Menu #1(plated / Family style combination)

Selection of house baked breads and biscuits with whipped butter

1st course (Plated)

Puree of organic squash and apple soup with spiced crème fraiche

Entrée (Family style)

Braised Two Rivers all natural beef short ribs and wild mushroom braising jus

K & M Farms pasture raised Turkey cranberry compote and sage roasting jus

Traditional sage stuffing

Country mashed Yukon gold potato

Roasted root vegetables with maple syrup and fresh thyme

(Vegetarian option-must be pre ordered-served individually)

Shepherd’s pie:  Root vegetable, mushroom, lentil

 

Menu #2 (plated /family style combination)

Selection of house baked breads and biscuits with whipped Golden Ears butter

 

1st Course (plated)

Salad of winter greens, roasted Cropthorne Farms organic beets, Klipper’s Organics apple, dried cranberries, black pepper-Janes wild flower honey glazed walnuts, with a maple mustard vinaigrette

2nd Course (plated)

Puree of organic squash and apple soup with spiced crème fraiche

Entrée (family style)

Roasted beef striploin with rich red wine reduction

Herb crusted ling cod filet, truffle herb butter

Cropthorne Farms seiglinde potato

Root vegetable ragout

(Vegetarian option-must be pre ordered-served individually)

Lentil and mushroom Sheppard’s pie with chevre, truffle, and potato top

 

Buffet Menu

House cider brined and slow smoked ham with a selection of homemade mustards and compotes

Roasted K and M Farms pasture raised turkey with sage gravy and cranberry sauce

Traditional sage and brioche stuffing

                                                                    Country mashed Yukon gold potato

Maple and thyme glazed vegetable ragout

2 seasonally inspired salads

Selection of house baked breads and biscuits with whipped Golden Ears butter

 

Appetizer Party (selection of passed and platted)

Smoked wild sockeye salmon, apple and dill salad on Fraser Valley Endive spear (passed)

Turducken sliders: Maple and sage turkey slider topped with duck confit and chicken rilette on brioche bun (passed)

Individual toutiere turnovers with mustard fruit (passed)

Cornmeal biscuits with Golden Ears brie; maple-rosemary glazed walnuts, and fig jam (passed)

Wild mushroom toasts with herbed chevre (passed)

Platter of house made charcuterie with crackers, crostini, and preserves (plattered)

Local cheese assortment with crackers, crostini, and preserves (plattered)

Marinated olives (plattered)

Focaccia bread with sun dried tomato jam (plattered)