SALADS ========= 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. Sheila’s Caesar Salad Chopped Romaine, toasted hemp seeds, 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 ENTREES ========= 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. Macaroni and Cheese au Gratin 4 Cheese sauce, garlic butter and parsley breadcrumbs. Fire Roasted Penne Primavera Fire roasted tomatoes, peppers, onions, garlic, carrots and artichokes with shredded parmesan on the side. 7 day Brined, Smoked and Roasted Beef Brisket Red wine peppercorn brine, spice-rubbed. Served with Montreal gravy. Baron of Beef Traditional roasted top round cooked to medium rare in the middle (outside cuts well done). Served with red wine demi-glaze and horseradish. SIDES ========= 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