Wedding & Event Menus
CANAPÉS
• Meat •
BULGOGI BEEF SKEWERS (GF, DF)
Gochujang aioli, crispy shallots.
SLOW-ROASTED PULLED PORK SLIDERS
Micro slaw, sriracha aioli, lime crema.
PORK BELLY BANH MI SLIDERS
Quick-pickled carrot, cucumber, cilantro, jalapeño.
THAI CURRY CHICKEN SALAD ROLLS (GF, DF)
Napa cabbage, vermicelli, peanut sauce.
CHORIZO & AGED CHEDDAR CORNBREAD MUFFINS
BUTTERMILK FRIED CHICKEN SLIDERS
Handmade chive biscuit, hot honey, shaved iceberg.
• Seafood •
DUNGENESS CRAB HUSHPUPPIES (GF, DF)
Spiced Cajun remoulade.
SPICY TUNA POKE (GF, DF)
Crispy rice, mango, sriracha aioli, ginger dressing, avocado purée.
SEARED SCALLOPS
Bacon gremolata.
SPICY CAESAR PRAWN SHOOTERS (GF, DF)
Clamato, Tajín rim, chili-poached prawns.
MISO-GLAZED BC SABLEFISH MORSELS
Puffed rice, togarashi, tobiko.
• Vegetarian •
MINI EGGPLANT PARMESAN (V)
Japanese eggplant slices, breaded and topped with fresh bocconcini and tomato jam.
FUNGI ARANCINI (V)
Creamy risotto balls filled with BC forest mushrooms, fontina, Friulano cheese.
WILD MUSHROOM PUFF TARTS (V)
Mushroom duxelles, mushroom jus, crème fraîche.
PLATTERS
CHEF’S VEGETABLE BASKET
An artful array of hand-cut fresh vegetables with our signature buttermilk & herb dip.
OLD-SCHOOL CHEESE BOARD
A variety of artisanal cheeses from local and Canadian producers, accompanied by house-made seasonal preserves, chutneys, crostini, warm bread, and candied nuts.
CLASSIC CHARCUTERIE BOARD
A curated selection of locally sourced meats and cheeses, paired with house-made preserves, chutneys, crostini, warm bread, and candied nuts.
ROASTED VEGETABLE PLATTER
Fire-roasted sweet peppers, zucchini, eggplant, and onions, served with pistachio pesto, balsamic glaze, and Bulgarian feta. (GF, vegan option available)
MIDDLE EASTERN MEZZE PLATTER
House-made hummus, baba ganoush, muhammara, labneh, and za’atar-roasted potatoes, served with pickled turnip, garlic tahini, warm pita, and pomegranate molasses.
BC PRAWN COCKTAIL
Chilled, poached BC prawns tossed in garlic and chili crisp, served with house-made cocktail sauce and buttermilk aioli.
• Italian deli • Albacore tuna with caper • Mini bagel with lox • Truffle & chive egg salad • Roasted veggie deluxe (VG)
SLIDER SANDWICH PLATTER
A selection of chef-curated mini sandwiches, including:
• Italian deli • Albacore tuna with caper • Mini bagel with lox • Truffle & chive egg salad • Roasted veggie deluxe (VG)
BUILD YOUR OWN BUFFET
All buffets include handmade artisanal focaccia and warm dinner rolls.
• SALADS (CHOOSE 3) •
CLASSIC WEDGE SALAD
Crisp baby romaine, house-made blue cheese dressing, crispy bacon, and herb gremolata.
BC FINGERLING POTATO SALAD
Creamy house dressing with chunky dill pickles, fresh dill, and hard-boiled eggs.
ARTISANAL CAESAR SALAD
(Tableside option available) — Hand-torn romaine with anchovy-infused Caesar dressing, capers, and shaved Parmesan.
SINGAPORE SLAW
Tender gem lettuce, cherry tomatoes, baby cucumbers, toasted sunflower seeds, and house balsamic vinaigrette.
MEDITERRANEAN BEAN SALAD
Mixed beans, red onion, parsley, kale, diced tomato, feta, and garlic tahini dressing.
CAPRESE SALAD
Cherry tomatoes, bocconcini, arugula, fresh basil, basil pesto, and balsamic reduction.
ROASTED BEET SALAD
BC beets, balsamic vinaigrette, whipped goat cheese, and chopped kale.
• Sides (Choose 2) •
WHIPPED BC POTATO PURÉE (GF)
Silky smooth mashed potatoes with whole milk, artisanal butter, and chives.
ROASTED BC FINGERLING POTATOES (GF)
Tossed with house-made za’atar spice, brown butter, and parsley.
SCALLOPED POTATOES
Layered BC potatoes with caramelized onions, thyme, cream, and Gruyère cheese.
MALAYSIAN EGG FRIED RICE
Basmati rice with sambal, shallots, organic BC eggs, soy sauce, chili crisp, and scallions.
CARIBBEAN RICE & PEAS
Black-eyed peas slow-cooked with rice, Caribbean spices, thyme, and coconut milk.
SAFFRON RICE (GF)
Fragrant saffron-infused rice with toasted pistachios.
CANDIED SWEET POTATO (GF)
Roasted sweet potatoes with brown sugar, bourbon glaze, and roasted garlic.
LOCAL HONEY-ROASTED VEGETABLES
A mix of butternut squash, sweet potato, zucchini, red onion, and sweet peppers glazed with herbed local honey.
CAULIFLOWER GRATIN
Baked cauliflower in thyme cream, topped with aged cheddar and herbed panko.
• Mains (Choose 2) •
RED WINE & SOY-BRAISED SHORT RIB
Slow-braised, fork-tender beef in a rich red wine demi-glace.
DUCK CONFIT À L'ORANGE
Slow-cooked duck leg with a brandy and orange reduction.
CUBAN ROAST PORK LOIN
Marinated in garlic, sour orange, cilantro, cumin, and lime, then slow-roasted to perfection.
CHICKEN TWO WAYS
Confit chicken leg and crispy chicken supreme, served with a velvety chicken demi-glace.
CRISPY PORK BELLY
Slow-cooked, honey soy-glazed pork belly with a crispy finish.
MISO-CURED SABLEFISH
Delicate BC black cod with white miso, served with sake hollandaise.
WHISKEY-GLAZED BC SALMON
Locally caught salmon, lightly smoked and finished with a whiskey and honey glaze.
MOROCCAN-SPICED LAMB SHANK
Slow-braised lamb with dried apricots, Medjool dates, and rich lamb jus.
CHATEAUBRIAND
Succulent slow-roasted beef tenderloin with truffle butter and wild BC mushroom demi-glace.
HUNTER’S CHICKEN
Tender roasted chicken thighs in a creamy BC mushroom sauce.
HERB-CRUSTED RACK OF LAMB
Dijon and fresh herb-crusted lamb rack, served with a red wine and lamb jus.
CRISPY PORCHETTA
Slow-roasted rolled pork belly and tenderloin, stuffed with garlic, sundried tomatoes, and fresh herbs.
MOROCCAN-SPICED PRAWNS
Jumbo prawns simmered in a fragrant saffron tomato sauce.
•Sweet Endings (Choose 1) •
CHEF’S CHOICE DESSERT SELECTION
A rotating assortment of cakes, tortes, profiteroles, mini cupcakes, cheesecake bites, and hand-cut fruit.
S’MORES BAR
A fun, interactive station featuring graham crackers, marshmallows, chocolate, and more, with a fire station for roasting your own s’mores.
ICE CREAM SUNDAE BAR
A spread of artisanal ice creams with a variety of toppings to create your perfect sundae.
CLASSIC BUFFETS
All buffets include handmade artisanal focaccia and warm dinner rolls.
CREOLE SEAFOOD MEDLEY
ROASTED BC SALMON — Served with roasted BC mussels & clams in a white wine butter sauce. • DIRTY CREOLE RICE • OL’ BAY ROASTED POTATOES • ANDOUILLE HUSHPUPPIES — With house remoulade. • CORNMEAL • FRIED OKRA • CHARRED CORN & ROASTED FENNEL & SWEET PEPPERS
STEAK NIGHT
PAN-SEARED FILET MIGNON — Caramelized onion, sautéed wild BC mushrooms. • POTATO PURÉE • CREAMED SPINACH • OVEN-ROASTED VEGETABLE MEDLEY • HOUSE-MADE • YORKSHIRE PUDDING • RED WINE DEMI-GLACE • BÉARNAISE SAUCE
PARISIENNE ROAST CHICKEN
WHOLE HERB-ROASTED CHICKEN — With BC mushroom chasseur sauce. • HERB-ROASTED • FINGERLING POTATOES • HAND-CUT RATATOUILLE • GARLIC-ROASTED • BRUSSELS SPROUTS
HOUSE SPANAKOPITA • WHITE BEAN SOUP • WARM PITA • HOUSE TZATZIKI
OPA GREEK FEAST
GREEK CHICKEN SOUVLAKI • LEMON OREGANO POTATOES • GREEK ROASTED VEGETABLES •
HOUSE SPANAKOPITA • WHITE BEAN SOUP • WARM PITA • HOUSE TZATZIKI