West Coast Salish Feast
1Your Coast Salish Feast, your experience…
Prices are subject to a minimum of 20 guests, please inquire about pricing for a smaller group. Guests must select 1 main course and disclose any allergy restrictions 5 days in advance of the event.
Buffet Options
Select the buffet of your liking, picking your favourite selections as per the listed amounts.
- Option A | $50 | West Coast Gathering | 2 salads| 1 starchy side| 1 vegetable| 1 mains
- Option B | $55| Welcoming Gathering | 3 salads| 1 starchy side| 1 pasta | 1 vegetable| 2 mains
- Option C | $60 | Potlach Gathering | 4 salads| 2 starchy side| 1 pasta | 1 vegetable| 3 mains
Plated Options or Potlach Experience (family style)
Select how many courses you are having and pick your menu for all guests to enjoy.
- 2 Course Plated | $45 | 1 salads| 3 mains |1 starchy side| 1 veggie
- 3 Course Plated | $55 | 1 salads| 1 pasta | 3 mains |1 starchy side| 1 veggie
- 4 Course Plated |$60| | 1 salads|| 1 pasta | 3 mains |1 starchy side| 1 veggie | 1 dessert
SALADS
- Assorted local greens with tomatoes, cucumber, shredded carrots and blackberry vinaigrette
- Heirloom tomato salad with rocket sprigs, marinated fennel and fiddleheads
- Golden and red beets tossed with peppery arugula, crisp green apples, goat cheese and toasted sunflower seeds
- Mediterranean quinoa salad with peppers, grape tomatoes, cucumber, feta and kalamata olives
- Dandelion, local baby greens, pea shoots, grape tomatoes with blackberry vinaigrette
- Roasted golden and red beet salad, caramelized apples, goat cheese
- Couscous: dried cranberries, hazelnuts, dandelion, mint, roasted tomatoes, cucumbers, feta
- Caesar: romaine, herbed croutons, shaved parmesan
STARCH SIDE DISHES
- Roasted baby potatoes and yams tossed in olive oil, roasted with garlic and thyme
- Wild rice pilaf with fresh herbs and seaweed butter
- Scalloped Wapato potato
- Butter and chive steamed red potatoes
- Roasted sweet potato and yams with a smoked paprika spice rub
- Penne with roasted tomatoes, garlic, onions, fresh shredded basil, asiago and olive oil
- Whipped potatoes with crispy wild sage
- Potato risotto with bacon, thyme & leek cream
PASTA
- Penne with basil pesto and roasted vegetables and tomatoes*
- Wild smoke alder mushroom alfredo *
- Roasted tomato mac & cheese
- Stinging nettle pesto risotto
- Bolognese
VEGETABLES
- Seasonal roasted vegetable’s tossed in fiddlehead butter
- Honey and garlic tossed green beans
- Maple glazed roasted root vegetables
- Thyme roasted cauliflower, caramelized fennel and onion
MAIN DISHES
- Seared salmon cake with frizzled leeks, spiced wild plum compote, pickled sea asparagus, smoked salmon oil
- Stinging nettle pesto marinated grilled chicken breast with fire-roasted tomato jam
- Herb and fresh lemon marinated grilled alder salmon
- Slow roasted spice-crusted new york strip loin with red wine sauce, caramelized shallots and fresh chopped rosemary
- Cranberry and fresh herb-marinated roasted pork with locally foraged wild mushroom ragout honey and soy marinated roasted salmon on braised tomato and leek with a ginger and green onion compote
ADDITIONAL ENTRÉES – $12/PERSON
- Tenderloin seared in mustard rosemary marinade w/ Red wine demi-glaze
- Spiced duck breast w/ wild chokecherry compote
- Braised venison roast w/ jus reduction
- Seared Haida Gwaii halibut topped with a warm roasted tomato and fresh thyme confit
orange and honey braised fennel grilled red onions