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GROUP MENUS
* Groups of 10 - 40 guests
For parties over 40 a surcharge of 8. pp applies
for choice that evening.
Menu 1
Warm Dungeness crab cake
celeriac salad, pickled daikon & squash garnish, citrus aioli
* * *
Austrian-style mountain ravioli
spinach, herbs & ricotta cheese, hazelnut brown butter
* * *
Catch!
½ butter poached Atlantic lobster, truffle butter emulsion
fresh catch & caramelized scallop, BC apple cider sauce
seared wild Pacific prawn, oven roasted tomatoes & capers
OR
Roasted rack & loin of lamb
eggplant pavé with almonds, roasted bell peppers
vine ripened tomatoes & capers
golden fingerling potato gratin, natural jus
* * *
Luxe lemon mille-feuilles
delicate layers of phyllo pastry & chilled lemon cream
garnished with pearls of orange “caviar”
* * *
Coffee or tea
$86. per person
Menu
2
Caramelized scallops
a mousseline of cauliflower
caper & brown butter emulsionn
* * *
Pan seared Quebec foie gras
caramelized seasonal fruit, port wine reduction
* * *
Slow cooked Arctic char
citrus scented brown butter emulsion, roasted almonds
compressed baby spinach & asparagus bundle
OR
Filet of Alberta Angus beef
with oxtail & silky Madeira sauce, vegetables in season
potato mille-feuilles & gremolata
* * *
Chocolate opera slice
Bailey's truffle, caramel ice cream demi-sel
* * *
Coffee or tea
$96. per person
Menu
3
Lobster bisque “cappuccino”
fresh Atlantic lobster
* * *
Roasted free range breast of quail
wrapped in pancetta, red kurri squash purée
organic herbs with Asian pear vinaigrette
* * *
Soy glazed marinated sablefish
Wahoo truffle sauce & sautéed shimeji mushrooms
OR
Roasted loin of fallow deer
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese
* * *
Delice of golden delicious apple strudel & tarte
homemade pistachio ice cream
* * *
Coffee or tea
$86. per person
Menu
4
“Prime” beef tartar & warm, sweet wild prawns
topped with sturgeon caviar, potato gaufrette
* * *
Chef's selected Winter greens
& heirloom baby beets
lightly tossed walnut oil dressing, orange & pistachios
* * *
Pan seared crisp red long tail snapper
fingerling potatoes & wild mushrooms
“Bagna Cauda” sauce of Mediterranean flavours
OR
Roasted breast of Fraser Valley duck
spiced red wine sauce, pan seared foie gras
celeriac purée & caramelized salsify
pont neuf potato prepared in duck fat
* * *
The Five Sails grand marnier soufflé
crème Anglaise, rum & raisin ice cream
* * *
Coffee or tea
$84. per person
Menu
5
AUSTRIAN-STYLE MOUNTAIN RAVIOLI
spinach, herbs & ricotta cheese, hazelnut brown butter
* * *
CHOICE OF MAIN COURSE
Catch!
½ butter poached Atlantic lobster, truffle butter emulsion
fresh catch & caramelized scallop, BC apple cider sauce
seared wild Pacific prawn, oven roasted tomatoes & capers
OR
Filet of Alberta Angus beef
with oxtail & silky Madeira sauce, vegetables in season
potato mille-feuilles & gremolata
* * *
Luxe lemon mille-feuilles
delicate layers of crisp phyllo pastry & chilled lemon cream
garnished with pearls of orange “caviar”
* * *
Coffee or tea
$69. per person
Beef – topped with pan seared foie gras – add 8.
Menu
6
Caramelized scallops
a mousseline of cauliflower
caper & brown butter emulsion
* * *
CHOICE OF MAIN COURSE
Slow cooked Arctic char
citrus scented brown butter emulsion, roasted almonds
compressed baby spinach & asparagus bundle
OR
Roasted rack & loin of lamb
eggplant pavé with almonds, roasted bell peppers
vine ripened tomatoes & capers
golden fingerling potato gratin, natural jus
* * *
Chocolate Opera Slice
Bailey's truffle, caramel ice cream demi-sel
* * *
Coffee or tea
$74. per person
Menu
7
Dungeness crab cake
celeriac salad, pickled daikon & squash garnish, citrus aioli
* * *
CHOICE OF MAIN COURSE
Soy glazed marinated sablefish
Wahoo truffle sauce & sautéed shimeji mushrooms
OR
Roasted loin of fallow deer
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese
* * *
Choclate Ahhh!
smooth chocolate parfait
enhanced with passionfruit & mango sorbet
* * *
Coffee or tea
$72. per person
Menu
8
CHOICE OF APPETIZER
Chef's selected Winter greens
& heirloom baby beets
lightly tossed with walnut oil dressing
orange & pistachios
OR
Lobster bisque “cappuccino”
fresh Atlantic lobster
* * *
CHOICE OF MAIN COURSE
Slow cooked Arctic char
citrus scented brown butter emulsion, roasted almonds
compressed baby spinach & asparagus bundle
OR
Roasted breast of Fraser Valley pheasant
caramelized quince, chestnuts, braised red cabbage
homemade spaetzle, natural jus
* * *
The Five Sails grand marnier soufflé
crème Anglaise, rum & raisin ice cream
* * *
Coffee or tea
$65. per person
Fall/Winter 2011 - All group pricing is + 17% gratuity + 12% HST
Vegetarian options available and please advise all allergies.
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