| BROILED MARINATED VEGETABLES |
Balsamic reduction |
| WILD ROAST MUSHROOMS |
Fresh herb and truffle oil |
| PINK PEPPERCORN SACHETTI SALAD |
|
| MARINATED BOCCONCINI TOMATO SALAD |
Pesto dressing extra virgin olive oil |
| FRESH FRUIT DISPLAY |
Featuring Gooseberries, strawberries, mango, papaya |
| BC NATIVE PLATTER |
Salmon candy, hot smoked Coho, peppered mackerel, smoked sockeye lox |
| FRESH SLICED SUSHI |
With wasabi, soya pickled ginger |
| MARINATED WHOLE RACK OF LAMB
JUMBO BUTTERFLY PRAWNS
BISON
CEDAR PLANK SALMON
OSTRICH ON THE SPIT
|
| ACCOMPANIED WITH ASSORTED CONDIMENTS AND RELISHES
FRESH COOKED SAUCES TO ACCOMMODATE EACH ITEM ONION RELISH, CHUTNEY, FRUIT SALSA, CURRY SAUCE, 4 BRANDY PEPPERCORN, CHIPOTLE GLAZE
STARBUCKS COFFEE
SPECIALTY TEAS
|
DESSERT TABLE |
| CHOCOLATE FONDUE |
Accompanied with fruit, sponge cake, wafers, lady fingers |
| CREPES |
Traditionally prepared suzette, cooked table side |
CAROUSEL DESSERT TABLE |
| Individual variety mousse tiers and assorted cakes garnished and presented table side Featuring chocolate espresso mousse, GM citrus, raspberry butter cream, tiramisu, pear mousse, fresh fruit flans |
