Served Dinners
Our menus are fully customizable, for any budget. These are some sample menus. All of our Dinner menus include serving equipment, all plateware and cutlery, staff to prepare, set up, serve, and clear, to a maximum of 4 hours. Extra staff time will be billed at $150/hour.
Pricing is based on the venue, type of event, menu selections, and the number of guests.
Served Dinner Option #1 (4 Course)
1st Course
Pacific Crab Bisque finished with a Sherry Cream
2nd Course
Spring Salad Greens, Arugula, Baby Kale and Julienne Beets with a
Honey, Chive and Pink Peppercorn Vinaigrette
3rd Course
Oven Roasted Beef Strip loin with a Yorkshire Pudding OR
Stuffed Chicken Breast with Swiss Cheese and Honey Ham
Roasted Garlic and Potato Puree with Port Wine Demi-glace
BC Summer Vegetable Bundle
4th Course
Chocolate Grand Marnier Mousse with White Chocolate and a Raspberry Coulis
Tea & Coffee, Ice Water
Served Dinner Option #2 (3 Course)
1st Course
Spring Salad Greens, Arugula, Baby Kale and Julienne Beets with a Honey, Chive and Pink Peppercorn Vinaigrette
2nd Course
Oven Roasted Beef Strip Loin with a Yorkshire Pudding OR
Charbroiled French Cut Chicken Breast Supreme
Roasted Garlic and Potato Puree with Port Wine Demi-glace
BC Summer Vegetable Bundle
3rd Course
Kiwi and Berry Tart with Bavarian Cream and Raspberry Coulis
Tea & Coffee, Ice Water
Family Style Served Dinner Option
1st Course
Charcouterie Platter featuring: Olives, Gherkins, Beets, Baby Corn, Artichoke Hearts, Bocconcini, Italian Sausages, Proscuitto, and Grissini (bread sticks)
2nd Course
Spring Salad Greens, Arugula, Baby Kale, Spinach, and Julienne Beets Tossed with a Champagne and Basil Vinaigrette
Cherry Tomato, Bocconcini Salad with Red Onion and Zucchini
3rd Course
Oven Roasted Herbed Baby Potatoes
Sautéed Spring Vegetable Medley
Slow Roasted Prime Rib with a Red Wine Au Jus
Grilled Chicken Breast with a South Carolina Glace
4th Course
Assorted Dessert Platter featuring Petit Fours, Macaroons, Tarts and Profiteroles
Tea & Coffee, Ice Water
SOUP OPTIONS:
Smoked Corn Chowder
Butternut Squash and Pumpkin Puree
Creamy Roasted Roma Tomato with Fresh Basil
SALAD OPTIONS:
Baby Spinach and Arugula with shaved Asiago, grilled Asparagus Spears
Sweet Romaine Caesar Salad with a Parmesan Crisp and House Made Croutons
ENTRÉE OPTIONS:
Angus Prime Rib of Beef with Yorkshire Pudding and a Port Wine Demi
Grilled Pacific Salmon Fillet with Citrus Beurre Blanc
Grilled Pork Tenderloin, BC Wild Mushrooms, Peppercorn Diane Sauce
DESSERT OPTIONS:
Crème Brule
Strawberry Shortcake with White Chocolate, Fresh Berries
Flourless Cholate Torte with Raspberry Coulis and White Chocolate Curls