Receptions

	RECEPTION MENUS 2010 Whether you need traditional crudités or a vertical buffet our reception menus can be customized to your specific needs. With a selection of quick and easy reception packages to a wide variety of a la carte hors d’oeuvres we can provide for any event or any budget. It’s all part of going beyond your expectations.
	RECEPTIONS MADE EASY Priced per guest. Minimum 20 guests. Our reception menus make it easy to create a cocktail reception in minutes. Many menus are suitable for drop off. Service staff and rentals are not included.
12	The Duchess Sun-dried tomato pate with sliced baguettes Barbecue duck crepes with enoki mushrooms Grilled wild BC salmon croistini with dill remoulade Vol au vents of herbed cream cheese Baby shrimp tortilla pinwheels Corn, pepper and cilantro muffins
12	The Princess Baked brie in phyllo pastry filled with roasted garlic Fresh garden vegetables with our house dip Roasted vegetable crepes with enoki mushrooms Mini pita pockets filled with Greek salsa Mushroom caps filled with toasted pecans, cilantro, garlic, cream cheese and scallions Asiago and spinach tartlets
14	The Countess "Pacific Northwest" poached salmon cheesecake with capers and lemons Kappa maki Ahi tuna salad on artichoke quarters Charred prawn skewers with a wasabi cocktail sauce Cheery tomatoes filled with Dunganess crab salad Miso glazed chicken croistini
15	The Baroness Chef carved roast baron of beef with mini dollar buns, horseradish cream, grainy and Dijon mustards Mini stilton, pork and apple sauce, and chicken mushroom Yorkshire puddings Fresh garden vegetables with peppercorn ranch dip Domestic cheese platters with assorted crackers Baby shrimp cocktail shooters on endive leaves (Chef required)
17	The Rani Spicy onion bharjis Butter chicken tartlets Cheese tikki cakes with yogurt harissa Prawn pakoras Lamb madras kebabs Fresh garden vegetables with curry dip Grilled naan bread with mint raita Vegetable samosas with tamarind chutney (Service staff recommended)
18	The Queen Wheel of brie filled with caramelized apples and toasted pecans baked in phyllo pastry Artichoke and spinach dip Fresh garden vegetables with peppercorn ranch dip Pork and fig meatballs Wasabi breaded chicken tenders with sun-dried apricot coulis Wild Pacific smoked salmon wrapped asparagus Wild mushroom duxelle profiteroles Vegetarian salad rolls with sweet Thai chili sauce Baby shrimp and cilantro cakes with creme friache (Service staff recommended)
	HORS D'OEUVRES When planning your cocktail reception, we recommend the following guidelines: Afternoon cocktail reception (1-2 hours): 2-4 pieces per guest Pre-dinner cocktail reception (1-2 hours): 4-8 pieces per guest Cocktail reception in lieu of dinner (2-4 hours): 16-20 pieces per guest COLD HORS D'OEUVRES Priced per dozen. Minimum 3 dozen.
20 22 24 24 26 26 26 26 26 26 26 26 28	Seafood Seedless grapes rolled in cream cheese and smoked salmon with lemon zest and dill Avocado and Dungeness crab Mexican style sushi bites with cumin scented sour cream Cherry tomatoes filled with wild Pacific smoked salmon mousse and toasted walnuts Wild BC salmon with a wild mushroom crust served on an Asian spoon Ahi tuna seared with sesame seeds, peppercorns and wasabi with a cilantro soy splash Asparagus spears wrapped in wild Pacific smoked salmon with lime chipotle cream cheese Baby shrimp cocktail shooter served in a shooter glass or on an endive leaf Charred prawns with lemon and grapes on vertical forks Parmesan cups filled with halibut cheek salad Roasted yellow pepper gazpacho shooter topped with a smoked oyster skewer Qualicum Bay scallop nori roll Tiger prawn sautéed with scotch bonnet seasoning and served with maple mayo Grilled chorizo and jumbo prawn skewer
20 20 20 24 36	Meat Thai beef salad with lemon grass, cilantro and sambal served on Asian spoons Herb crostini topped with beef tenderloin rosette, grainy Dijon mustard and creamy horseradish Mini cheese scone filled with black forest ham, cucumber and baby spinach with dijonnaisse Baby corn wrapped in prosciutto with sun-dried tomato basil pâté Seared venison tenderloin served on black olive shortbread
20 22 24 24 24 26 28 28 36	Poultry Mini sage and onion scones filled with roast turkey and sun-dried cranberry relish Mini tartlets of madras style chicken salad topped with a mint yogurt Basil phyllo cups filled with roasted chicken and sun-dried tomato pesto salad Chicken breast stuffed with wild mushroom duxelle topped with creamy mustard Crêpe cornets filled with Asian style BBQ duck with scallions and enoki mushrooms Chicken breast pinwheels with bittersweet chocolate and fresh mint Peking duck and scallion served in a soft spinach taco with chili hoisin sauce Smoked Fraser Valley duck breast served on a crisp apple slice with hoisin and cilantro Chai tea and Sapphire gin shooter with a turkey Punjabi stick and rose petals
20 28 30 30	Assorted Maki Sushi Selection may include California roll, dynamite roll, spicy tuna roll and vegetable roll Sashimi Selection may include salmon, tuna, scallop and red snapper Sushi Cones Selection may include salmon, tuna and scallop Tokyo-Style Sushi Selection may include salmon, tuna and scallop
18 18 20 22 22 22 22 26 28	Vegetarian Heirloom tomato and basil bruschetta with garlic crouton served on an Asian spoon Mini vol au vent filled with spinach and tahini hummus Mushroom caps filled with roasted pecans, shallots, cilantro and cream cheese Baby patti pan squash filled with Greek salsa Kalamata olive, cherry tomato and bocconcini skewer drizzled with basil oil Parmesan crisps topped with wild mushroom shallot ragoût and crumbs of goat cheese Sun-dried apricots filled with chèvre and toasted pecans Vietnamese style rice paper rolls filled with crisp vegetables and a sweet soy dip Zucchini pinwheel spread with sun-dried tomato pâté, crispy vegetables and enoki mushrooms
	HOT HORS D'OEUVRES Priced per dozen. Minimum 3 dozen.
20 24 24 24 26 28 28 28 28 28 28 30	Seafood Salt cod and corn fritters flavoured with cilantro sambal maple dip Wild mushroom blini with two caviars Ahi tuna and sesame balls, flavoured with cilantro, ginger and wasabi Spicy cheese and Dungeness crab fondue served in a baby redskin potato Smoked paprika and panko crusted jumbo prawns with a tamarind date dip Qualicum Bay scallops rolled in coconut and served with a Cajun marmalade and apricot coulis Blow-torched Ahi tuna pinwheels filled with a scotch bonnet and herb seasoning Mini Dungeness crab cakes topped with seaweed caviar Scallop corn dog lollipops with a blueberry ketchup Qualicum Bay scallop mousseline lemon grass skewers with an orange ginger dipping sauce Spinach, lobster and almond beignets served with a roasted red pepper coulis Mini lobster pot pies with saffron cream
18 20 22 24 26 26 26 28 28 28 52	Meat Ham and scallion mini tartlets Asian BBQ pork puff pastry turnovers Pulled pork and apple chutney phyllo triangles Italian meatball and bocconcini tarts Mini Moroccan lamb pot pie Grilled beef skewers marinated in sweet mirin and ginger with a sweet chili sauce Grilled pork skewers with pomegranate barbecue glaze Bacon wrapped black mission figs stuffed with blue stilton cheese Moroccan lamb rollups in radicchio leaves with a cumin mint perfume Pan seared lamb spiedini with artichoke hearts Grilled lamb lollipops in jalapeño, mint mandarin marmalade
18 22 24 24 24 24 26 26 26	Poultry Chicken and mushroom mini Yorkshire pudding Chicken and chorizo empanaditas Chicken and corn cakes with pineapple salsa Boneless chicken strips in a cumin sesame and curry crust served with a mango mayo dip Mini chicken pot pies with a creamy vegetable mélange Turkey Punjabi sticks flavoured with fenugreek and roasted sweet peppers Chicken souvlaki with minted garlic yogurt dip Chicken skewers with Chinese five spice and peanut sauce Egg fried rice with foie gras and a galaxy of chopped vegetables served on an Asian spoon
18 18 18 18 18 18 20 22 22 24 24	Vegetarian Artichoke and camembert mini tartlets Mini Yorkshire popovers baked with stilton cheese Spinach and goat cheese empanadas with toasted cashews and apricots Spinach and asiago mini tartlets Southwestern corn cake topped with wasabi crème fraîche Sun-dried tomato, asparagus and shallot mini tartlets Vegetarian spring rolls and plum sauce Baby red potatoes filled with sun-dried tomato, chopped olives, spinach and jalapeño jack cheese Mini vegetarian spring rolls with traditional plum sauce Three cheese, yogurt, ginger, sambal and shallot tikki cakes with harissa yogurt Warm brie tartlet topped with a Cajun spicy pecan
	PLATTERS Priced per guest.
3.5	Fresh vegetable Fresh garden vegetables including: celery and carrot sticks, grape tomatoes, sliced zucchini and cucumber rings, cauliflower and broccoli florets and red pepper spears, served with a peppercorn ranch dip
4	Domestic cheese Selection may include aged cheddar, edam, havarti, Monterey Jack, brie, oka, and Okanagan goat cheese, served with assorted crackers
4	Fresh fruit A variety of sliced fruits, such as melons, pineapple, grapes, kiwi, oranges and berries
4	Gravlax A traditional recipe of brandy, peppercorns, brown sugar, coarse sea salt and dill cured wild Pacific salmon served with dark mini rye bread and Swedish senap sauce
5	Deluxe cheese Selection may include Derby sage, blue shropshire, stilton, brie, camembert, aged cheddar, port salut, pecorino, Chevre, Danish blue, champfleury, cambozola and oka, served with assorted crackers
5	Grilled vegetable Lightly grilled fresh vegetables, such as eggplant, onions, yellow crookneck squash, peppers, zucchini, asparagus and mushrooms, garnished with olives and artichokes tossed in aged balsamic and extra virgin olive oil
5	Assorted deli meat Assorted premium deli meats served with sliced dollar buns, mayonnaise and grainy and Dijon mustard
6.5	Traditional antipasto Grilled vegetables, Italian cheeses, prosciutto, peppered salami, capicollo, olives, artichokes and served with sliced focaccia
11	Chicken breast Chilled boneless, un-medicated chicken breast with your choice of the following flavours: ♦ Red Thai ♦ Cumin scented ♦ Indonesian lemon grass ♦ Sweet and sour ♦ Caribbean spice ♦ Southern fried Served with mayonnaise and sliced dollar buns
13	Roasted strip loin of beef Carved garlic herb crusted strip loin of AAA Alberta beef decorated with horseradish stuffed tomatoes, served with sliced dollar buns and Dijon mustard
16.5	Roasted tenderloin of beef Carved peppercorn crusted tenderloin of AAA Alberta beef decorated with horseradish stuffed tomatoes, served with sliced dollar buns and Dijon mustard
	PRESENTATIONS
125	Dip into the Mediterranean A selection of our homemade dips including black olive and almond tapenade, hummus, Baba Ghanoush and black olive tapenade; served with pita pieces and bagel chips (serves 75)
125	Bread and Spread Interlude A variety of our spreads and dips including sun-dried tomato pâté, spinach and artichoke dip and Mexican fiesta dip, served with bagel splits and sliced baguettes (serves 75)
295	Queen Charlotte salmon A whole 10-12 lb poached wild BC Salmon, beautifully decorated and garnished with cucumber salad and lemon wedges, served with maple rémoulade and lemon dill crème fraiche (serves 25)
295	Seafood overture Marinated local mussels, wild Pacific smoked salmon, roasted cod tails, grilled wild BC salmon and hand-peeled shrimp tarts (100 pieces)
295	Salmon Extravaganza Grilled wild BC salmon on crostini, barbecued wild BC salmon, Indian candy, smoked salmon, salmon tartare and gravlax (100 pieces)
	DIPS All dips will serve approximately 35 guests.
35	Traditional hummus A Middle Eastern favourite served with pita pieces
40	Roasted zucchihi and sun-dried tomato dip Served with assorted crackers
40	Baba Ghanoush Pureed eggplant, spices, olive oil and garlic garnished with fresh mint and served with pita pieces
45	Artichoke and spinach dip Presented in a hollowed-out sourdough loaf, served with sliced baguette
45	Roasted butternut squash hummus A seasonal spin on a traditional favourite, served with pita pieces
45	Sweet white bean and roasted red pepper dip Served with sliced baguette and assorted crackers
50	Black olive and mushroom dip Served with tortilla chips
50	Roasted artichoke and chick pea dip Served with sliced baguette and assorted crackers
75	Spicy crab and cheese dip Served warm with sliced baguette
	SPREADS All spreads will serve approximately 35 guests.
45	Sun-dried tomato pate Decorated like a flowering plant, our famous pate will compliment any reception, served with assorted crackers
50	Haida salmon spread Served with sliced baguette
50	Roasted corn antipasto Served with assorted crackers
50	Green olive tapenade Served with assorted crackers
63	Savoury cheesecakes Creamy, spreadable and savoury cheesecakes served with sliced baguette, assorted crackers and tortilla chips. Your choice from a selection of our favourites: ♦ Cheddar chutney cheesecake with fried wontons and red and green apple slices ♦ Basil pesto cheesecake garnished with chopped tomato and basil ♦ Boursin and blue cheese cheesecake garnished iwth red and green grapes and fresh pear slices ♦ Pepper cheesecake iced with guacamole, garnished with red, blue and white corn tortilla chips ♦ "Pacific Northwest" poached wild salmon cheesecake with capers and lemons ♦ Wild mushroom cheesecake garnished with enoki mushrooms ♦ Sun-dried tomato and black olive cheesecake ♦ Spinacha and feta cheesecake
65	Roasted eggplant and white bean spread Served with assorted crackers
75	Baked brie A wheel of brie split and filled with your choice of fillings, then wrapped and baked in phyllo pastry, served with crackers and sliced baguette: Cranberry and orange Apple and pecan Pina Colada with pineapple and coconut Roasted garlic Black and green olive tapenade Wild mushroom duxelle Sweet white bean and roasted pepper


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