DESSERTS

MADE BY MOM

MASON JAR 'IN SEASON' FRUIT CRUMBLE 

LIGHT A FLUFFY CHOCOLATE MOUSSE

DENSE CHOCOLATE MOLTEN CAKE ~ VANILLA BEAN ICE CREAM 

MEYER LEMON CHEESE CAKE

WARM CHOCOLATE CHIP COOKIES SPRINKLE WITH MALDON SALT

WARM GINGERBREAD CAKE ~ HOME MADE CARAMEL ~ VANILLA BEAN WHIP

MERINGUE AND FRESH 'IN SEASON' FRUIT ~ VANILLA WHIP

WARM APPLE PIE

AND MORE...

 

SIT DOWN FOR 14

 

 

PEMBERTON YELLOW BEET ~ GARDEN GREENS ~ HEIRLOOM TOMATO ~ DOMENICA FIORE OIL DRESSING

ROASTED CAULIFLOWER SOUP ~ CRIPSY SHALLOT RING ~ MICRO GREEN SALAD

LONG LINE BC CAUGHT HALIBUT ~ CANNELLINI BEANS, PANCETTA CASSOULET ~ FENNEL SALAD

SOUS VIDE BONE IN VEAL CHOP ~ FIRE GRILLED APPLE ~ POTATO FENNEL STACK

MOM'S MASON JAR LEMON CHEESE CAKE ~ TORCHED LEMON ZEST

SIT DOWN PLATED DINNER MENU FOR 10


COURSE ONE

Organic green kale~shredded granny smith apples~toasted hazelnuts~honey lemon vinaigrette

COURSE TWO

Ingrain Durum pasta~locally raised chorizo~arugula~burrata

MAIN COURSE
Double chop lamb rack~amarena cherry demi~sweet potato stacks Dessert

DESSERT
Mom’s Molten chocolate cake ~ Vanilla bean ice cream 

A FEW SALADS

Cauliflower ~ couscous ~ fresh mint ~ nuts

Brussel sprouts ~ granny smith apple ~ toasted walnuts ~ buttermilk lemon honey dressing

Organic green kale ~ grated granny smith apple ~ toasted hazelnuts ~ honey lemon dijon vinaigrette

Farro ~ mixed greens~golden beets~seeds and berries ~ domenica fiore honey and shallot vinaigrette

Tim’s famous caesar

Panzanella ~ Big citrus vinaigrette ~ burrata

Warm potato~crispy pancetta~sun dried tomatoes~rocket

Burrata

Organic beet ~ orange zest vinaigrette

Crispy cauliflower ~ black long grain rice

 

SMALL BITES

Little bites

Mini crab cakes ~ citrus aioli ~ crispy shallots

Grilled Argentinian red prawns ~ citrus cilantro pepper flake butter

Duck confit ~ frangelico succo

Shredded chipotle chicken taco’s

Pulled pork tacos

Pulled pork sliders ~ home made bbq sauce ~ green cabbage

Mini cilantro lime chicken sandwiches ~ red pepper flake and lime mayo

Beef tenderloin sliders ~ horse radish aioli

Mini mason jar farro salad ~ honey lemon vinaigrette

Burrata crostini

Various oven fired flat bread

Mason jar ‘in season’ risotto

Mini grill cheese sandy’s ~ chipotle ketchup

Tim’s lamb chops ~ rosemary lemon demi

Ahi tar tar ~ asian soy essence ~ wasabi mayo

Truffle mushroom crostini ~ whipped parmesan ricotta   

fried chicken

Fish and chips

 

FALL DINNER MENU

Upon arrival

Burrata~ Fresh figs~ 24 month aged prosciutto

Argentinian red prawns dusted in red pepper flake lime cilantro butter

Family style dinner

Farro (ancient grain) salad ~ roasted autumn vegetables~ greens

BC raised and farmed beef tenderloin~ Fig and balsamic demi

Locally caught spring salmon with pigtails of peppers and citrus

Grilled local in season vegetables

Sweets

Mum's 'In season’ mason jar fruit crumble with vanilla bean ice cream

 

SUMMER BBQ FOR 300

Upon arrival

Thin crust ‘forno’ pizza

Fig~Ibérico jamon~rocket~reggiano~dominca Fiore

Family style served on hand milled Gulf Island Arbutus boards

Salad one

Farro~fresh Okanagan -~blackberries~greens~ Dominca Fiore honey citrus vinaigrette

Salad two

Panzanella salad~Fresh burrata

Valdes Island ‘Fir Block’ prawn bouquet and grilled lemon

Protein one

Local wild caught cedar plank charcoal spring  salmon~peach and fennel salsa

Protein two

BC raised and farmed beef tenderloin~ mason jar chimichurri

Pemberton small potatoes poached in butter and whole clove local garlic~fresh garden dill

Arimo’s famous red pepper flake grilled garlic bread

Sweets

Small mason jar~Whipped lemon and lavender parfait ~ Valdes Island blackberries