Take Away Coffee & Tea
Individual Apple Juice or Orange Juice or Bottled Water

Whole Fruit
Organic Oatmeal Raisin Clif Bar (N, D, G)

Breakfast Sandwich
(Choose 1 of the Following)
Fried Egg, Spiced Pork Sausage, Gruyere, Toasted English Muffin (D, G)
Steamed Egg, Tomato, Baby Spinach, Aged White Cheddar Cheese, Toasted English Muffin (D, G, Veg)
Cream Cheese Bagel, Fruit Preserves (D, G, Veg)
Smoked Salmon Bagel, Cream, Shaved Onion, Capers, Lemon (D, G, S)

Included In The Box:
Seasonal Whole Fruit
Individual Hardbite Potato Chips
Gluten Free Chocolate Chip Cookie (D, N)
Flo Water

Choice Of Salad
(Choose 1 of the Following)

Assorted Mesclun Greens, Vinaigrette (V)
New Potato Salad, Scallions, Cornichon, Creamy Dijon Mayonnaise (Veg)
Roasted Corn, Jicama & Pineapple Salad, Cilantro-Lime Dressing (Veg)
Baby Kale, Edamame Beans, Hemp Seed, Sweet Potato, Avocado, Dried Blueberries, Citrus Dressing (V)

Choice Of Sandwich
(Choose 1 of the Following)

Oven Roasted Turkey Sandwich, Pickled Onion, Shredded Lettuce, Bacon, Avocado, Black Pepper Mayo (D, G)
Roasted Mediterranean Vegetable, Feta Crumble, Green Leaf Lettuce, Hummus, Tortilla (D, G, Veg)
Roast Beef, Baby Greens, Pickle, Shaved Red Onion, Tomato, Horseradish Aioli, Hoagie Bun (G)

Items will change with the Notch8 Menu. Sample Menu Below:

Scones
Sultana Scone| Buttermilk Scone| Citrus Marmalade| Crème Fraiche (D, G)

Sandwiches
Herbed Chicken Salad| Fine Shallots| Celery Heart| Brioche Bun (D, G)
Asparagus| Truffle Cream Cheese| Tart (D, G)
Watermelon Radish| Lemon Butter| Daikon Sprouts| White Bread (D, G)
Prawn| Cucumber| Dill| Whole Wheat (D, G, SF)
Smoked Salmon| Neufchatel| Salmon Roe| Watercress| Rye Bread (D, G, S)

Desserts
Seasonal Notch 8 Tea Desserts (5 types) (D, G, N)

Seasonal Healthy Smoothies (D, N, Veg)
Sliced Fruit Platter (Vegan)
Assorted Pastry Platter (G, D, Veg)

Classic Benedict| Poached Eggs | Canadian Bacon |Chives Hollandaise| Notch8 Spiced Potatoes |Campari Tomato (Served Plated Style) (D, G)

Cappuccino & Latte service to order

Fresh Orange, Grapefruit, Apple and Cranberry Juice, Freshly Brewed HC Valentine Regular and Decaffeinated Coffee; Lot 35 Signature Traditional, Herbal and Flavored 12 Tea

Assorted Pastries (G, D, Veg)
Chocolate Babka (G, D)
Fresh Fruits in Season (V)
Assorted Cereals (G, D)
Toaster Station | Artisan Breads | Butter | Fruit Preserves (G, D, Veg)

Cappucino & Latte service to order

Fresh Orange, Grapefruit, Apple and Cranberry Juice, Freshly Brewed HC Valentine Regular and Decaffeinated Coffee; Lot 35 Signature Traditional, Herbal and Flavored Teas

Please choose one option from each category below for your lunch. Dietary Restrictions will be accommodated at no additional charge

Choice of Appetizer (choose 1)
Foraged Mushroom Soup| Pickled Shimeji (D, Veg)
Or
Roasted Tomato Soup | Garlic Croutons (G, Veg)
Or
Caprese Salad | Heirloom Tomato | Buffalo Mozzarella | Basil Pesto | Balsamic (D, Veg)
Or
Arcadian Greens | Watercress | Radish | Candied Walnuts | Goat Cheese (D, Veg)

Choice of Entrée (choose 1)
Grilled Chicken Breast | Grainy Mustard Potato Puree | Honey Roasted Carrot | Jus (D)
Or
Seared Salmon | Polenta | Braised Green Beans | Sauce Vierge (D, S)
Or
BC Power Bowl | Baby Kale | Edamame | Hemp Seeds | Roasted Sweet Potato |Dried Blueberries | Green Goddess Dressing (Veg) (or add chicken or salmon)

Dessert
Maple Pana Cotta | Macerated Berries | Sesame Crisp (D)

Cappuccino & Latte service to order
Freshly Brewed HC Valentine Regular and Decaffeinated Coffee
Lot 35 Signature Traditional, Herbal and Flavored Teas

Soup of the Day (served to guests)

Cold Salads (served family style)
Baby Kale Salad, Hemp Hearts, Dried Blueberry, Avocado, Green Goddess Dressing (D, Veg)
Spinach Salad, Baby Heirloom Tomato, Pine Kernels, Sherry Vinaigrette (Veg, N)

Selection of Sandwiches (served family style):

Herbed Marinated Chicken| Black Pepper Aioli| Baby Iceberg | Beef Steak Tomato | Ciabatta (G)
Spiced Albacore Tuna | Avocado Spread | Radish | Banana Pepper | Tortilla Wrap (G, S)
Buffalo Mozzarella| Vine Tomato| Basil Pesto| Alfalfa Sprouts| Focaccia (D, G, Veg)

Desserts (served family style):
Dark & White Chocolate Mousse (D)
Strawberry Parisienne (D, G)

Cappuccino & Latte service to order
Freshly Brewed HC Valentine Regular and Decaffeinated Coffee
Lot 35 Signature Traditional, Herbal and Flavored Teas

Baby Iceberg Wedge Salad, Baby Tri Color Tomato, Bacon, Crispy Onion, Blue Cheese Crumble, Green Goddess Dressing (D, G)
Roasted Squash Salad, Toasted Pine Kernels, Sultanas, Sherry Vinaigrette (N, Veg)
Artisan Greens, Frisee, Fennel, Shaved Radish, Honey Vinaigrette (Veg)
Heirloom Tomatoes, Basil, Tomato Pesto, Shoots (V)

Prime Beef Slider, Smoked Bacon, American Cheese, Ketchup, Mustard (D, G)
Grilled Chicken Slider, Brie, Sundried Tomato Aioli (D, G)
“KFC” Korean Fried Cauliflower, Shredded Cabbage, Gochujang Mayo (D, G, Veg)
Gluten Free Grilled Cheese and Tomato (D, Veg)
French Fries, Chipotle Aioli (Veg)
Oven Baked Mac and Cheese (D, G)

Apple Crumble Pie (D, G)
Salted Caramel Cheese Cake (D, G)

Freshly Baked Artisan Rolls (G, Veg)

Roasted Tomato Soup (V)

Arcadian Greens, Watercress, Radish, Candied Walnuts, Goat Cheese (D)
Notch8 Caesar Salad, Pickled Onion, Parmesan Shavings, Croutons, Traditional Dressing (G,D)

Grilled Flank Steak, Charred Red Onion, Chimichurri
Nine Cut Chicken, Red Wine Jus
Locally Made Four Cheese and Spinach Ravioli, Peas, Chefs Mixed Mushrooms, Truffle Cream Sauce (G, D, Veg)
French Beans, Crispy Shallots
Whipped Potato (D)

Notch8 Banana Bread Pudding, Crème Anglaise (D, G, N)
OMG Cake (D)

Crab & Sweet Corn Soup, Scallion, Fried garlic (S,SF)

Napa Cabbage Slaw, Green Papaya, Scallions, Crispy Noodles, Toasted Cashews, Soy Ginger Dressing (G, N, Veg)
Bean Sprout Salad, Snow Peas, Carrot, Water Chestnuts, Scallion, Ginger Vinaigrette (Veg)

Steamed Dim Sum, Har Gao & Vegetable Dumplings (G)
Tamari, black vinegar
Sweet and Sour Chicken (G)
Marinated Tofu Vegetables, Carrots, Broccoli, King Oyster Mushroom (V)
Szechuan Eggplan, Scallion, Cilantro, Chili Peppers, Soy (V)
Vegetable Fried Rice (V)

Egg Custard Tart (G, Veg)
Mango Tapioca (Veg)

Freshly Baked Artisan Rolls (G, Veg)

Carrot Ginger Soup, Toasted Almonds (N, V)

Baby Kale Salad, Hemp Hearts, Dried Blueberry, Avocado, Green Goddess Dressing (D, Veg)
Spinach Salad, Baby Heirloom Tomato, Pine Kernels, Sherry Vinaigrette (N, Veg)

Seared Steelhead Trout Almond Butter Sauce (D, S)
Grilled Flank Steak, Salsa Verde
Chickpea & Corn Fritter, Tahini Emulsion (V)
Brocollini (V)
Roasted Sweet Potato (V)

Blueberry Gallete (D, G, N)
Fresh Trio of Melon (V)

Herb Focaccia and Lavosh (G, Veg)

Roasted Celeriac and White Bean Soup (D, Veg)

Basil Marinated Tomato and Bocconcini (D, Veg)
Arugula, Chicory Salad, Orange, Almonds, Citrus Vinaigrette (Veg, N)

Antipasto: Italian Cured meats, Assorted Pickles, Olives, Asparagus, Marinated Artichokes (G)

Pan Seared Cod, Fennel, Orange, Kalamata Olive Salad (S)
Roasted Chicken Breast, Lardons, Pearl Onion Sage Jus
Rigatoni, Pomodoro, Zucchini, Spinach, Toasted Pine Kernels (V, N)
Lemon Thyme Heirloom Potatoes (V)
Roasted Mediterranean Vegetables, XVOO (V)

Tiramisu, Espresso Scented Mascarpone Cream (D, G)
Blood Orange Polenta (D)

Chefs Daily Soup

Arcadian Mixed Salad Greens, Shaved Roots, Baby Tomato, Sherry Vinaigrette (V)
Salad of Artichokes, Frisee, Radicchio, Olives & Dried Tomatoes (V)

Selection of Sandwiches and Wraps (based on 1.5 sandwiches per person)
Choose 3 of the Following:
Smashed Avocado, Tomato, Cucumber, Red Onion, Corn, Alfalfa Sprout, Whole Wheat (V)
Grilled Chicken, Brie Cheese, Baby Arugula, Pickled Onion, Pepper Aioli, Baguette (D, G)
Roasted Mediterranean Vegetable, Roma Tomato, Green Leaf Lettuce, Hummus, Tortilla (V, G)
Roast Beef, Baby Arugula, Pickle, Horseradish Aioli, Potato Rosemary Roll (G)
Turkey, Swiss Cheese, Tomato, Baby Kale, Cranberry Mayo, Marbled Rye (G,D)
Teriyaki Salmon Salad, Miso Aioli, Cucumber, Iceberg, Sesame Roll (S,G)
Mozzarella, Vine Tomato, Basil, Balsamic Reduction, Focaccia Ciabatta (D, G)
Albacore Tuna Wrap, Avocado, Alfalfa Sprouts, Wasabi Mayo (S,G)

Fresh Fruit Skewer (V)
Bitter Chocolate Mousse (D)

Grilled Sourdough Bread (V)

Honey Spiced Parsnip Soup (Veg)

Baby Kale Salad, Tomato, Pepper, Pepitas, Cold Pressed Canola Dressing (V)
Arugula, Beets, Goat Cheese, Cider Vinaigrette (D, Veg)

Seared Ling Cod, Pepperonata Sauce (S)
Grilled Chicken, Pickled Local Mushrooms & Onions
Chickpea & Corn Fritter, Tahini Emulsion (V)
Charred Broccoli, Extra Virgin Olive Oil (V)
Roasted Maple Sweet Potato (V)

Blueberry Gallete (D, G, N)
Tofu Chocolate Cake, Passion Pearls (V)

Items will change with the Notch8 Menu. Sample Menu Below:

SCONES
Sultana Scone| Buttermilk Scone| Citrus Marmalade| Crème Fraiche (D, G)

SANDWICHES
Herbed Chicken Salad| Fine Shallots| Celery Heart| Brioche Bun (D, G)
Asparagus| Truffle Cream Cheese| Tart (D, G)
Watermelon Radish| Lemon Butter| Daikon Sprouts| White Bread (D, G)
Prawn| Cucumber| Dill| Whole Wheat (D, G, SF)
Smoked Salmon| Neufchatel| Salmon Roe| Watercress| Rye Bread (D, G, S)

DESSERTS
Seasonal Notch 8 Tea Desserts (5 types) (D, G, N)

Upgrade your coffee and tea service to our signature cappuccino, latte and espresso station for an additional $2 per person.

Shaved Fennel, Radish, Baby Tomato, Sherry Vinaigrette (V)

Mozzarella, Basil Pesto, Olives, Balsamic pearls (D, Veg)

Pickled Onion, Croutons, Caesar Dressing (D, G)

Arugula, Goat Cheese, Candied Pecan, Mustard Dressing (D, N, Veg)

Feta, Mint, Balsamic Pearls (D, Veg)

Spiced Cream (D, Veg)

Sourdough Croutons (V, G)

Grape, Cucumber, Cilantro, Almond, Olive Oil (G, N)

Baby Kale, Cous Cous, Pine Kernels, Roasted Peppers, Oven Roasted Tomatoes, Fine Beans (N)

Chive Whipped Potatoes, Broccolini, Heirloom Carrot, Citrus Emulsion (S, D)

Charred Corn, Bok Choy, Scallion, Shiitake Mushroom Rice (S)

Cheddar Potato Pave, Lemon Asparagus, Confit Garlic Jus (D)

Foraged Mushrooms, Preserved Tomatoes, Black Truffle Cream Sauce (G, D)

Smoked Tofu |Grilled Carrot Purée |Edamame |Arugula | Tahini Dressing (V)

Grilled Tofu |Roasted Sweet Potatoes |Pickled Shallot |Fried Chickpeas |Tomato Pesto (V)

Sundried Tomato |Charred Artichoke |Kale |Olives |Mushrooms |Basil Puree (Veg)

Lemon Scented Blueberry Compote (D, G)

Liquid Chocolate (D, G, N)

Chocolate Dipped Biscotti (D, G, N)

Macerated Strawberries

Raspberry Tuille (V)

Preserved Berries (V)

BC Hothouse Tomato Salad | Baby Kale | Free Range Egg | Charred Peppers | Cold Pressed Canola Dressing

Pan Seared Cod | Chickpea & Corn Fritter | Creamed Chard | Baby Vegetables

Birch & Maple Oat Milk Panna Cotta | Raspberry Tuille

Choice of 2 Hot & 2 Cold Hors d’oeuvres from the Hors d’oeuvres A La Carte Menu
(Based on 4 pieces per person )

Choice of 3 Hot & 3 Cold Hors d’oeuvres from the Hors d’oeuvres A La Carte Menu
(Based on 6 pieces per person )

Selection of Artisanal Canadian Cheeses:
Aged Cheddar, Bleu, Triple Cream Brie, Chevre

Served with Bread, Compressed Fig, Artisanal Crackers

Selection of Cured Meats: Genoa Salami, Calabrese, Capocollo, Prosciutto
Grilled Vegetables, Marinated Olives, Pickles, Artichokes, Grainy Mustard
Baguette, Artisanal Crackers

Selection of Artisanal Canadian Cheeses: Aged Cheddar, Bleu, Triple Cream Brie
Selection of Cured Meats: Genoa Salami, Calabrese, Capicollo
Served with Bread, Compressed Fig, Artisanal Crackers, Marinated Olives, Pickles, Grainy Mustard

Tuna, Salmon, Tofu
Rice, Scallion, Toasted Sesame Seeds, Edamame, Pickled Ginger, Cucumber, Avocado, Cilantro,
Fried Onion, Furikake, Togarashi, Chopped Nori, Tempura Bits
Kewpie Mayo, Miso Dressing, Ponzu Vinaigrette

Beech Wood Logs, Salmon Gravlax, Sockeye Candy Salmon, Cold Smoked Salmon
Poached Coldwater Prawns
White Wine Honey Mussels
Crab Legs

Selection of California Roll, Salmon Maki, Kappa Maki, Tuna Maki
Wasabi, Pickled Ginger, Soy
Based on 4 pieces Per Person

Add Sashimi for an Additional $9.00 Per Person

Vegan Selection Available (V): Kappa Maki, Avocado Maki, Vegetable Roll

Minimum five dozen increments

Shucked Selection of Oysters
Horseradish, Mignonette, Lemon, Cocktail Sauce, Tabasco
(Chef fee will apply)

Har Gow (SF, G)
Siu Mai (G)
Scallop & Chive (SF, G)
Vegetable Dumplings (Veg, G)
Chili, Coriander, Soya, Sesame Oil, Black Vinegar

Asian Cabbage Slaw, Soy Chicken, Crushed Peanuts (G,N)
Vermicelli Salad, Sweet Chili Prawn (SF)
Kimchi Soba Noodle, Spring Onion, Egg (G,Veg)

Crisp Corn Tortilla, Olives, Tomatoes, Jalapeno’s
Cheddar, Pico de Gallo, Guacamole, Sour Cream

Add Rotisserie Chicken or Pulled Pork ($5 Additional, Per Guest)

Classic: Monterey Jack & American Cheese, White Bread

Not a Croque: Gammon Ham, Swiss Cheese, Whole Wheat Bread

Italian: Roma Tomato, Basil, Mozzarella Cheese, Parmesan Cheese, Rustic Sourdough

Russet Skin on Potato Fries, Salt & Pepper
Southern Style Wedge Fries, Notch8 Spice
Sweet Potato Fries

Accompanied with: Cheese Curds, Cheddar Cheese, Parmesan Cheese, Spring Onion, Bacon Bits, Gravy, Ketchup, Pepper Mayo, Chipotle Aioli

Add Beef Chili ($5 Additional, Per Guest)

Based on 2 pieces per person

Prime Beef Slider, Smoked Bacon, American Cheese, Ketchup, Mustard (D, G)

Grilled Chicken Slider, Brie, Sundried Tomato Aioli (D, G)

“KFC” Korean Fried Cauliflower, Shredded Cabbage, Gochujang Mayo (D, G, Veg)

Slow Roasted Beef Striploin (G) – $26 Per Guest

Porchetta (G) – $22 Per Guest
Salsa Verde, Grainy Mustard

Boneless Lamb Leg (G) – $24 Per Guest
Mint Sauce

China Town
Dim Sum Steamer Station
Har Gow (SF, G)
Siu Mai (G)
Scallop & Chive (SF, G)
Vegetable Dumplings (Veg, G)
Chili, Coriander, Soya, Sesame Oil, Black Vinegar
Red Bean Macaron (N, D)

Steveston Docks
From The Sea (S, SF, D)
Beech Wood Logs, Salmon Gravlax, Sockeye Candy Salmon, Cold Smoked Salmon
Poached Coldwater Prawns
Compressed Watermelon Poke, Ponzu Dressing (V)
White Wine Honey Mussels
New York Cheesecake, Blueberry Compote (D, G)

South Asia
Channa Chaat chickpeas, tomatoes, onion, lemon juice, chaat masala (Veg)
Butter Chicken tangy chicken in tomato sauce (D)
Paneer Tikka masala marinated Indian cottage cheese, creamy onion & tomato sauce (D, Veg)
Murgh Biryani cardamom scented chicken with fragrant rice (D)
Naan Bread (G)
Gulab Jamun fried milk dumpling simmered in sugar syrup (Veg, D, G)

Commercial Drive Little Italy
Charcuterie & Antipasti (G)
Selection of Genoa Salami, Capocollo, Calabrese
Grilled Vegetables, Marinated Olives, Pickles, Artichokes, Grainy Mustard
Baguette, Artisanal Crackers
Paninis
Prosciutto, Arugula, Parmesan, Ciabatta (G, D)
Vine Tomato, Buffalo Mozzarella, Pesto, Focaccia (G, Veg)
Amaretto and Espresso Flavored Tiramisu (D, G, N)

Crisp Corn Tortilla, Olives, Tomatoes, Jalapeno’s
Cheddar, Pico de Gallo, Guacamole, Sour Cream

Add Rotisserie Chicken or Pulled Pork – ($5 Additional, Per Guest)

Classic: Monterey Jack & American Cheese, White Bread

Not a Croque: Gammon Ham, Swiss Cheese, Whole Wheat Bread

Italian: Roma Tomato, Basil, Mozzarella Cheese, Parmesan Cheese, Rustic Sourdough

Russet Skin on Potato Fries, Salt & Pepper
Southern Style Wedge Fries, Notch8 Spice
Sweet Potato Fries

Accompanied with: Cheese Curds, Cheddar Cheese, Parmesan Cheese, Spring Onion, Bacon Bits, Gravy, Ketchup, Pepper Mayo, Chipotle Aioli

Add Beef Chili – (Additional $5, Per Guest)

Based on 2 pieces per person

Prime Beef Slider, Smoked Bacon, American Cheese, Ketchup, Mustard (D, G)

Grilled Chicken Slider, Brie, Sundried Tomato Aioli (D, G)

“KFC” Korean Fried Cauliflower, Shredded Cabbage, Gochujang Mayo (D, G, Veg)

Creamless Tomato and Gin Soup, Brioche Croutons (G, Veg)

Mixed Salad Greens, Shaved Roots, Heirloom Baby Tomato, Sherry Vinaigrette (V)
Traditional Caesar Salad, Croutons, Parmesan Shavings, Caesar Dressing (D, G)
Baby Spinach, Hardboiled Egg, Bacon, Crispy Onion, Poppy Seed Dressing (D, G)

Selection of Salami, Ham, Turkey, Chorizo
Grilled Vegetables, Marinated Olives, Pickles, Artichokes, Grainy Mustard
Baguette, Artisanal Crackers (G)

Fresh Seafood: Dungeness Crab Legs, Prawns, Blue Shell Mussels (S, SF, D)
Marie Rose, Cocktail Sauce, Onions, Capers & Lemon

Seared Salmon Fillet, Lemon Dill Beurre Blanc (D, S)
Prime Rib, Horseradish, Aux Jus (Chef Attended Carving Station Required)
Grilled Chicken Breast, Hunter Sauce (D)
Spinach Ravioli, Toasted Pine Kernels, Truffle Cream Sauce (N, D, G, Veg)

Yorkshire Pudding (D, G)
Honey Thyme Bellman Carrots (D, Veg)
Roasted Cauliflower (Veg)
Haricot Vert, Lemon, Brown Butter Almondine (D, N, Veg)
Pomme Puree (D)

Lemon Meringue Tarts (D, G)
Vanilla Bean Crème Brûlée (D)
Gianduja Pave with Hazelnut Crisp (D, G, N)
Desserts are based on 3 pieces per person

Kale and Quinoa Salad, Beetroot, Cauliflower, Feta Cheese, Mustard Vinaigrette (D, Veg)
Arcadian Greens, Shaved Root Vegetables, Heirloom Tomato, Sherry Vinaigrette (V)

Grilled Flank Steak, Charred Pearl Onion, Jus
Pan Seared Trout, Sauce Vierge (S)
Rigatoni Pasta, Confit Baby Tomato, Arrabiata Sauce (G, V)

Maple Roasted Baby Carrot (V)
Mixed Medley Vegetable, Olive Oil, Fresh Herbs (V)
Roasted Potato, Rosemary, Garlic (V)

Mint Marinated Watermelon (V)
Orange Chocolate Pot la Crème (D)
Dulce de Leche Cheesecake(D, G)
Desserts are based on 3 pieces per person

Potato Scallion Rolls

Kale and Quinoa Salad, Beetroot, Cauliflower, Vegan Cheese, Mustard Vinaigrette (V)
Arcadian Greens, Shaved Root Vegetables, Heirloom Tomato, Sherry Vinaigrette (V)
Grilled Tofu Steak, Charred Pearl Onion, Chimichurri (V)
Quinoa Cauliflower Fried Rice, Smokey Tempeh (V)
Rigatoni Pasta, Confit Baby Tomato, Arrabiata Sauce (G, V)

Maple Roasted Baby Carrot (V)
Mixed Medley Vegetable, Olive Oil, Fresh Herbs (V)
Roasted Potato, Rosemary, Garlic (V)

Mint Marinated Watermelon (V)
Tofu Chocolate Cake, Fresh Fruit, Passion Pearls (V)
Birch & Maple Oat Milk Panna Cotta | Raspberry Tuille (V)
Desserts are based on 3 pieces per person

Glazed Maple Bourbon Ham – $22 Per Guest
Grilled pineapple salsa

Rack Of Lamb – Market Price
Grainy Mustard, Au Jus

Roasted Canadian Striploin – $26 Per Guest
Horseradish, Au Jus

All Carving Stations are Chef attended. Chef attended stations are priced at $170 per chef, per station (2hr maximum).

Minimum 25 Guests

Starters – Choice of 4 – Each Additional Starter add $6 Per Person

Roasted Butternut Squash Soup, Spiced Cream (D)
Tomato Bisque, Brioche Croutons (D, G)
Roasted Mushroom Soup, Truffle Honey (V)
Carrot Ginger Soup, Toasted Almonds (N, V)
Baby Kale, Fried Shallot, Shaved Carrot, Snap Peas, Citrus Emulsion (V, G)
Arcadian Mixed Salad Greens, Shaved Roots, Baby Tomato, Sherry Vinaigrette (V)
Beet Salad, Candied Pecans, Feta, Grapefruit, Pommery Dressing (D, Veg)
Traditional Caesar Salad, Croutons, Parmesan Shavings, Caesar Dressing (D, G)
Spinach Salad, Goat Cheese, Baby Heirloom Tomato, Pine Kernels, Sherry Vinaigrette (D, Veg)
Celery Root & Green Apple Slaw, Honey Roasted Walnuts, Citrus Dressing (V, N)
Vine Ripened Tomatoes and Buffalo Mozzarella, Basil, Balsamic Pearls, Extra Virgin Olive Oil (D, Veg)
Napa Cabbage Asian Slaw, Green Papaya, Scallions, Toasted Cashews, Soy Ginger Dressing (N, Veg)
Fingerling Potato Salad, Double Smoked Bacon, Scallion, Creamy Cider Dressing
Spice Seared Albacore Tuna, Crushed Avocado, Watermelon Radishes, Shoots (S)
Crudite and Dips, Buttermilk Ranch, Blue Cheese Dressing, Hummus (D, Veg)

Entrees – Choice of 3 – Each Additional Entree add $10 Per Person

Braised Short Rib, Hunter Sauce
Grilled Beef Flank, Braised Cippolini, Salsa Verde
Herbed Chicken Breast, Mushroom Medley, Truffle Demi
Pork Loin, Baked Granny Smith Apple, Cider Sauce
Seared Salmon, Herb Cream Sauce (S, D)
Ling Cod, Pancetta, White Bean, Kale (S)
Rockfish Escabeche, Julienne Vegetable (S)
Spinach Cannelloni, Saffron Creamy Tomato (D, G, Veg)
Spinach & Ricotta Ravioli, Preserved Lemon, Basil Pesto (G, D, Veg)
Spinach & Feta Spanakopita (D, G, Veg)
Sweet Potato Curry, Crispy Quinoa (V)

Accompaniments – Choice of 3 – Each Additional Accompaniment add $6 Per Person

Roasted Tri Colour Baby Potato, Vancouver Island Sea Salt (V)
Cheddar Whipped Potato (D, Veg)
Potato & Leek Gratin (D, Veg)
Parmesan Polenta (D, Veg)
Maple Roasted Baby Carrot (V)
Mixed Root Vegetables (V)
Ratatouille Vegetable (V)
Green Bean, Soffritto (V)
Baked Mac & Cheese, Double Smoked Bacon Bits (G, D)

Desserts – Choice of 4 – Each Additional Accompaniment add $6 Per Person
(Desserts are based on 3 pieces per person)

Hand Sliced Fresh Fruit (V)
Opera Cake (D, G, N)
Fresh Fruit Tartlets (D, G)
Lemon Meringue Tarts (D, G)
New York Cheesecake, Blueberry Compote (D, G)
Tiramisu (D, G, N)
White Chocolate Profiteroles, Chocolate Sauce (D, G)
Apple Strudel, Vanilla Chantilly (D, G, N)
Notch8’s OMG Cake Macaroon (D, G, N)
Birch & Maple Oat Milk Panna Cotta | Raspberry Tuille (V)
Tofu Chocolate Cake | Preserved Berries (V)

SALADS

Assorted Greens
Vegetable Ribbons, Heirloom Tomato, Champagne Vinaigrette (Veg)

Classic Wedge Salad
Tomato, Bacon, Gorgonzola, Crispy Onion, Green Goddess Dressing (D)

Baby Gem Caesar Salad
Crouton, Parmesan Shavings, Pickled Onion, Caesar Dressing, Lemon (D, G, S)

Chicory and Kale Salad
Radicchio, Frisee, Endive, Citrus, Shaved Fennel, Parmesan Shavings, Honey Vinaigrette (D, Veg)

Mustard Marinated Beetroot Salad
Goat Cheese, Pine Kernels, Baby Arugula, White Wine Vinaigrette (D, Veg)

Caprese Salad
Buffalo Mozzarella, Heirloom Tomato, Basil Puree, Balsamic Pearls (D, Veg)

SOUPS

Egg Drop Soup
Scallion, Sesame, Chicken Dumpling (G)

Shellfish Bisque
Prawns, Confit Tomato Jam (D, SF)

Roasted Mushroom Soup
Mascarpone, Pickled Mushroom (D, Veg)

Corn Chowder
Hush Puppies (D, G, Veg)

Butternut Squash Soup
Spiced Cream, Pepitas (D, Veg)

Carrot Soup
Almond Carrot Bread Pudding (N, Veg)

*Replace Soup or Salad with a Starter for $7 or add an additional 4th course for $19

Beef Carpaccio
Blue Cheese, Hazelnuts, Chives, Sourdough Crouton (D, G, N)

Ahi Tuna
Compressed Watermelon, Balsamic Pearls, Cucumber (S)

Smoked Eggplant
Tabbouleh, Farro (G, V)

Steelhead Salmon Tartare
Radish, Shaved Asparagus, Trout Roe, Citrus Dressing (S)

Vegan Risotto
Pickled Shimeji, Asparagus, Green Peas, (V)

Quarter Chicken – $96 Per Guest
Beluga Lentil, Confit Tomato, Roast Squash, Mustard Cream (D)

Breast of Chicken Supreme – $98 Per Guest
Traditional Mash Potato, Asparagus, Shimeji Mushroom, Jus (D)

Grilled Steelhead – $98 Per Guest
Braised Fennel, Broccolini, Fingerling Potato, Sauce Vierge (S)

Sesame Glazed Ling Cod (S) – $99 Per Guest
Prawn Fried Rice, Bok Choy, Scallion Ginger Sauce (G, SF)

Red Trout Filet – $98 Per Guest
Charred Onion Couscous, Haricot Vert, Braised Turnip, Herb Brown Butter Sauce (S, G)

Braised Short Rib of Angus Beef – $102 Per Guest
Horseradish Whipped Potato, Roasted Carrots, Haricot Vert, Salsa Verde (D)

West Coast Cut New York – $107 Per Guest
Potato Puree, Charred Carrots, Sauteed Kale, Mushroom Jus (D)

6oz Beef Tenderloin – $120 Per Guest
Truffle Potato Gateau, Broccolini, Roasted Beet, Merlot Jus (D)

Vegetarian Entrée Options

Whole Roasted Celery Root
Quinoa, Baby Tomato, Parsley, Vinaigrette (V)

Salt Baked Beetroot
Truffle Potato Gateau, Broccolini, Roasted Beet, Apple Cider Emulsion (V)

Locally Made Butternut Squash Ravioli
Haricot Vert, Toasted Almonds, Sage, Garlic Parmesan Cream Sauce (D, G, N, Veg)

Vegan Mushroom Risotto
Pickled Shimeji, Asparagus, Green Peas, Blistered Tomato, Pine Kernels (V)

Quinoa, Corn & Sweet Potato Fritter
Wilted Spinach, Squash Puree, Tomato Jam, Pea Shoots (V)

Grilled 5 pcs Prawn Skewer (SF) – $13 Per Guest

Pan Seared Scallops (SF) – $16 Per Guest

Lobster tail (SF) – Market Price

Dulce de Leche Cheesecake
Gluten Free Chocolate Base, Chocolate Ganache (D)

Lemon Curd Tart
Torched Meringue, Raspberry Gel (D, G)

Amaretto and Espresso Flavored Tiramisu
Chocolate Dipped Biscotti (D, G, N)

Mandarin & Bitter Chocolate Layer Cake
Cocoa Nib Tuille, Cherry Reduction (D, G, N)

Raspberry Coconut Rhapsody
Raspberry Mousse, Coconut Dacquoise, Pistachio White Chocolate (D, N)

Tofu Chocolate Cake
Fresh Fruit, Passion Pearls (V)

Blueberry Maple Crème Brulee
Mini Beaver Tail (G, D)

Buffalo Mozzarella, Heirloom Tomato, Basil Puree, Balsamic Pearls (D, Veg)
~
Slow Cooked Salmon Filet, Braised Fennel, Broccolini, Fingerling Potato, Sauce Vierge (S)
~
Amaretto and Espresso Flavored Tiramisu, Chocolate Dipped Biscotti (D, G, N)

Butternut Squash Soup, Spiced Cream, Pepitas (D, Veg)
~
Quinoa, Corn & Sweet Potato Fritter, Wilted Spinach, Squash Puree, Tomato Jam, Pea Shoots (V)
~
Raspberry Coconut Rhapsody, Raspberry Mousse, Coconut Dacquoise, Pistachio White Chocolate (D, N)

Truffle Celeriac Cappuccino (D)
~
Salmon Tartare, Avocado, Radish, Chive, Vegt8 Dressing (S)
~
Grilled 6oz Beef Tenderloin, Potato Gateau, Broccolini, Roasted Beet, Merlot Jus (D)
~
Blueberry Maple Crème Brulee, Mini Beaver Tail (G, D)

BC Hothouse Tomato Salad, Kale, Free Range Egg, Charred Peppers, Cold Pressed Canola Dressing (V)

Rossdown Chicken, Chickpea & Corn Fritter, Creamed Chard, Baby Vegetables (D)

Tofu Chocolate Cake, Fresh Fruit, Passion Pearls (V)

Selection of Chilled Juices

Almond Berry Smoothie (N, V)
Vegan Espresso Chocolate Muffin (V)
Citrus Segments (V)
Avocado Toast, Kale, Chia Seed (G, V)

White Bean Cassoulet (V)
Turmeric Scrambled Tofu with Extra Virgin Olive Oil (V)
Steel Cut Oatmeal, Dried Fruit, Sliced Almonds (N, V)

Toaster Station (G, N, V)
Traditional Selection of Breads, Fruit Preserves, Becel (V)
Assorted Nut Butters (V)

*Coffee will be served with Dairy items in addition to Vegan options,
please advise your Event Manager if you would like dairy to be omitted

BC Hothouse Tomato Salad | Baby Kale | Free Range Egg | Charred Peppers | Cold Pressed Canola Dressing

Pan Seared Cod | Chickpea & Corn Fritter | Creamed Chard | Baby Vegetables (S)

Birch & Maple Oat Milk Panna Cotta | Raspberry Tuille (V)

Grilled Sourdough Bread (V)

Honey Spiced Parsnip Soup (Veg)

Baby Kale Salad, Tomato, Pepper, Pepitas, Cold Pressed Canola Dressing (V)
Arugula, Beets, Goat Cheese, Cider Vinaigrette (D, Veg)

Seared Ling Cod, Pepperonata Sauce (S)
Grilled Chicken, Pickled Local Mushrooms & Onions
Chickpea & Corn Fritter, Tahini Emulsion (V)
Charred Broccoli, Extra Virgin Olive Oil (V)
Roasted Maple Sweet Potato (V)

Blueberry Gallete (D, G, N)
Tofu Chocolate Cake, Passion Pearls (V)

Potato Scallion Rolls

Kale and Quinoa Salad, Beetroot, Cauliflower, Vegan Cheese, Mustard Vinaigrette (V)
Arcadian Greens, Shaved Root Vegetables, Heirloom Tomato, Sherry Vinaigrette (V)
Grilled Tofu Steak, Charred Pearl Onion, Chimichurri (V)
Quinoa Cauliflower Fried Rice, Smokey Tempeh (V)
Rigatoni Pasta, Confit Baby Tomato, Arrabiata Sauce (G, V)

Maple Roasted Baby Carrot (V)
Mixed Medley Vegetable, Olive Oil, Fresh Herbs (V)
Roasted Potato, Rosemary, Garlic (V)

Mint Marinated Watermelon (V)
Tofu Chocolate Cake, Fresh Fruit, Passion Pearls (V)
Birch & Maple Oat Milk Panna Cotta | Raspberry Tuille (V)
Desserts are based on 3 pieces per person

BC Hothouse Tomato Salad, Kale, Free Range Egg, Charred Peppers, Cold Pressed Canola Dressing

Rossdown Chicken, Chickpea & Corn Fritter, Creamed Chard, Baby Vegetables

Tofu Chocolate Cake, Fresh Fruit, Passion Pearls (V)

Includes a predetermined choice of entrée (provided 72 house in advance), printed menus will be provided

Heirloom Tomato Salad (D, G, Veg)
Kalamata Olives, Pistou, Brioche Croutons, Bocconcini

~

Braised Short Rib (D, G)
Roasted Onion, Charred Kale, Buttermilk Mashed Potato, Jus

or

Seared BC Salmon (D, G, S)
Haricot Vert, Polenta, Sauce Vierge

or

Choice of vegetarian options from our plated dinner menus

~

Pavlova (D, Veg)
Lemon Curd, Chantilly, Fresh Fruit

Servers will take guests entrées choice at the beginning of dinner service, printed menus will be provided

Grilled Asparagus Tart (D, G, Veg)
Lemon & Black Pepper Cream Cheese, Shaved Radish, Micro Greens
~
Roasted Beetroot Salad (D, Veg)
Goat Cheese, Pea Tendrils, Toasted Pine Kernel, Grainy Mustard Emulsion
~
West Coast Cut New York
Charred Broccollini, Herbed Potato Pave, Carrot Puree, Merlot Jus
or
Choice of vegetarian options from our plated dinner menus
~
Opera Cake (D, G, N)
Valrhona Chocolate Ganache, Raspberry, Vanilla Chantilly

Cold

Assorted Artisan Rolls (G, Veg)

Bitter Greens, Radicchio, Endive, Frisee, Dried Cranberry, Fennel, Honey Vinaigrette (Veg)
Vine Ripened Tomatoes and Buffalo Mozzarella, Basil, Balsamic Pearls, Extra Virgin Olive Oil (D, Veg)
Albcore Tuna Nicoise Salad (S)
Marinated Vegetable Antipasti: Zucchini, Artichoke, Bell Pepper, Fennel (V)
Traditional Charcuterie, Pickles, Olives

Hot
Pan Seared Ling Cod, Dungeness Crab & Trout Roe Chive Beurre Blanc (D, S)
Maple Hill Farms Chicken, Jus
Beef Striploin, Horseradish and Grainy Mustard Carved by Chef
Truffled Spinach Ricotta Ravioli, Toasted Pine Kernels (D, G)
Horseradish Whipped Potatoes (D, Veg)
Seasonal Medley of Vegetables, Fine Herbs (Veg)
Brown Sugar Infused Squash, Toasted Pecans (Veg, N)

Desserts
Desserts are based on 3 pieces per person
Fairmont Cheesecake (D, G, Veg)
Espresso Opera Cake (D, G, Veg)
Lemon Meringue Tartlets (D, G, Veg)
Tahitian Vanilla Flan, Almond Tuile (D, G, N, Veg)
Hand Carved Assorted Melon (V)

Condiments, Mango Chutney, Mix Pickle (Veg)
Rice & Indian Naan Bread (D, G, V)

Choice of 4 Salads
Choice of 2 Meat Entrées
Choice of 1 Seafood Entrées
Choice of 3 Vegetarian Entrées
Choice of 4 Desserts
Desserts are based on 3 pieces per person

Upgrade to Fresh Naan made in house Tandoori Oven $10pp

Condiments, Mango Chutney, Mix Pickle (Veg)
Rice & Indian Naan Bread (D, G, V)

Choice of 4 Salads
Choice of 3 Meat Entrées
Choice of 1 Seafood Entrées
Choice of 4 Vegetarian Entrées
Choice of 4 Desserts
Desserts are based on 3 pieces per person

Upgrade to Fresh Naan made in house Tandoori Oven $10pp

Condiments, Mango Chutney, Mix Pickle (Veg)
Rice & Indian Naan Bread (D, G, V)

Choice of 5 Salads
Choice of 4 Meat Entrées
Choice of 2 Seafood Entrées
Choice of 4 Vegetarian Entrées
Choice of 5 Desserts
Desserts are based on 3 pieces per person

Upgrade to Fresh Naan made in house Tandoori Oven $10pp

Kachumber Salad of capsicum, cucumber, onion, tomato (V)

Mixed Green Salad Radish, cucumber, onion, tomatoes, lemon juice and chat masala (V)

Channa Chaat chickpeas, tomatoes, onion, lemon juice, chaat masala (Veg, D)

Aloo Chaat potatoes, onions, tomatoes, lemon juice, chaat masala (Veg, D)

Papdi Chaat short crust pastry with potato, onion, yoghurt, tamarind chutney, mint chutney (Veg, G, D)

Spicy Cucumber Salad

Spicy Gajar spicy carrot salad

Boondi Raita A yogurt with fried chickpea pearls (D, Veg)

Pineapple Raita (D, Veg)

Burrani Raita (D, Veg)

Medley Vegetable Raita (D, Veg)

Chicken Korma: Chicken is Cooked With Spices, Onion Paste, Yoghurt and Nuts (D, N)

Butter Chicken: Boneless Tandoori Chicken Cooked With Rich Tomato Cashew Gravy (D, N)

Chicken Chettinad: Chicken Cooked With Coconut Milk And Flavoured Spice With Curry Leaves

Mango Chicken Curry: Boneless Chicken Thigh Cooked in Mango Gravy and spices

Beef Curry: Beef Curry Cooked with Spices authentic to Northern Region

Beef Vindaloo: Beef Simmered in a Sour and Spicy curry sauce

Lamb Roganjosh: Lamb Cooked in a Kashmiri Roganjosh Gravy

Lamb Korma: Lamb is Cooked with spices, Onion paste, yoghurt and nuts (D, N)

Kadhai Lamb: Lamb cooked with tomatoes, bell pepper and exotic spices

Lamb Biryani: A combination of rice and lamb with spice, mint, saffron and rose water (D)

Chicken Biryani: A Delicious combination of chicken and rice with spice, mint, saffron and rose water (D)

Alleppey Fish Curry: raw mango and coconut fish curry (S)

Goan Fish Curry: Fish Simmered Gowan’s masala with coconut milk and curry leaves (S)

Prawn Vindaloo: Prawn Simmered in a tangy sauce with Rare Spices (SF)

Coconut Prawn Curry: Prawn cooked with coconut cream and onion gravy (SF)

Fish Masaledar: A Punjabi delicacy of fish cooked in mustard oil with traditional Indian spices (S, D)

Prawn Korma: Prawn cooked in blend of cashew and cream gravy (SF, D, N)

Jeera Muttar Pulao: Fragnant rice cooked with cumin seeds and green peas (Veg)

Vegetable Biryani: A Delicious combination of rice and vegetables with spice, mint, saffron (V, D)

Yellow Dal Tadka: split Moong lentil, tempered with cumin and asafoetida (V)

Dal Makhani: A Combination Of Black Lentil, Tomato, Ginger, Garlic And Cream Butter (V, D)

Kadhai Paneer: Paneer Cooked With Tomatoes And Bell Pepper, Exotic Spices (Veg, D)

Dum Aloo: Baby Potatoes Are Simmered in a Spicy curd Sauce (V, D)

Paneer Tikka Masala: Marinated Paneer Cooked in Tandoor Sauteed With Onion Tomato Masala (Veg, D)

Aloo Beans Chilgoza: potato, French beans and Pinenut (V, N)

Palak Paneer: Pureed Spinach Cooked With Rich Tomato Gravy Spice And Seasoned With Garlic (Veg, D)

Kadhi Pakora: Kadhi Pakora Deep Fried Dunked in a Tangy Yoghurt Curry (Veg, D)

Dhaba Dal: Lentil Cooked With Onion, Tomato Spices (V)

Pindi Chole: Chickpeas Cooked in Onion, Tomato Spiced With Ginger & Garlic (V)

Bhindi Do Pyaza: Spices Okra Cooked With Onion, Tomatoes, Coriander, Turmeric Masala (V)

Kale Chane Curry: Black Chickpeas Cooked With Onion, Tomato And Spice Gravy (V)

Mutter Paneer: Indian Cheese And Peas Cooked In Delicious Tomato Gravy (Veg, D)

Shahi Paneer: Paneer Cooked With Rich Creamy Tomato Gravy (Veg, D, N)

Makhan Malai Kofta: Tender Cottage Cheese Dumpling Tossed in Rich Creamy Gravy (Veg, D, N, G)

Pista Kheer: rice and whole milk pudding with pistachio nut (Veg, D, N)

Zaffrani Rasmalai: poached milk sponge with saffron (Veg, D, G)

Gajar Halwa: sweetened carrot, milk, sugar, almonds and pistachios (Veg, D, N)

Gulab Jamun: fried milk dumpling simmered in sugar syrup (Veg, D, G)

Pistachio Kulfi: traditional pistachio ice cream (Veg, D, N)

Moong Dal Halwa (Veg, D)

Choice of 4 Hors d’oeuvres from the Hors d’oeuvres
(Based on 4 pieces per person)

Choice of 6 Hors d’oeuvres from the Hors d’oeuvres
(Based on 6 pieces per person)

Tandoori Soya Chaps: Marinated With Indian Spices (D)

Pudina Paneer Tikka: Marinated With Yoghurt And Mint Flavour And Spices (Veg, D)

Jafrani Paneer Tikka: Paneer Marinated With Yoghurt And Saffron Flavour (Veg, D)

Aloo Tikki: Mashed Potato Pattie Mixed With Onion,Cilantro And Spices (Veg, D, G)

Hara Bhara Kebab: Potato & Spinach Pattie (Veg)

Vegetable Samosa Mint Chutney, Tamarind Chutney (Veg, G)

Vegetable Pakora: Mix vegetable With Chickpeas Flour And Spices Fritters (V)

Vegetable Spring Roll: Fried Crispy Vegetable Rolls (V, G)

Chicken Pakora: Fried Chicken Cooked With Chickpeas Flour And Traditional Spices

Fish Pakora: Fried Fish Coated In Chickpeas Flour And Traditional Spices (S)

Fish Tikka, Mint Chutney (S, G)

Chicken Samosa, Mint Chutney, Tamarind Chutney (G)

Chicken Angara Tikka: Fiery Red Chilli Paste Marinated Chicken Tikka (D)

Lahori Boti: Chunks Of Meats With Brown Onion And Hung Curd (D)

Pani Puri: deep fried bread filled with spiced water (Veg, G)

Coconut Prawn: Prawn Coated With Grated Coconut (SF, G)

Finlandia Vodka
Bacardi White Rum, Bacardi Dark Rum, Captain Morgan Spiced Rum
Beefeater Gin
Sauza Hornitos Plata (Silver) Tequila
Canadian Club Whiskey
Jim Beam Rye
The Famous Grouse Scotch
Martini & Rossi Vermouth

Tito’s Handmade Vodka
Plymouth Gin
Bacardi 8 yr. Rum
Casamigos Silver Tequila
Maker’s Mark Bourbon
Lot 40 Rye
Chivas Regal Scotch

Belvedere Vodka
The Botanist Gin
Bacardi Gran Reserva 10 yr. Rum
Casamigos Anejo Tequila
Woodford Reserve Bourbon Whiskey
Knob Creek Rye
The Macallan Double Cask 12 yr. Scotch

Festive Vintage Elderflower
Sip on the essence of celebration. A luxe concoction of Prosecco, elderflower, a kiss of grapefruit and delicately laced with Galliano. Dusted with gold for true indulgence

Starry Night Negroni
Twinkle under a canopy of flavor, where raspberry and cranberry-infused gin meet the timeless allure of Campari and sweet vermouth

Winter Sangria
House made Spiced Mulled wine, chilled and served to perfection

Cranberry Mule
Refresh your spirit with a zesty non-alcoholic blend of Seedlip Spiced, fiery ginger beer, and tart cranberry juice

Cranberry Apple Spritzer
Celebrate the season with a bubbly fusion of homemade cranberry and apple syrup topped with non-alcoholic sparkling apple cider, served in a champagne flute

Peppermint White Russian
Add some winter magic with this cream based non-alcoholic peppermint treat, garnished with a candy cane

Hennessy VS, Grand Marnier
Luxardo Amaretto, Kahlua,
Cointreau, Bailey’s Irish Cream

By the glass (5oz)

By the glass (5oz)

Kokanee, HVC Lobby Dog Lager, Bud Light,

Yellow Dog IPA, Non Alcoholic Beer

Stella, Corona

Local Craft Cider

Choose one or two of the following draught beer options at your station:

Hotel Vancouver Lager
Stanley Park Trailhopper IPA
Bud Light
Stella Artois
Bridge Brewing North Shore Pale Ale

*A minimum of 100 guests required for Draught Beer to be available

Regular and Diet Soft Drinks
San Pellegrino Mineral Water
Bottled Juice

Upgrade the Water Stations in your Meeting Room or Reception with our Infused Waters. Choice of Flavours:
*Watermelon & Basil
*Lemon-Lime & Grapefruit
*Blueberry & Orange
*Mojito

Finlandia, Fresh Raspberries, Fresh Lemon, Sparkling
Light & Bubbly for the Faint of heart

Finlandia, Fresh Lime, Ginger Beer
A 1950’s classic

Long Table Gin, Sweet Vermouth, Dry Vermouth, Benedictine, Orange Bitters
When in Rome? Local Gin supports this homegrown specialty.

Allow our experienced team of mixologists to tailor a martini bar that works for your group. From custom themed martini’s to all the classics; our special setup will be a compelling and interactive part of your special event.

Treat your guests to a station featuring Canada’s Cocktail! A dedicated bartender will custom make Caesar’s or Bloody Mary’s based on your guests preference. Includes – Clamato & Tomato Juices, Variety of Hot Sauces, Worcestershire, Horseradish, Bacon, Celery Rim Salt, Steak Spice Rim Salt, Pickled Onions, Olives, Spicy Beans, Pickles & Banana Peppers.

Domestic & Craft Beer, Imported Beer, Cider and Coolers
Sommelier’s Choice of Red & White House Wine
Regular and Diet Soft Drinks, San Pellegrino Mineral Water, Bottled Juices

*9.00 per person for each additional hour, ask your Catering Manager about upgraded Wine options

Premium Brand Tier Spirits
Domestic & Craft Beer, Imported Beer, Cider and Coolers
Sommelier’s Choice of Red & White House Wine
Regular and Diet Soft Drinks, San Pellegrino Mineral Water, Bottled Juices

*12.00 per person for each additional hour, ask your Catering Manager about upgraded Wine options

Super Premium Tier Spirits & Liqueurs
Choice of 1 Signature Cocktail to be served on the Bar
Domestic & Craft Beer, Imported Beer, Cider and Coolers
Sommelier’s Choice of Red & White Deluxe Wine
Regular and Diet Soft Drinks, San Pellegrino Mineral Water, Bottled Juices

*15.00 per person for each additional hour, ask your Catering Manager about upgraded Wine options

Luxury Tier Spirits & Liqueurs
Choice of 1 Signature Cocktail to be served on the Bar
Domestic & Craft Beer, Imported Beer, Cider and Coolers
Sommelier’s Choice of Red & White Deluxe Wine
Regular and Diet Soft Drinks, San Pellegrino Mineral Water, Bottled Juices

*20.00 per person for each additional hour, ask your Catering Manager about upgraded Wine options

Allow our team to choose a house wine from available inventory for your special event.

Clear pale straw colour; good intensity of citrus, gooseberry and floral aromas, with yellow plum and herbal touches; extra dry, medium body; citrus and gooseberry flavours with a herbal twist, medium finish.

The aromatics begin with yellow peach, lemon, and jasmine. The mouthfeel exudes flavours of green apple, fresh pineapple, lime, and a pleasant creaminess from oak aging. The finish lingers on this medium-bodied wine.

Pronounced aromas of fresh-cut lemon, gooseberry and a touch of herbs. Vibrant and fresh on the palate, with mineral notes on a clean finish.

The bright acidity leads the attack of orchard fruit and pineapple with citrus carrying through the mid-palate and into the well-balanced finish.

Intense and fresh, with green apple, dried pineapple, candied ginger and lemon curd flavors that show a hint of ripe melon, followed by details of lemon verbena on the finish.

A medium-bodied Chardonnay, easy to enjoy chilled on its own or paired with roast turkey or chicken. Bright on the palate with ripe apple, stone fruit, dried pineapple, dulce de leche flavours finishing smooth and creamy.

This refreshing white offers a clear, focused mix of passion fruit, lime, mango and green apple flavors on a light, smooth body. Finishes with a succulent juiciness, showing echoes of lemon verbena.

A clean, crisp, fresh, and bright wine with a vibrant red fruit flavor with hints of watermelons, strawberries, and rhubarb.

Allow our team to choose a house wine from available inventory for your special event.

Clear ruby red; floral and berry aromas with a touch of candied fruit; dry, medium body; lots of ripe fruit flavour, well balanced.

A full-bodied wine, Merlot and Cabernet Franc provide backbone to Cabernet Sauvignon’s structure with a touch of Petit Verdot for extra body and tannins. Red cherry and cassis aromas are on the nose and extend through to the first sip. Sage, vanilla, lavender, and sandalwood notes intermingle.

Medium-bodied Pinot Noir with concentrated flavours of black cherry, red plum, oak spice, clove and a hint of vanilla.

Soft plum nose; juicy and savory with bright plum fruit and a hint of ripe sweetness; smooth, lush and long with balance and style.

This wine was aged 16 months in a combination of new and used oak, of which 65% was French oak, 18% was Hungarian oak and 18% was American oak. This long aging rounded out the tannins in what is a textbook Merlot, rich and generous on the palate. It begins with aromas of spice and dark fruit mingled with vanilla. It delivers flavours of black cherry, blueberry and plum with spice and chocolate on the long finish.

A Bordeaux-style blend, this delicious, fruity and distinctive wine puts a wrap of tangy citrus around black cherry, coffee and licorice components. Malbec is the principal grape, with smaller amounts of Merlot, Cabernet Sauvignon and Cab Franc.

This California Cabernet is amazingly popular and loaded with fig preserve, nuts, toast, herbs and honey. It’s ideal for barbecued ribs or rare steak.

Rich dark plum, enticing notes of vanilla and cedar spice on a silky texture. Ideal as an aperitif or perfectly matched with steak, lamb and charcuterie, spicy, smoky and barbeque flavours, bernaise and peppercorn sauces, and aged cheeses.

This wine is an intense bright and purple colour. It has floral violet notes in the beginning and very intense fruity flavours of red plum, strawberry and blackberry. There is a fresh, mineral smooth texture and balanced in the mouth.

A rich garnet color with a ruby edge, the wine opens to reveal lifted fruit aromas of bright strawberry and jammy fruit, mocha, and vanilla, along with toasty oak notes.

There are aromas of lavender, purple flowers, red currant, oak and blueberry with a nice savoury note of tobacco, and dried sage. The palate is silky textured, medium in body with lovely refreshing acidity. Cherry, ripe raspberry, cassis, blackberry and some peppery spice end with a long finish. This wine has the concentration and structure to age well. Try with braised lamb shanks.

This ruby coloured wine heralds Spring with characteristics of a fresh baked strawberry rhubarb pie, Rainier cherries and a hint of Rooibos tea leaves.

Made only from the finest Sangiovese grapes carefully selected from the estate Chianti Classico vineyards, this Reserva represents the perfect blend of the traditional and the modern. It spends some 24 months in oak, with about 20% in small barriques, and one year in the bottle.

Aromas of black currant, plum, and fresh vanilla, with hints of black pepper and cigar. A supple, creamy entry is followed by intense flavors of ripe black cherry and dark chocolate, finishing with lingering black fruit and savory spice. Intense fruit, bright acid and sturdy tannins promise resilience and longevity.

Layered and complex, this wine features aromas and flavours of chocolate, dried black plum, licorice and woodsmoke.

A fresh, crisp, vibrant Italian sparkling wine with attractive aromas of freshly cut lemon and lime.

Aromas of citrus and green apple, with hints of biscuits and semi-toasted almonds. A well-orchestrated blend of Chardonnay, Pinot Blanc, and Pinot Noir.

Pale lemon colour; pronounced aromas of citrus, mineral and toast; medium-bodied with toasty, apple and pear flavours with mineral and lime notes.

Taittinger Brut Réserve is made from 40 % Chardonnay, 35% Pinot Noir and 25% Pinot Meunier, using perfectly matured grapes harvested from over 35 different vineyards. This subtle blend results in a light, elegant and balanced champagne.

Opaque purple colour; spicy, plum, raisin/dried fruit, milk chocolate, black cherry, cranberry and fruitcake aromas and flavours; full-bodied, sweet, lush, ripe and lingering finish.

This 10 Year has a full, nutty bouquet, the classic Graham’s richness and a soft lingering finish.

Salads
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salmon Trio
Smoked Salmon, Salmon Gravlax, Candied Salmon, Gherkin Remoulade, Citrus, Capers, Shaved Onion (S)

Main Courses
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce, Pan Gravy (G)
Whipped Potato, Scallions (D)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G)
Thyme Roasted Root Vegetables, Honey Butter (D)

Desserts
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Cookies (D, G, N)
Festive Fruit Cake (D,G,N)

Arcadian Mixed Greens (V)
Baby Heirloom Tomato, Shaved Root Vegetables, Dried Cranberries, Apple Cider Vinaigrette
~~~
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Whipped Potato, Scallions (D)
Honey Thyme Carrots, Roasted Brussel Sprouts (D)
Cranberry Sauce, Pan Gravy (G)
~~~
Traditional Pumpkin Pie, Winter Spiced Chantilly (D, G)

Pumpkin Soup (D, G, N, Veg)
Pepitas, Coconut Crème Fraiche
~~~
Grilled Chicken and Garlic Prawns (D, SF)
Ancient Grains, Green Beans, Confit Tomatoes, Grilled Lemon
~~~
Plum Pudding, Bourbon Anglaise (D, G)

Tables of 10 guests are set with a Chef’s Hat, White Apron, and Carving Knife & Fork
Due to popular demand, the hotel may be required to limit the availability of this menu.

First Course
Hotel Vancouver Wedge Salad (D, G)
Bacon Crumble, Heirloom Tomato, Blue Cheese, Pine Kernels, Radish, Creamy Herb Dressing

Main Course
Carved by Guest, One per Table*
Rossdown Farms Roasted Turkey (D)
Family Style Bowls:
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Whipped Potato, Scallions (D)
Thyme Roasted Root Vegetables, Honey Butter (D)
Cranberry Sauce
Pan Gravy (G)

Dessert Platters
Desserts are based on 2 pieces per person
Chocolate Bottom Butter Tart (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)

Salads
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Roasted Cauliflower, Kale, Olives, Oranges, Feta, Sherry Vinaigrette (Veg)

Chilled Seafood (G, S)
Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Cold Smoked Albacore Tuna
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce

Main Courses
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)

Desserts
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Marzipan Stollen (D, G, N)
Warm Pannetone Bread Pudding (D,G,N)
Sliced Fruit (V)

Salads & Starters
Wild and Cultivated Greens, Shaved Carrot and Radish, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Parmesan Shavings, Traditional Dressing (D, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Cauliflower, Radicchio, Olives, Oranges, Feta, Sherry Vinaigrette (D, Veg)
Charred Pear and Fennel Salad, Chicory, Frisee, Baby Kale (Veg)

Chilled West Coast Seafood & Shell Fish (G, S, SF)
Baby Shrimp Salad, Poached Cold Water Prawns, Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Cold Smoked Albacore Tuna
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce

Charcuterie And Farmhouse Cheeses (D, G, N)
Artisanal Hams, Salamis, Cured Sausages
Small Batch Cheeses
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers

Main Courses
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Baked Lingcod, Brown Butter Almandine, Green Beans, Lemon (D, N, SF)
Rigatoni Pasta, Roasted Butternut Squash, Spinach, Baby Heirloom Tomato, Goat Cheese (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)

Chef Attended Live Carving Station:
Cracked Pepper Rubbed Beef Striploin, Creamy Horseradish, Pan Jus, Mustard

Desserts
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Warm Pannetone Bread Pudding (D,G,N)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Chocolate Dark Forest Cake (D, G, N)
Cranberry Pear Tart (D, G, N)
Marzipan Stollen (D, G, N)
Chestnut Mont Blanc (D, G, N)
Eggnog mousse (D)
Sliced Fruit (V)

Salads
Greens, Shaved Vegetable, Heirloom Cherry Tomato, Assorted Vinaigrettes (Veg)
Tossed Caesar Salad, Rosemary Croutons, Parmesan Shavings, Traditional Dressing (D, G, Veg)
Roasted Beetroot, Spiced Pecans, Goat Cheese, Balsamic Vinaigrette (D, N, Veg)
Red Quinoa, Baby Kale, Dried Currants, Preserved Lemon, Italian Parsley (V)
Salad Of Cauliflower, Radicchio, Olives, Oranges, Feta, Sherry Vinaigrette (Veg)
Charred Pear and Fennel Salad, Chicory, Radicchio, Frisee, Baby Kale (Veg)
Waldorf Salad, Iceberg Lettuce, Blue Cheese, Bacon, Apples, Walnuts (D, N)

Chilled West Coast Seafood & Shell Fish (D, S, SF )
Sesame Yellowfin Tuna Tataki, Smoked Salmon, Salmon Gravlax, Candied Salmon, Marinated Calamari, Cold Smoked Albacore Tuna, Oysters on the Half Shell, Poached Cold Water Prawns, Dungeness Crab Legs
Gherkin Remoulade, Citrus, Capers, Shaved Onion, Cocktail Sauce, Marie Rose Sauce

Charcuterie And Farmhouse Cheeses (D, G, N)
Artisanal Hams. Salamis, Cured Sausages
Local Small Batch Cheeses
Mustards, Pickled Onions, Cornichons, Marinated Olives
Dried Fruits, Nuts, Crackers

Main Courses
Rossdown Farms Butter Basted Roasted Turkey (D)
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Cranberry Sauce (Veg)
Pan Gravy (G)
Whipped Potato, Scallions (D, Veg)
Baked Lingcod, Brown Butter Almondine, Green Beans, Lemon (D, N, S)
West Coast Seafood Paella, Saffron Rice (S, SF)
Pumpkin Mascarpone Ravioli, Pine Kernels, Crispy Sage (D, G, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)

Chef Attended Live Carving Station:
Cracked Pepper Rubbed Beef Striploin, Creamy Horseradish, Pan Jus
Brown Sugar Ham, Grainy Mustard Jus

Desserts
Desserts are based on 3 pieces per person
Maple Sugar Pie (D, G)
Warm Pannetone Bread Pudding (D,G,N)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Cranberry Pear Tart (D, G, N)
Marzipan Stollen (D, G, N)
Chestnut Mont Blanc (D, G, N)
Eggnog Mousse (D)
Yule log (D, G, N)
Chocolate Bark (D)
Lemon Curd Profiteroles (D, G)
70% chocolate pots, Orange and sea salt (D)
Sliced Fruit (V)

Hotel Vancouver Wedge Salad (D, G)
Bacon Crumble, Heirloom Tomato, Blue Cheese, Pine Seeds, Radish, Creamy Herb Dressing
~~~
Rossdown Farms Butter Basted Roasted Turkey (D, G, N)
Traditional Bread Stuffing (D, G, N)
Cheddar Whipped Potato Puree, Scallions (D, Veg)
Roasted Root Vegetables, Maple Glazed Butternut Squash (D, Veg)
Cranberry Sauce (Veg)
Pan Gravy (G)
~~~
Sticky Toffee Pudding (D, G, N)
Vanilla Anglaise, Candied Walnuts

Roasted Cauliflower, Mint, Grapes, Greek Yogurt, Honey Pearls, Rocket Salad (D, Veg)
~~~
Filet of Beef (D)
Dauphinoise Potato, Truffle Celery Root Puree, Crispy Sprouts
Merlot Jus
~~~
Pumpkin Cheesecake with Pumpkin Seed Brittle (D, G)

**Tables of 10 guests are set with a Chef’s Hat, White Apron, Carving Knife & Fork
**Due to popular demand, the hotel may be required to limit the availability of this menu.
**Dinner includes both salad and soup.

First Course
Hotel Vancouver Wedge Salad (D)
Bacon Crumble, Heirloom Tomato, Blue Cheese, Pine Seeds, Radish
Creamy Herb Dressing

Second Course
Soup of Truffled Celery Root (D, G, Veg)
Brioche Crouton, Truffle Pearls

Main Course
Carved by Guest, One per Table*
Rossdown Farms Roasted Turkey (D)
Family Style Bowls:
Preserved Fruit and Sage Bread Stuffing (D, G, N)
Whipped Potato, Scallions (D, Veg)
Thyme Roasted Root Vegetables, Honey Butter (D, Veg)
Cranberry Sauce (Veg)
Pan Gravy (G)

Dessert
Desserts are based on 3 pieces per person
Chocolate Bottom Butter Tart (D, G, N)
Cinnamon Apple Streusel (D, G, N)
Festive Shortbread Cookies (D, G, N)
Brandied Cherry Rum Balls (D, G, N)
Maple Sugar Pie (D, G)
Cranberry Pear Tart (D, G, N)

Roasted Cauliflower, Mint, Grapes, Greek Yogurt, Rocket Salad (D, Veg)
~~~
Soup of Truffled Celery Root (D, G, Veg)
Brioche Crouton, Truffle Pearls
~~~
Citrus Tuna Crudo, Extra Virgin Olive Oil, Orange, Chive, Kalamata Olives, Chili Threads, Mandarin Orange Vinaigrette (S)
~~~
Black Angus Beef Tenderloin (D, G)
Dauphinoise Potato, Heirloom Carrot Puree, Crispy Onion
Merlot Jus
~~~
Eggnog Crème Brulee (D, G)
Single origin chocolate cremeux, spiced rum chantilly, cacao nib tuille

Guests’ menu selection choice of 2 Entrees + Vegetarian option provided 72 hours prior to event.
Includes printed menus with company logo. Main Course based on higher priced entree options.

Guests’ menu selection choice of 2 Entrees + Vegetarian option.
Guests choose at the beginning of meal service, minimum 4-course menu. Includes printed menus with company logo.
Main Course based on higher priced entree options.

An absolute must for formal occasions and high profile events.
Includes:
~ One and one-half the standard banquet staffing ratio
~ Exclusive server(s) and wine steward(s) for VIP or head table
~ Staff be attired in formal oxblood tailcoats
~Printed menus with company logo

Servers, wine stewards, bartenders – minimum 4 hours