Three Course Plated Dinner Menu FIRST COURSE

Transcription

1

2 Three Course Plated Dinner Menu FIRST COURSE $69 per person Includes coffee and tea service SOUP Classic Lobster Bisque - cognac, chives, cream Creamy Potato & Leek - crème fraíche, crispy bacon (GF) Wild & Cultivated Mushroom - truffle, cream (GF/VEG) Sweet Corn Veloute - crab, baby shrimp (GF) Thai Curried Butternut Squash - coconut milk, lemon grass (GF/DF/VEG/VEGAN) Cream of Asparagus - smoked salmon tartare (GF) SALAD Panzanella Salad - prosciutto di parma, red vine tomatoes, fresh herb vinaigrette, olive tapanade, romano cheese Endive Salad - creamy wild berry dressing, candied hazelnuts, crumbled goat cheese (GF/VEG) Wedge Salad - blue cheese, bacon, crispy shallots, chive & buttermilk dressing Grilled Peach & Arugula Salad - toasted walnut, mint pesto (VEG/VEGAN) Kale & Romaine Caesar Salad - house-made dressing, butter croutons, parmesan cheese, crispy bacon Green Papaya & Cherry Tomato Salad - vietnamese basil dressing, pine nuts, pickled lotus root (GF) STARTERS add $5 Chilled Poached Prawns - avocado puree, crab salad with tobiko, apple, cucumber (GF) Beef Carpaccio - olive oil, dijon mustard, crispy capers, parmesan cheese Potted Duck Terrine - orange ricotta, cornichon, crostini, cherry jam (GF) Italian Sausage & Smoked Cheddar Arancini - sweet pepper chutney Prosciutto Wrapped Tuna - cauliflower puree, raisins, pine nut & anchovy crumb Grilled Pork Belly - asian vegetable slaw, crisp wontons, lime, jalapeno

3 Three Course Plated Dinner Menu ENTRÉES $69 per person Includes coffee and tea service ENTRÉE - VEGETARIAN Butternut Squash Ravioli - goat cheese, arugula pesto, candied hazelnuts (VEG) Baked Eggplant Manicotti - ricotta & lemon, red wine tomato sauce, provolone cheese (VEG) Handmade Parmesan Gnocchi - smoked tomato sauce, arugula, parmesan Miso Glazed Tofu Puffs - stir fry of asian vegetables, ginger orange reduction (GF/VEG/VEGAN) ENTRÉE - MEAT & FISH Seared Local Salmon - sweet english pea puree, hand peeled baby shrimp hash (GF) Seared Rare BC Tuna - miso dashi, braised shiitake mushrooms, edamame, pea shoots (GF) Braised Boneless Short Rib - fork crushed bacon & chive potato, red wine jus (GF) Grilled Free Run Chicken Breast - molten polenta, wild mushroom, bitter greens, natural jus Roasted Pork Loin - prosciutto wrapped, apple butter, rosti potato (GF) Lamb Sirloin - saffron risotto, orange mint pesto, coriander raita (GF) ENTRÉE - COMPLIMENTS Classic Prime Rib - yorkshire pudding, horseradish mashed potato, crispy onions, au jus $9 per person Ahi Tuna - tobiko & kimchi fried sticky rice, pea shoots, chinese barbeque glaze (GF) $5 per person Beef Tenderloin - four cheese potato au gratin, creamed spinach, caramelized onion jus $11 per person Whole Lobster Tail - butter poached, lobster claw, knuckle risotto, chive, asparagus (GF) $15 per person

4 Three Course Plated Dinner Menu DESSERTS $69 per person Includes coffee and tea service DESSERTS White Chocolate Cheese Cake - raspberry compote, dark chocolate sauce Vanilla & Orange Scented Crème Caramel (GF) - pistachio crumble Lemon Torte - coconut crust, fresh berries DESSERT COMPLIMENTS 3 level tier of Artisanal cheese (GF) Selection - house-made petit fours & cakes, fresh fruit & berries (GF) $5 per person Full Dessert Buffet Spread - house-made cakes, chocolates, tarts, cookies, fresh fruit & sweets $9 per person Dark Chocolate Mousse (GF) - candied hazelnuts, caramel fudge cake Classic Tiramisu - layers of creamy mascarpone, espresso dipped lady fingers Standard Option: 1 selection per course to be shared by all guests Pre-Selected Entrée Option: One First Course selection to be shared by all guests Each guest select 1 of 3 set Entrees (including 1 vegetarian) Guest list with entrée selection & seating chart must be provided 14 days prior Additional Entrée Option Choice - $7 per person Additional Starter Course - $12 per person Custom menu planning offered upon request

5 Buffet Dinner Menus Includes coffee and tea station THE STANLEY $55 PER PERSON THE PAVILION $59 PER PERSON Artisan Breads - creamery butter Stanley Park Greens - shaved local vegetables, sherry fine herb vinaigrette (VEG/VEGAN/GF/DF) Roasted Local Mushrooms - wild arugula, parmesan cheese (VEG/GF) Classic Tomato & Bocconcini Salad - fresh basil, evoo (VEG/GF) Free Range Pork Loin - creamy wild mushroom sauce (GF) West Coast Seafood Cannelloni - shrimp, scallops, salmon, clams, mussels, tomatoes, olive oil emulsion Herb Roasted Pemberton Baby Potatoes (GF/VEG) Chef s Choice Steamed Local Vegetables (VEG/GF) Chef s Assortment of Dessert Artisan Breads - creamery butter Stanley Park Greens - shaved local vegetables, sherry fine herb vinaigrette (VEG/GF/VEGAN/DF) Kale & Romaine Caesar Salad- house-made dressing, butter croutons, parmesan cheese, crispy bacon Seasonal Bocconcini Salad - stone fruits, cucumber, gem tomatoes, citrus vanilla dressing, crispy salumi (GF) Free Range Chicken - coq au vin with red wine, double smoked bacon, caramelized onion (GF) Lois Lake Steelhead Salmon - white wine, roasted garlic, herbs (GF) Butternut Squash Ravioli - maple brown butter, sage, hazelnuts (VEG) Coconut Ginger Sticky Rice (DF/GF/VEG) Chef s Choice Steamed Local Vegetables (VEG/GF) Chef s Assortment of Dessert

6 Buffet Dinner Menus Includes coffee and tea station EAST MEETS PAVILION $65 PER PERSON THE VINEYARD $69 PER PERSON Artisan Breads - creamery butter Asian Noodles - tender crisp vegetables, sesame soy dressing, crispy wontons (VEG/VEGAN/DF) Assorted Sushi - traditional garnish (GF/DF/VEG/VEGAN) Chilled Tofu, Cucumber & Gem Tomato Salad - fresh lime, basil (DF/GF/VEG/VEGAN) Organic Mixed Greens - sherry fine herb vinaigrette (GF/DF/VEG/VEGAN) Hoisin Glazed Sticky Ribs - honey, sesame Sautéed Prawns & Scallops - black beans, ginger, bok choy (GF) Chinese Sausage & Shiitake Sticky Rice (GF) Asian Medley of Vegetables - steamed with glass noodles, kimchee (GF/VEG/VEGAN) Chinese Green Beans - minced pork, chili, garlic (GF) Chef s Assortment of Dessert Artisan Breads-creamery butter Stanley Park Greens - shaved local vegetables, sherry fine herb vinaigrette (VEG/GF/DF/VEGAN) Classic Tomato & Bocconcini Salad - fresh basil, evoo (VEG/GF) Antipasto Platter- wild mushrooms, grilled vegetables, olives, salumi, pâté, local & imported cheese CHEF S CARVERY-Beef Sirloin or Heritage Pork Loin - horseradish, mustards, au jus/apple succo (GF/DF) Free Range Chicken Breast - roasted, fresh thyme, lemon (GF/DF) Lois Lake Steelhead Salmon - chardonnay, roasted garlic, tomato (GF/DF) Spinach & Ricotta Cannelloni - tomato, brandy, cream (VEG) Crispy Crushed Yukon Gold Potatoes - sour cream, cheddar, chives (VEG) Chef s Choice Steamed Local Vegetables (VEG/GF) Chef s Assortment of Dessert

7 Buffet Dinner Menus Includes coffee and tea station THE JUBILEE $75 PER PERSON THE EMPRESS $82 PER PERSON Artisan Breads - creamery butter Stanley Park Greens - shaved local vegetables, sherry fine herb vinaigrette (VEG/VEGAN/GF/DF) Kale & Romaine Caesar Salad - house-made dressing, butter croutons, parmesan cheese, crispy bacon Seasonal Bocconcini Salad - stone fruits, cucumber, gem tomatoes, citrus vanilla dressing, crispy salumi (GF) Chilled Seafood Platter - smoked fish, shrimp cocktail, crab claws, tuna tataki, indian candy (GF/DF) CHEF S CARVERY-Beef Sirloin or Heritage Pork Loin - horseradish, mustards, au jus/apple succo (GF/DF) Free Range Chicken Breast - simply roasted with fresh thyme, lemon (GF/DF) Pacific Sole Filet - rolled with crab & shrimp, sauce béarnaise (GF) Citrus Saffron & Cardamom Scented Basmati Rice (VEG/VEGAN/DF/GF) Handmade Potato Gnocchi - crispy bacon, fresh herbs Chef s Choice Steamed Local Vegetables (VEG/GF) Artisan Breads - creamery butter Kale & Romaine Caesar Salad house-made dressing, butter croutons, parmesan, crispy bacon Asian Noodle Salad - tender crisp vegetables, soy & sesame dressing (VEG/VEGAN/DF) Antipasto Platter - wild mushrooms, grilled vegetables, olives, salumi, pâté, local & imported cheese Chilled seafood platter - smoked fish, shrimp cocktail, crab claws, tuna tataki, indian candy (GF/DF) CHEF S CARVERY-Beef Sirloin or Heritage Pork Loin - horseradish, mustards, au jus/apple succo (GF/DF) Free Range Chicken Breast - simply roasted with fresh thyme, lemon (GF/DF) Lois Lake Steelhead Salmon - chardonnay, roasted garlic, tomato (GF/DF) Garlic Butter Prawns & Scallops - sautéed fennel, pernod, artisan fusilli pasta Scalloped Potato -leeks, chives (VEG/GF) Chef s Choice Steamed Local Vegetables (VEG/GF) Chef s Assortment of Dessert Chef s Assortment of Dessert

8 Buffet Dinner Menus CARVERY COMPLIMENT OPTIONS Beef Wellington the british classic- tender flakey pastry wrapped filet of beef & savoury mushroom pâté, horseradish, red wine jus $23 per person Rib of Beef (GF) slow roasted rib of beef, marinated in mustard & fresh herbs, dijon, fresh horseradish, au jus $12 per person New York Striploin (GF) marinated in sweet onion & roasted garlic, mustards, horseradish $11 per person Australian Leg of Lamb (GF) crusted in rock salt, thyme & rosemary, apple gelee, minted yogurt $9 per person Whole Roasted Pig (serves ) sweet chili sauce, hoisin $395

9 Reception Menu PASSED CANAPÉS Minimum 2 dozen per order PASSED CANAPÉS Minimum 2 dozen per order $28 PER DOZEN Wild Mushroom Risotto Ball - soya miso aioli, parmesan (VEG) Cauliflower & Truffle Shooter - porcini mushroom foam (VEG/GF) Fig & Red Wine Jam Crostini - melted brie, candied pecan (VEG) Classic Bruschetta - focaccia crostini, vine ripened tomatoes, olive oil (VEG/DF/VEGAN) $34 PER DOZEN Mini Smoked Cheddar Grilled Cheese - tomato relish (VEG) Sweet Chili Chicken - house-made citrus marmalade, jalapeno (GF/DF) Tuna Tataki - ginger, lime & soy (GF/DF) Mac & Cheese Croquette Lollipops - homestyle ketchup (VEG) $39 PER DOZEN BBQ Duck - hoisin, crisp flatbread, scallion Steak Tartare - classic garnish, gaufrette potato (DF) Seafood Spring Roll - sweet corn relish (DF) Dynamite Prawn - sweet chili, mango $44 PER DOZEN Dungeness Crab - avocado puree, green apple gelee, tobiko (GF) Popcorn Lobster - cocktail sauce Mini Steak Sandwich - caramelized onion barbeque sauce, horseradish dijonaisse Ahi Tuna - thai papaya salad, nuac cham (GF/DF) Foie Gras Terrine - wild strawberry compote, candied pistachio, black truffle

10 Reception Menu RECEPTION STATIONS Serves 25 RECEPTION STATIONS Serves 25 CHARCUTERIE $235 local & imported cured meats, traditional garnish, crostini, crackers CHEESE BOARD $235 local & imported cheeses, fruit & nut accompaniments CHARCUTERIE & CHEESE BOARD $300 local & imported cheeses, cured meats, artisanal crackers, condiments ANTIPASTO PLATTER $255 marinated vegetables, salumi, caprese, olives, bruschetta, tapanade, crostini, grissini POUTINE BAR minimum of 2 orders per selection Traditional $130 - french fries, house made beef gravy, quebec cheese curds Vegan $130 - french fries, house made miso gravy, soy cheese Tex Mex $150 - yam fries, pulled pork, sour cream, cheddar VEGETABLE SUSHI $245 assorted vegetable maki sushi, soy sauce, wasabi, ginger DELUXE SUSHI $285 assorted vegetable & seafood maki sushi, soy sauce, wasabi, ginger CRUDITÉ $120 fresh seasonal vegetables, assorted dips FIESTA CHIPS & DIPS $110 tortilla chips, house-made guacamole, salsa (GF) BREADS & SPREADS $130 hummus, tzatziki & artichoke dip, crisps, flatbreads FRESH SEASONAL FRUIT PLATTER $135 PETIT FOUR $175 house-made finger pastries, squares, tarts, cakes, chocolates CANDY BAR $125 colorful assorted gummies, sours, chocolates, take out pagoda boxes (white) Provencal $165 - french fries, short rib, red wine gravy, quebec cheese curds

11 Reception Menu CHEF S ACTION STATIONS Serves 25 Minimum of 2 orders per selection SEAFOOD & OYSTER BAR $475 chilled poached prawns, tuna tataki, crab claws, fresh local hand shucked oysters, mignonette, fresh horseradish, lemon, ponzu sauce add assorted sushi platters for $100/platter (GF/DF) HAND CARVED ROAST served with soft warm rolls, mustards & condiments Beef Sirloin - $340 Prime Rib - $370 Heritage Turkey Breast - $290 NOODLE BOX BAR $350 vegetarian chow mein in pagoda boxes, self-serve toppings including Chinese bbq pork, shrimp, chicken, scallions, wonton crisps, sweet soy, chili sauces, XO sauce TAQUERIA BAR $380 soft warm corn tortillas, served with choice of Barbacoa (beef), Carnitas (pork), or Pollo con Mole (chicken) with a variety of traditional condiments (GF/DF) ICE CREAM SUNDAE STATION $125 vanilla & chocolate gelato, assorted toppings, sauces

12 Reception Menu BEVERAGES NON ALCOHOLIC BEVERAGES Pop or Juice $3.50 Punch Station (serves 25) $60.00 San Pellegrino 750ml $7.95 Coffee & Tea $3.50 BEER Local Draught Beer $6.50 Imported Beer by the bottle $7.75 Strongbow $9.00 LIQUOR Single Highball $6.50 Premium Liquor $9.50 Top Shelf Liquor $12.00 Coffee Liqueur $8.00 Signature Cocktail to match your event colour or theme $9.00 Alcoholic Punch Station (serves 25) $ Martinis (2 oz) $13.00 Premium Martini or Cocktail Add $3 WINE White Mission Hill Five Vineyards, BC, Chardonnay VQA $39 Mission Hill Five Vineyards, BC, Pinot Gris VQA $42 Fritz s, Germany, Riesling $45 Sacred Hill, NZ, Sauvignon Blanc $49 Red Mission Hill, BC, Cab/Merlot VQA $42 Mission Hill, BC, Pinot Noir VQA $47 Dona Paula Estate, Argentina, Malbec $49 Cote du Rhone La Fiole, France, Grenache/Syrah $49 Sparkling Mionetto, Prosecco Treviso Brut, Italy $40