PARTY MENU
The menus listed below are designed to accommodate larger groups of 10 or more people in our private room "The Cellar" or on our main floor.
Menus for larger buy out groups of 40-80 people, are designed specifically for each individual event. Please contact Matthew Roulston for further information.
Party Menu #1
Party Menu #2
Party Menu #3
Party Menu #1
- Appetizers -
Vickie’s Veggies Winter Greens Salad
Poached Quince, Walnut & Blue Cheese
Or
Ricotta Agnolotti
Parsnip, Tarragon & Parmigiano Emulsion
Or
Yukon Gold Potato & Leek Soup
Rosemary & Olive Oil
Or
Victor’s Foie Gras Parfait
Bosc Pear Purée, Chayote & Crushed Walnuts
- Main Course -
Cumbrae Farms Beef Striploin
Wild Mushrooms, Roasted Potatoes & Thyme Peppercorn Jus
Or
Mediterranean Sea Bass
Roasted Belgian Endive, Orange, Candied Kumquat & Juniper
Or
Linguine
Wild British Columbia Mushrooms
- Optional Cheese Course -
Artisanal Farmhouse Cheese Course
($12 Supplement per Person)
- Dessert -
Chocolate & Caramel Verrine
Peanut Ice Cream & Caramel Espuma
Or
Heirloom Carrot Pain D'Epices
Bourbon Soaked Sultana Raisins,
Spiced Ice Cream & Ginger
$65 per person
Party Menu #2
- Canapés -
(3-4 pieces per person)
- Appetizers -
Vickie’s Veggies Winter Greens Salad
Poached Quince, Walnut & Blue Cheese
Or
Ricotta Agnolotti
Parsnip, Tarragon & Parmigiano Emulsion
Or
Yukon Gold Potato & Leek Soup
Rosemary & Olive Oil
Or
Victor’s Foie Gras Parfait
Bosc Pear Purée, Chayote & Crushed Walnuts
- Main Course -
Cumbrae Farms Beef Striploin
Wild Mushrooms, Roasted Potatoes & Thyme Peppercorn Jus
Or
Mediterranean Sea Bass
Roasted Belgian Endive, Orange, Candied Kumquat & Juniper
Or
Linguine
Wild British Columbia Mushrooms
- Optional Cheese Course -
Artisanal Farmhouse Cheese Course
($12 Supplement per Person)
- Dessert -
Chocolate & Caramel Verrine
Peanut Ice Cream & Caramel Espuma
Or
Heirloom Carrot Pain D'Epices
Bourbon Soaked Sultana Raisins,
Spiced Ice Cream & Ginger
$80 per person
Party Menu #3
- Canapés -
(3-4 pieces per person)
- Appetizers -
Vickie’s Veggies Winter Greens Salad
Poached Quince, Walnut & Blue Cheese
Or
Ricotta Agnolotti
Parsnip, Tarragon & Parmigiano Emulsion
Or
Yukon Gold Potato & Leek Soup
Rosemary & Olive Oil
Or
Victor’s Foie Gras Parfait
Bosc Pear Purée, Chayote & Crushed Walnuts
- Mid Course -
Carnaroli Risotto
Chanterelle Mushrooms, Peas,
Fava Beans & Lemon Zest
Or
Raviolo
Braised Veal, Swiss Chard, Sage & Soffrito
- Main Course -
Cumbrae Farms Beef Striploin
Wild Mushrooms, Roasted Potatoes & Thyme Peppercorn Jus
Or
Mediterranean Sea Bass
Roasted Belgian Endive, Orange, Candied Kumquat & Juniper
Or
Linguine
Wild British Columbia Mushrooms
- Optional Cheese Course -
Artisanal Farmhouse Cheese Course
($12 Supplement per Person)
- Dessert -
Chocolate & Caramel Verrine
Peanut Ice Cream & Caramel Espuma
Or
Heirloom Carrot Pain D'Epices
Bourbon Soaked Sultana Raisins,
Spiced Ice Cream & Ginger
$95 per person
All menu items are subject to change
upon availability and seasonality
Chef, VICTOR BARRY
