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STATIONS MENUS 2010
A great way for your guests to mingle and experience a phenomenal gourmet experience.
From private affairs, black-tie galas, weddings to conferences, let Peake’s creativity; quality and experience guide you on a marvellous dinner station journey culminating in an utterly amazing and flawless event with the WOW factor.
It’s all part of going beyond your expectations.
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STATIONS MADE EASY
Priced per guest. Minimum 50 guests.
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32
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Three dinner stations
Additional dinner station(s)
Select three (3) dinner stations from the list of our favourites to create a delectable and interactive feast for your guests.
If you aere hosting a themed party ask one of our event coordinators to design a custom menu tailored to your specific
needs. Service staff, rentals and decor are not included.
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Chasing the Dragon
Watch the smoke rise as one of our chefs prepares fresh ceviche on a bed of dry ice with your choice of
Grey Goose Vodka or Bombay Sapphire Gin. You’ll definitely be back for more!
Build the ultimate ceviche with your choice of salmon, red snapper, scallops or tuna served with jalapeño mignonette,
Thai orange sauce, fire pineapple salsa, or balsamic mint
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Peake-tini
Prepared by one of our chefs in front of your guests and served in a martini glass.
Fluffy garlic and fennel infused mashed potatoes
Strips of beef tenderloin sautéed in peppercorn sauce
Prawns sautéed in Pernod sauce
Ratatouille
Sautéed mushrooms
Blue cheese coulis
Armenian flat bread
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Asian Stir-Fry
Made to order for your guests and served in authentic take-out boxes with chopsticks.
Chicken or beef and vegetable stir-fry prepared in your choice of the following sauces:
♦ Black bean ♦ Ginger garlic sesame ♦ Soya sauce
Served over egg noodles with bean sprouts, snow peas, bok choy, carrots, baby corn, mushrooms,
Swiss chard, water chestnuts, bamboo shoots and green onions
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Torch and Scorch
Armed with a butane torch, one of our chefs will sear for you the perfect salmon dish!
Thinly sliced wild Pacific salmon lightly brushed with lemon herb butter, served with the following: burnt onion jam,
black olive tapenade, peach and pecan salsa, fennel lemon marmalade and wasabi crème fraiche
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Dim Sum
Assorted Dim Sum presented on a bed of wheat grass served to your guests from a mobile cart.
May include the following types:
♦ Meatballs ♦ Chicken steamed buns ♦ Prawn hagow ♦ Chicken gow gee
♦ Pork and shrimp sui mei ♦ Vegetarian spring rolls
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Where's the Beef
Chef carved thinly sliced mustard and garlic crusted slow roasted AAA Alberta beef served on mini crusty buns
and accompanied with a variety of specialty mustards and horseradish
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Yorkshire Peake District
Individual mini Yorkshire puddings filled with all the different comfort foods of the North of England:
♦ Roast beef and horseradish ♦ Bangers and fried onions ♦ Pork and apple sauce
♦ Braised lamb shank with mint jelly ♦ Hunters’ style chicken
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Grilled Cheese Please
Not your typical grilled cheese!
Your choice of four (4) of the following fillings:
♦ Brie with basil ♦ Camembert with D’anjou pear ♦ Cheshire with sun-dried cherries
♦ Aged cheddar with onions and mushrooms ♦ Jalapeno jack and sweet onion compote
♦ Gouda with sun-dried apricots ♦ Swiss and black mission fig ♦ Brie with caramelized apple
♦ Traditional ham and cheddar ♦ Peppered brie with dried apple
Served with tomato bisque and butternut squash soup
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Fancy Fajitas
Prepared fresh in front of your guests, these are sure to be a hit!
Tender strips of chicken or sliced beef and grilled vegetables
Tomato, spinach and whole wheat tortillas
Served with sour cream, salsa, jalapenos, scallions, guacamole and grated cheese
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Curry Madness
Vegetable masala
Beef vindaloo
Chicken Madras
Steamed rice
Naan bread
Accompanied with mango chutney, cucumber and mint raita, toasted coconut and yogurt
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Hasta-B-Pasta
Made to order pasta for you and your guests.
Your choice of two (2) pastas with tomato, pesto or alfredo sauces, with a selection of toppings which may include:
♦ Prosciutto ♦ Peas ♦ Manila clams ♦ Baby shrimp ♦ Chicken strips ♦ Mushrooms ♦ Spinach
♦ Sun-dried tomatoes ♦ Assorted vegetables ♦ Wild Pacific smoked salmon ♦ Chorizo sausage
Topped with freshly grated Parmesan cheese and garlic bread
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Italian Antipasto
A variety of Italian favourites presented on marble slabs and painter palettes:
♦ Spoons of bruschetta topped with a garlic crouton ♦ Artichoke hearts filled with chicken salad
♦ Prosciutto wrapped baby corn ♦ Roasted corn antipasto dip with crackers
♦ Sun-dried tomato pâté in a mini vol au vent ♦ Spinach and Asiago mini tarts
♦ Kalamata olive, grape tomato and bocconcini skewer with basil oil
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T-artful Creations
A selection of miniature savoury pastry pockets to include:
♦ Vegetarian spring rolls with plum sauce ♦ Chicken samosas with tamarind dip
♦ Beef Jamaican patties ♦ Roasted vegetable tarts ♦ Spinach and Asiago quiche ♦ Spicy chicken rolls
♦ Mini salmon wellingtons
Variety may also include ♦ Empanadas ♦ Sausage rolls ♦ Beef rolls ♦ Curried chicken pockets
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Valley Vittles
For the love of spuds!
This station includes a variety of ways to serve your favourite starch:
♦ Herb scalloped potatoes Baby shrimp potato skins
♦ Creamy mashed potatoes topped with duck confit
♦ Warm potato salad with champagne vinaigrette and crispy lardons
♦ Twice-baked potatoes filled with prosciutto, sun-dried tomato, spinach and jalapeno jack
♦ Parisienne potatoes tossed in chipotle pepper sauce and served with a blue cheese coulis
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Martini Salad Madness
A selection of scrumptious salads served in martini glasses and displayed on multiple layers.
Your choice of three (3) from the following:
♦ Asparagus spears, grilled radicchio, roasted peppers and grapefruit segments in mint vinaigrette
♦ Asian noodle salad with barbecued duck ♦ Wild leaf salad with grilled BC salmon
♦ Orzo salad with baby shrimp and topped with a jumbo prawn
♦ Organic spinach salad with strawberries and pine nuts
♦ Sicilian salad with sweet peppers, red onion, green and black olives, cucumber, basil, asparagus, basil, tomatoes
and feta cheese with a red wine vinaigrette
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Mini Savoury Cones
Bite sized flavoured cones with assorted fillings displayed on a vertical buffet:
Wild mushroom cheesecake served in a garlic cone
Spinach and feta cheesecake served in a tomato basil cone
Cheddar and mango chutney cheesecake served in a spinach cone
Wild BC salmon mousse served in a salt cone
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DESSERT STATIONS MADE EASY
Priced per guest. Minimum 50 guests.
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10
16
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Single dessert station
Two dessert stations
Each additional dessert station(s)
Finish off your culinary adventure with our favourite dessert stations. Our dessert stations are also perfect on their own
for a late night cocktail reception. Included regular and decaf coffee and teas. Service staff and rentals are not included.
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Creme de la Creme
A variety of mini crème brûlées featuring:
♦ Classic vanilla bean ♦ Lavender-lemon ♦ Blueberry-brandy ♦ Peach Schnapps
♦ Sun-dried cherry and Grand Marnier ♦ Espresso flake ♦ Bananas Foster ♦ Double chocolate ♦ Cassis
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Mousse Madness
A selection of chilled mousses served in stemmed glasses:
♦ Irish coffee soufflé ♦ Mandarin and mango ♦ Lemon and lime ♦ Blackberry and apple Calvados
♦ Strawberry mint ♦ White chocolate and raspberry ♦ Triple chocolate
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Sweets and Treats
A choice of decadent dessert bars, squares, mini tartlets and pastries, which may include:
♦ Tiger brownies ♦ Lemon squares ♦ Macaroon madness bar ♦ Triple berry crumble bar
♦ Banana cream tartlets ♦ Lemon curd tartlets ♦ Chocolate cream tartlets
♦ An assortment of French pastries and petit fours
Served with fresh fruit kebabs.
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Fancy Fondue
Your guests will help themselves to dessert decadence with a variety of fresh fruit
for the pickin’and dippin’.
Grand Marnier Bernard Callebaut chocolate sauce with floating mini marshmallows
Served with a variety of fancy biscuits and biscotti.
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Assorted Flambe
Our chef will flambé the following for your guests enjoyment:
♦ Strawberry Wimbledon with Grand Marnier ♦ Cherry jubilee with brandy ♦ Bananas Foster with rum
Served over vanilla ice cream and presented in a martini glasses, surrounded by fresh fruit kebabs
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Lollipop Lollipop
An assortment of flavoured mini cheesecake triangles dipped in dark, white and milk chocolate.
Served with chocolate dipped strawberries
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Pie a la Mode
Scoops of vanilla bean ice cream served in a martini glass with pie crust wafers and
your choice of delicious pie fillings:
♦ Apple ♦ Cherry ♦ Strawberry rhubarb ♦ Bumble berry
Finished with a touch of chocolate sauce or crème anglaise
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THE BRITISH COLUMBIA BOUND ULTIMATE STATION
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A mulit-stationed dinner menu that showcases the bountiful tastes and flavours of British Columbia.
Included regular and decaf coffee and teas. Service staff, rentals and decor are not included.
This station requires a minimum of 100 guests.
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Gulf Island Surprise
Decorated with an assortment of greenery and fresh flowers. This station includes:
♦ Minted lamb croquettes ♦ Mayne Island organic beef and sweet pepper skewers
♦ Salt Spring Island goat cheese, wild mushroom and salmon cheesecake served with local breads
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Pemberton Valley Potatoes
Wooden crates, burlap sacks and fresh flowers decorate this station. This station includes:
♦ Herb scalloped potatoes with chorizo sausage crumbs ♦ Bacon and onion potato skins
♦ Twice baked potatoes filled with sun-dried tomato, spinach and jalapeno jack cheese
♦ Roasted Parisienne potatoes with chipotle sauce and blue cheese coulis
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Barnston Island Greens
Wicker baskets, fresh produce and flowers adorn this station of salads and vegetables:
Organic baby spinach salad with pine nuts, strawberries and huckleberry dressing
Arugula salad with teardrop tomatoes and Fraser Valley blue cheese crumbles
Frisée lettuce with oyster mushrooms, enoki mushrooms and roasted shallot vinaigrette
Grilled vegetable platter with eggplant, zucchini, yellow crookneck squash, red onions, mushrooms, asparagus, peppers,
dressed with aged balsamic and extra virgin olive oil
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Strait of Georgia Seafood
Decorated with fisherman’s netting, buoys and seashells. This station includes:
♦ Grilled BC salmon crostini with rémoulade ♦ Cilantro basil spot prawns
♦ Geoduck and D’anjou pear fritters ♦ Indian candy forks displayed vertically in jars of beans
♦ Uni-maki with wasabi soy ♦ Asian spoons of halibut envelopes stuffed with salmon mousseline
♦ Sablefish shooters with ginseng and organic birch syrup
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Fraser Valley Poultry
Displayed on various trays and tiles set atop a bed of locally grown wheat grass, this station includes:
♦ Barbecued duck crepe cornets ♦ Chicken parmesan crisps ♦ Chicken samosas
♦ Peking duck wraps ♦ Chicken gow gee
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Delta Desserts
Multiple levels of desserts decorated with greenery and fresh flowers, this station includes:
♦ Mixed berry tarts ♦ Blueberry syllabub ♦ Strawberry and rhubarb crisp served warm
♦ Hazelnut and chocolate pate
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 Download our STATIONS menus
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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.
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