Dinner

	DINNER MENUS 2010 We take a lot of pride in designing and creating the ultimate buffet for your event. The presentation will astound your senses; the taste will leave your guests delighted. If you are seeking a formal dinner then allow us to cater your needs in producing the ultimate plate of perfection. From simple to sublime the possibilities are endless and can be tailored to suit any palate. It's all part of *going beyond your expectations.*
	BUFFETS MADE EASY Priced per guest. Minimum 50 guests. Our buffet menus make it easy for you to offer a fantastic feast to your guests. Please call us if you would prefer on of our event coordinators to customize a menu for you. Service staff and rentals are not included.
27	The Lions Tomato, cucumber and red onion salad Wild organic greens with grated carrot, cucumbers and tomatoes with black mission fig dressing Cajun coleslaw with sun dried cranberries Chef carved, Sterling Silver AAA Alberta roast baron of beef with horseradish, grainy and Dijon mustards and gravy Hickory smoked free range chicken leg with local strawberry barbecue sauce Leek infused mashed potatoes Fresh seasonal vegetables lightly steamed and tossed in garlic herb butter Dinner rolls and butter Homemade apple, pecan and bumble berry pies served with whipped cream and crème anglaise Regular and decaf coffee and assorted teas
33	The Chief Organic tri-coloured pasta salad with tomatoes, basil, Kalamata olives, artichoke hearts and sweet peppers tossed with sun-dried tomato mayo Organic wild green salad with fire roasted pineapple and toasted coconut served with pineapple soy dressing Pan fried yam and chicken cakes with cilantro and celery topped with black olive tapenade Grilled wild BC salmon with shitake mushrooms, asparagus with aged balsamic Roasted loin of pork stuffed with black mission figs and sun-dried apricots, served with roasted pan gravy Moroccan cous cous with lemon, tarragon and diced vegetables Fresh seasonal vegetables lightly steamed and tossed in garlic herb butter Dinner rolls and butter Berry and Kahlua tiramisu cups, chocolate cheesecake and rhubarb peach crisp Regular and decaf coffee and assorted teas
38	The Garibaldi Organic baby spinach with dried pear slices, grape tomatoes, walnuts and grated asiago served with raspberry vinaigrette Asparagus and snow pea salad with grilled mushrooms and peppers tossed with basil and wild mushroom vinaigrette Grilled Pacific halibut topped with pan fried banana, mango chutney and mild curry sauce Tender chunks of Sterling Silver AAA Alberta beef tossed with broccoli, cashews, red onions and finished with peri peri sauce Line caught pan seared cod served on a bed of orzo with sun-dried cranberries and apples Twice baked stuffed potatoes filled with spinach, olives, sun-dried tomatoes and cream cheese Stir-fry medley of fresh market vegetables with a hint of ginger and cilantro Dinner rolls and butter Shropshire blue cheese and poached pear crème brûlée, chocolate decadence cake and fresh fruit tarts Regular and decaf coffee and assorted teas
41	The Fairweather Romaine and radicchio salad with strips of air-dried muskox served with huckleberry dressing Grilled vegetable salad with eggplant, zucchini, mushrooms, peppers, red onion and broccoli tossed with balsamic and extra virgin olive oil Arugula salad with orange segments, toasted pecans and strawberries served with peppercorn ranch dressing Espresso and green peppercorn crusted tenderloin of Sterling Silver AAA beef, served with coffee infused gravy Grilled Ahi tuna served with wasabi, pineapple and roasted apple salsa Roulade of turkey stuffed with lemon saffron risotto and fresh spinach Egg fried rice with a confetti of assorted vegetables Seared green beans, roasted carrot and sweet potato tossed with mustard and extra virgin olive oil Dinner rolls and butter White chocolate and raspberry mousse, lemon meringue tarts and cheesecake lollipops Regular and decaf coffee and assorted teas
	PLATED MADE EASY Priced per guest. Minimu 20 guests. For each of our plated menus, simply choose a starter course, an entree and a dessert. Please call us if you would prefer one of our event coordinators to customize a menu for you. Service staff and rentals are not included.
35	The Furry Creek Tomato, buffalo mozzarella and basil gateau topped with Kalamata olive tapenade and finished with balsamic drizzle or Roasted carrot and ginger soup with asparagus spears and diced carrots, celery and onion Free range chicken breast stuffed with organic baby spinach and feta, served with a light mushroom cream sauce or Pan seared wild BC salmon with lemon fennel marmalade Entrees accompanied with Tuscan style orzo and steamed market fresh vegetables Dinner rolls and butter Salt Spring Island goat cheese, roasted beet and local berry trifle or Bittersweet chocolate pâté with raspberry coulis Regular and decaf coffee and assorted teas
38	The Qualicum Poached D’anjou pear filled with gorgonzola, served with frisee lettuce and toasted walnuts or Seared Qualicum Bay scallop, roast corn and black bean soup with parmesan tuiles Roast loin of pork stuffed with sun-dried apricots and black mission figs, served with pan roasted gravy or Pistachio crusted sablefish topped with sun-dried tomato and basil pesto Entrees accompanied with Moroccan style cous cous and steamed market fresh vegetables Dinner rolls and butter Poached peach and Grand Marnier crème brûlée or Tiramisu with Kahlua soaked ladies fingers Regular and decaf coffee and assorted teas
40	The Thompson Roasted butternut squash soup with Dungeness crab and olive and basil rouille or Seared Ahi tuna with gomai spinach, sweet melon and micro sprout salad Tea smoked Fraser Valley duck breast with blackberry gravy, served with wild mushroom ragout or Cedar plank BC salmon with fresh pineapple salsa finished with a pomegranate reduction Entrees served with healthy grains and steamed market fresh vegetables Dinner rolls and butter Cappuccino cheesecake with espresso crème anglaise garnished with a chocolate straw or Mango syllabub served with chocolate biscotti and passion fruit coulis Regular and decaf coffee and assorted teas
45	The Campbell Qualicum Bay scallops roasted with pancetta and served in brandy saffron cream and finished with salmon caviar basil oil drizzle or Pan seared Ahi tuna with mango papaya salsa and wasabi crème fraiche Provimi veal chop stuffed with foie gras, served with nectarine gravy or Roasted rack of lamb with Dijon, shallot and herb crust, served with mint gravy Entrees accompanied with twice baked potatoes stuffed with sun-dried tomatoes and scallions and asparagus, snow peas and peperonata Dinner rolls and butter Chocolate trilogy featuring chocolate crème brûlée, mint chocolate mousse and chocolate truffle or Raspberry Frangelico mousse with almond cookies Regular and decaf coffee and assorted teas
	MULTICOURSE MADE EASY Priced per guest. Minimum 20 guests. Service staff and rentals are not included.
60	The Naramata Demi tasse of pheasant consommé with pan seared foie gras Organic baby spinach salad with steamed PEI mussels served with roasted tomato vinaigrette Smoked paprika grilled tenderloin of pork with Okanagan peaches, asparagus and a caponata of vegetables, served with steamed fingerling potatoes Grilled fresh pineapple with cracked black pepper, Grand Marnier syrup and apricot glaze Cheese plate featuring Royal Windsor with Meyer lemon chutney, red Leicester with peppers and double Gloucester Regular and decaf coffee and assorted teas
85	The Tuscan Ahi tuna carpaccio with arugula and pink grapefruit segments drizzled with extra virgin olive oil Goat cheese and roasted garlic capelletti, caramelized vegetable brunoise with a ragout of forest mushrooms and a vanilla beurre blanc Pan seared sablefish with a salsa verde crust and tomato fondue Braised artichoke and fennel in organic olive oil, lemon and saffron Lamb osso bucco served over yam risotto with gremolata and a Barolo reduction or Braised boneless baby beef ribs with grilled cheese polenta, cipollini onions and roasted garlic cloves Tiramisu in a chocolate cup Pecorino with truffle honey drizzle and Bosc pear fritter Mango syllabub with chocolate biscotti and passion fruit coulis Regular and decaf coffee and assorted teas
85	La Provence Artichoke hearts poached in white wine filled with mushroom duxelle topped with a quail’s egg and a blood orange hollandaise Traditional Provence style salad with fresh Ahi tuna, Kalamata olives, French green beans, tomato, potato and extra virgin olive oil and aged red wine vinegar Mediterranean fish soup with roasted pepper and saffron tapenade Champagne sherbet Roasted duck breast with black Mission fig compote or Grilled tenderloin of beef with wild mushroom and green peppercorn gravy Assorted French cheese with crusty baguette and butter, lettuce leaves sprinkled with lavender dressing Regular and decaf coffee and assorted teas


	Download our DINNER menus
	Prices subject to change (July 2010). Please note that dietary restrictions or religious menus may be subject to additional charges. Please call for details.