Plated

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