Receptions - Chef Attended Stations
Chef Attended Carver charge of $165 per chef. 1 x Carver per station per 75 people is required.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Traditional Macaroni
Cheese sauce
Hickory smoked bacon, chorizo sausage, braised short rib, baby shrimp
BC mushrooms, peas, tomato, fresh herbs
Goat cheese, parmesan, aged cheddar
Red Onion, Capers, Crème Fraîche, Lemon, Rustic Bread (serves 25)
Slow Roasted with Fresh Herbs and Dijon
Creamy Horseradish, Assorted Mustard, Crusty Rolls (serves 25)
Creamy Horseradish, Assorted Mustard, Crusty Rolls (serves 75)
Crushed Sunchoke with Parmesan Cheese and Olive Oil, Sautéed BC Mushrooms, Juniper Scented Jus (serves 25)
Rosemary Roasted with Shallot Cabernet Jus
Gnocchi with Arugula and BC mushrooms (serves 25)
Slow Roasted with Sage
Pan Gravy, Corn Bread Pudding, Ginger Cranberry Chutney (serves 25)
Poutine Mashed Potato, cheese curds & mushroom gravy
Potato Skins, filled with cheddar, scallions and bacon
Mini Baked Potato, sour cream, butter, cheddar cheese, green onions, bacon and chives
Hand cut fries, sea salt, served in a bamboo cone
Arborio Rice
Roasted Mushrooms
Gem tomato, peas, shaved fennel, baby shrimp, herbs, parmesan