Have us over for your Mexican inspired fiesta
From tacos to ceviche to enchiladas we have your Fiesta covered.
From small to large, we do charcuterie RIGHT!
Presented on our large hand crafted arbutus boards whether they are for a small intimate group or a large one, we’ve got you covered.
A NIGHT OF ‘INDIAN’
FIRST
PAKORA’S
SECOND
CURRIED CAULIFLOWER SALAD
THIRD
FENUGREEK CURRY~GRILLED LAMB POP’S
MAIN
ALMOND CRUSTED HALIBUT~COCONUT CURRY CREAM
SWEETS
CARDAMON RICE PUDDING
A NIGHT OF ‘ITALIAN’
FIRST
PANZANELLA SALAD~BURRATA
SECOND
SEARED HALIBUT ~ CANNELLINI BEAN CASSOULET
THIRD
RICOTTA AND MUSHROOM RAVIOLI
MAIN
PISTACHIO CRUSTED RACK OF LAMB~WILD CHERRY DEMI
SWEETS
VANILLA BEAN CREME brûlée
A NIGHT OF WHAT ‘ARIMO COOKS AT HOME’
FIRST
CHARRED ROMAINE ~ ANCHOVIE ROASTED GARLIC DRESSING
SECOND
BC WILD SALMON~SPAGHETTI~SHITAKE MUSHROOM AND BOK CHOY
MAIN
FAMILY STYLE OF ROASTED AND HERB STUFFED ORGANIC CHICKEN
LOCAL POTATOES
WINTER ROOT VEGETABLES
SWEETS
MOM’S WARM APPLE PIE WITH VANILLA BEAN ICE CREAM AND CARAMEL
‘WEST COAST BEST COAST’
FIRST
FENNEL AND ORANGE CRAB SALAD
SECOND
SPAGHETTI VONGOLE
MAIN
HALIBUT~POTATO LATKE~SHOESTRING VEGETABLES~LEMON BUTTER
SWEETS
MOM’S PAVLOVA
A NIGHT OF ‘QUATTRO’
INSPIRED BY QUATTRO RESTAURANT
FIRST
CHARRED RADICHIO BOCCONCINI~WILD CHERRY SYRUP
SECOND
ORTOLANA SALAD~PISTACHIO CRUSTED CHEVRE
THIRD
SPAGHETTI QUATTRO~MINCED CHICKEN, BLACK BEANS, OLIVE OIL, GARLIC
MAIN
HALIBUT~WARM TAGGIASCHE OLIVE FENNEL SALAD
SWEETS
CRISPY PHYLLO TOWER~SOUR CHERRY AND WHIPPED MASCARPONE
Whenever we can we use as fresh and local as possible so that’s why we choose http://ingrainpastificio.com
A locally produced pasta from our backyard.
Pasta’s we love
Spaghetti quattro from our friends at Quattro Restaurants. Minced chicken, black beans, olive oil, garlic, red pepper flakes.
Caccio e Pepe~black pepper and parmesan and even better with a chunk of buratta
Taggiasche olive and sausage Pasta~ crispy capers, blistered tomatoes, Chorizo sausage, purple onion and garlic
Chicharra~ spaghetti, cabbage, sausage, potato and olive oil
And lots more…..
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
LEMON SQUARES
AND MORE...
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
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
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
Charred romaine
Chilled green bean and pine nut
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
Asian inspired Gyoza’s
Cannellini bean and pesto bruschetta
Crispy cauliflower bites
BC wild salmon cakes
Seared scallops and two rivers duck prosciutto
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
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
