SIGNATURE DISHES

OPTION 1 – Plated Reception Package

Please choose one option for cocktail hour

PASSED HORS D’OEUVRES

Yukon potato and parsnip croquette with dijonaise cream sauce. VEG / GF

Chinese five spiced breaded chicken and mini waffles drizzled with a hot honey drizzle.

Mini cod fish taco with avocado crema, Pico de Gallo and chipotle mayo on a corn tortilla. GF

Coconut and lemongrass beef skewers with a chili pepper and onion drizzle. GF

 

Tofu Banh Mi Slider, pickled vegetables, sriracha mayo, cucumber & cilantro VEG

 Beef tenderloin on crostini with blue cheese and a raspberry balsamic drizzle

Duck spring rolls drizzled with apricot coulis

Shrimp & corn fritters with mango and jalapeno salsa. GF

 

Vegetable samosa with sweet and sour tamarind drizzle. VEG
Grilled asparagus and artichoke fritter with a green & black olive relish. VEG / GF

Grilled Thai coconut chicken skewers with a peanut sauce.  GF

Moroccan Lamb meatballs with cumin and coriander drizzled with a pomegranate and mint glaze. GF

 

Grilled zucchini, roasted red pepper, portobello mushroom on a bed of grilled polenta VEG / GF

Salmon cakes with sriracha lemon aioli drizzle. GF

Pulled duck on mini naan bread with apple and cabbage slaw, grainy mustard and honey.

Beer braised short rib slider on a brioche bun with pickled red onion, arugula, and gruyere

OPTION 2 – Cocktail Reception Package

Please choose four PASSED HORS D’OEUVRES

Yukon potato and parsnip croquette with dijonaise cream sauce. VEG/GF

Tofu Banh Mi Slider, pickled vegetables, sriracha mayo, cucumber & cilantro. VEG

Vegetable samosa with sweet and sour tamarind drizzle. VEG

Grilled asparagus and artichoke fritter with a green & black olive relish. VEG/GF

Grilled zucchini, roasted red pepper, portobello mushroom on a bed of grilled polenta. VEG/GF

Chinese five spiced breaded chicken and mini waffles drizzled with a hot honey drizzle.

Grilled Thai coconut chicken skewers with a peanut sauce. GF

Duck spring rolls drizzled with apricot coulis.

Mini cod fish taco with avocado crema, Pico de Gallo and chipotle mayo on a corn tortilla. GF

Shrimp & corn fritters with mango and jalapeño salsa. GF

Salmon cakes with sriracha lemon aioli drizzle. GF

Pulled duck on mini naan bread with apple and cabbage slaw, grainy mustard and honey.

Coconut and lemongrass beef skewers with a chili pepper and onion drizzle. GF

Beef tenderloin on crustini with blue cheese and a raspberry balsamic drizzle.

Moroccan Lamb meatballs with cumin and coriander drizzled with a pomegranate and mint glaze. GF

Beer braised short rib slider on a brioche bun with pickled red onion, arugula, and gruyere.

OPTION 1 – Plated Reception Package

Please choose for all guests one of the following starters

SALAD

Roasted multicolored beet with baby greens, goat cheese, candied ginger with wine vinaigrette

Mixed baby greens with selected vegetables and balsamic vinaigrette VEG / GF

Classic Caesar with romaine, crispy prosciutto, focaccia croutons parmesan

Spinach & Arugula with lemon yogurt dressing, almond slices and parmesan cheese VEG / GF

SOUP

Roasted butternut and pumpkin with nutmeg. VEG/GF

Heirloom tomato and basil. VEG/GF

Potato and caramelized onion VEG

Accommodations will be made for vegans as needed.

 

OPTION 1 – Plated Reception Package

Please choose one of the following menu groupings for your celebration

 

Wrapped in Luv

Red wine-braised short rib and porcini mushroom ragu on a bed of risotto.

GF

Halibut with buttered leeks, and a shrimp and lobster bisque sauce with cilantro-lime-infused basmati rice.

GF

Slow-roasted pork tenderloin with fennel and citrus wrapped in prosciutto topped with chimichurri sauce and roasted garlic mashed Yukon potato.

GF

Seasoned and Spiced

Beef tenderloin with a red wine bordelaise sauce with roasted garlic mashed Yukon potatoes

GF

Salmon En Croute: Salmon wrapped in puff pastry filled with creme fraiche and asparagus spears with cilantro-lime infused basmati rice

Stuffed chicken supreme with brie, basil, and sundried tomato with yam, potato, leek and sage gratin

GF

 

Grilled Delight

Beef flank roulade stuffed with pine nuts, parsley pesto, and double-smoked bacon with Herb de Provence roasted red creamer potatoes

GF

Grilled lemon oregano chicken supreme in white wine butter sauce with wild mushroom risotto

GF

Grilled Atlantic salmon filet with roasted pineapple, roasted red pepper and cilantro salsa with citrus-infused basmati rice

Note – All entrees are served with seasonal vegetables.

OPTION 2 – Cocktail Reception Package

Please select two live stations

Mexican Taco: shredded chipotle chicken, ground brisket beef, and roasted tofu with corn and mango salsa, pico-de-gallo, guacamole, pickled red onion, cheddar cheese, sour cream, tomato, lettuce, with soft and hard corn tortilla

Spanish Tapas: chicken and chorizo skewers, pork veal meatballs and tomato sauce, garlic shrimp with smoked paprika, and fava beans along with empanadas, antipasto, olives, pickled items, spreads, breads, chorizo,
peppers, Spanish tortilla, feta and spinach in puff pastry.

Southern Slider: Louisiana pulled pork, Guinness braised short-rib, fried chicken, and quinoa sweet potato veggie patty with sesame brioche bun with toppings including caramelized onion, creamy coleslaw, shredded cheddar cheese, dill pickles and frites.

Japanese Poke Bowl:Ahi tuna, sashimi salmon, surimi crab, and soy-marinated tofu with sticky rice, cucumber, avocado, edamame, pickled ginger, spicy mayo, soy, wasabi, and sesame seeds.

Korean Bao Bun:  Korean fried chicken tossed in sweet chilli sauce, sticky pork belly with pickled cucumbers, grilled shrimp with peanut sauce, fried tofu braised shiitake, sweet chilli mango sauce, fresh cilantro, pickled red onion, chilli peppers, sesame seeds, and crushed peanuts.

Italian Pasta: marinara penne, macaroni with alfredo sauce, pesto spiral, gluten-free pasta and shredded herbed chicken. Garlic shrimp, grilled zucchini, roasted peppers, Roma tomatoes, shallot, fresh herbs, and grated parmesan cheese.

Coastal Seafood: scallops and watermelon ceviche, tiger shrimp with a variety of dipping sauces, miso glazed salmon bites, cornmeal-crusted oysters, and marinated calamari with a variety of dips and sauces and in-house artisan baked bread and gourmet crackers


Late Night Station

Please choose three in-house thin-crust pizzas for your late-night station.

Pepperoni and double-smoked bacon with a tomato sauce base.

Grilled peach, ricotta, mozzarella, asiago, prosciutto, and fresh basil.

Roasted red pepper, Roma tomato, cremini mushroom, and spinach with pesto base.

VG

Mozzarella and cheddar cheese with fresh basil on tomato sauce base

VG

Spinach, artichoke, and arugula with balsamic glaze and olive oil base

VGN

OPTION 1 – Plated Reception Package

Choose one for Vegan / Vegetarian Guests

 

Mushroom Wellington portobello and cremini mushroom in puff pastry with a caramelized onion, mushroom jus with a garlic mash potatoes and seasonal vegetables. VEG


Moroccan lentil balls in a roasted red pepper sauce on a bed of lemon infused pearl couscous. VGN (can be GF with quinoa)

 

Butternut linguini with nutmeg and pecorino (pasta)

 

 Pick One dessert for your guests

Frozen chocolate mousse with wine poached pear, walnut crumble and citrus coulis. GF

Sticky date pudding with toffee sauce and salted caramel infused whipped cream.

Chai infused Vanilla cheesecake, cinnamon whipped cream, crushed meringue.

Vanilla crème Brulée with cardamom roasted blackberries. GF

Lucious lemon Tart in a shortbread cookie crust & candied citrus.

OPTION 1 – Plated Reception Package

Late Night Station

Please choose three in-house thin-crust pizzas for your late-night station.

Pepperoni and double-smoked bacon with a tomato sauce base.

Grilled peach, ricotta, mozzarella, asiago, prosciutto, and fresh basil.

Roasted red pepper, Roma tomato, cremini mushroom, and spinach with pesto base.

VEG

Mozzarella and cheddar cheese with fresh basil on tomato sauce base

VEG

Spinach, artichoke, and arugula with balsamic glaze and olive oil base

VGN

Please note, future food cost changes may result in minor menu adjustments.