get inspired with our

fEATURED MENUS

Deciding on a type of menu for your event? Our cooking style covers a diversity of cuisines to choose from. Explore these popular menu ideas and their sample course progressions.

Tarte Tatin à l’oignon

Slowly caramelized onion & mushroom with Gouda baked to crisp perfection.

CLASSIC COQ’ AU VIN | HOMEMADE cranberry SOURDOUGH

Free range chicken slowly stewed in a rich red wine concoction with smoked bacon, crimini mushrooms and pearl onions.

DOUBLE CHOCOLATE TART & POACHED PEAR

A decadent dark chocolate ganache tart, topped with a Okanagan slow-poached pear and a chestnut bourbon praline.

ANTIPASTO RUSTICO BOARD

Selection of cold cuts, marinated vegetables and pickles, fresh baked bread.

GRILLED FIG BRUSCHETTA

Charred figs with black pepper whipped ricotta, aged prosciutto & arugula served with grilled ciabatta.

LAMB RAGU PAPARDELLE & CURED EGG YOLK

Homemade pasta with a slow braised lamb ragu and a 48-hour cured egg yolk.

CROSTATA RUSTICA

Seasonal fruit, mascarpone cheese filling, pistachio powder in a buttery pastry dough.

ELK TARTARTE | APRICOT MOSTARDA | YUCCA

Slightly seared and cured Canadian elk tartare with an agriodolce apricot served with fried capers and crispy yucca shavings.

BC SPOT PRAWN CEVICHE | PLANTAIN TOSTONES | AVOCADO CREMA

Herb dressed BC spot prawn ceviche, tomato aguachile, homemade crushed plantain fritters.

CHERRY & HORCHATA PANNA COTTA

Aged goat cheese & BC wild honey panna cotta, served with an almond crumble and topped with a roasted cherry compote.