Suggested Canapes or Hot Hors d’Oeuvres
Chef suggestion of 6-8 pieces per person pre-dinner
Minimum 2 Dozen
Cold Canapes
- Cold Canapes
- Qualicum Brie on crustini with balsamic drizzle
- Smoked salmon dilled cream cheese rvith crackers and crustinis
- Cucumber cubes stuffed with salmon and goat cheese
- Cherry tomato on smoked mozzarella
- House made bruschetta
- Bacon wrapped grilled peaches
- Prosciutto basil wrapped melon
- Watermelon and feta skewers with a balsamic drizzle
Hot Hors d’Oeuvres
- Hot Hors d’Oeuvres
- Tandoori chicken skewers
- Vegetable Samosa’s with sweet chili sauce Spring Rolls with dipping sauce
- Spanakopita with Tzatziki
- Scallops wrapped in apple wood bacon with a fig reduction, maple bacon wrapped stuffed dates
- Mushroom risotto balls w’ith house made maranara
- Brie crustini with a fruit salsa
- House made stuffed jalapenos wrapped in bacon
Buffet Dinner
Please select three salads tno potatoes and two meats
- .
Baby mixed greens salad with cranberries, walnuts, sweety drops, pickled onion,
tomato, cucumbers an assortment of dressings
Creamy Potato Salad or Pasta salad
Maple Dijon Coleslaw or Caesar Salad
Fruit salad or spinach strawberry saladFresh Seasonal Vegetables
Garlic Mashecl Potatos , Rice Pilaf lvith safron, Baked’ Lemon herd quinoa
Rosemary Oven roasted potatoe, or Lemon herb baby potatoes
BBQ Chicken , Babv back ribs
Caprese chicken
chicken or Beef or Pran’n stir fn’ $ ith a house made sauce
Or
Roast Stuffed Pork loin with fig reduction
Slow’ Roasted Beef Of Baron
Chef Selection of Cakes and PastriesDinner includes Artisan rolls and butter, coffee and assorted teas
Enhance I’our buffet lvith the follolving hot dishes
Baked salmon with lemon dill cream sauce $6 per person
chef can’ed Angus Prime Rib n’ith a rosemary au jus sl l per person
Cnlf Can’ed Baron of Beef $5 per person
Chef carved bacon wrapped pork tenderloin n’ith a blueberry reduction $6 per
- .
Plated Dinners
Three Course / Four Course
Select one starter two meats one vegetable two potatoes and one
dessert for three course mealFor four course meal pick one salad one Soup two meats one vegetables
Two potatoes And one dessertStarters
Misty mountain mushroom and bleu cheese soup
Fire roasted tomato basil with parmesan crouton
Shrimp Bisque with Crdme Fraiche
Garden Salad: Mixed greens, tomato, carrot, cucumber, sundried
cranberries, sunflower seeds, pickled onion and Maple Vinaigrette
Caesar Salad: Crisp romaine, roast garlic dressing, parmesan and croutons
Spinach Salad: Baby spinach, arugala, cranberrys, mushrooms, toasted
almonds, red onion, mandarin segments, feta cheese, rasberry vinaigretteMain Course
Wild Pacific Salmon with maple saki glaze and a orange hoisin reduction
Butcher reserve 8 oz ribeye steak topped with blue cheese compound
butter
Pan Seared stuffed chicken breast stuffed with goat cheese and herbs with
topped with a spicey pear chutney and a strawberry balsamic reduction
Roast pork loin with brown butter sage bread stuffing, blueberry reduction
Lamb chops with a saskatoon berry compteVegetables
Tri color carrots tossed in a cilantro white wine butter
Parmesan crusted asParagus
Broccolinni in a herb sauce
Cider roasted fresh vegetables
Oven roasted golden beets
Potatoes
Stuffed
Ba ked
Rice pilaf with safron
Lemon herb quinoa
Mashed
Rosemary roasted babY PotatoDessert
White chocolate phylo wrapped cheesecake with mixed raspberry compote
Sin cake, dark chocolate cake with white chocolate ganache
Raspberry tiramisu
Coconut Rum Creme Brulee