Plated Menus
Plated menus are based on selecting one starter and two entrée options.
Parties with fewer than 20 guests will incur a $10 fee per guest.
Staff and rentals are an additional cost.
Beginning at $65.00 per guest
Salads & Starters
Choose 1
Grilled Peaches & Heirloom Tomato Salad
Grilled Okanagan peaches, fresh heirloom tomatoes, baby arugula, burrata cheese, fresh basil, charred lemon vinaigrette
Radicchio & Butter Lettuce Salad
Fresh grapefruit and orange segments, roasted chickpeas, toasted farro salad, honey Dijon vinaigrette
Panzanella Salad
Vine-ripened tomatoes, grape and cherry tomatoes, fior di latte cheese, grilled housemade focaccia, arugula, basil, white balsamic vinaigrette
Grilled Fennel Salad
Over radicchio and butter lettuce, with citrus segments, toasted almonds, Piave Vecchio cheese, Frantoia olive oil
Sugar Snap Pea Salad
Cucumber and radish carpaccio, pea sprouts, avocado crema
‘Salade de Betteraves’
Hannah Brook Farm leafy greens, romaine hearts, baby kale, seasonal apples, roasted beets, avocado, mint, roasted almonds, tahini dressing
Dungeness Crab Cake
On a bed of mild Japanese curry sauce, baby herb salad
*Additional charges apply
Antipasto Plate
Chef selection of BC charcuterie & cheese, citrus marinated olives, cornichons, house made preserves, honey, local crackers
*Additional charges apply
Entrées
Choose 2
Chicken Breast Supreme
Arugula, lemon and Macedonian feta stuffed supreme, pomme purée, charred baby carrots, sautéed Brussels sprout leaves, herbed pan jus
Kuterra Steelhead
Skin on pan-seared steelhead, French haricot verts, confit shallots, Yukon Gold celeriac purée, preserved lemon sauce vierge
Miso Glazed Sablefish
A classic…miso, sake, mirin, and brown sugar marinated…roasted until caramelized and golden…with sweet corn polenta, braised oyster mushrooms, garlic-sesame broccolini, beurre blanc
AAA Boneless Short Rib
Saffron risotto, wild mushroom ragout, brandy roasted shallots, red wine jus
Grilled AAA Striploin
Olive oil, parsley and ‘smashed’ fingerling potatoes, grilled asparagus, sweet red peppers, brandy peppercorn sauce
“Picanha” Steak
Sous vide, AAA coulotte steak, butter & herb basted, with Yukon Gold potato pavé, pan roasted local vegetables, red wine jus
5-Spice Duck Breast
Crispy skin duck breast with carrot-saffron purée, duck fat roasted potatoes, roasted heirloom carrots, braised French radishes, Asian pear, sour cherry gastrique
Vegetarian/Vegan Options
Grilled Cauliflower ‘Steak’
With potato celeriac purée, chimichurri, crispy chickpeas
Quinoa Stuffed Peppers
Quinoa, sweet corn, kale, Oome smoked tofu stuffed peppers, on fire roasted sweet pepper sauce
Butternut Squash & Risotto
Roasted butternut squash stuffed with caramelized squash and barley risotto, seasonal vegetables
Desserts
Choose 1
Additional charges, beginning at $10 each
Additional charges, beginning at $10 each
Yogurt Panna Cotta
With spiced peaches and shortbread crumble
Lemon Tart
Lemon curd tart, with passionfruit meringue crumble, raspberry compote
Flourless Chocolate Cake (GF)
With feullitine crisp, vanilla Chantilly cream, fresh berries
Tiramisu
The classic coffee flavoured Italian dessert, layered with whipped mascarpone and dark cocoa
Vanilla Cheesecake
With fresh berry compote
Italian Cornmeal Cake
With peach ‘jam’, vanilla Chantilly, and toasted oat crumble
Coconut Cream Tart
With toasted shaved coconut, raspberry compote, mint crema
Caramel Pot de Crème
With cocoa nib tuille
Kids Menu
Plated Meal Option – $25.00 each
Available for kids for Buffet, Family-Style, Plated Meals
Kids Menu served as guests are seated
Available for kids for Buffet, Family-Style, Plated Meals
Kids Menu served as guests are seated
Chicken ‘Fingers’
House made, Rossdown Farms chicken fingers with plum sauce
Mac ‘N Cheese
Veggies & Dip
Carrot sticks, celery, and cucumbers, with Ranch Dressing