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Sample Menu: Plated
Passed Appetizers
Seared Cajun Scallops
with Cauliflower Puree in a Grilled Shiitake Cap
Butter Chicken in Choux Pastry
Crêpe with Chili Shrimp and Papaya
Smoked Mini Bocconcini
wrapped in Westphalia Ham with Basil and a
Tomato Red Pepper Sauce
First Course
Wild Mushroom Ragout en Croûte
Micro Greens,Sliced Pear, Gorgonzola, Balsamic
Assorted Housemade Breads
with Whipped Cinnamon Butter
Southern Italian Lamb
Red Wine Roasted Lamb Shank with Grappa infused
Grapes, Broccoli Rabe, Baby Gnocchi Topped with
Slow Cooked Onions, Herbs and Tomato
Pistachio Crusted Sablefish
with Citrus Sauce Roasted Garlic Risotto.
Asparagus Bundle tied with a Carrot
Vegetarian Option
Artisan Ravioli House Made Artisan Ravioli
filled with Wild Mushrooms, Asparagus Tips, French
Beans, and served with a White Truffle Cream Sauce
Dessert
Individual Single Tiered Cakes
decorated with Fresh Flowers
Sample Menu: Buffet
Passed Appetizers
Tataki of B.C. Albacore Tuna on Crisp Croûte
with Avocado Mousse
One Bite Portabello Burgers
served with Creamy Blue Cheese
Parmesan Crisps
with Salt Spring Island Goat Cheese and Port Poached Pears
Buffet
Assorted Housemade Breads
with Whipped Herb Butter
Baby Romaine and Spinach Salad
with Yellow and Red Beets, Pink Grapefruit, Salt Spring
Island Chevre with Caramelized Orange Dressing
Butter Lettuce Salad
with Cheese Balsamic Dressing Candied Pecans,
Sliced Pears & Soft Blue
Roast Chicken Salad with Mango and Citrus Dressing
Penne Pasta
with Asparagus, Bell Pepper & Caramelized Onion Vinaigrette
Bocconcini Crusted Wild Salmon Filet
with Fresh Fruit Salsa
Sliced Espresso Soy Balsalmic Marinated Striploins
Vegetable Strudel with Roasted Red Pepper Sauce
Chili Cilantro Roast Potatoes
Grilled Mediterranean Vegetables
Grilled Red and Yellow Peppers, Eggplant, Zucchini, Portobello
Mushrooms and Fresh Fennel served with a splash of Aged Balsamic
Seasonal Fresh Fruit and Cheese Presentation
Custom Tiered Wedding Cake
Sample Menu: Cocktail
Appetizers
Caramelized Onion Shortbread
with a Pan Seared Goats Cheese Button Topped
with Smoked Tomatoes with Chive
Wild Mushroom Risotto Balls
with a creamy Fontina Cheese Centre
Fig Anise Cracker
with Triple Cream Brie, Black Mission Figs and Our Lemon Jam
Mini Savoury Blue Cheesecake Tarts
Topped with Port Infused Figs and Pecans
New York Steak au Poivre on Rosemary Skewer
California Crab Cakes
served with Roasted Red Pepper Aioli
Macademia and Coconut Crusted Chicken Bites
with Pineapple Tidbit on mini bamboo pick
Crèpe with Lox, Cream Cheese & Dill
Mini Meals
Salmon Martini Meal in Cosmo Glass
with Avocado, Cucumbers, Cherry Tomatoes on a bed of
Wild Greens with our Cilantro Ginger Sauce
Rosemary Lamb Popsicles
with Fresh Mint and Parsley Sauce on
Caramelized Onion Potato Croquette
Caramelized Butternut Squash and Pistachio
in Phyllo with Sage Crema
Desserts
Baby Lamingtons
Soft Cake Base with Berry Compote Dipped in Icing and rolled in Coconut
Chocolate Truffles Brushed with Edible Gold
Chocolate Dipped Strawberries
Crème Brûlée in Porcelain Spoons
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Cakes
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