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)