Feedback
““Everyone, including the 41st President of the United States who I was sitting next to, raved about the food. You and your team should be very proud.”
– Daniel, PDS Group
Credits
- Venue: Private
- Decoration / Setup: Dreamgroup Production
- Floral: Granville Island Florist
- Stationary: Wintons
Menu – w/ Wine Pairings
canapes
passed freshly shucked oyster
local Kusshi, and Kumamoto oysters
lemon and tabasco, gin and tonic granita, yuzu pearls
tomato confit and goat cheese
rosemary scented confit tomatoes and lemon infused happy valley goat cheese on a mini crostini
oyster and caesar shots
caesar shot with a freshly shucked Kusshi oyster and baby celery
pear and manchego salad
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup
japanese tuna tartare
‘BC Albacore Tuna’ on a wonton crisp flavoured with ponzu, ginger, and soy
beef and caramelized onion
rare seared Pemberton Meadows flank steak on crostini with aioli and shallot jam
Champagne: Dom Perignon Rose 1998
amuse
sun choke soup
creamy sun choke soup with truffle scented hedgehog mushrooms
Champagne: Veuve – Grand Madame – 1998
first course
a choice of
seared ‘BC Qualicum’ scallops
seared Qualicum Bay scallops, apple and baby arugala salad, crisp pancetta, shaved Manchego cheese with a hazelnut – apple cider vinaigrette
winter apple salad
local apples, baby arugala with shaved Manchego with a hazelnut – apple cider vinaigrette
Wine: LakeBreeze – Pinot Gris – 2008 (BC, Naramata Bench)
main course
a choice of
roasted local beef tenderloin
Pemberton Meadows beef tenderloin, roasted baby carrots, potato and beets, braised shallot, red wine jus, roasted garlic horseradish compote
Wine: Poplar Grove – The Legacy – 2004 (BC, Naramata Bench)
wild bc sable fish
pan seared sable fish with warm olive and preserved lemon vinaigrette, caramelized fennel and a warm cous cous and roasted tomato salad
Wine: JOIE – Chardonnay Reserve – 2007 (BC, Penticton)
ricotta gnocchi
handmade ricotta gnocchi, hedgehog mushrooms, brussel sprout leaves with sage brown butter
Wine: FoxTrot – Pinot Noir – 2006 (BC, Okanagan Valley)
sweet plate
a choice of
chocolate
chocolate gianduja cube with blackberries, extra virgin olive oil jelly, and blackberry confit
Port: Elephant Island – Stella Cherry Port – 2008 (BC, Penticton)
tiramisu
tiramisu with blood oranges, orange saffron jelly, brown sugar streusel, white chocolate ice cream
Icewine: MT BOUCHERIE – Semillon Icewine – 2005 (BC, Kelowna)
petit four
- almond amaretto chocolate truffle
- pink peppercorn & anise truffle
- raspberry pate de fruit
- spicy chocolate crumbly stick
- lemon macaron
- pistachio macaron
late night snacks
the classic slider
mini beef burgers on our house made burger bun, 3 year old white cheddar, onion and tomato relish
the vegetarian slider
mini mushroom burgers on our house made burger bun, brie cheese, onion and tomato relish
the hot dog
mini pate a choux “bun”, lamb merguez sausage, sofrito “ketchup”
crab cakes
mini BC dungeness crab cakes flavoured with cilantro, chive, lime with a cilantro lime cream
lotus root chips
crispy chips made from lotus root, even better than potato chips! chinese five spice salt
cheese platter
assorted fine local cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads
