Dinner

	DINNER MENUS 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 to your needs and produce the ultimate plate of perfection. From simple to sublime the possibilities are endless and can be tailored to suit any palate. Our Menu features local and seasonal selections. We may, on occasion, offer certain menu substitutions that our Chef feels are better suited to the season in which your event takes place. 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 Pickled beets and green pepper salad with tarragon vinaigrette Orzo salad with kidney and black beans Yam and potato salad tossed in chive and mustard dressing Braised and smoked flank of Sterling Silver AAA Alberta beef with rich red wine and mushroom sauce Roast chicken with an orange ginger glaze Gratin potatoes with crumbled blue cheese Your choice of steamed, stir fried or roasted seasonal vegetables 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 Cinnamon roasted root vegetable salad tossed in balsamic dressing Organic spinach salad topped with fresh strawberries, grated aged cheddar and toasted almonds served with black mission fig vinaigrette Corn, garden peas, scallions and garbanzo beans in chipotle lemon mayo Five spice Wild Pacific salmon with chive and Asian barbecue sauce Roasted loin of pork served on apple and celeriac fritter Baby shrimp and butternut squash cakes Leek infused mashed potatoes Your choice of steamed, stir fried or roasted seasonal vegetables Dinner rolls and butter Assorted seasonal tarts and strawberry rhubarb crisp Regular and decaf coffee and assorted teas
$38	The Garibaldi Spaghetti squash salad with shredded vegetables tossed in cilantro ginger dressing Traditional Caesar salad with fresh grated Parmesan and a splash of fresh lemon juice Grilled fennel salad with roasted peppers and toasted gremolata Wild mushroom crusted rainbow trout Roasted boneless chicken thighs with sage and onion stuffing served with pan gravy Spinach and feta cannelloni with fresh tomato sauce Cous cous with fresh mint and citrus Your choice of steamed, stir fried or roasted seasonal vegetables Dinner rolls and butter Butterscotch pudding with caramel sauce, meringue with berry compote and homemade cookies Regular and decaf coffee and assorted teas
$41	The Fairweather Seven grain salad with dried apricots, cranberries, carrots and onion with mint shallot dressing Roasted brussel sprouts and bacon bits served on frisée lettuce with tarragon and shallot vinaigrette Delicate squash salad with soy, scallion and orange honey vinaigrette Slow roasted AAA Sterling Silver Alberta prime rib crusted with espresso and served with green peppercorn sauce Mustard crusted fried Catfish Braised turkey with onions and peppers in an apricot and green peppercorn sauce Twice baked potatoes with spinach, olives, sundried tomatoes and cream cheese Your choice of steamed, stir fried or roasted seasonal vegetables Dinner rolls and butter Traditional crème brûlée, profiteroles with pastry cream and chocolate mousse, bread pudding with cranberries, and orange brandy creme anglaise Regular and decaf coffee and assorted teas
	PLATED MADE EASY Priced per guest. Minimum 20 guests. For each of our plated menus, simply choose one starter course, an entree and a dessert. Entrees accompanied with healthy grains and steamed vegetables, dinner rolls and butter. Regular and decaf coffee and assorted teas also included. 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 Charred prawns and tomatoes atop cous cous salad with olives, sundried tomatoes and Organic Spinach with mint dressing or Organic Pemberton Valley potato and leek soup with crispy straw potatoes Free Range chicken breast stuffed with wild mushroom duxelle served with Dijon and Port sauce or Grilled wild BC salmon with a white truffle honey glaze Baked apple tart with French vanilla ice cream or Chocolate soufflé with raspberry sauce
$38	The Qualicum Grilled radicchio and Belgian endive salad with dried apricots and figs finished with local mixed berry vinaigrette or Wild mushroom ravioli with saffron cream and basil oil Roast tenderloin of pork with cranberry and apple gravy or Mustard fried rainbow trout with capers and noisette butter Spiced pumpkin cheesecake with candied ginger or White chocolate and Bailey's mousse with coffee and chocolate sauces
$40	The Thompson Dungeness crab cake with mango and cranberry salsa or Organic baby spinach salad with Salt Spring Island Blue Juliette, Cajun pecans and quince dressing Pan seared Fraser Valley duck breast with pomegranate and sundried pear sauce or Wild BC Salmon roasted in Mipkusola and served with charred tomato and basil coulis Persimmon and rum crème brûlée or Silk chocolate truffle cake
$45	The Campbell Antipasto stack with eggplant, zucchini, pepper, artichoke, olives, Capicolla, Proscuitto and bocconcini finished with extra virgin olive oil and balsamic vinegar or Sesame, peppercorn and wasabi crusted Ahi Tuna with kiwi salsa Sterling Silver AAA Alberta beef tenderloin with chanterelle and Cabernet Franc sauce or Rosemary and garlic marinated roast lamb loin with white onion and mint soubise Your choice of three desserts (pre-selected): ♦ Crème brûlée ♦ Chocolate mousse ♦ Seasonal tart ♦ Chocolate truffles ♦ Petit Fours ♦ Chocolate dipped cream puffs ♦ Seasonal sorbet
	MULTICOURSE MADE EASY Priced per guest. Minimum 20 guests. Service staff and rentals are not included.
$60	The Naramata Demitasse of Fraser Valley pheasant consommé with pan seared Quebec foie gras Organic baby spinach salad with enoki mushrooms, Castle blue cheese, dried pear and white truffle oil Steamed PEI mussels in fresh herbs and Naramata Riesling with freshly baked olive bread Roasted Fraser Valley pork tenderloin with Okanagan apple and Richmond cranberry compote served with seasonal vegetables and steamed fingerling Pemberton potatoes Pomegranate tiramisu 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 Regular and decaf coffee and assorted teas
$85	La Provence Artichoke heart poached in white wine filled with mushroom duxelle topped with a quail’s egg and a blood orange hollandaise Traditional Nicoise salad with fresh Ahi tuna, Kalamata olives, French green beans, tomato, potato and extra virgin olive oil and aged red wine vinegar Bouillabaise 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



	Prices subject to change (May 2011). Please note that dietary restrictions or religious menus may be subject to additional charges. Please call for details.