CANAPES, COCKTAILS & CHAMPANGE

Bacon wrapped figs - $49 (MWG)
Lemon chive goat cheese
Prosciutto wrapped asparagus - $59 (MWG)
Spicy orange balsamic glaze
Buttermilk fried chicken waffle - $49
Maple fire sauce
Thai beef satay - $48
Soy-ginger glaze, green onion, sesame
Smoked BC salmon cucumber bites - $59 (MWG)
Lemon whipped cream cheese, capers, red onion, grape tomato
BC Dungeness crab cake - $56
Remoulade sauce
Lobster roll - $69
garlic aioli
Mini soft-shell tuna taco -$59
Cabbage and daikon slaw, avocado cream
Mini jerk "CHIK'N" taco jackfruit - $59 (VG, MWG)
Cabbage salad, avocado, pineapple salsa with corn tortilla
Vietnamese spring roll - $59 (V, MWG)
Avocado, julienne vegetables, lettuce, sweet tamari sauce
Mini Yukon baked potatoes - $59 (V, MWG)
Parmesan cheese, truffle oil
Minimum 3 dozen per variety – priced per dozen.


PLATTERS

Seafood (min 30) - Market Price
Lemon & parsley-marinated mussels, clams, poached prawns, poached salmon, seared scallops, lemon, cognac cocktail sauce
BC salmon (min 30) - $18
Candy salmon, smoked salmon, caper dill gravlax, herb cream cheese, lemon, onions and capers
Charcuterie & Local artisan cheese - $21
Chef’s selection of dried & cured meats and preserves, served with a selection of local BC cheese with orchard fruit chutneys, such as aged cheddar, goat cheese, Golden Ears brie and velvet blue cheese, mustard, cornichons, fruit compote, toast points and crackers
Upon request: Made without gluten options available
Crudités Platter - $7
An artful array of hand cut fresh vegetables served with our signature buttermilk and herb dip (V)
Add hummus for $2 (VG, MWG)
Marinated and Grilled Antipasto Platter - $10
Eggplant, bell peppers, mushrooms, zucchini, artichokes and grilled onions with a French baguette (V)
Fresh Sliced Fruit (VG/MWG) - $9
Minimum 20 guests unless, otherwise noted and priced per person.

PLATED
Plated Options
Three course $80
menu includes one salad, one main and one dessert
Four course $95
menu includes one salad, one appetizer, one main and one dessert
Selections must be pre-ordered within 30 business days of event
All plated menus include artisan bread roll & butter, freshly brewed
Fairtrade coffee and Fairtrade tea selection
Minimum 30 guests – PRICED PER PERSON .

First Course - Salad (Select one)

Strawberry and arugula salad – (V, MWG)
Toasted almonds, tomato, cucumber, radish, local Golden Ears camembert cheese, aged balsamic vinaigrette
Mediterranean salad – (V, MWG)
Romaine lettuce, grape tomatoes, radish, cucumber, Kalamata olives, red onions, feta cheese, herb vinaigrette
Heritage green romaine & spring mix blend – (VG, MWG)
Grape tomatoes, shaved carrot, Persian cucumber, red onion, radish, red wine vinaigrette
Knife and Fork Caesar Salad (V)
Grilled romaine, classic Caesar dressing served on grilled toast and finished with shaved parmesan

Additional selections of main course:$10 per selection per guest

Second Course - Appetizers (Select one)

Pemberton beet carpaccio – (VG, MWG)
Basil marinated artichoke, mozzarella salad, candied lemon vinaigrette
Dungeness crab & cod cake (V)
Flamed tomato, smoked corn relish, micro green salad
Seared sea scallop (V)
Crispy onion fritters, roasted cherry tomatoes, lemon oil
Potato Leek Soup (V)
with roasted garlic confit & chives

Mains - Meat & Seafood
All proteins served are 4 oz unless specified.

Seared beef filet mignon - $8 surcharge per person (MWG)
Horseradish mashed potatoes, squash puree, red wine sauce, seasonal vegetables
Roasted truffle chicken (H)
Roasted semi-boneless Rossdown chicken breast, black truffle, roasted fingerling potatoes, cipollini onions, seasonal vegetables, natural au jus
Grilled BC wild salmon (MWG)
Local yam duchess potatoes, grilled asparagus, caper beurre blanc

Mains - Vegetarian

Grilled cauliflower steak – (MWG, VG)
Garlic whipped potatoes, charred tomato, chimichurri sauce
Seasonal vegetable risotto – (V)
Choice of butternut squash, vegetable caponata OR wild mushroom, parmesan crisp
Gnocchi – (V)
Crispy eggplant, artichoke, olives, herb scented ricotta cheese cream

Desserts

Lemon basil tartlet (V)
Whipped cream cloud, raspberry macaron
Chocolate silk cake (V)
Salted caramel pearls, vanilla ice cream and chocolate sauce
New York cheesecake - (can be MWG) (V)
Berry sauce and fresh berries
Mille Feullie (V)
Crisp light flakey pastry layers complimented with berries, cream and powdered dusting
Sorbet & Fruit Parfait (VG, MWG)
Mango sorbet served with a seasonal fruit and berry parfait (VG)

BUFFETS
Buffet Options
Minimum 30 guests – PRICED PER PERSON
All buffets include artisanal bread rolls, served with BC whipped butter
Freshly brewed Fairtrade coffee and Fairtrade tea selection
Tier 1 $69 - 2 salads, 2 entrées, 2 sides, dessert
Tier 2 $79 - 3 salads, 3 entrées, 3 sides, dessert

Salads

Kale Caesar – (V)
Kale, house-made dressing, croissant croutons, parmesan cheese, and white balsamic drizzle
Strawberry and arugula salad – (V, MWG)
Toasted almonds, tomato, cucumber, radish, camembert cheese, white balsamic vinaigrette
Quinoa and roasted carrot salad – (VG)
Raisins, bitter greens
Roasted Pemberton beet salad – (V, MWG)
Arugula, beets, goat cheese, cranberries, creamy maple dressing
Mediterranean salad – (V, MWG)
Romaine lettuce, grape tomatoes, radish, cucumber, Kalamata olives, red onions, feta cheese, herb vinaigrette
Heritage greens – (VG, MWG)
Spring mix blend, grape tomatoes, shaved carrot, Persian cucumber, red onion, citrus vinaigrette

Entrees
All proteins served are 4 oz unless specified
West coast wild salmon – (MWG)
Maple Dijon bourbon glazed
63 Acres red wine braised beef brisket – (MWG)
Pearl onion, wild mushrooms, thyme jus
Rossdown chicken breast – (H)
Mushroom, olives, Marsala jus
Sakura roasted pork loin
Bacon lardon, apple, dates, figs, honey cognac jus
Paneer and spinach korma – (V, MWG)
Cottage cheese, spinach, cashews, tomato cream reduction
Butternut squash ravioli (V)
crispy kale, spilt cream sage sauce, herb oil

Sides

Aromatic fire roasted vegetables – (VG, MWG)
Charred baby carrots, snow peas, honey sriracha and cilantro - (VG)
Buttery mashed potato and chives – (V)
Steamed basmati rice – (VG, MWG)
Herb-roasted and garlic Yukon gold potatoes – (VG, MWG)
Add On: Red wine jus, Yorkshire pudding, horseradish cream - $6

Dessert

Red velvet cake (V)
Carrot cake (VG)
Tiramisu (V)
New York cheesecake bits (V)
Chocolate mousse cups (V)
Berry tart (V)
All selections are served with seasonal sliced fruit with berries and fresh mint

CHEF ATTENDED STATIONS
4 oz of each protein, minimum of 30 people
Add $125 per Chef.
One Chef per 50 guests

Dry rubbed prime rib - $16 per person
Red wine jus, Yorkshire pudding, horseradish cream
Honey glazed Sakura pork loin - $11 per person
Rosemary & garlic roast pork loin, spiced apple chutney, mustard

LATE NIGHT BITES
Late night snacks are served anytime between 9pm-11pm.
Minimum 30 guests – priced per person (additional labour of $100)

Sushi (3 pcs per person) (min 30) - $10
Futomaki, maki, nigiri, pickled ginger, wasabi & soy sauce
Sweet & salty treats - $18
Peanut butter brownie, salted caramel bar cake, carrot caramel stack, lime tart, vanilla and berry tart
Poutine Cups - $12
Chef’s choice of artisan fries, cheese curds, gravy, miso sauce (VG, MWG) and a selection of, mushrooms (VG), chicken tinga (inquire for vegan options)
Crispy chicken waffle cone – $12
Popcorn chicken inside a waffle cone drizzled with sriracha maple syrup
Candy bar – $12 per person
Chocolate and caramel dipped pretzels, raspberry and lemon jello, gummy worms, mini brownies with caramel sauce
Soft Pretzels - $10 per person
Baked soft pretzels served with Dijon and grainy mustard, beer cheese and dill pickle dip

(VG) vegan | (V) vegetarian | (H) halal | (MWG) made without gluten