Theme and International Menus
The following are sample menus from previous events.
SAMPLE MEXICAN DINNER MENU
ASSORTED HORS DOEUVRES
-Empanadas
Choose 1: Guava and Queso Crema (veg) or, Beef Picadillo
-Roasted Sweet Potato and Chorizo Tostadas with Chipotle Crema and Pico de Gallo (veg mod available - gluten free)
-Fresh Rock Fish Ceviche with Leche de Tigre served in an Endive Spear (gluten free)
DINNER BUFFET
Tacos (choose 2 meat fillings)
-Barbacoa Style BC Raised Beef Brisket -Naturally Raised Chicken Tinga with Grilled Red Bell and Poblano Peppers
-Cochinita Pibil, or Pork al Pastor
-Ocean Wise Chipotle Prawn
-Ocean Wise Grilled Ling or Grey Cod
- Organic Refried Black Beans and Queso Fresco included as a vegetarian option
*Served with warm corn tortillas, shredded organic cabbage, sour cream, fresh lime, pickled red onion and jalepeno, salsa verde, pico de gallo and house special salsa piquante
(tacos, fillings and condiments are gluten free)
Organic Mexican Style Rice (gluten free)
Roasted Yam Salad with Toasted Pumpkin Seeds and Cilantro Vinaigrette (gluten free)
Seasonal Organic Greens with shaved fennel, cherry tomatoes, cucumber and sherry vinaigrette (gluten free)
Sweet Corn and Black Eye Pea Salad with Fresh Lime Vinaigrette (gluten free)
Fresh Watermelon with Sea Salt (gluten free)
POPULAR ADD ONS
-Naturally Raised Anchiote Chicken BBQ (mild) (gluten free)
-Porchetta (pork loin wrapped in pork belly and roasted) (gluten free)
-Roasted Potatoes with Olive Oil and Sea Salt (gluten free)
-Corn on the Cob with with Lime-Cilantro Butter (gluten free)
-Roasted Squash with Poblano Peppers and Grilled Mushrooms (gluten free)
ITALIAN DINNER MENU
FIRST COURSE
Vegetable Antipasto, Charcuterie and Salumi
Assorted House Marinated Olives and Pickles
DINNER BUFFET
Naturally Raised Roast Chicken with Lemon, Fresh Herbs and Prosciutto
Italian Sausage with Sauteed Onions and Bell Peppers
Ricotta filled Cannelloni baked with Seasonal Mushrooms and Cream (veg)
Rigatoni with Braised Beef and Tomato Ragu
Potatoes Roasted with Olive Oil, Sea Salt and Smoked Paprika
Baby Spinach Salad with Olive Oil Roasted Chickpeas, Red Onion, Mushrooms, Housemade Croutons and Citrus Vinaigrette
Grilled Italian Vegetable and Bococcini Cheese Salad with White Balsamic Reduction
Roasted Beet and Arugula Salad
Assorted Bread and Honey Butter
AFTER DINNER
Seasonal Fruit and Assorted Hard, Soft and Blue Cheese with Fig Compote and Honey
SAMPLE MIDDLE EASTERN MENU
FIRST COURSE
Assorted Mezze - marinated vegetables and dips
Assorted Olives and Pickles
DINNER BUFFET
BC Naturally Raised Chicken Shish Taouk with Baharat Rub
Peace River Lamb Carvery with Pomegranate Molasses Glaze
Pemberton Valley Beef Kofta with Chermoula
Tahina Sauce with Fresh Lemon
Assorted Artisan Bread and Buns
Yogourt Salad with Cucumber, Fresh Mint and Lemon
Fataoush Salad with Crispy Pita, Fresh Herbs, Sumac and Tomatoes, Cucumber and Radish
Baby Spinach Salad with Dried Mission Figs, Red Onion, Toasted Almond, Feta Cheese and Lemon Vinaigrette
Roasted Sweet Potato Salad with Zataar Spiced Chickpeas
Sliced Watermelon
SAMPLE ARGENTINE BUFFET MENU
-Whole Beast Chorizo Sausage
-BC Raised Striploin Steak Skewers with Chimmuchuri Sauce
-Island Raised Chicken grilled with lemon and fresh herbs
Roasted Local Red Skin Potatoes with Sea Salt, Olive Oil and Smoked Paprika
Provolone Cheese, Roasted Corn and Grilled Pepper Empanadas (vegetarian)
Malbec Poached Pear Salad with Seasonal Organic Greens and Toasted Almonds
Baby Organic Spinach Salad with local Radish, Carrot, Red Onion, Housemade Croutons and Citrus Vinaigrette
Fresh SunWing Farm Tomato Salad with Bococcini Cheese, Fresh Basil, Olive Oil and White Balsamic
Assorted Bread and Buns served with Honey Butter
SAMPLE TAPAS HORS DOEUVRE MENU
Marinated Olives
House Pickled Vegetables
Spiced Almonds
Mission Figs filled with Blue Cheese and wrapped in Serrano Ham
Grilled Chorizo Sausage Hojaldre (pastry) with Salsa Verde
Endive Spears filled with Sherry Marinated White Beans and Cherry Tomatoes, topped with Smoked Albacore Tuna
Empanadas de Pollo
- chili braised chicken turnovers, served with Salsa Brava
Tarteletas with Goat Cheese, Roasted Red Pepper and Honey
Patatas Tartara with Smoked Salmon
- Baby potatoes filled with capers, herbs, pickle and aioli, topped with Wild Pacific Smoked Salmon
Crostinis with Wild Seasonal Mushrooms, Cream, Brandy and Manchego Cheese
Devilled Eggs skewered with Prawns and Pepperocini Peppers
SAMPLE GERMAN BUFFET MENU
Patrick's Sauerbraten with Gingersnap Gravy
Bratwurst with Fried Onions
Housemade Mustard and Pickles
Housemade Pickled Red Cabbage and Sauerkraut
Roasted Potatoes and Seasonal Vegetables
Potato Salad with Bacon
Krautsalat (coleslaw)
Seasonal Green Salad
Assorted Rye Bread, Buns and Butter
HAWAIIAN THEMED COCKTAIL MENU
Albacore Tuna 'Poke'
-Sustainably harvested Albacore Tuna served raw and marinated with soy, sesame and scallions, served on a wonton crisp and garnished with a thin slice of house pickled jalepeno and toasted macadamia nut. Served cold
Pepeiao Dumplings
- Wild pacific shrimp, scallion and water chestnut steamed dumplings, served with a pineapple-ginger dipping sauce. Served warm from a bamboo steamer
Huli Huli Chicken Drumettes
-Naturally Raised Chicken Frenched Drumettes in a traditional Huli Huli Style Marinade, glazed with honey and sesame seed. Served warm
Kaluha Pork Empanadas
-Hawaiian style slow roasted pork, wrapped in pastry and served with a savoury guava dip. Served warm
Hawaiian Macaroni Salad (vegetarian)
-Traditional Hawaiian Macaroni Salad garnished with grilled pineapple salsa. Served cold on endive spears
Spam Rumaki!
-A combination of two iconic Hawaiian dishes. Teriyaki glazed Spam and water chestnut wrapped in bacon. Bite size skewers served warm. Possibly the best way to enjoy spam.
CHINESE WEDDING MENU
HOT
Naturally Raised Soy Sauce Chicken
BC Beef Brisket, braised with Shaoxing Wine, Soy and Daikon
Seasonal Vegetables with Fermented Black Bean and Garlic
Organic Jasmine Rice
COLD
Pickled Cucumbers with Cloud's Ear Mushroom, Chili Oil
Fresh Organic Spinach Salad with Julienne Carrot, Cucumber and Radish with Soy-Yuzu Vinaigrette
Egg Noodle Salad with Long beans, Pea Shoots and Sesame Ginger Dressing
Fresh Fruit
Seasonal fruit platter, sliced fruit and berries etc..
SCOTTISH FAMILY or PLATED STYLE SAMPLE MENU
-First Course-
Wild Pacific Smoked salmon, horseradish cream, Blinis and fresh chives
-Second Course-
Oxtail Soup with a Parsely Dumpling
-Third Course-
Haggis, Neeps and Tatties with Whisky Demiglace
-Fourth Course-
Game Hen cooked in dry cider and fresh sage, finished with cabbage and crispy bacon lardons
-Fifth Course-
Cranachan – a pudding of fresh cream, raspberry compote, whisky and toasted oatmeal