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.
Family Style Dinner #1
1st course - Salads
- Sliced Tomato Bocconcini Salad drizzled in Balsamic and Olive Oil
- Cous Cous & Chick Pea with a Chili Lime Vinaigrette
- Mixed Greens with a Blueberry Vinaigrette
- Baskets of Freshly Baked French, Multigrain & Foccacia Rolls with Butter
2nd course – Main Entree
- Stuffed tomato with spaghetti squash, basil & pinenuts
- Slow Roasted Beef served with a Wild Mushroom Demi and Topped with Pancetta Crackle and served with Roasted Garlic Mashed Potatoes.
- Grilled Marinated Breast of Chicken Topped with a Roasted Corn Relish
- Herb Roasted Potatoes
- Fresh Steamed Seasoned Vegetables
3rd course – Dessert (presented on a buffet table)
- Seasonal Fresh Fruit Skewers
- Wedding Cake (to be provided by client)
Family Style Dinner #2
1st Course - Pasta
- Lobster Ravioli in a Lobster Cream Sauce
- Freshly baked rolls and butter
2nd Course - Salads
- Baby Bococcini and Cherry Tomatoes with fresh basil, balsamic vinegar & olive oil
- Mixed Field Greens Salad with Blueberry Dressing and Creamy Ranch Dressing
3rd Course – Main Entree
- Beef Tenderloin with Mushroom Demi Glace
- Chicken Breasts with Apple Sage Stuffing topped with chicken jus
- Vegetarian Entrée - TBA
- Baby Vegetables with butter and garlic
- Garlic Mashed Potatoes
4th course – Dessert (presented on a buffet table)
- International and Domestic Cheese Board with a variety of crackers
- Seasonal Fresh Fruit Platter
- Gourmet assorted Pies, Squares and tarts
3 COURSE SIT-DOWN DINNER
Your Choice of Soup or Salad
- Creamy Carrot and Fennel Soup
- Roasted Tomato And Fresh Basil Minestrone
- Chicken Corn Chowder garnished with Tortilla Chips
- Roasted Garlic Caesar Salad with Herb Foccacia Croutons topped with Toasted Parmesan Crisps
- Mixed Baby Lettuce Leaves with Sundried Cranberries, Toasted Pecans and served with our House made Blueberry Vinaigrette
Choose One Entrée
- Tandoori Marinated BC Wild Salmon served on a bed of fresh Herb Basmati Rice topped with the Butlers Own Mango Chutney
- Herb Marinated Grilled Chicken Breast served on a bed of Wild Mushroom Orzo topped with a Calvados reduction
- Slow Roasted London Broil served with a port reduction Demi-Glace and Herb Roasted Red Jacket Potatoes
- Wild Mushroom Ravioli tossed in a Roasted Garlic infused Grape seed Oil, Sundried Tomato, Fresh Spinach, Basil, Capers and Kalamata Olives
The above entrées are served with:
- A Medley of Steamed Market Vegetables Tossed in Herb Butter
- An Assortment of Freshly Baked Foccacia, French and Whole Wheat Rolls
Choose a Dessert
- New York Style Cheesecake served with Fruit Coulis
- Chocolate Ganache Decadence Cake with Raspberry Coulis
- Seasonal Fresh Fruit Pie or Fruit Flan with a Dollop of Whipped Cream
- Fresh Fruit Trifle
Please call office for price
4 COURSE SIT-DOWN DINNER
Choose a Soup
- West Coast Seafood Chowder
- Wild Mushroom and White Bean Rosemary Soup with a Goat Cheese Crostini
- Smoked Tomato Bisque
Choose a Salad
- Baby Frisee and Greens with Goat Cheese & Grape Truffle, Toasted Walnuts and Pomegranate Vinaigrette
- Baby Bocconcini and Hot House Tomato Salad in a Caramelized Shallot & Balsamic Reduction
- Baby Spinach, Belgium Endive, and Arugula Salad served in a Seasoned Wonton Cup topped with Fresh Oyster Mushrooms and Root Chips Drizzled with a Light Ginger Miso Dressing
Choose an Entrée
- Chicken Breast Stuffed with Brie and Sundried Cranberries and served with Steamed New Potatoes
- Slow Roasted Beef tenderloin served with a Wild Mushroom Demi and
- Topped with Pancetta Crackle and served with Roasted Garlic Mashed Potatoes.
- Sole or Snapper with a Fresh Tomato, Garlic and Onion Confit served on a bed of Creamy Herb Orzo.
- Grilled Salmon, Roasted Bell Pepper and Fresh Spinach in Phyllo Parcels served with a Lemon Dill Cream Sauce and Tri-Coloured Wild Rice Pilaf
- Lamb Sirloins stuffed with Goats Cheese & served with a Brandy Sour Cherry Lamb Jus on a bed of Parsnip Puree.
The above entrées are served with:
- Steamed Seasonal Baby Vegetables
- An Assortment of Freshly Baked Focaccia, French and Whole Wheat Rolls
Choose a Dessert
- Individual Tiramisu served in a Coffee Cup with a Dark Chocolate Crust
- Light Mango Mousse presented in a Milk Chocolate Shell. Garnished with Vanilla infused Crème Fraiche
- Warm Apple Cobbler topped with Orange Scented Caramel Sauce
- Triple Chocolate Mousse served in an Almond Tulip Cup
- White Sponge Cake topped with White Chocolate Ganache and Fresh Berry Compote
Please call office for price
We will arrange for both staff and rentals once the details of the event are clarified.
General Information
A deposit of $500 is required to confirm all functions. A prepayment of not less than 75% of estimated costs is due 14 days prior to function. The balance is due upon completion/delivery unless previous credit arrangements have been made.
A deposit of $500 is required to confirm all functions. A prepayment of not less than 75% of estimated costs is due 14 days prior to function. The balance is due upon completion/delivery unless previous credit arrangements have been made.
Cancellation Policy:
If cancellation occurs 14 days or more prior to date of function you will receive a return of your deposit less a $75.00 administration fee. If cancellation occurs within 7 to 13 days prior to function you may forfeit your deposit. With less than 7 days notice you may be billed for all estimated costs or costs incurred, depending on situation. We require that a final confirmed guest count must be called into the catering office no later than 72 hours prior to function date (3 business days). You will be billed based on this guarantee or the actual number in attendance whichever is greater. When required we will arrange for professional and uniformed service staff to set up, serve and attend to your event. Banquet captains are $34.00 per hour, bartenders and servers are $28.50 per hour, per staff member with a minimum of 4 hours each. Chefs/carvers on site are charged at a rate of $28.50 per hour, minimum of 4 hours. All staff is paid from the time they leave our shop and return to unload.
If cancellation occurs 14 days or more prior to date of function you will receive a return of your deposit less a $75.00 administration fee. If cancellation occurs within 7 to 13 days prior to function you may forfeit your deposit. With less than 7 days notice you may be billed for all estimated costs or costs incurred, depending on situation. We require that a final confirmed guest count must be called into the catering office no later than 72 hours prior to function date (3 business days). You will be billed based on this guarantee or the actual number in attendance whichever is greater. When required we will arrange for professional and uniformed service staff to set up, serve and attend to your event. Banquet captains are $34.00 per hour, bartenders and servers are $28.50 per hour, per staff member with a minimum of 4 hours each. Chefs/carvers on site are charged at a rate of $28.50 per hour, minimum of 4 hours. All staff is paid from the time they leave our shop and return to unload.
Taxes and Service Charges:
Taxes and Service Charges: 5% GST is applicable to all food, beverage and rentals. An additional 7% PST is applicable to all rentals. Food and beverage items are subject to a 18% service charge when staff attends the event. All menus included in this package are based on a minimum of 40 guests. Groups wishing to select any of these menus with fewer guests may be subject to an additional per person charge. We reserve the right to make adjustments to the menu. We can make all the necessary arrangements for the rental of china, glassware, cutlery and linen. The order will be delivered to the location of the function on the day and arrangements will be made to pick up the following business day. You will be charged for any broken/lost/ruined items.
Taxes and Service Charges: 5% GST is applicable to all food, beverage and rentals. An additional 7% PST is applicable to all rentals. Food and beverage items are subject to a 18% service charge when staff attends the event. All menus included in this package are based on a minimum of 40 guests. Groups wishing to select any of these menus with fewer guests may be subject to an additional per person charge. We reserve the right to make adjustments to the menu. We can make all the necessary arrangements for the rental of china, glassware, cutlery and linen. The order will be delivered to the location of the function on the day and arrangements will be made to pick up the following business day. You will be charged for any broken/lost/ruined items.
