fraîche $16
• Parsnip and coconut, vanilla honey, root vegetable chips $18

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Salads

• Fraser Valley greens with raspberry gel and summer berries, ice wine vinaigrette, Cambozola crouton, candied pecans $19
• Trio of beet salad, watercress and frisée greens, apple-honey vinaigrette with goat cheese and roasted pumpkin seeds $20
• Sesame crusted Ahi tuna, Fraser Valley greens, cucumber, daikon, miso- sesame vinaigrette $24
• Grilled asparagus with baby spinach and frisée salad with citrus vinaigrette and crumbled goat cheese feta $21
• Caesar salad with fresh grated parmesan cheese, herb virgin olive oil croutons and maple candied bacon $17
• Grilled marinated vegetable tower with Salt Spring Island goat cheese, frisée greens, aged balsamic and chive oil $22
• Hot house vine ripened tomatoes with mozzarella and frisée greens, drizzled with balsamic vinegar, basil oil $21
• Beef carpaccio, charred broccoli salad, horseradish dressing, parmesan croutons $24

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Appetizers

• Duo of duck, star anise roasted breast, confit leg ravioli with celery root puree and orange gastrique $24
• Charbroiled lemon peppered tiger prawns with bacon and lemon risotto, herb salad $23
• Pan seared scallops, duck and chestnut risotto, baby spinach, porcini oil $25
• BC salmon trio: slow baked with vanilla aioli, Alderwood smoked with apple gel and maple, and tempura sushi roll with wasabi $25
• Hot smoked salmon, truffle fingerling potato salad, frisée with citrus vinaigrette $21
• Beef carpaccio, charred broccoli salad, horseradish dressing, parmesan croutons $24

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Entrees

Vegetarian

• Butternut squash ravioli in lemon and shallot beurre blanc, grilled asparagus and parmesan crisps $37
• Capsicum paneer masala (Indian cottage cheese) and vegetable curry with cumin scented basmati rice $37
• Citrus and cinnamon quinoa with sultanas, apricot, baby vegetables, cauliflower beignets $37

Fish

• Maple glazed salmon with yuzu butter sauce, forbidden black rice and baby vegetables $48
• Pan seared steelhead trout with potato skordalia, baby vegetables, lemon-thyme beurre blanc, herb salad $47
• Sake kasu sablefish with roast fingerling potatoes, baby vegetables and miso butter sauce $56
• Seared lingcod chorizo and Yukon Gold potato hash, kale, smoked red pepper sauce, fennel and pea tip salad $47

Meat & Poultry

• Herb roasted Cornish game hen on butternut squash risotto and pearl onion jus $46
• Breast of chicken stuffed with wild and local mushrooms, whipped goats cheese potatoes, market vegetables and red wine reduction $50
• Herb crusted lamb sirloin, chickpea puree with lemon and roasted garlic, baby vegetables and lamb jus $59
• West Coast “Oscar” beef tenderloin, Dungeness crab and chive mashed potatoes, Barnston Island baby vegetables, rosemary jus $68
• Charbroiled NY steak, giant tiger prawns with olive oil crushed new potatoes, seasonal local vegetables and pinot jus $62
• Classic charbroiled beef tenderloin, dauphinoise potatoes, thyme buttered vegetables and merlot wine sauce $59
• Surf and turf Pacifica: beef filet mignon and king crab with baby vegetables, chive mashed potatoes, horseradish and brandy jus $72

Pan Pacific Vancouver favourite*

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Dessert

• Pistachio alizé cake with almond sponge cake layered with pistachio cream, sprinkled roasted pistachio, wild red passion gel $18
• Lime thyme raspberry terrine with coconut dacquoise meringue sponge, lime-thyme mousse with raspberry mousse centre, served with berry tea cookie $18
• Crème brûlée with rich vanilla custard cream topped with a contrasting layer of caramelized sugar $18
• Black sesame apricot mousse with black sesame genoise cake apricot mousse, cherry gelee burned orange meringue sprinkled chocolate micro shavings $18
• Creamy cheese parfait with light cheesecake, calamansi gel, ginger candied raspberry $18
• Sacher petit with flourless chocolate cake thin layer of our home-made apricot confection chocolate mousse, glazed shiny ganache finish, mango coulis $18
• Tropical coupe with fresh Maui pineapple thinly sliced, Tahitian vanilla custard, crunchy streusel, served with coconut gelato $18
• Baked apple tart with crispy baked pastry tart, thin layer crème de patissière, cinnamon vanilla lemon spiced apples, served with lingonberry sauce and cinnamon mint gelato $18
• Gulf Island apple trail with green apple chocolate mousse torte on a hazelnut sponge, baked apple crumble, fresh green apple sorbet $18
• Deconstructed chocolate sampler with raspberry chocolate mousse, chocolate gelato, chocolate streusel, creamy juniper, cardamom ganache $22
• Hazelnut semifreddo with half frozen hazelnut milk chocolate semifreddo, caramel coffee streusel, and chocolate cookie $21
  
  

All menus include fresh rolls, butter, coffe and tea