Formal Dinner

Divider-two-greens

Starters - 

  1. Chilled Avocado and Watercress Soup, Chili Oil, Mini Buttermilk Biscuit and Bacon chevre canape“Sandwich”
  2. Goat’s Cheese Panna Cotta, Watercress, Red and Golden Beets and Pea Tendrils, Citrus-Hazelnut Oil Vinaigrette
  3. Cabrales Blue Cheese Twice-baked Souffle, Microgreens Salad, Pear & Honey Vinaigrette, Marcona Almonds
  4. Smoked Gouda “Beignets”, Roasted Tomato-Fennelseed Jam, Arugula and Watercress Salad with Lemon-Pine Nut Vinaigrette
  5. Crab, Avocado and New Potato Stack, Lemon-Chive Crème Fraiche, Toasted Pistachios
  6. Steamed Mussels with Fennel and Saffron, Grilled Peasant Bread, Smoked Paprika Aioli
  7. Warm Smoked Trout, Fingerling Potato and Arugula Salad, Four-minute Egg, Grainy Mustard Vinaigrette, Crispy Capers, Rye Toasts

 

Mains - pork tenderloin

  1. Pan-roasted Wild Salmon Fillet, Lemon-Herb Brown Butter, Red Quinoa Pilaf, Butternut Squash and Goat’s Cheese Flan
  2. Porcini-dusted Halibut, Farro and Zucchini Squash “Risotto”, Baby Tomato and Purple Basil Saute
  3. Seared Deep Sea Scallops, Fennelseed and Citrus Reduction, Yukon Gold Potato and Celery Root Puree, Carrot Ribbons
  4. Pancetta-wrapped Chicken Breast, Porcini Mushroom Jus, Roasted Vegetable and Taleggio Cheese Flatbread, Mixed Herb Salsa Verde
  5. Panko-crusted Pork Tenderloin, Roasted Red Grape Sauce, Warm New Potato, Cornand Fava Bean Salad with Grainy Mustard Crème Fraiche
  6. Roasted Rib-eye, Blue Cheese and Roasted Garlic Butter, “Smashed” and Crispy Potatoes, Pan-steamed Broccolini
  7. Herb-crusted Rack of Lamb, Red Wine and Fig Sauce,  Wild Mushroom Brioche “Bread Pudding”,  Braised Fennel

Vegetarian Main - 

  1. Risotto with Baby Spinach, Tuscan Pecorino, Carrot Puree and Brown Butter, Caramelized Onion and Rosemary Flatbread

Desserts - strawberry dessert

  1. Roasted Caramelized Pineapple, Brown Sugar Meringue, Toasted Coconut Cream
  2. Mascarpone Individual Cheesecake, Blackberry-Ginger Compote, Citrus Sable Cookie
  3. Medjool Date Sticky Toffee Pudding, Citrus Compote, Softly Whipped Cream
  4. Apricot Tarte Tatin, Spiced Caramel, Vanilla Bean Gelato
  5. Dark Chocolate Pots de Creme, Hint of Chili, Maldon Salt Flakes, Extra-virgin Olive Oil,    Cocoa Nibs
  6. Brioche and Pear Bread Pudding, Maple Syrup Reduction, Crème Fraiche
  7. Brown Butter “Blondie”, Mascarpone Mousse, Salted Caramel Sauce
  8. Artisanal Cheese Plate, Fruit Conserve, Marcona Almonds, Crispbreads

To reserve, call (604) 681-5011 or e-mail kelly@cuisinebydesign.ca

3 Courses, $54.00 – 60.00 p.p. plus gst, depending on number of guests, based on same menu for all guests – to add second choice for main course, add $3.00 per person.

Servers available at a rate of $25.00/hour, 4 hour minimum. May be required for larger groups.

Special requests, if possible to accommodate, may incur a nominal supplement.