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.