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Sample Menus

  • FRESH BAKED ROLLS
    Whipped butter
  • CRISP FRASER VALLEY GREENS
    Accompanied with our house gourmet dressing
  • MARINATED TOMATO AND CUCUMBER
    Sundried tomato dressing
  • SANTA FE CORN
    Chipotle lime dressing
  • ROTINI PASTA PRIMAVERA SALAD
    Roasted garlic vinaigrette

HOT DISHES

Choice of One:

  • CANADIAN AAA ROAST BEEF
    Slow roasted with a rosemary jus and horseradish
  • TUSCANY CHICKEN
    Roast garlic, fresh tomato, onion, and basil
  • SLOW ROASTED PORKLOIN
    Mustard jus
  • GARLIC INFUSED CREAMER NUGGET POTATOES
  • FRESH VEGETABLES
  • SWEETS
  • ASSORTED PASTRY AND SQUARES

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  • FRESH BAKED EUROPEAN ROLLS
    Whipped butter
  • ORGANIC SPRING MIX
    Accompanied with our house gourmet dressing
  • THAI NOODLE
    Sweet and spicy Szechwan dressing
  • CLASSIC GREEK SALAD
    Topped with feta cheese and olives
  • JARDANIER VEGETABLE
    Homemade pickled vegetables

HOT DISHES

  • CANADIAN AAA ROAST BEEF PARCEL
    Slow braised in pan drippings, served with horseradish
  • FRESH ROAST BONELESS CHICKEN
    Choice of Athens, butter chicken, mushroom, teriyaki or jerk
  • CREAMER NUGGET POTATOES
  • FRESH SEASONAL VEGETABLES
  • BAKED PASTA PRIMAVERA
    Tomato basil coulis
  • SWEETS
  • ASSORTED PASTRY & SQUARES

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Dinner Buffet

  • FRESH BAKED EUROPEAN ROLLS
    Whipped butter
  • ORGANIC BABY GREENS & FRESH BERRIES
    Accompanied with citrus poppy seed dressing
  • JARDINIÈRE & GRILLED VEGETABLE PLATTER
  • TOMATO CUCUMBER SALAD
    Creamy dill dressing
  • THAI NOODLE SALAD
    Sweet chili ginger dressing
  • QUINOA
    Valley citrus berry dressing

HOT DISHES

  • SLOW ROASTED PORK LOIN
    Apple mustard sauce
  • WILD SOCKEYE SALMON MEDALLIONS
    Tarragon lobster bisque
  • LEMON HERB ROASTED POTATOES
  • PENNE PESTO
    Tomato pesto coulis
  • DESSERT BUFFET
  • BUILD YOUR OWN SHORTCAKE BAR
    Fruits, compote, assorted sauces, custard, whip cream, nuts, coconut, sponge cake
  • COFFEE & TEA

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  • ROSEMARY GARLIC STICKS & FOCCACIA BREAD
    Whipped butter
  • SPINACH SALAD
    Creamy poppy seed dressing, fresh berries, julienne vegetables, goat cheese crumble, and toasted sunflower seeds
  • ISRAELI COUS COUS SALAD
    Truffle essence roast peppers
  • CLASSIC WALDORF
    Bombay citrus dressing, walnuts, apple and celeriac
  • TOMATO BOCCOCONI TOWER
    Fresh basil chiffonade Italian dressing
  • WATERMELON & FETA
    Balsamic dressing

HOT DISHES

  • ORANGE CORRIANDER PORK TENDERLOIN
    On a bed of braised sweet onion
  • JAMACIAN JERK CHICKEN
    Caramelized house marinade
  • BLACKENED COD FILLET
    Cilantro tomato cream
  • BASMATI RICE
  • FRESH SEASONAL VEGETABLES
  • CASCADING 3 TIER CHOCOLATE FOUNTAIN
    Biscuits, wafers, marshmallows, cream puffs, fresh fruits, candies and bacon
  • COFFEE & TEA

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BBQ Buffet

  • ROSEMARY GARLIC STICKS
    Whipped butter
  • STRAWBERRY SPINACH SALAD
    Roasted nuts, dried berries, local strawberry dressing
  • THAI NOODLE SALAD
  • QUINOA SALAD
    Grapefruit ginger dressing
  • GREEK SALAD
    Lemon herb dressing topped with feta cheese

COOKED FRESH OFF THE BBQ

  • BBQ CHICKEN, BBQ DRY RUB TENDER RIBS
  • WILD TERIYAKI SALMON

HOT ACCOMPANIMENTS

  • SEASONAL VEGETABLE MEDLEY
    Fresh herbs
  • ROAST LEMON GARLIC NUGGET POTATOES

DESSERT

  • BUILD YOUR OWN SHORTCAKE BAR
    Fruits, compote, assorted sauces, custard, whip cream, nuts, coconut sponge cake
  • COFFEE & TEA

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Every event is as important to us as it is to you. These sample menus are provided as illustrations of the variety of items and price points available to you; however, please note that we can provide a completely customized menu of items of your choice. To inquire about a custom menu, please call Executive Chef Michael Dicks, CCC, at 604-825-1979.
Quotes
The brilliant business and life philosopher Jim Rohn was once asked how he achieved his vast success and worldwide following? Jim, knowing that reading is the key to learning stated: "Miss a meal if you must, but never miss a book."

It is obvious that Jim Rohn never had one of his business conferences catered by Chef Michael Dicks.

Last night's culinary experience was better than a good book.

Beyond Remarkable!"
Richard