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SHOWING OFF BC

GARDEN TRELLIS
Salads
Pepper Mackerel Salad, smoked peppered mackerel, BC potatoes, arugula, grilled asparagus, pickled red onion, herb vinaigrette
Harvest Grain Salad, blend of seven grains, roast squash, confit duck, kale, cranberries, toasted Agassiz hazelnuts, maple-mustard vinaigrette
BC Beets Salad, roast beets, watercress, frisée, shaved fennel, radish, gem tomato, pink grapefruit dressing

CHILLED STATION
Dips & Spreads
BC mushroom tapenade, lemon-dill hummus, sun-dried tomato-goat cheese dip
Assorted crudités – carrot, celery, cucumber, bell peppers, broccoli, cherry tomatoes
Herb crostini, grilled flatbread

Charcuterie
Selection of local artisan cured & air-dried meats marinated mushrooms, artichokes, pickled vegetables,
horseradish aioli, rooftop honey mustard, Okanagan fruit chutney
In-house made crackers, crostini
Gone Fishin’
Chateau maple hot smoked BC salmon, candied salmon, salmon jerky,
Horseradish crème fraîche, crispy capers, lemon wedges, lime wedges
Bannock crackers

ACTION/CARVING STATION ( $165 PER CHEF REQUIRED – 1 X CHEF PER STATION AT MINIMUM)
Salt Spring Island Mussels
Okanagan – shallots, garlic, fresh herbs, white wine, butter, diced tomato
Whistler – double-smoked bacon, caramelized onions, grainy mustard, Black Tusk Ale, butter
Leg of Lamb, slow-roasted and basted with pomegranate-rosemary glaze, jus
Fraser Valley “Wild” Turkey, bourbon brined, bacon green onion cornbread pudding, pear-bourbon soaked raisin chutney, sage scented gravy

HOT STATION
Roast Wild BC Salmon, In-house maple whiskey glaze, red onion marmalade, warm green bean salad
Local Root Vegetable Crumble, herbs, rooftop honey oatmeal crust

SWEET
Seasonal Fruit Cobblers in Mason Jars
Whistler Snow Shoes tossed with cinnamon sugar

Coffee, Decaffeinated Coffee and Lot 35 Teas

 

Minimum 75 guests. Groups less than 75 guests will be charged $103.00 per person.
Maximum service time of 2 hours, each additional hour a $5 per person charge is applicable.

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