SALADS
Mixed Greens
Tomatoes, cucumbers, red onion and toasted walnuts
served with maple sherry vinaigrette.
Classic Caesar
Crisp romaine hearts, parmesan shavings, garlic croûton
and our signature Caesar dressing.
New Potato Salad
Creamy new potatoes, tarragon, chives, red onion
and grainy mustard, topped with bacon.
Pasta Salad
Olives, sun dried tomatoes, cucumbers onions,
creamy dressing and fresh herbs.
Cous Cous
Toasted cumin, dried apricot, sweet onion
and roasted almonds.
SIDES
Carrot Vichy and Sautéed Peas
A honey glazed medley of sautéed carrots and peas
with pearl onions and parsley.
Roasted Seasonal Vegetables
Parsnips, potatoes, carrots, and onions
with fresh herbs.
Sautéed Mushrooms with Peas in Cream
Finished with sherry and fresh thyme.
Broccoli and Green Bean Amandine
Topped with brown butter and toasted almonds.
Roasted Glazed Beets
Roasted Fraser valley beets with vanilla, star anise,
cinnamon and coriander sautéed and glazed with honey.
Penne Pasta
In tomato or cream sauce.
Nugget Potato
New potato with fresh herbs and crème fraiche.
Yukon Gold Potato Mash
Creamy mashed potato with butter and cream.
Pommes Dauphinoise
This classic French potato gratin dish is world
famous, often mistaken for scalloped potato.
ENTREES
Fresh Smoked Salmon
Wild BC salmon dry cured with spices,
sugar and salt, smoked on site.
Fresh BC Sole with Tarragon
Fillet of sole twisted into a rosette, skewered
and baked with tarragon compound butter.
Seafood Bouillabaisse
A celebrated seafood stew of Provence. Assorted fish
& shellfish in a white wine, tomato, saffron & herb broth.
Chicken Dijonaise
Slow cooked Fraser Valley Halal chicken braised in
white wine and cream, finished with grainy mustard.
Roasted Turkey Breast
Roasted with rosemary and thyme, sliced and
served in pan gravy.
Roasted Pork Loin
Seasoned with anise seed and mustard, sliced and
served with braised fennel.
Boeuf Bourguignonne
In the style of Burgundy France.Tender AAA beef
braised in red wine with mushrooms and pearl onions.
Beef Short Rib a la Provençal
Slowly cooked to perfection in white wine with
tomatoes, onions, kalamata olives and mushrooms.
Braised Lamb Shank
With tomato, white wine, apricot & curry.
DESSERTS
Carrot Vichy and Sautéed Peas
A honey glazed medley of sautéed carrots and peas
with pearl onions and parsley.
Roasted Seasonal Vegetables
Parsnips, potatoes, carrots, and onions
with fresh herbs.
Sautéed Mushrooms with Peas in Cream
Finished with sherry and fresh thyme.
Broccoli and Green Bean Amandine
Topped with brown butter and toasted almonds.
Roasted Glazed Beets
Roasted Fraser valley beets with vanilla, star anise,
cinnamon and coriander sautéed and glazed with honey.
Penne Pasta
In tomato or cream sauce.
Nugget Potato
New potato with fresh herbs and crème fraiche.
Yukon Gold Potato Mash
Creamy mashed potato with butter and cream.
Pommes Dauphinoise
This classic French potato gratin dish is world
famous, often mistaken for scalloped potato.
Excellent additional items to add on to your buffet
Trio of Canapes
Scarlett Prawns
Prawn and candied mango skewers with cracked spices, served with Indian cocktail sauce.
Antipasti Skewer
Skewered with kalamata olives and marinated mushrooms with pistou.
Roasted Beet Skewer
With goat cheese and walnut drizzle.
Assorted fine cheeses of Quebec
Served with bread, crackers, toasted walnuts, apples and onion jam.
Cheeses may include ash covered chevre, blue brie, oka, triple crème brie,
Saint Raymon and Sir Laurier.
Menus and pricing are subject to change due to seasonal availability and/or cost fluctuations.
