Plated
= Vegetarian = Vegan = Gluten Free = Dairy Free = Nut Free
Breakfast
Priced from $18 per person
Breakfast Option A
Roasted Red Pepper and Goat Cheese Frittata with Fresh Herbs
served with Breakfast Potatoes and Herb Crusted Broiled Tomatoes
Coffee and Tea
Breakfast Option B
Belgian Waffles with Fresh Berry Compote and Coconut Whip
served with Fresh Melons and Berries
Coffee and Tea
Breakfast Option C
Seared Flat Iron Steak and Eggs with Chimichurri Sauce served
with Breakfast Potatoes
Coffee and Tea
3 Course Lunch
Lunch Option A
First Course
Chilled Gazpacho
Assorted Breads and Whipped Butter
Second Course
Cold Poached Salmon with Bouillabaisse
Flavoured Rice and Roasted Red Pepper Sauce served with Grilled Vegetables
Third Course
Lemon Citron Tart
Sparkling Water
Lunch Option B
First Course
Premium and Domestic Cheeses
with Assorted Breads and Crackers
Second Course
Spinach and Beet Carpaccio Salad
with Goat Cheese Croquette, Citrus Segments, Candied Walnuts and Caramelized Orange Dressing
Third Course
Skuna Bay Salmon Cake served over Fennel Slaw
with Lemon Vinaigrette, topped with Shallot Pearls
Sparkling Water
**Dessert Options Available**
1 Course Lunch
Lunch Option C
Braised Beef Shortrib
with Cherry Tomato Confit, Roasted Garlic Mashed Potatoes and Broccolini
Sparkling Water
Lunch Option D
Kale and Pesto Crusted Halibut
with Leek and Lemon Mushroom Cake and Asparagus
Sparkling Water
3 Course Dinner
Salads
Choice of
Spinach and Beet Carpaccio Salad
with Goat Cheese Croquette, Citrus Segments, Candied Walnuts and Caramelized Orange Dressing
Field Tomatoes and Roasted Tomatoes with Grilled Asparagus and Sweet Grilled Leeks
served on a bed of Arugula with Green Herb and Ginger Dressing
Composed Caesar Salad
with House Made Croutons and Grated Parmesan Cheese
Insalats Caprese
Fresh Sliced Tomatoes, Bococcini and Fresh Basil
Green and Purple Kale Salad
with Lemon, Parmesan and Marcona Almonds
Butter Lettuce Wedge
with Candied Pecans, Local Pears, Goat Cheese and Balsamic
Mains
Choice of
Short Rib on Squash and Potato Latke
with Cauliflower Puree and Baby Heirloom Carrots
Braised Beef Shortrib
with Garlic and Cherry Tomato Confit, Potato Pave, Heirloom Carrots, Red Wine Jus and Horseradish Aioli
Roasted Chicken Breast
with Parmesan and Truffle Gnocchi, Broccolini and Mushroom Au Jus
Yogurt and Cardamom Marinated Chicken
with Mint Chutney, Saffron Potatoes and Roasted Squash
Sous Vide Skuna Bay Salmon
with Lemon Basil Butter, Cauliflower Gratin and Broccolini
Seared Sirloin Steak
with Cherry Tomato Confit, Chimichurri Sauce, Roasted Herb Potatoes and Citrus Asparagus
Miso Glazed BC Cod
on Marinated Eggplant, Coconut Rice and Pineapple Salsa
Roasted Cauliflower Steak
with Kale and Quinoa Ragout
Vegetarian
Panko Crusted Aubergine
with Braised Red Cabbage and Coca Vegetable Ragout
Vegetarian
Roasted Yam Streusel
on Herbed Israeli Cous Cous
Vegetarian
Desserts
Choice of
Lemon Citron Tart
Chocolate Ganache Cake
with Dulce de Leche
Chocolate Lava Cake
Pavlova
with Fresh BC Berries, Lemon Curd, Vanilla Scented Whipped Cream and 25 Karat Gold Flakes
Chocolate Pot de Crème
with Caramel Whipped Cream
Trio of Desserts
Jeweled Truffle, French Macaron and Chocolate Dipped House Made Marshmallow
Trio of Desserts
Lemon Citron Tart, Chocolate Mousse Parfait and Cheesecake Bite with Fruit Compote