Stations - (minimum 50 portions per station)
Our Chef attended stations offer an interactive component to your guests dining experience. Whether a more intimate private event or a large gala, these stations showcase the freshest of ingredients that touch on all your senses! Service staff, rentals and decor are not included. Sample menus are suggestions - please ask you event coordinator for more options.
Ideal for larger groups, stations can be combined to create an interactive culinary experience for your guests. Sautee, sear, carve or create…let our chefs delight your guests and ensure a delicious day for all!
Chef prepared garlic mashed potatoes served in a martini glass & topped with your choice of braised beef, prawns & ratatouillie
Assorted Dim Sum classics presented in traditional bamboo steamers on multilevel buffet. The perfect grazing station for a large event! Includes a selection of dumplings, pot stickers & spring rolls
A multi tiered display highlighted by an active Chef station preparing the best of West Coast seafood offerings. Station includes local Pacific oysters, Albacore tuna tataki, poached prawns & smoked salmon lollipops
slow braised beef short rib, wild mushrooms, Barnston island vegetables
spring onion, moo shu pancake, hoisin sauce, crispy wontons
Pernod, confit garlic pomme puree, oven dried cherry tomatoes
smoked steelhead blini, creme fraiche, cured egg yolk
A smaller version of our artfully plated dinner sized plated meals. Small plates are fork friendly & ideal for standing cocktail dinner receptions.
HONEY LAVENDER GLAZED DUCK
local spring peas, morel mushrooms
rare seared, pickled daikon, wakame daikon sprouts, nori crisp
PAN SEARED SCALLOPS
roasted sweet corn puree & puffed wild rice, cilantro lime vinaigrette
extra virgin olive oil poached, potato fondant, roasted corn, pea puree
FRASER VALLEY CHICKEN
grainy mustard, potato, heirloom carrots
Selection of premium proteins, carved to order, presented on a with artisan bread, roll, or as a composed plate.
OLIVE CRUSTED LAMB RACK
scallion pomme puree, morel mushroom jus
ALBERTA BEEF HIP
merlot jus, grainy & Dijon mustard, horseradish
peppercorn crust, natural jus
SOUS VIDE BEEF STRIPLOIN
shaved heirloom carrots, watercress, grilled lime chimichurri
fennel seeds, citrus zest, herbs, arugula-parsley gremolata