Dinner Party Menus
Here are but a few of our in-home catered dinner party dishes for your next event. Prices generally range from $60-$100 per person, depending on the number of courses (8 guest minimum).
These are but a sampling of dishes we can create for your event, and please note that our menus are seasonally inspired and change often. If there’s a certain dish or preparation you don’t see here, just ask!
Please do not hesitate to contact us at any time!
Sample Menu Items – 2013
Starting Courses (Suggested 1st or 2nd Courses):
Roasted Beets and Okanagan Chevre
Slow roasted beets with Okanagan Chevre mousse, micro greens, parmiggiano crisps, tomato thyme vinaigrette.
Warm Lamb Cheek Salad
With pumpkin vinaigrette, fall greens, braised endive, roasted apple
Seared Qualicum Bay Scallops
With champagne saffron sauce, yellow corn flan, caulifower cous cous
Pemberton Meadows Beef Tataki with horseradish and roasted garlic cream, crispy shallots, pickled enoki mushrooms, sri racha foam, micro greens
Tarte Aux Champignons
Wild mushrooms, with gruyere, chevre, sage, truffled mushroom reduction, arugula
Arctic Char Salad
Seared Artic Char with shaved fennel, caramelized shallots, fingerling potato and dill croquette, citrus beurre blanc
Foie Gras au Torchon
Canadian foie gras poached in wine, served with cranberry port compote, brioche crisps, Gewurztraminer foam, micro greens
Butter Poached Lobster
Butter poached lobster with tomato lemon confit stuffed brioche croquettes, caviar, Spanish beans, cucumber coriander vinaigrette
Smoked Tuna Tataki
Alder smoked tuna tataki with fingerling potato, black olive oil, shiso, radish, sri racha foam
Wild BC Smoked salmon with pickled cucumber, salmon roe, braised endive, quinoa, wilted baby spinach, smoked paprika tuilles
Lamb Loin en sous vide
Salt Spring Island Lamb loin en sous vide, with baby vegetable salad, mint salt, cumin squash purée, smoked sweet onion dressing
Seared Qualicum Bay Scallops
Qualicum bay scallops with with frothy red pepper bisque, baby vegetable salad, ginger mandarin vinaigrette, spanish bean purée
With pinot poached pear, black pepper syrup, crispy shallots, rosemary scented air
‘Spot Prawn Cocktail’
Horseradish and smoked tomato gelée, preserved lemon, wine poached spot prawns, jicima and bull’s blood salad
Main Courses:(Suggested 3rd or 4th Courses)
Duck Two Ways
Braised Duck Leg ravioli topped with a pan-seared Polderside duck breast, asiago basil cream sauce, corn maque choux, parmiggiano crisps
Braised Short Rib
Wine braised beef short rib with wild mushrooms, win jus, roasted seasonal vegetables, Roquefort gratin dauphinois.
Herb encrusted Salt Spring Island double cut lamb chop with smoked cassoulet, tomato mint consommé, baby pea shoots.
With handmade beet gnocchi, white bean purée, asparagus cream, pistachio brown butter
Braised Veal Cheeks with handcut pasta, smoked tomato wine demi glacé, parmiggiano crisps, truffle oil
Deconstructed Lobster Thermidor
Butter poached lobster tail, fingerling potato croquette, braised endive, parmesan reduction, smoked paprika tuilles
Julia Child’s Lemon and Herb Roast Chicken
A nod to the legend herself. Lemon and herb roast chicken, watercress salad and roasted new potatoes.
Salt Spring Island Lamb Loin
Sous vide lamb loin with yukon gratin dauhpinois, seasonal vegetables, rosemary pinot jus, mint fleur de sel
Qualicum Bay Scallops & truffle sauce
With chanterelles, caulifower purée, hazelnuts, truffle sauce
With braised fennel, spiced white wine tomato broth, asparagus flan, shiso
‘Philly Cheese Steak’
Pemberton Meadows beef tenderloin on toasted garlic brioche, with truffled aged cheddar sauce, charred onion and pepper confit, micro greens, truffle oil
Key Lime Cheesecake
With avocado lime sorbet, drizzled with limoncello sauce.
Molten Chocolate Cake
Decadent chocolate cake with molten ganache center. Served with hazelnut caramel sauce and vanilla bean ice cream.
Wine Poached Pears
Served with vanilla bean ice cream, white chocolate creme anglaise and fresh mint two ways.
Our refined version of the classic. Caramelized banana gelée, brandy caramel, candied pistachos, spun sugar and ice cream.
Chocolate Peanut Butter Tart
With fresh whipped cream and hazelnut caramel sauce.
Roasted Apple ‘Wellington’
Roasted spiced apples with cognac in flaky puff pastry with white chocolate creme anglaise, mocha hot chocolate shooter, brioche biscotti.
Ginger Vanilla Cake
With roasted apple anglaise, warm vanilla rum sauce, vanilla bean ice cream