It is with pleasure that we present these menus for your consideration. We take pride in offering the finest ingredients Vancouver has to offer, exquisitely prepared, and served with a sense of style at a fair price.
The Cypress Classic
A wonderful array of delicious options that would help make any event successful.
Salads
- Organic Mixed Field Green Salad with Carrots, Bell Peppers, Cucumber, Tomatoes, and Pea Sprouts with our Blueberry Vinaigrette
- Santa Fe Cous Cous Salad with freshly chopped Tomatoes and Corn tossed in a light Chili Lime Vinaigrette
- Caesar Penne Pasta Salad with double smoked Bacon, Caperberries, and House-made Croutons
Entrées - Your choice of one
- Cumin and Coriander Beef
Tender shredded Top Sirloin seasoned with toasted Cumin & fresh Coriander, served with Basmati Rice, and finished with a chiffonade of Baby Spinach - Slow Cooked Beef Stroganoff
A hearty classic served on a bed of Egg Noodles - Italian Herb Marinated Chicken Breast
Covered in a creamy Smoked Paprika Sauce on Basil Pesto Orzo - Buttermilk Fried Chicken
Free Range Chicken Breasts with Southern White Gravy and Wedge Potatoes - Mama Avantini’s Vegetarian or Meat Lasagna
Our Family Recipe made from scratch - Baby Shrimp Penne Pasta
In a light Pesto Cream Sauce - Roasted Butternut Squash (Gluten Free)
In a Coconut Reduction served on Basmati Rice with Mint Raita
Accompaniments
- Medley of Roasted Market Vegetables
- Foccacia, French and Whole Wheat Rolls with Butter
For Dessert
- Freshly Baked Cookies
- Assorted Delicious Gourmet Squares
The Stanley Park
Our most popular buffet – elegant, versatile and affordable
Salads
- Organic Mixed Field Green Salad with Carrots, Bell Peppers, Cucumber, Tomatoes, and Pea Sprouts with our Blueberry Vinaigrette
- Manitoba Wild Rice Salad with Mushrooms and grilled Zucchini in an Apple Cider Vinaigrette
- Fresh Herb Pasta Salad with Garden Vegetables tossed in a Citrus Herb Dressing
Entrées - Your choice of one
- Alberta’s Pride Angus Baron of Beef
Served with Au jus, Horseradish, and our signature Herb Roasted Red Potatoes - Short Rib Rigatoni
With oven roasted Cherry Tomatoes and Blue Cheese - BBQ Spiced Salmon Filet
On a bed of Rice Pilaf with a smoked Chipotle Aioli and Avocado Salsa - Filet of Wild Sockeye Salmon
Baked with Maple Syrup, Brown Sugar, Leeks, and served over Vegetable Rice Pilaf - Southern Italian Prawn Puttanesca
On Rotini Pasta with a light Tomato Sauce - Lemon Chicken Piccata
Pan seared Chicken Breast with a White Wine Lemon Sauce, served on a Rustic Rice Pilaf - Local Lager Brined Quarter Chicken
With New Potato and Red Chard Succotash - Polynesian Baby Back Ribs
Succulent Baby Back Ribs with a sticky and sweet Pupu Style Glaze
Accompaniments
- Gluten Free Gnocchi in a Braised Eggplant Ragu with shaved Pecornio & fresh Basil (Vegetarian Entrée)
- Medley of Roasted Market Vegetables
- Foccacia, French and Whole Wheat Rolls with Butter
For Dessert
- Seasonal Fruit Arrangement
- Delectable Brownies and Cookies
- Fresh Fruit and Chocolate Ganache Tarts
English Bay Buffet
A premium buffet that will impress your guests with its selection and colourful presentation.
Salads
- Tender BC Butter Lettuce & Romaine Salad with smoked Cherry Tomatoes, Aged BC Cheddar, and a Buttermilk Dressing
- Summer Quinoa Salad with fresh Summer Vegetables tossed in a Lime and Cilantro Dressing
- Spicy Thai Noodle Salad with Egg Noodles, Bell Peppers, Snap Peas and Asian Cabbage in a sweet and slightly spicy Sesame Dressing
Entrées - Your choice of two
- Cracked Pepper and Fennel Crusted AAA Striploin carving station
Served with Au jus and Horseradish - Stuffed Grilled Chicken Breast
With Okanagan Goat Cheese, Prosciutto, and fresh Basil, served on a bed of Herbed Orzo and topped with a roasted Shallot Tomato Sauce - Pork Tenderloin with Grilled BC Apples
Served over oven roasted Yams with double smoked Bacon and BC Apple Jus Reduction - Fraser valley Turkey (free run)
Slow roasted with Garlic Sage Crust and served over Apply Cranberry Stuffing - Mint and Shallot Rubbed Salmon Fillet
A light and fresh Salmon dish served on a bed of Sweet Pea and Ginger Basmati Rice - Ricotta & Spinach Manicotti
Baked in a Roasted Tomato Sauce, stuffed with Ricotta Cheese and Spinach, topped with Mozzarella Cheese and fresh Basil - Rigatoni Primavera Blanca
With Cherry Tomato, Asparagus, and roasted Cauliflower in a light White Wine Cream Sauce - Bc Hothouse Stuffed Red Peppers
Filled with a Quinoa and Lentil Pilaf, garnished with an Italian Parsley Pistou
Accompaniments
- Grilled and Marinated Vegetable Presentation, drizzled with Balsamic Vinegar and Olive Oil
- Roasted Seasonal Baby Vegetables
- Foccacia, French and Whole Wheat Rolls with Butter
For Dessert
- Seasonal Fruit Arrangement
- Classic House-made Tiramisu
- Assorted Cheesecake Squares with Fresh Fruit Coulis
- Seasonal Fruit Tartlets and Chocolate Ganache Tarts