Buffet Catering

(V)=Vegan    (GF)=Gluten Free

Aromatic Squash Ravioli
Served with roasted wild mushrooms, whole pecans and a sage-pecan truffle emulsion

Portobello Mushrooms
With quinoa and goat cheese

Cauliflower and Chickpea Curry (V)

Pennette Arrabiata
with herb and garlic roasted cherry tomatoes 

Wild Mushroom and Pea Risotto (GF)
Served with shaved Parmesan

MEAT

Pan Seared Fraser Valley Chicken Breast
With sherry vinaigrette, sautéed peas, gnocchi, served a shimeji mushroom jus

Traditional Chicken Coq au Vin
With pearl onions, mushrooms, double smoked bacon simmered in red wine sauce

B.C. Pork Loin (GF)
With wild flower honey braised onions and apple gastrique

Prosciutto Wrapped Fraser Valley Stuffed Chicken Breast (GF)
Stuffed with tomato, basil & bocconcini and served with balsamic red wine reduction and herb risotto

Grilled New York Steak (GF)
Served with a sundried tomato butter sauce

Salt Spring Island Lamb Sirloin  (GF) (+ $7/plate)
With spiced yam mousseline, preserved lemon and fig chutney

Red Wine Braised Short Ribs (GF) (+ $7/plate)
Served on a head of creamy polenta

Salt Spring Island Lamb Chops (+ $7/plate)
With whole roasted shallots and mint scented fig demi-glace

Five Spice Roasted Duck Breast (GF) (+ $7/plate)
Served with braised beetroot and ginger infused sauce

SEAFOOD

Roast Lobster Tail (GF) *market price*
With garlic drawn butter

Roasted Wild B.C. Salmon (GF)
With fennel, orange, fresh herbs and olive oil sauce

Seared B.C. Albacore Tuna (GF)
Served niçoise style with green beens, cherry tomatoes, potatoes and a grainy Dijon vinaigrette

Seafood Paella (GF)
with saffron scented rice, market fresh seafood, olives, diced tomatoes and capers 

Roasted Wild B.C. Sockeye Salmon (GF)
With a lemon thyme beurre blanc (seasonal)

Line Caught B.C. Black Cod (+ $7/plate)
With baby bok choy, Asian slaw, ginger lime vinaigrette and miso emulsion

(V)=Vegan    (GF)=Gluten Free

VEGETABLES

Steamed Farm Vegetable Medley (GF) (V)
Carrots, green beans, cauliflower and broccoli

Grilled Seasonal Vegetables (GF) (V)
Peppers, onions, zucchini, Belgium endive, cherry tomatoes with herb garlic olive oil

Provencal Tomatoes (GF)
Baked and topped with herbs and goat cheese

Roasted Butternut Squash (V)
With herbs and garlic

Farm Fresh Green Beans (GF)
With shallot and chive butter

Roasted Baby Carrots (V)
With olive oil and fresh herbs

STARCH

Roasted Garlic Mashed Pemberton Valley Potatoes (GF)

Parmesan Herb Risotto (GF)

Herb Roasted Yukon Nugget Potatoes (V)

Potato Gnocchi
Served with tomato sauce and Parmesan

Seven Grain Rice Pilaf

Coconut and Ginger Basmati Rice (V)

Herbed Orzo

(V)=Vegan    (GF)=Gluten Free

Artisan Mixed Greens (V)
With house-made vinaigrette

Truffles Caesar
With croutons, parmesan and traditional dressing

Classic Spinach  (GF)
With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette

Cherry Tomato & Bocconcini  (GF)
With a zesty pesto dressing

Beetroot & Goat Cheese  (GF)
With crumbled goat cheese, honey, toasted candied pecans, dill and parsley

Classic Greek (GF)
With cucumbers, cherry tomatoes, yellow and red peppers, red onion, Kalamata olives, feta, garlic and oregano

Moroccan Quinoa (GF) (V)
With dried fruits, nuts, cinnamon in a cilantro vinaigrette

Garden Shell Pasta Salad
With julienne vegetables, peas and hard-boiled eggs, in a yogurt dijon dressing

Classic Potato Salad
With nugget potatoes, onions, capers, fresh herbs, mayo and dijon cider vinaigrette

Kale Salad (GF)
With kale, kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion

Vietnamese Chicken Salad (GF)
With shredded cabbage, green onion, julienne carrot, pickled vegetables, cilantro and toasted sesame dressing

Cobb Salad (GF)
With iceberg lettuce, egg, chicken, blue cheese dressing and corn

Asian Vegetable Slaw (GF) (V)
Served in a ginger soy dressing

Roasted Sunchoke and Jicama   (GF)(V)
With sunflower and sesame seed vinaigrette

Shanghai Broccoli Salad (V)
With red peppers and sesame dressing

(V)=Vegan    (GF)=Gluten Free

Dark Chocolate Mousse
With fresh whipped cream, mint and raspberry purée

 Lemon Blueberry Cheese Cake

 Classic Italian Tiramisu

 Seasonal Fruit Platter (V, GF)

Chocolate Ganache Cake
With a crème anglaise and lime raspberries

 Sticky Toffee Pudding
With spiced rum and caramel cream

Apple Strudel
Caramel sauce, apple sugar crisp

Chocolate Raspberry Tart
With a vanilla crème anglaise

Gluten Free Pressed Chocolate Polenta Cake (GF)
With fresh whipped cream, mint and raspberry purée

(V)=Vegan    (GF)=Gluten Free

Whole Roasted Prime Rib (+$10/plate) (GF)
With horseradish, dijon, and red wine jus

Whole Roasted Striploin (GF)
With horseradish, dijon, and red wine jus

Carvery of Whole Roasted Stuffed Pork Loin (GF)
Stuffed with apricots and sage and garnished with a caramelized apple beurre blanc

Pemberton Valley Beef Tenderloin (+$10/plate) (GF)
Served with a Béarnaise sauce

Whole Roasted Porchetta (+$7/plate) (GF)
Served with salsa verde

Steamed Clam and Mussels (GF)
Steamed clams in white wine garlic sauce, mussels steamed in a curried tomato broth

Sautéed Chile Garlic Prawns (GF)
Fresh prawns sautéed to order with garlic, chili, cilantro and lemon

B.C. Smoked Salmon Caper Linguini
With a caper, lemon, dill cream sauce

Vegetable Penne
Fresh seasonal vegetables, roasted tomato basil sauce

Fresh Crêpes
Flambéed with Grand Marnier and served with peaches and cream

Banana Foster Flambéed in Dark Rum
Served on pound cake with caramel toasted walnuts and cream

Bread Rolls & Butter
+$1.00/per person

Coffee and Tea Service
+$2.75/per person