Plated Dinner

All dinners are served with freshly brewed Starbucks® coffee & a selection of Tazo® teas.

Select one menu item from each category for your group. Minimum 3 courses.

Soups

Select one

• Lobster Veloute with Lemon Chive Foam 12
• Italian tomato soup with parmesan & basil oil 9
• Forest mushroom bisque with thyme & sherry chantilly cream 10
• French onion with Red wine glazed onions, beef stock, gruyere cheese crouton 11
• Roasted carrot & coriander bisque with ginger cream 9

Cold Appetizers

Select one

• Tomato caprese - Vine ripened BC tomatoes, herb marinated bocconcini, balsamic reduction, & arugula pesto 15
• Beet Salad - Candy cane beets, roasted red beets, golden beets, apple beet puree, candied pecan, whipped goat cheese, lemon dressed pea shoots, & arugula leaves 12
• Gathered Greens - Cucumber, tomatoes, shaved radish, dried cranberries, pickled shallots, candied pumpkin seeds, butternut squash puree, & honey lemon vinaigrette 12
• Compressed Pear & Arugula Salad - Candied walnuts, crumbled blue cheese & maple Sherry dressing 13
• Beef Carpaccio - Shaved beef tenderloin, micro lettuce salad, roasted garlic aioli, confit tomatoes, & crumbled merlot cheddar 16
• Grilled Garden Vegetables - Grilled & marinated eggplant, zucchini, asparagus, roasted onion petals, red pepper hummus, herbed goat cheese, confit tomato, & balsamic reduction 15
• Ahi Tuna Poke - Marinated ahi tuna, avocado, sesame chili soy dressing, crispy wontons, & pea shoots 18

Hot Appetizers

Select one

• Pan Seared Scallop & Crispy Pork - Butternut squash, confit tomatoes, pan jus, & parsley oil 20
• Maple Whisky Bacon & Forest Mushroom Tart - Roasted garlic & celeriac puree, shaved parmesan, & lemon dressed arugula 15
• Tomato & Mozzarella Arancini - Roasted garlic & celeriac puree, shaved parmesan, & lemon dressed arugula 14

Entrees

Select one

If offering more than one entree, selections are due (7) seven days prior to your event.

• Sous vide beef tenderloin filet - Garlic whipped mash, roasted mushroom fricassee, seasonal vegetables, & shallot jus 48
• Slow Braised Lamb Shank - White bean cassoulet, braised celeriac, seasonal vegetables, with rosemary lamb jus 40
• Pan seared chicken breast - Merlot onion potato puree, seasonal vegetables, & thyme scented veal jus 38
• Braised beef short rib - Yam puree, herb roasted fingerlings, seasonal vegetables, merlot veal jus 42
• West coast salmon - Herb & lemon crushed fingerlings, golden beet puree, seasonal vegetables, herb & garlic butter sauce 40
• Pan seared ling cod - Yukon gold potato pave, smoked cauliflower puree, seasonal vegetables, merlot veal jus 42
• Grilled vegetable wellington - Chickpea puree, oven roasted tomatoes, crispy shallots & arugula pesto 30
• Mozzarella stuffed risotto cake - Smoked tomato coulis, garlic sautéed greens, & seasonal vegetables 32
• Herb & Mustard Crusted Pork Loin - Whipped potato, roasted yam confetti, seasonal vegetables, café au lait sauce 36
• Sous Vide Beef Tenderloin Filet & Braised Beef Short Rib - Garlic whipped mashed potatoes, seasonal vegetables, mushroom jus 57
• Steak & Lobster - 4oz beef filet, buttered poached Atlantic lobster tail, boursin whipped potato, seasonal vegetables, thyme scented jus, & charon sauce 65

Desserts

Select one

• Apple Tartan - Apple jelly, salted caramel, & vanilla ice cream 14
• Dark Chocolate Pot De Creme (50 guests or less) - Blood orange powder, vanilla rosemary cookie 12
• Blueberry New York Cheesecake - Lime custard, graham crumble 13
• Dark Chocolate & Orange Pate - Vanilla custard, dehydrated orange, candied peel 12
• Deconstructed Fruit Salad - Raspberry coulis, & sweet wine sabayon 12
• Ice Cream & Macerated Berries - Vanilla ice cream, seasonal macerated berries 9
• Chocolate Covered Quinoa Cake - Vanilla custard, blueberry coulis, sponge toffee 14

DINNER BUFFET $75.00
Minimum 25 guests & Maximum 50 guests

Dinners are served with the following: Assorted International & Domestic Cheese display, fresh sliced fruits, dessert, and your choice of still or sparkling bottled water.

Salads with House Made Dressings - Choice of 3 Salads

• Bear Mountain Salad: Baby iceberg lettuce, roasted beets, cumin roasted cauliflower, shaved fennel, apple cider & Dijon dressing
• Green Bean Salad: Green bean, tomatoes, red onion, cucumber, roasted red pepper, & lemon balsamic dressing
• Chorizo & Tomato Pasta Salad: Arugula, peppers, celery, red onions, & cream parmesan dressing
• Artichoke Salad: Marinated artichoke hearts, red onion, roasted red pepper, & lemon oregano dressing
• Coleslaw: Shredded red & green cabbage, carrots, green onion, grainy Dijon mustard, & apple cider dressing
• Potato Salad: Yukon gold potatoes, bacon, green onions, dill pickle, hardboiled egg, & garlic mayonnaise dressing
• Broccoli Salad: Roasted broccoli, red onion, shredded carrot, & garlic sour cream dressing
• Beet Root Salad: Candy cane beets, roasted red beets, golden beets, apple beet puree, candied pecans, whipped goat cheese, lemon dressed pea shoots & arugula leaves

Hot Entrees - Choice of 3 Entrees

• Chef attended live station: Roasted & carved AAA prime rib with pan drippings
• Cold Grilled Salmon: Served cold, brushed with lemon scented olive oil, & chives
• Thyme & sea salt roasted chicken breast
• Pasta
  • Tagliatelle, OR Penne
  • Roasted vine ripened tomato basil sauce, OR
  • Classic alfredo sauce
• Grilled pork loin medallions, roasted mushrooms, & zucchini fricassee
• Grilled prawns with citrus butter sauce
• Chickpea & spinach marsala: Chickpeas, spinach, onions, ginger, coconut milk, & marsala
• Vegetable Fritters: Deep fried vegetable fritters, & smoked tomato sauce

Vegetables - Choice of 2 Vegetables

• Fresh seasonal market vegetables
• Grilled asparagus
• Orange & basil braised fennel
• Garlic roasted Brussel sprouts

Rice & Potatoes - Choice of 1

• Aromatic basmati rice
• Herb roasted fingerling potatoes
• Potato gratin topped with gruyere cheese

Dessert
Yogurt with seasonal berries, & Chocolate mousse

Bottled Water - Choice of 1 Water
Still or Spakling

DINNER BUFFET $85.00
Minimum 50 & Maximum 100 guests

Dinners are served with the following: Assorted International & Domestic Cheese display, fresh sliced fruits, dessert, and your choice of still or sparkling bottled water.

Salads with House Made Dressings - Choice of 4 Salads

• Bear Mountain Salad: Baby iceberg lettuce, roasted beets, cumin roasted cauliflower, shaved fennel, apple cider & Dijon dressing
• Green Bean Salad: Green bean, tomatoes, red onion, cucumber, roasted red pepper, & lemon balsamic dressing
• Chorizo & Tomato Pasta Salad: Arugula, peppers, celery, red onions, & cream parmesan dressing
• Artichoke Salad: Marinated artichoke hearts, red onion, roasted red pepper, & lemon oregano dressing
• Coleslaw: Shredded red & green cabbage, carrots, green onion, grainy Dijon mustard, & apple cider dressing
• Potato Salad: Yukon gold potatoes, bacon, green onions, dill pickle, hardboiled egg, & garlic mayonnaise dressing
• Broccoli Salad: Roasted broccoli, red onion, shredded carrot, & garlic sour cream dressing
• Beet Root Salad: Candy cane beets, roasted red beets, golden beets, apple beet puree, candied pecans, whipped goat cheese, lemon dressed pea shoots & arugula leaves

Hot Entrees - Choice of 4 Entrees

• Chef attended live station
  • Slow roasted round of beef with horseradish & assorted mustards OR
  • Roasted & carved AAA prime rib with pan drippings
• Cold Grilled Salmon: Served cold, brushed with lemon scented olive oil, & chives
• Thyme & sea salt roasted chicken breast
• Pasta
  • Tagliatelle, OR Penne
  • Roasted vine ripened tomato basil sauce OR
  • Classic alfredo sauce
• Grilled pork loin medallions, roasted mushrooms, & zucchini fricassee
• Grilled prawns with citrus butter sauce
• Chickpea & spinach marsala: Chickpeas, spinach, onions, ginger, coconut milk, & marsala
• Vegetable Fritters: Deep fried vegetable fritters, & smoked tomato sauce

Vegetables - Choice of 2 Vegetables

• Fresh seasonal market vegetables
• Grilled asparagus
• Orange & basil braised fennel
• Garlic roasted Brussel sprouts

Rice & Potatoes - Choice of 2

• Aromatic basmati rice
• Herb roasted fingerling potatoes
• Potato gratin topped with gruyere cheese

Dessert
Yogurt with seasonal berries, & Chocolate mousse

Bottled Water - Choice of 1 Water
Still or Spakling

DINNER BUFFET $95.00
Minimum 100 & Maximum 200 guests

Dinners are served with the following: Assorted International & Domestic Cheese display, fresh sliced fruits, dessert, and your choice of still or sparkling bottled water.

Salads with House Made Dressings - Choice of 5 Salads

• Bear Mountain Salad: Baby iceberg lettuce, roasted beets, cumin roasted cauliflower, shaved fennel, apple cider & Dijon dressing
• Green Bean Salad: Green bean, tomatoes, red onion, cucumber, roasted red pepper, & lemon balsamic dressing
• Chorizo & Tomato Pasta Salad: Arugula, peppers, celery, red onions, & cream parmesan dressing
• Artichoke Salad: Marinated artichoke hearts, red onion, roasted red pepper, & lemon oregano dressing
• Coleslaw: Shredded red & green cabbage, carrots, green onion, grainy Dijon mustard, & apple cider dressing
• Potato Salad: Yukon gold potatoes, bacon, green onions, dill pickle, hardboiled egg, & garlic mayonnaise dressing
• Broccoli Salad: Roasted broccoli, red onion, shredded carrot, & garlic sour cream dressing
• Beet Root Salad: Candy cane beets, roasted red beets, golden beets, apple beet puree, candied pecans, whipped goat cheese, lemon dressed pea shoots & arugula leaves

Hot Entrees - Choice of 5 Entrees

• Chef attended live station
  • Roasted AAA striploin with mushrooms, caramelized onions, & Merlot jus OR
  • Slow roasted round of beef with horseradish & assorted mustards OR
  • Roasted & carved AAA prime rib with pan drippings
• Cold Grilled Salmon: Served cold, brushed with lemon scented olive oil, & chives
• Thyme & sea salt roasted chicken breast
• Pasta
  • Tagliatelle, OR Penne
  • Roasted vine ripened tomato basil sauce OR
  • Classic alfredo sauce
• Grilled pork loin medallions, roasted mushrooms, & zucchini fricassee
• Grilled prawns with citrus butter sauce
• Chickpea & spinach marsala: Chickpeas, spinach, onions, ginger, coconut milk, & marsala
• Vegetable Fritters: Deep fried vegetable fritters, & smoked tomato sauce

Vegetables - Choice of 3 Vegetables

• Fresh seasonal market vegetables
• Grilled asparagus
• Orange & basil braised fennel
• Garlic roasted Brussel sprouts

Rice & Potatoes - Choice of 2

• Aromatic basmati rice
• Herb roasted fingerling potatoes
• Potato gratin topped with gruyere cheese

Dessert
Yogurt with seasonal berries, & Chocolate mousse

Bottled Water - Choice of 1 Water
Still or Spakling

DINNER BUFFET $105.00
200+ guests

Dinners are served with the following: Assorted International & Domestic Cheese display, fresh sliced fruits, dessert, and your choice of still or sparkling bottled water.

Salads with House Made Dressings - Choice of 6 Salads

• Bear Mountain Salad: Baby iceberg lettuce, roasted beets, cumin roasted cauliflower, shaved fennel, apple cider & Dijon dressing
• Green Bean Salad: Green bean, tomatoes, red onion, cucumber, roasted red pepper, & lemon balsamic dressing
• Chorizo & Tomato Pasta Salad: Arugula, peppers, celery, red onions, & cream parmesan dressing
• Artichoke Salad: Marinated artichoke hearts, red onion, roasted red pepper, & lemon oregano dressing
• Coleslaw: Shredded red & green cabbage, carrots, green onion, grainy Dijon mustard, & apple cider dressing
• Potato Salad: Yukon gold potatoes, bacon, green onions, dill pickle, hardboiled egg, & garlic mayonnaise dressing
• Broccoli Salad: Roasted broccoli, red onion, shredded carrot, & garlic sour cream dressing
• Beet Root Salad: Candy cane beets, roasted red beets, golden beets, apple beet puree, candied pecans, whipped goat cheese, lemon dressed pea shoots & arugula leaves

Hot Entrees - Choice of 6 Entrees

• Chef attended live station
  • Roasted AAA striploin with mushrooms, caramelized onions, & Merlot jus OR
  • Slow roasted round of beef with horseradish & assorted mustards OR
  • Roasted & carved AAA prime rib with pan drippings
• Cold Grilled Salmon: Served cold, brushed with lemon scented olive oil, & chives
• Thyme & sea salt roasted chicken breast
• Pasta
  • Tagliatelle, OR Penne
  • Roasted vine ripened tomato basil sauce OR
  • Classic alfredo sauce

• Grilled pork loin medallions, roasted mushrooms, & zucchini fricassee
• Grilled prawns with citrus butter sauce
• Chickpea & spinach marsala: Chickpeas, spinach, onions, ginger, coconut milk, & marsala
• Vegetable Fritters: Deep fried vegetable fritters, & smoked tomato sauce

Vegetables - Choice of 3 Vegetables

• Fresh seasonal market vegetables
• Grilled asparagus
• Orange & basil braised fennel
• Garlic roasted Brussel sprouts

Rice & Potatoes - Choice of 3

• Aromatic basmati rice
• Herb roasted fingerling potatoes
• Potato gratin topped with gruyere cheese

Dessert
Yogurt with seasonal berries, & Chocolate mousse

Bottled Water - Choice of 1 Water
Still or Spakling

Action stations

Let our talented Chef’s prepare the freshest local & seasonal offerings right in front of your guests.

Minimum 30 guests unless otherwise noted.

Dim Sum Minimum 20 guests

Chef attended live station

• Miniature steamed pork buns
• Har gow & shu mai dim sum with asian dipping sauce
• Vegetable spring rolls with sweet chili sauce
• Pork & vegetarian pot stickers with spicy plum sauce 39

Food Truck Minimum 50 people

Chef attended live station (8-10 canapés per person).

• Mini cheese burger sliders on a pretzel bun
• West coast salmon sliders with dill aioli, arugula, pickled onion
• Deep fried mac & cheese with house made ketchup
• Sweet & sour tempura chicken
• Bbq pulled pork tacos
• Chili con carne baked potatoes
• Apple fritters
• Glazed, chocolate, & sugar dusted mini donuts 66

Pasta Bar Minimum 50 people

2 hours of Chef attended service where each guest can build their own pasta to order assisted by the station Chef

• Rigatoni pasta & penne
• Classic alfredo sauce
• Roasted vine ripened tomato basil sauce
• Chicken, shrimp, sautéed mushrooms, pesto, sweet bell peppers, scallions, garlic, sun dried tomatoes, olives, roasted zucchini, spinach, spicy chorizo sausage, parmesan cheese, fresh herbs, & red onion 26

Bear Mountain Deli Minimum 50 people

Chef attended live station

• Domestic & International cheese board with house-made chutneys, & compotes
• Freshly sliced deli meats: pastrami, salami, prosciutto & soppressata
• Selection of pickles, olives, mustards, & sauerkraut
• Assorted Portofino bakery loafs of sour dough, dark rye, roasted garlic, peasant, & baguette
• Selection of grilled marinated vegetables, slice tomato, & marinated boccaccini
• Fresh Masters chips with parmesan dip 46

Whipped Potato Martini Bar

Chef attended live station

• Braised short rib & mushroom demi glaze
• Sautéed prawns in sambal cream
• Shaved fennel, tomato concasse, & pea shoots
• Sautéed mushroom & gruyere 48

Light Dinner Reception Minimum 40 people

Chef attended live station (8-10 canapés per person).

• Passed canapes: Tomato & basil bruschetta on crostini, chicken tikka bites with lime coriander yogurt, bacon wrapped diver scallops, mini brie & cranberry chutney parcel
• Stationed: Market crudite display with hummus, creamy garlic dip, & buttermilk ranch, slow roasted round of beef withe horseradish, assorted mustards, buns, & condiments, grilled vegetable antipasto platter, air dried & cured meats board, domestic & international cheese board with house-made chutneys & compotes 60

Heavy Dinner Reception Minimum 50 people

Chef attended live station (10-12 canapés per person).

• Passed canaped: Asparagus & goat cheese quiche, garlic & herb marinated lamb loin lollipops, bacon wrapped diver scallops, yellow fin tuna poke spoons with cripsy wonton shards, braised short rib on whipped potato spoons, maple glazed salmon satays
• Stationed: Market crudite display with hummus, creamy garlic dip, & buttermilk ranch, slow roasted round of beef withe horseradish, assorted mustards, buns, & condiments, grilled vegetable antipasto platter, air dried & cured meats board, domestic & international cheese board with house-made chutneys & compotes 70