Let’s Design
A Truly Special Menu
The quality of produce and variety of ingredients available from Vancouver Island and BC is truly incredible.
Chef’s Recommendation
In cooking there is a direct connection between the quality of the ingredients and the character of the end product.
There is also a time and place for luxury ingredients, like when you want to mark an occasion or celebrate a special moment.
Nothing makes us happier than having the ability to gather the best ingredients of the moment from all over Vancouver Island in order to make each menu a truly special experience.
Our Offerings
Buffet Service
Custom design a menu with us for your next event or special occasions based on the foods you love and the ingredients that are in season at the time.
Wedding Buffet
Build a custom menu based what you would love to eat at your wedding and your style. We gather the best local ingredients so you can have the wedding buffet of your dreams.
Plated Service
Let us design a menu with a delicate fine dining touch for your wedding or next special event.
Canape's
Build a custom menu of delicious and delicate canapés for your next reception or special event using the best ingredients available at the time.
* We can design the menu by price per head, budget or simply build a menu with us using the ingredients and dishes you would like and we will price it out from there.
*Prices include the food only
Previous Menus
August Wedding Menu
Crab salad with mango, papaya, chipotle creme fraiche, cilantro, scallions and mint on a crostini
Gougeres with Le delice de bourgogne mousse, caramelized onions and oven dried marinated tomatoes
Crispy deep fried tempura shrimp with ancho chile honey
Crispy deep fried polenta with parmigiano reggiano and chives
Assortment of beautiful cheeses, dried fruits, honey and accompaniments
Assortment of homemade breads and crackers
Smoked White fish pate with lemon, dill, creme fraiche and chives
Salmon Rillette with lemon, black pepper, shallots and parsley
Warm local crab gratin with smoked cheddar bechamel, roasted peppers, grilled onions and gruyere
Warm wild mushroom gratin - roasted local mushrooms deglazed with white wine, blitzed with roasted garlic and caramelized onions and folded into a little cream cheese. Warmed through and topped with melted crispy gruyere.
Tomato salad - Fresh heirloom tomatoes of multiple varieties marinated in good dark balsamic, thinly sliced sweet shallots, and garlic, thyme and olive oil, oven roasted and marinated tomatoes of the same varitals, buratta, crispy shallots, black pepper, maldon salt and lots of good, fresh basil
Honey Roasted Okanagan peach salad - fresh ricotta, watercress, baby kale, pistachio crumble and a white balsamic vinaigrette with a hint of vanilla bean
Pickled beet salad - 3 colours of beets cooked and lightly pickled with tarragon, lemon and dill creme fraiche and topped with a shaved fennel and chive salad
Grilled marinated summer vegetable antipasto platter - Grilled Broccolini, red onions, all colours of peppers, eggplant, zuchini, really all the great vegetables from the farm roasted and marinated in champagne vinegar and good olive oil finished with fresh black pepper and lots of fresh herbs
Pickles - A variety of pickled vegetables from the farm
Hot, crispy deep fried smashed local potatoes lightly tossed with grainy mustard vinaigrette, fresh tarragon and chives
Smoked fish carving station:
Smoked Salmon, lightly cured with salt and brown sugar and fresh from the smoker served with lemon and dill creme fraiche
Black Cod marinated in maple, miso and the kracken rum - lightly smoked and served with pickled apple and chili "chutney"
Fire roasted / lightly smoked local scallops with brown butter, lemon and parsley
Billabong Party 2021
Crispy phyllo pastry filled with Paillot de chèvre topped with oven roasted and marinated heirloom cherry tomatoes, wildflower honey and chive blossoms
Marinated seasonal vegetable fresh rolls with mint and cilantro, served with a ginger scallion sauce
Side stripe shrimp tostada with a lime, garlic, cilantro and jalapeno aguachile, grilled corn, roasted red pepper and pickled red onion salsa, avocado crema and edible flowers
Roasted Seasonal Vegetable Byaldi with lightly cured and smoked Coho Salmon, salsa verde and micro basil
Warm mixed berry crostata made with homemade puff pastry, almond frangipane and vanilla ice cream
Mexican Theme Dinner:
Chilles Rellenos - Charred poblano peppers stuffed with cheese, roasted garlic, caramelized onions, dipped in beer batter and deep fried. Served with oven roasted and marinated cherry tomatoes.
Side stripe shrimp tostada - poached shrimp with a cilantro, lime, garlic, onion and olive oil aguachile with a charred tomato salsa, pickled onions, cilantro, lime and avocado crema
Scallop Ceviche: Scallops with grapefruit, grapefruit vinegar, lime juice and segments, chilies, basil, pineapple, scallions and mint, olive oil or chili oil
Crispy fish taco: Ling cod beer battered and deep fried, charred tomatillo salsa, guacamole, pickled onions, cilantro, radish, fresh limes and pickled jalapeños
Lamb birria: braised lamb front with garlic, thyme, cumin, ginger, marjoram, blk pepper, cloves, chilies, pineapple juice and vinegar served with black beans cooked with scallions, ginger and garlic, rice, pickled onions, cilantro, lime and fresh corn tortillas
Churros with cinnamon sugar and dark chocolate sauce with cayenne pepper
Treehouse Dinner
Longbeach Farms seasonal vegetable fresh roll with ginger scallion sauce and mint
Crispy tempura squash blossoms with ricotta, truffles and lemon
Side Stripe Shrimp Tostada with aguachile, seasonal salsa and avocado crema
Warm roasted tomato tart on homemade puff pastry, with pancetta, caramelized onions, paillot de chèvre and wildflower honey
Local black cod or halibut roasted with dill pollen, on a crispy potato galette with piperade, parsley and saffron cream
Poached pear and almond Napoleon on crispy phyllo with maple and vanilla cream
