Family Style & Plated
Please get in touch by filling out our inquiry form for a sample menu.
Tables should seat 6-9 guests to accommodate equipment needs. Long tables are an option, but similarly, groups of 6-9 people will be served collectively.
Family service is not available in all venues and maximum guest numbers apply – usually around 50 people in private homes and 80 people in public venues with full commercial kitchen facilities.
First Course
Vegetarian Charcuterie
Local Charcuterie (meat)
Assorted Marinated Olives
Artisan Bread and Honey Butter
Second Course
Smoked Albacore Tuna
White Bean Salad with Italian Parsley, Cherry Tomatoes and Sherry Vinaigrette
Third Course
Roasted Chicken and Chorizo Sausage with Chimmichuri Sauce
Roasted Potatoes with Olive Oil & Sea Salt
Fourth Course
Assorted Local and Imported Cheeses
Fig Compote, Spiced Nuts and Crackers
Fifth Course
Fresh Seasonal Fruit and Assorted Petit Fours (French pastry)
First Course
Seasonal Wild Mushroom and Goat Cheese Tart
Seasonal Greens with Champagne Vinaigrette
Second Course
White Wine Poached Salmon served with Lemon Aioli
Grilled Asparagus Salad
Third Course
Beef Brisket served with Marsala Demiglace
Roasted Potatoes, Lima Bean and Fresh Fennel Salad
Fourth Course
Seasonal Fresh Fruit, Chantilly Cream and Sponge Cake
First Course
Summer Tomato and Goat Cheese Tart; Tangled Herbs and Balsamic Gastrique (veg)
Second Course
pre-order required
Wild Sustainably Harvested Salmon with Beurre Bernaise and White Wine Braised Fennel
OR
BC Raised Braised Beef Brisket with Philips’ Chocolate Porter and Demiglace; Seasonal Mushrooms
OR
Roasted Portobello Mushroom filled with White Bean and Spinach; Chimmichurri Sauce (vegan)
-served with locally harvested potatoes and grilled seasonal vegetables
Third Course
Chocolate Raspberry Torte with Berry Coulis
First Course
Traditional Shrimp Cocktail
Assorted Artisan Bread and Buns with Honey Butter
Second Course
Fresh Cut Caesar Salad with Croutons, Fresh Lemon, Candied Bacon,
Parmesan Cheese and Creamy Caesar Dressing
Third Course
Beef Prime Rib Roast served with Horseradish and Au Jus
Roasted Baby Potatoes
Seasonal Grilled Vegetables
Fourth Course
Belgian Chocolate Cake with Raspberry and Grand Marnier