Sample Wedding Dinner Reception Menu

Wedding Place Setting.We offer full buffet service, full plated service up to 7 courses, family style, stand-up service with food stations or a country bbq.

Dinner services include one entrée, two accompaniments, two salad/vegetable dishes, fresh bread and butter, coffee and tea.  Additional entrées will increase the cost.

All rentals and other services are available for an additional fee which we will be glad to provide for you.

ENTRÉE SELECTIONS

  • Fresh Wild B.C. Salmon, grilled over mesquite coals with fresh herbs and Old Bay butter.
  • Fresh Saltspring Lamb, marinated in a olive oil, fresh herbs and garlic and Merlot, slow roasted with rosemary, thyme, cracked pepper and rock salt.  Served with a rosemary Merlot-demi glaze.
  • Rack of Lamb, served whole or as chops, rubbed with a grainy mustard, rosemary, thyme, rock salt, cracked pepper and grilled.
  • AAA Angus Prime Rib, slow roasted with fusion of olive oil, crushed garlic, medley of cracked peppers and sea salt, served with horseradish, Cabernet demi.
  • Chef carved Baron of Beef, Dijon and rosemary crust, country gravy and horseradish.
  • Lemon rubbed chicken breast grilled with fresh herbs, tomatoes and capers and a lemon butter.
  • Rosemary Garlic Chicken with sun-dried tomatoes, garlic and mushrooms and a Parmesan cream sauce.
  • Chicken thighs stuffed with spinach, prosciutto and feta (other stuffings available)
  • Pancetta wrapped Scallops and Jumbo Prawns skewered, marinated in herbed-sauvignon blanc sauce and grilled.
  • Petite Filet Mignon wrapped in bacon, fire grilled.
  • Sage and garlic rubbed Pork Tenderloin, stuffed with pancetta, mushrooms and leeks.
  • Fresh Dungeness Crab Cakes served with a watercress aioli
  • Fresh Crab, Lobster, Mussels, Clams, Oysters at Market Price.

 

SALADS AND VEGETABLES

CHOOSE TWO

  • Roasted Seasonal Vegetables: Carrots, Asparagus, beans, leeks, parsnips, zucchini, peppers, snow peas in a lemon, garlic toss.
  • Grilled Pesto Vegetables: Mushrooms, zucchini, eggplant, peppers, spring onions, asparagus, Roma tomatoes, baby carrots, baby squash, fresh cracked pepper and pesto.
  • Mixed seasonal greens garnished with garden vegetables, pine nuts, goat cheese with a selection of vinaigrettes.
  • Caesar Salad-crisp romaine hearts, Parmesan crisps, foccaccia croutons and a creamy dressing.
  • Traditional Greek Salad: with bell peppers, kalamata olives, feta, tomatoes, red onion, and cucumbers tossed in oregano and red wine vinaigrette.
  • Deli-Style Coleslaw with cilantro, capers, red, green and Savoy cabbage, carrots and scallions tossed with sesame seeds, crispy noodles in Parmesan, lemon vinaigrette.
  • Baby Spinach: thinly sliced purple onion, mushrooms and pecans, roasted garlic with a rich balsamic vinaigrette.
  • Vine ripened tomatoes and mozzarella slices with fresh basil, cracked pepper, olive oil and balsamic
  • Farmhouse-Style nugget Potato Salad: green onions, asparagus, snap peas, dill tossed in a lemon-chive oil.
  • Pesto stuffed tomatoes
  • Broccoli Mandarin Salad, with almonds, red onions, sliced mushrooms.
  • Tossed beans, grape tomatoes, parsley, mint in a herbed vinaigrette.
  • Cous Cous with lemon, pine nuts, saffron and herbs
  • Saltspring Salad: fresh spring mix with cilantro, carrots, beets, grape tomatoes, tortilla strips and a honey lime vinaigrette and peanut sauce.
  • Bow Tie Pasta with feta, garlic, green onions, dill, red pepper, and sun-dried tomatoes in an olive citrus dressing.

Accompaniments

CHOOSE TWO

 

  • Roasted baby nugget potatoes with herbs, rock salt and cracked pepper.
  • Twice baked potatoes with a medley of cheeses, chives and crème fraiche
  • Peppers stuffed with wild rice pilaf and roasted vegetables
  • Penne Pasta, sun-dried tomatoes, mushrooms in a rosemary garlic cream sauce.
  • Roasted garlic and Yukon Gold smashed potatoes with Asiago and fresh herbs.
  • Potato Gratin, Gruyere and sharp English cheddar with chives and fresh herbs.
  • Wild rice and Lundeberg rice with leeks, mushrooms, green onions, peppers and fresh parsley.
  • Steamed baby new potatoes tossed with fresh mint and butter.
  • Fraser Valley Corn with herbed butter in the husk
  • Farfel pasta, wild mushrooms, artichokes with a tomato cream sauce.
  • Rotini Pasta, capers, caramelized onions, sun-dried tomatoes, basil, in a pesto toss with feta cheese.

Always included are fresh breads, butters, coffee and tea

Is there something not here that you would like? We would be more than happy to create any personal favorites you may desire!

Wedding Inquiry

    Please select all that apply