modern dinner
$39 PER PERSON
+ applicable taxes and service fees.
+ $6.50 per additional entree
+ $3.50 per additional accompaniment
+ $3 per additional salad
Assortment of fresh ciabatta, French and multigrain rolls with herbed butter included.
*5% Discount applied to these menus with a Sheila’s cocktail hour package.
**All Dinner packages are meant to be served buffet or family style. Prices subject to change, minimum 40 persons. Please inquire about other options if you want a plated dinner or have less than 40 people.
CHOICE OF TWO SALADS
Organic Heritage Salad
Fresh organic spring mix with a crispy lettuce blend, seasonal fruit and vegetables, nuts and side house vinaigrettes.
Sheila’s Caesar Salad
Chopped Romaine, toasted hemp seeds, aged parmesan and focaccia croutons.
Bacon and Arugula Potato Salad
Local red potatoes, crisp bacon (optional), arugula, celery, spring onions, honey rosemary dijon aioli.
Black Bean, Corn and Chick Pea Salad
Celery, red pepper, red onion, tomato, smoked paprika aioli.
Pesto Pasta Salad
Farfalle pasta, basil pesto, artichoke hearts, sundried tomatoes, grape tomatoes, spinach, red peppers, red onion
CHOICE OF TWO ENTREES
Chicken Picatta
Fraser Valley chicken breast lightly dusted in seasoned flour and olive oil seared. Finished in a butter, chicken stock, white wine and caper sauce.
Blackened Chicken in a Creamy Remoulade
Blackened chicken thighs, finished in a New Orleans inspired creamy remoulade sauce.
Wild Mushroom Pork Loin
Roast pork loin with a creamy wild mushroom, cipolline sauce. Topped with fresh tarragon and crispy scallions.
Better than your Mom’s Lasagna
AAA ground beef in a marinara and béchamel sauce, mozzarello, aged parmesan.
Macaroni and Cheese au Gratin
4 Cheese sauce, garlic butter and parsley breadcrumbs.
Fire Roasted Penne Primavera
Fire roasted tomatoes, peppers, onions, garlic, carrots and artichokes with shredded parmesan on the side.
7 day Brined, Smoked and Roasted Beef Brisket
Red wine peppercorn brine, spice-rubbed. Served with Montreal gravy.
Baron of Beef
Traditional roasted top round cooked to medium rare in the middle (outside cuts well done). Served with red wine demi-glaze and horseradish.
CHOICE OF TWO SIDES
Farm Fresh Local Sauteed Vegetables
Fresh vegetables picked days before your event. 4-6 of our chefs choices lightly seasoned
Garlic Mashed Potatoes
Poutine Mashed Potatoes
Fresh Herb Oil Roasted New Potatoes
Wild Rice Pilaf
Roasted Carrots in a Brown Butter Honey Glaze
luxe dinner
$49 PER PERSON
+ applicable taxes and service fees
+ $8.50 per additional entree
+ $4 per additional accompaniment
+ $3.25 per additional salad
Assortment of fresh ciabatta, French and multigrain rolls with herbed butter included.
CHOICE OF TWO SALADS
Organic Heritage Salad
Fresh organic spring mix with a crispy lettuce blend, seasonal fruit and vegetables, nuts and side house vinaigrettes.
Heirloom Beet Salad
Beetroot, shaved fennel, pistachio, pickled green beans and onions, goat cheese, citrus vinaigrette.
Balsamico Caesar Salad
Chopped Romaine, toasted hemp seeds, crispy caper flowers, confit garlic with aged parmesan crisp, focaccia croutons and balsamic glaze.
Quinoa Tabbouleh
Cucumber, baby kale, tomato, red onion, cilantro, mint, chickpeas, cumin, citrus vinaigrette.
Greek Wedding Salad
Cucumber, Roma tomato, red onion, green pepper, kalamata olive, local goat feta, oregano, capers, red wine balsamic vinaigrette.
Watermelon and Feta Salad
Mint, shaved red onion, lemon juice, smoked salt, arugula, radish sprouts.
Panzanella Salad
Roma tomatoes, cucumber, bocconcini, red and yellow pepper, basil, capers, tuscan bread. Champagne Dijon vinaigrette.
CHOICE OF TWO ENTREES
Chicken Piccata
Local, free-range chicken covered in white wine, lemon, butter and caper sauce.
Dijon Chicken w/ Creamy Tarragon Sauce
Pan-seared chicken breast finished in a creamy Dijon tarragon sauce.
Ling Cod with Roasted Red Pepper Gremolata
Olive oil poached, lemon finish.
Sockeye Salmon in a Yuzu Beurre Blanc
Cauliflower and Cashew Coconut Curry
Roasted cauliflower, chickpeas, red chilli, green peas, toasted cashews. Served with coconut rice.
Portabello Mushroom, Ricotta and Spinach Manicotti
Baked with a san marzano tomato sauce, mozzarella and grana padano.
Butternut Squash Ravioli
With roasted pine nuts, kale pesto, goat cheese, parmesan regianno.
AAA Beef Striploin
w/ cognac peppercorn sauce and horseradish.
Boneless Beef Short Ribs
in a thyme and red wine gravy
CHOICE OF TWO SIDES
Farm Fresh Local Sautéed Vegetables
Fresh vegetables picked days before your event. 4-6 of our chefs' choices lightly seasoned
Garlic Mashed Potatoes
Poutine Mashed Potatoes
Fresh Herb Oil Roasted New Potatoes
Yukon Gold Potatoes au Gratin
Roasted Carrots in a Brown Butter Honey
Lemon and Pecorino Risotto
Sautéed Broccolini with Golden Garlic and Slivered Almond
ritz dinner
$80 PER PERSON
+ applicable taxes and service fees
+ $13 per additional entree
+ $5 per additional accompaniment
+ $4 per additional salad
Assortment of fresh ciabatta, French and multigrain rolls with herbed butter included.
CHOICE OF THREE SALADS
Organic Heritage Salad
Fresh organic spring mix with a crispy lettuce blend, seasonal fruit and vegetables, nuts and side house vinaigrettes.
Heirloom Beet Salad
Beet root, shaved fennel, pistachio, pickled green beans and onions, goat cheese, citrus vinaigrette.
Balsamico Caesar Salad
Chopped Romaine, toasted hemp seeds, crispy caper flowers, confit garlic with aged parmesan crisp, focaccia croutons and balsamic glaze.
Panzanella Salad
Roma tomatoes, cucumber, bocconcini, red and yellow pepper, basil, capers, Tuscan bread. Champagne Dijon vinaigrette.
Quinoa Tabbouleh
Cucumber, baby kale, tomato, red onion, cilantro, mint, chickpeas, cumin, citrus vinaigrette.
Sunshine Caprese Salad
Grapefruit, burrata, heirloom tomatoes, fresh basil, avocado, white balsamic dressing
Antipasto Salad
Grilled and roasted vegetables tossed in olive oil and aged balsamic. Zucchini, red pepper, onion, tomato, artichoke hearts, olives, feta.
Potato Nicoise Salad
Mini rainbow potatoes, green beans, capers, anchovy, quail egg.
Fresh Pea, Lemon and Basil Farfalle Pasta Salad
Parmesan Reggiano, EVOO, white balsamic reduction.
CHOICE OF THREE ENTREES
Wild BC Chantrelle and Sausage Canneloni
Roasted cauliflower, peas, ricotta, sage brown butter.
Hazelmere Ranch Bone-in Chicken Breast
Tarragon Dijon white wine cream sauce.
Local Wild Sockeye Salmon
Maple, coconut aminos, chili, garlic, mandarin orange.
Black Cod
Preserved lemon, grilled shiitake mushroom, fennel dashi.
Pistachio Encrusted Halibut
With roasted red pepper gremolata.
Confit Fraser Valley Duck
Smoked apple purée, pickled walnut, juniper black pepper jus.
Lobster Ravioli
In a lobster Sambuca sauce.
West Coast Cioppino
Prawns, Scallops, Mussels, Crab Legs, Clams in a white wine tomato broth.
Osso Bucco
Sous vide veal shanks finished in a white wine, garden vegetable and natural jus reduction.
AAA Prime Rib
w/ Red wine Demi Glaze
Roasted Rack of Lamb
Mustard, rosemary, blackberry wine, toasted hazelnuts.
Roasted Venison Loin
Smoked apple purée, pickled walnut, juniper black pepper jus.
AAA Beef Tenderloin
With cognac peppercorn sauce.
YOUR CHOICE OF THREE
Farm Fresh Local Sauteed Vegetables
Fresh vegetables picked days before your event. 4-6 of our chef's choices lightly seasoned
Truffle Mashed Potatoes
Thyme and Lemon Roasted Fingerling Potatoes
Yukon Gold Mille-Feuille
Rainbow Carrots in a Brown Butter Honey
Pecorino, Basil and Pea Risotto
Chili and Garlic Green Beans
Butter Braised Kale w/ White Wine and Parmesan
Sautéed Broccolini with Golden Garlic and Slivered Almond