Dinner Menus: Fall / Winter

The following menus are perfect suggestions for a catered wedding or any other celebration you’re planning. They’re some new and fresh ideas, influenced by some of the flavours we love. As custom caterers though, we’re happy to change any the following menus to suit your exact tastes or design something completely new and exciting. It’s what we do!

BUFFET DINNERS

Fraser Valley

Prime Rib
AAA Alberta prime rib roast, cooked medium rare with au jus, creamed horseradish and Dijon mustard

Fraser Valley Chicken Breast
Rosemary orange glaze

Chive Crème Fraiche Whipped Potatoes

Creamed Spinach

BC Greens
Salt roasted Okanagan salt roasted pear, dried sour cherries, shaved fennel, toasted pumpkin seeds & balsamic vinaigrette

Beet Trio
Roasted and marinated yellow and red beets, shaved candy cane beets, wild arugula

Yorkshire Pudding
65.00

Shortrib Dinner

Shortrib
Barolo braised, creamed leeks, natural reduction sauce

Citrus “Cured” Salmon
Wild sockeye filets lightly cured with orange and thyme, then baked and finished with lemon

Charred Cabbage and Kale
Napa cabbage, red cabbage and curly kale, singed and tossed with olive oil and an apple cider reduction

Rosemary Roasted Nugget Potatoes
Red and yellow nugget potatoes with rosemary, garlic and shallot

Shaved Vegetable Salad
Mixed baby greens, shaved fennel, winter radish and beets with sherry vinaigrette

Artisan Breads
60.00

 

 

Haida Gwaii Halibut Peperonata

BC halibut baked with sweet peppers, onion, lemon, parsley and capers

 

Turkey Saltimbocca

Fraser Valley turkey breast rolled and wrapped in prosciutto and sage, natural au jus

 

Ratatouille

Layers of eggplant, tomato, green and yellow zucchini over an onion pepper sauce, olive oil (think of the movie!)

 

Classic Caesar Salad

 

Butternut Squash Risotto

Squash puree, roasted squash, pine nuts, shaved parmesan, crispy sage

 

Artisan Breads

 

55.00

 

Pork Loin Roast

Local pork loin, sweet shallot puree, caramelized apples

 

Citrus Crusted Salmon

Wild sockeye filets with an orange thyme crust, orange juice reduction sauce

 

Winter Squash Medley

Kabocha, red kuri, butternut and acorn squash, brown sugar and butter roasted

 

Cumin Carrot Salad

Cumin roasted orange, yellow and purple carrots, parsley, lemon and cured olives

 

BC Greens

Salt roasted Okanagan salt roasted pear, dried sour cherries, shaved fennel, toasted pumpkin seeds & balsamic vinaigrette

 

Artisan Breads

Terra bread and our own in-house baked bread with sea salt butter

 

55.00

Halibut

Haida Gwaii Halibut Peperonata
BC halibut baked with sweet peppers, onion, lemon, parsley and capers

Turkey Saltimbocca
Fraser Valley turkey breast rolled and wrapped in prosciutto and sage, natural au jus

Ratatouille
Layers of eggplant, tomato, green and yellow zucchini over an onion pepper sauce, olive oil (think of the movie!)

Classic Caesar Salad

Butternut Squash Risotto
Squash puree, roasted squash, pine nuts, shaved parmesan, crispy sage

Artisan Breads
55.00

Pork loin

Pork Loin Roast
Local pork loin, sweet shallot puree, caramelized apples

Citrus Crusted Salmon
Wild sockeye fillets with an orange thyme crust, orange juice reduction sauce

Winter Squash Medley
Kabocha, red kuri, butternut and acorn squash, brown sugar and butter roasted

Cumin Carrot Salad
Cumin roasted orange, yellow and purple carrots, parsley, lemon and cured olives

BC Greens
Salt roasted Okanagan salt roasted pear, dried sour cherries, shaved fennel, toasted pumpkin seeds & balsamic vinaigrette

Artisan Breads
Terra bread and our own in-house baked bread with sea salt butter
55.00

FAMILY-STYLE DINNERS

Chicken & Steak

Mini Wedge Salad
Gem iceberg wedges, grape tomato, cucumber, chive, bacon bits, buttermilk blue cheese dressing

Rosemary Roasted Chicken Supreme
Free run local chicken breast, charred citrus jus

Flat Iron Steak
AAA Alberta beef, grilled medium rare, roasted mushrooms and champignon sauce

Smashed Potato
Red skin potatoes lightly mashed and chunky with garlic, shallot, olive oil and fresh herbs

Brussel Sprouts
Brown butter roasted, toasted sliced almonds

Build Your Own Sundae Bar
‘Ernest’ Vanilla bean ice cream, chocolate sauce, berry compote and your choice of toppings. Choose three (3) of the following: rainbow sprinkles, toasted nuts, toasted coconut, mini marshmallow, Oreo cookie crumbs, Reese’s Pieces, crushed Smarties, fresh berries
50.00

Grilled Hearty Greens
Grilled radicchio, endive, kale and scallions, toasted pumpkin seeds, shaved parmesan, red wine vinegar and olive oil

New York Striploin & Salmon

New York Striploin
Slow roasted AAA Alberta striploin cooked medium rare, caramelized shallot, fresh horseradish gremolata, merlot demi-glace

Sockeye Salmon
Wild Pacific sockeye filets, pan seared on julienne vegetable Provençale

Roasted Fennel Potato Puree
Yukon gold potatoes whipped with fennel puree and toasted fennel seed

 Sautéed Black Kale

Pear Bread Pudding
Okanagan Bartlett pears, house made bread, caramel sauce, cinnamon Chantilly cream
65.00

Halibut & Game Hen

Baby Kale Salad
Organic baby kale, roast yams, shaved fennel, crumbled feta, spiced pumpkin dressing

Haida Gwaii Halibut
BC halibut filet, citrus butter crust, gremolata sauce

Cornish Game Hen
Locally raised, free run game hens, roasted whole with fresh herbs and citrus fruits, natural pan jus

Lemon Pistachio Pilaf
Basmati rice, lemon zest, toasted pistachio, fresh parsley

Grilled Rapini
Tossed with garlic and melted shallot

Apple Pandowdy
Okanagan apples, cinnamon and allspice, baked with a crispy pastry topping, vanilla bean ‘Ernest’ ice cream
55.00

Pork Shoulder & Arctic Char

Shaved Vegetable Salad
Mixed baby greens, shaved fennel, winter radish and beets with sherry vinaigrette

Slow Roasted Pork Shoulder
Dijon herb crust, pan jus

Arctic Char
Pan seared wild arctic char filets, braised fennel bulb, crispy skin gremolata

Winter Squash Medley
Kabocha, red kuri, butternut and acorn squash, brown sugar and butter roasted

Winter Root Vegetables
A fricassee of parsnip, heirloom carrot, turnip and winter radish

Pumpkin Pie
The classic served with vanilla bean Chantilly cream
55.00

PLATED DINNERS

Chicken Supreme

Baby Kale & Winter Greens
Organic baby kale and hearty winter greens, shaved fennel, pumpkin seeds and crumbled feta with a spiced pumpkin dressing

Oven Roasted Chicken Supreme
Free-range chicken breast, braised cabbage, caramelized Brussel sprouts, garlic fondant potato with sauce Robert

Fig Honey “Cheesecake”
Goats cheese pannacotta, honeyed fig compote, graham cracker crumble, black pepper tuile
40.00

Muscovy Duck

Kabocha Squash Raviolo
Hand-made pasta stuffed with roasted kabocha squash, brown butter, crispy sage, toasted pine nuts and a parmesan crisp

Fraser Valley Muscovy Duck Breast
Roasted medium rare with sweet potato gnocchi, grilled rapini, red onion jam, patty pan squash and a Madeira jus

Chocolate Pate
Dark chocolate and Grand Marnier with citrus segments, pomegranate, burnt orange coulis and Chantilly cream
55.00

Minestrone Soup
Spinach ricotta tortelloni, paysanne vegetable, shaved parmesan with a tomato consommé poured tableside

Arctic Char
Thyme scented Northern Canadian arctic char filet, roasted onion and parmesan risotto cake, baby squash, winter radish with a caramelized shallot beurre blanc

Winter Citrus “Tart”
Meyer lemon curd, sugar cookie crisp, meringue crumb, orange segments and a blood orange reduction
55.00

Beef Tenderloin

Bouillabaisse
Haida Gwaii side stripe shrimp, poached Pacific clams, mussels and cod. Served in a saffron scented shellfish broth with house-made bread and a garlic rouille

Beef Tenderloin
Rosemary Dijon crusted AAA Alberta beef tenderloin, roasted medium rare. Served with rosti potato, thyme glazed winter root vegetables, parsnip puree and sauce bordelaise

A Chocolate Study
Milk chocolate crème brulee, dark chocolate cookie crumble, white chocolate coulis with fresh berries
70.00

Beef Shortrib

Beet Salad
Salt roasted yellow and chiogga beets, wild arugula, toasted pumpkin seeds, fior di latte cheese, lemon and olive oil

Beef Shortrib
AAA Alberta beef shortrib braised in a fennel broth, creamed leeks, potato gratin, honey glazed carrots with a natural reduction sauce

Apple Upside Down Cake
Individual cakes with caramelized Okanagan gala apples, caramel sauce, hazelnut brittle and cinnamon Chantilly cream
55.00