Choose from a variety of delectable main courses, savory salads, and multiple dinner enhancements to personalize your banquet menu. You may consult wiht our Food Services team regarding additional servings, substitutions, or special requests that you may have.

Dietary considerations are noted on the menu using the following legend:

V: vegetarian, GF: gluten-friendly, DF: dairy-free

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MAIN COURSE

Choose one main or premium main course. Additional mains available at $8.00 per person.

ROAST PORK STRIP LOIN - caramelized apples, dijon mustard, & roasting juices (GF, DF)

ROAST BEEF AU JUS - with yorkshire pudding & gravy

BUTTER CHICKEN CURRY - with basmati rice, garlic naan bread, chutney & yogurt

BACON-WRAPPED CHICKEN BREAST - with homemade bbq sauce (GF, DF)

GNOCCHI SPINACH FLORENTINE - garlic, parmesan sauce, roasted cherry tomatoes, garlic bread (V)

HERB-ROASTED TURKEY BREAST - with cranberries & sage (GF, DF)

OVEN-ROASTED CHICKEN BREAST - with garlic & citrus (GF, DF)

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PREMIUM MAIN COURSE

+ $6.00 per person.

PRIME RIB AU JUS - with yorkshire pudding & horseradish sauce

BEEF WELLINGTON - sirloin wrapped in puff pastry with ham, sautéed garlic, mushroom & spinach

BAKED SALMON - with fresh lemon, garlic butter & dill (GF)

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SPECIAL DIETARY OPTION MENU

Choose one option for all guests with dietary restrictions. (V: vegetarian, GF: gluten-friendly, DF: dairy-free)

SPINACH FLORENTINE PENNE - spinach, garlic, cherry tomatoes, parmesan (V, GF/DF optional)

TOFU STIR FRY - onion, zucchini, snap peas, bean sprouts, teriyaki sauce (V, GF, DF)

MOUSSAKA - eggplant, greek olives, tomatoes, zucchini, mushroom, leeks, béchamel (V, GF)

VEGETABLE POT PIE - onion, leek, legumes, potato, zucchini, red pepper (V, DF optional)

KAENG KARI – thai yellow coconut curry, garlic, ginger, lemongrass, potato, rice (V, GF, DF)

STUFFED MUSHROOM – quinoa, legumes, vegetables, cheese (V, GF, DF optional)

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SALADS

Choose two salads. Additional salads available at $5.00 per person.

GARDEN SALAD – spring mix, cucumber, tomato, carrot, sunflower seeds (V, GF, DF)

CAESAR SALAD - seasoned croutons, parmesan cheese, creamy caesar dressing

SPINACH SALAD - red onion, grape tomatoes, apple, berries, raspberry vinaigrette (V, GF, DF)

GREEK SALAD - cucumber, tomatoes, red onion, kalamata olives, oregano, feta cheese, olive oil (V, GF)

BROCCOLI SALAD - crumbled bacon, raisins, pickled red onion, creamy ranch dressing (GF)

PASTA SALAD – penne, red onion, tomato, pumpkin seeds, dried cranberries, red wine vinaigrette (V, DF)

POTATO SALAD – red onions, dijon mustard, egg, spring onion, celery, herbs, mayonnaise (V, GF)

BEET SALAD - arugula, goat cheese, candied pumpkin seeds, olive oil, balsamic dressing (V, GF)

TOMATO BOCCONCINI - cherry tomatoes, bocconcini, balsamic olive oil, fresh basil (V, GF)

COBB SALAD - black forest ham, corn, iceberg lettuce, cheddar, egg, parmesan dressing (GF)

WATERMELON SALAD – spring mix, watermelon, pickled red onion, feta, mint, citrus vinaigrette (V, GF)

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STARCH

Choose one side.

MASHED POTATOES - creamy garlic mashed potatoes (V, GF, DF optional)

STUFFED POTATOES - potatoes with cheese, broccoli, optional bacon (GF)

ROASTED POTATOES - seasoned fingerling potatoes (V, GF, DF)

RICE PILAF - rice cooked in vegetable stock and spices (V, GF, DF)

CURRIED QUINOA - quinoa cooked with a blend of curry spices & dried fruit (V, GF, DF)

MEDITERRANEAN RICE - saffron, black olives, peppers, spring onion, feta cheese (V, GF)

HERBED COUSCOUS - mixed with raisins, basil, parsley, mint, spring onion, cherry tomato (V, GF, DF)

GARLIC BREAD – toasted french bread topped with butter, garlic, and herbs (V)

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VEG

Choose one vegetable dish.

ROASTED BUTTERNUT SQUASH - with red onion, butter, maple, cinnamon (V, GF, DF)

SAUTÉED VEGETABLE MEDLEY - broccoli, cauliflower, carrots, garlic (V, GF, DF optional)

GLAZED CARROTS - carrots, turnips, honey glaze (V, GF, DF)

GREEN BEANS - sautéed in garlic butter (V, GF, DF optional)

ROASTED ROOT VEGETABLES - squash, parsnips and beets with rosemary and black pepper (V, GF, DF)

ASIAN CABBAGE - bok choy, sue choy, daikon, savoy, lightly sautéed in tamari (V, GF, DF)

CORN ON THE COB - steamed, served with butter on the side (V, GF, DF optional)

RATATOUILLE – eggplant, tomato, zucchini, kalamata olives, leeks, cooked in tomato sauce (V, GF, DF)

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SOUP

Optional, at $5.00 per person. All soup is homemade.

ROASTED CARROT GINGER SQUASH – veg, ginger, vegetable stock, allspice (V, DF, GF)

POTATO LEEK – veg, potatoes, leeks, vegetable stock, cream, white wine (V, GF)

BROCCOLI CHEDDAR BISQUE – veg, broccoli, vegetable stock, cream, cheddar (V, DF, GF)

CHICKEN ORZO VEGETABLE – veg, chicken, orzo, corn, peas, potato, chicken stock, herbs (DF)

MINESTRONE – veg, tomatoes, corn, vegetable stock, pasta, herbs (V, DF)

ROASTED RED PEPPER AND TOMATO – cherry tomatoes, red peppers with basil and garlic (V, GF)

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DESSERT UPGRADE

Upgrade for $4.50 per person.

FRUIT TART - choice of strawberry, blueberry, apple, lemon, pumpkin, freshly baked (DF optional)

CHEESECAKE - choice of blueberry, cherry, chocolate, or mixed berry (GF optional)

STRAWBERRY SHORTCAKE - with fresh strawberries & whipped cream

DEVIL’S FOOD CAKE - chocolate on chocolate on chocolate

PEACHES & CREAM TRIFLE – layers of sponge cake, custard, and peaches (GF/DF optional)

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PREMIUM DESSERT UPGRADE

Upgrade for $6.00 per person.

BERRY PAVLOVA - strawberries, raspberries on baked meringue (GF)

TIRAMISU - made with local Beachcomber Coffee Co. medium blend

PUFF PASTRY TARTS – strawberry, peaches, custard, wrapped in flaky pastry, coated in orange glaze

CHOCOLATE FONDUE – high quality chocolate with an assorted fruit platter (GF)