Two salads, two entrées (one meat, one vegetarian) & two side dishes from the list below:

SALADS
Spinach salad, shredded egg, slivered almonds, dried cranberries, raspberry vinaigrette
Quinoa salad, kale, edamame, apple, cranberries, pecans, ginger apple vinaigrette
Heirloom tomato & bocconcini salad, virgin olive oil, basil, aged balsamic glaze
Baby heirloom beetroot & orange salad, Little Qualicum goat cheese, maple date vinaigrette
Greek orzo salad with cucumbers, white bean, cherry tomatoes, red onion, feta, herb vinaigrette
Broccoli & cauliflower floret salad, Okanagan apples, onions, cucumber, cranberries, pumpkin seeds, feta cheese, poppy seed vinaigrette
Heritage greens, Little Qualicum goat cheese, dried cranberries, candied pecans, citrus vinaigrette
Israeli couscous, red onion, baby spinach, cilantro, dill, olives, cherry tomato, roasted garlic lemon vinaigrette
Three bean salad, red onion, roasted garlic, green beans, chickpea, kidney bean, fine herbs, apple cider vinaigrette

ENTRÉES
Fraser Valley free-range chicken breast, oven roasted tomato, capers, olives
Maple sesame teriyaki glazed Barkley Sound wild sockeye salmon, steamed ginger bok choy
Braised AAA BC beef short ribs, white bean cassoulet
Fraser Valley free-range chicken breast, caramelized onion pan jus, garnished with crispy bacon lardons
Roasted pork loin, pancetta, apple, dates, figs, Marsala sauce
Birria de Borrego (Mexican lamb stew), lime, cilantro, caramelized onion
Beef cannelloni al forno in roasted red pepper cheese sauce
Gnocchi pasta, sundried tomatoes, baby spinach, fried artichokes, basil cream sauce
Grilled Fraser Valley free-range chicken breast, forest mushroom, Madeira jus
Poached clams, mussels & prawns, dill citrus beurre blanc
Chickpea, eggplant & potato curry, coriander, garam masala
Miso-glazed West Coast lingcod, sake & madras black sauce
Spinach & ricotta ravioli, cannelloni al forno, roasted garlic pesto cream sauce
Saag paneer in spiced Indian dish with spinach, onion & chili
Garlic sesame soy tofu, steamed ginger bok choy

ACCOMPANIMENTS
All spiced Rollo-grape-braised cabbage
Apple-cider-scented seasonal vegetables
Sautéed baby bok choy, bell pepper, wild mushroom
Roasted red nugget potatoes, garlic & shallot confit
Lemongrass scented basmati rice
Rice pilaf, leeks

DESSERTS
Assorted cakes, pies & French pastries
Fresh fruit & berries including seasonal Fraser Valley
selections

APPETIZERS (CHOOSE ONE)
Forest mushroom bisque, basil goat cheese foam
West Coast seafood cioppino
Classic Caesar, pesto croutons, crispy maple bacon, parmesan crisps
Asparagus soup, maple bacon lardon
Grilled asparagus, prosciutto, roasted endive, orange, shaved fennel, dried tomato & endive dressing
Midnight greens with Little Qualicum goat cheese, roasted tomato & candied pecans in a cranberry citrus vinaigrette
Spinach, 7-minute egg, pickled zucchini & carrots, crispy pancetta, green goddess vinaigrette
Vegetable terrine, eggplant, mini vegetables, miso forest mushroom broth

ENTRÉES (CHOOSE ONE)
Herb-crusted Fraser Valley free-range chicken breast stuffed medallions with forest mushroom, roasted tomato, mini hasselback potatoes, port cream sauce ... 49
Harissa butter basted Wild BC salmon, mango lime coconut cream, cilantro smoked cheddar cheese, charred corn & chili carrots ... 51
Digby scallops, prawns & mussels with wilted spinach, Riesling lemon fennel broth, radish & oyster mushroom ... 60
Fork tender braised marinated BC beef short ribs in port jus, red nugget whipped potatoes & vanilla butternut squash.... 60
Cocoa cinnamon BC AAA filet mignon with sweet potato pave, bourbon tea glaze, candy beets, confit onion & brown butter fennel ... 69
Falafel trio with couscous pilaf, lemon tomato yogurt, asparagus tip, roasted florets, micro chard & truffle oil ... 44
Sous vide fennel & king mushroom with butternut squash purée, herb fluid sauce, orange, frisée, eggplant chip & coconut foam ... 45
Forest mushroom ravioli with herb beurre blanc, tomato confit, crispy artichokes & arugula purée ... 45
Saffron braised pork tenderloin with wild rice pilaf, olive oil sabayon, basil sauce, focaccia toast &charred fennel ... 49
Seared Haida Gwaii halibut, lemon caper sauce, trio pepper risotto & seasonal vegetables ... MARKET PRICE
Crusted lamb lion with parsnip purée, blueberry Shiraz demi, toasted cauliflower, butter peas & pickled zucchini ...59
Pan seared rainbow trout with sea lettuce broad bean salad, truffle spring pea purée, king mushroom & sea asparagus ... 49

DESSERTS (CHOOSE ONE)
Chocolate decadence truffle cake
Warm Cointreau-scented crème brûlée
Warm Louisiana bread pudding, bourbon sauce
Warm bourbon peach cobbler served with
vanilla ice cream
Red velvet cake, chocolate & berries
New York cheesecake, mango compote