modern wedding
$32 PER PERSON
+ applicable taxes, service and gratuity
+ $6 per additional entree
+ $3 per additional accompaniment
+ $2.5 per additional salad
Assortment of fresh ciabatta, French and multigrain rolls with herbed butter included.
CHOICE OF TWO SALADS
Organic Heritage Salad
Fresh organic spring mix with a crispy lettuce blend, seasonal fruit and vegetables, nuts and side house vinaigrettes.
Baby Kale and Romaine Caesar Salad
Chopped Romaine, baby kale, toasted hemp seeds, crispy caper flowers, with aged parmesan and focaccia croutons.
Bacon and Arugula Potato Salad
Local red potatoes, crisp bacon (optional), arugula, celery, spring onions, honey rosemary dijon aioli.
Black Bean, Corn and Chick Pea Salad
Celery, red pepper, red onion, tomato, smoked paprika aioli.
Pesto Pasta Salad
Farfalle pasta, basil pesto, artichoke hearts, sundried tomatoes, grape tomatoes, spinach, red peppers, red onion
CHOICE OF TWO ENTREES
Chicken Picatta
Fraser Valley chicken breast lightly dusted in seasoned flour and olive oil seared. Finished in a butter, chicken stock, white wine and caper sauce.
Blackened Chicken in a Creamy Remoulade
Blackened chicken thighs, finished in a New Orleans inspired creamy remoulade sauce.
Wild Mushroom Pork Loin
Roast pork loin with a creamy wild mushroom, cipolline sauce. Topped with fresh tarragon and crispy scallions.
Better than your Mom’s Lasagna
AAA ground beef in a marinara and béchamel sauce, mozzarello, aged parmesan.
Radiatore and Cheese au Gratin
Way cooler than macaroni! 4 Cheese sauce, garlic butter and parsley breadcrumbs.
Cauliflower and Cashew Coconut Curry
Roasted cauliflower, chick peas, red chili, green peas, toasted cashews. Served with coconut rice.
7 day Brined, Smoked and Roasted Beef Brisket
red wine peppercorn brine, spice rubbed. Served with red wine demi glaze and horseradish.
Baron of Beef
Traditional roasted top round cooked to medium rare in the middle (outside cuts well done). Served with pan jus and horseradish.
CHOICE OF TWO SIDES
Farm Fresh Local Sauteed Vegetables
Fresh vegetables picked days before your event. 4-6 of our chefs choices lightly seasoned
Garlic Mashed Potatoes
Poutine Mashed Potatoes
Fresh Herb Oil Roasted New Potatoes
Wild Rice Pilaf
Roasted Carrots in a Brown Butter Honey Glaze
luxe wedding
$40 PER PERSON
+ applicable taxes, service and gratuity
+ $8 per additional entree
+ $3.5 per additional accompaniment
+ $3 per additional salad
Assortment of fresh ciabatta, French and multigrain rolls with herbed butter included.
CHOICE OF TWO SALADS
Organic Heritage Salad
Fresh organic spring mix with a crispy lettuce blend, seasonal fruit and vegetables, nuts and side house vinaigrettes.
Heirloom Beet Salad
Beet root, shaved fennel, pistachio, pickled green beans and onions, goat cheese, citrus vinaigrette.
Balsamico Caesar Salad
Toasted hemp hearts, avocado, confit garlic, focaccia croutons, grana padano.
Quinoa Tabbouleh
Cucumber, baby kale, tomato, red onion, cilantro, mint, chick peas, cumin, citrus vinaigrette.
Greek Wedding Salad
Cucumber, roma tomato, red onion, green pepper, kalamata olive, local goat feta, oregano, capers, red wine balsamic vinaigrette.
Watermelon and Feta Salad
Mint, shaved red onion, lemon juice, smoked salt, radish sprouts.
Panzanella Salad
Roma tomatoes, cucumber, red and yellow pepper, basil, capers, tuscan bread. Champagne Dijon vinaigrette.
CHOICE OF TWO ENTREES
Chicken Piccata
Local, free range chicken covered in a white wine, lemon, butter and caper sauce.
Dijon Chicken w/ Creamy Tarragon Sauce
Pan seared chicken breast finished in a creamy Dijon tarragon sauce.
Ling Cod with Roasted Red Pepper Gremolata
Olive oil poached, lemon finish.
Seafood Paella
Mussels, prawns, clams, salmon in a Spanish seafood tomato broth infused with saffron and sweet paprika. Served on top of Spanish rice.
Sous Vide Pork Ribs
18 hour slow cooked then broiled. Ponzu, maple, chili marinade. Black cherry glaze.
Cauliflower and Cashew Coconut Curry
Roasted cauliflower, chick peas, red chili, green peas, toasted cashews. Served with coconut rice.
Portabello Mushroom, Ricotta and Spinach Manicotti
Baked with a san marzano tomato sauce, mozzarella and grana padano.
Butternut Squash Ravioli
With roasted pine nuts, kale pesto, goat cheese, parmesan regianno.
AAA Beef Striploin
w/ cognac peppercorn sauce.
AAA Prime Rib
w/ Red wine demi-glace and horseradish.
CHOICE OF TWO SIDES
Farm Fresh Local Sautéed Vegetables
Fresh vegetables picked days before your event. 4-6 of our chefs choices lightly seasoned
Garlic Mashed Potatoes
Poutine Mashed Potatoes
Fresh Herb Oil Roasted New Potatoes
Yukon Gold Potatoes au Gratin
Roasted Carrots in a Brown Butter Honey
Lemon and Pecorino Risotto
Sautéed Broccolini with Golden Garlic and Slivered Almond