Dinner Party Menus
Here are but a few of our multi-course dinner party menus for your next event. Prices generally range from $70-$110 per person (based on 6 person minimum).
All menu prices include one server for your event. For larger groups additional service staff may be required. We also have options available for vegetarian guests. 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 3 Course Menu
Starters:
Prawn Stuffed Portobellos
Portobello mushrooms stuffed with grilled prawns, fresh basil, spinach, garlic, and diced poblano pepper. Drizzled with chive oil and shavings of parmiggiano reggiano cheese.
Roasted Beet and Black Truffle Salad
Roasted beets with sliced black truffles, yams, warm brie, organic greens and tomato thyme vinaigrette.
Salmon Gnocchi Tower
Chunks of grilled BC salmon stacked over herb gnocchi and caramelized shallots and topped with organic pea greens. Drizzled with roasted tomato rosé.
Serrano and Asparagus Salad
Local serrano ham with roasted asparagus, shavings of pamiggiano reggiano cheese, heirloom tomatoes, organic pea shoots and balsamic reduction.
Seared Ahi Tuna 
With blood orange vinaigrette, wild mushroom "ragout", parsley oil and soy lemon reduction.
Wild Salmon Ceviche
Citrus marinated wild salmon stacked on toasted brioche with endive and pea shoot salad. Lime ginger vinaigrette.
Main Courses:
Duck Two Ways
Braised Duck Leg ravioli topped with a pan-seared duck breast and finished with asiago basil cream sauce and roasted corn.
Rosemary and Goat Cheese Stuffed Pork Tenderloin 
Goat cheese and rosemary stuffed pork with braised leek and potato mash and chive oil.
Beef Tenderloin
Grilled and served with wild mushrooms in a bourbon peppercorn sauce, horseradish rosemary mashed potatoes and asiago crusted asparagus.
Lamb Chops
Breadcrumb and herb encrusted lamb chops served with tomato mint demi glace and classic porcini mushroom risotto finished with white truffle oil.
Grilled Salmon
With lemon tarragon aioli, served over roasted tomato and marscapone orzo with braised leek purée.
Dragon Bowl
Tiger Prawns with braised leeks and baby bok choy in a red curry, roasted pepper and coconut milk sauce. Served over fragrant jasmine rice and topped with black sesame seeds.
Stuffed Beef Tenderloin
Goat cheese and wild mushroom duxelle stuffed beef tenderloin, served with beurre rouge and roasted seasonal vegetables.
Dungeness Crab Cakes
Fresh local dungeness crab cakes coated in brioche bread crumbs, served with tomato beurre blanc, roasted beets, pea shoot and beet green salad.
Deconstructed Lobster Thermidor
Butter poached lobster, with parmesan cream reduction, served with grainy mustard roasted fingerling potatoes and mustard greens.
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.
Braised lamb shank and arctic char
Surf and turf style. Tender wine braised lamb shank with seared arctic char and lemon pesto risotto.
Miso Glazed Black Cod with Chantrelles
Served with braised baby eggplant, leeks and green tea infused jasmine rice.
Roasted 5-Spice Pork
With butternut squash puree, seasonal vegetables and braised belgian endive.
Braised Prime Beef Short Ribs
Braised for hours in wine and stock with fresh herbs. With local purple potato purée (isn't alliteration fun?), glazed carrots, caramelized shallots and 5 spice demi glace.
Desserts:
Crème Brûlée
Classic vanilla with a caramelized sugar crust.
Key Lime Tart
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 and fresh mint.
"Bananas Foster"
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 Apples En Croute
Roasted spiced apples with cognac and pecans in flaky puff pastry with white chocolate creme anglaise, melted dark chocolate.
Sample 4-Course Menu:
Grilled Asparagus Salad
Grilled asparagus with serrano ham, percorino romano cheese, organic baby greens and pine nuts with 12 year aged balsamic vinaigrette.
Crab Stuffed Ravioli
Dungeness Crab stuffed ravioli with an asiago and basil cream sauce
Seared Lamb Loin
Seared Salt Spring Island lamb loin with porcini mushroom risotto and crispy shallots.
Cabernet Poached Pears
Served with vanilla bean ice cream, dark chocolate and fresh mint.
Sample 5 - Course Menu
Grilled Prawn Salad on Endive
Drizzled with pomegranate vanilla balsamic reduction.
Lobster Rolls
Chunks of lobster rolled with chives, sprouts and pickled ginger in wafer-thin zucchini strips. Served with a sherry vinaigrette.
Chorizo and Scallops
With saffron rice pilaf, organic pea shoot and sliced beet salad.
Pan Seared Halibut
With braised fennel, carrots and garlic, roasted sweet potatoes and a lemon pesto sauce.
Balsamic Strawberry Panna Cotta
Classic dessert with fresh stawberries in high quality 12 year aged balsamic vinegar.