Plated Dinner


Green Asparagus
goat cheese fonduto, lemon and grilled onion

Pemberton Carrot
creme fraiche and cumin infused olive oil

Oven Dried Tomato
thyme and aged white cheddar toasts

North Arm Farm Sunchoke
pearl onion agrodolce and artichoke chips

Roasted Chestnut
madiera, butter and rosemary poached king oyster mushroom


Spring Vegetable Salad
asparagus, english and snap peas, red radish, shaved carrot
green garlic and charred ramp vinaigrette

Rootdowns Farm Organic Greens
fresh cut salad greens, toasted BC hazelnuts, cabernet vinaigrette, blue cheese

Heirloom Tomato and Buffalo Mozzarella
globe basil, vincotto, and organic greens

Local Dungeness Crab Salad
orange filets, melted leeks, Pemberton potato and watercress

Warm Red Cabbage
bacon and walnuts, sherry vinaigrette, sprinkled with Bettis blue cheese

Small Plates

Yellowtail Sashimi
mandarin, watermelon radish and watercress
ponzu, fried ginger and green shiso

Butter Poached Lobster
Israeli couscous, morel mushrooms, fava beans and crosnes, in a rich lobster broth

Slow Cooked BC Octopus
white beans and rosemary, oven dried tomatoes, black olive
preserved lemon and roasted garlic

Red Tuna Poke
marinated in soy and sesame, crispy avocado, japonica rice and organic greens

Duck Liver Torchon
strawberry chutney and pickled rhubarb, baby sorrel, and toasted brioche

Smoked Duck Breast
frisee, fresh bing cherries and baby artichoke, violet mustard vinaigrette

Braised Veal Cheeks
crab apple puree, chanterelle mushroom and Calypso beans,
Tuscan kale, blue spruce infused oil


Carneroli Risotto
duck confit and shaved asparagus, white wine, toasted hazelnuts
and grana padano

Spot Prawn Ravioli
marscapone filled with globe basil and gem tomatoes, light saffron fumet

Pan Roasted Qualicom Scallops
spring pea and morel risotto, lemon
salad of young pea shoots and shaved dragon carrots

Line Caught Queen Charlotte Island Halibut
Vancouver Island clams, German butter potato, roasted pearl onion
bacon and North Arm Farm crosnes, thyme and white wine veloute

Line Caught BC Salmon
sweet summer corn and leeks, chanterelle mushroom
creamy polenta with basil and sungold tomato

Red Tuna
Across the Creek Organic fingerling potatoes, french beans, bagna cauda
quail egg and crisp bacon, red radish, baby arugula and a cerignola olive vinaigrette

AAA Alberta Beef Tenderloin
North Arm Farm sunchoke terrine, grilled asparagus, sauteed chanterelles
sauce au poivre

Grilled 10 oz Pemberton Beef Ribeye
smoked jalapeno and roast garlic whipped potatoes, arugula
mixed baby carrots and sauce bordelaise

Grilled Lamb Duo
smoked lamb saddle and house made lamb sausage,
green zucchini and mint puree, roasted torpedo onions, cauliflower and romanesco
fregola and red wine sauce

Kobe Style Braised Beef Shortribs
Orca beans, roasted cipollini onion and morel mushrooms
sweet onion puree, parsley


Chocolate Pot de Creme
espresso scented with a mint chantilly

Poached Pear Tart
almond frangipane and Namasthe’ chai tea anglaise

Sticky Toffee Pudding
walnut caramel creme

Lemon Tart
candied fennel and lemon curd

Strawberry and Rhubarb Pie
vanilla ice cream and strawberry coulis

Namasthe’ Teas and Pemberton Valley Coffee available

Menus are a guide to the endless possibilities available to make your event perfect.
All menu items subject to availability in specific season.
Contact us for pricing if you would like to arrange serving staff.