Seasonal Multi-Course Plated Menus
“At Savoury Chef, we specialize in creating unique and memorable dining experiences. Our multi-course menus are designed to inspire and dazzle any palate. Featuring the very best in fresh, local, sustainable ingredients, all of are menus are inspired by our beautiful province and the season. Designed just for you, each menu can be customized to your preferences and includes multiple courses that will not only please your palate but those of your guests as well. Day-of, our knowledgeable, on-site serving staff will be on hand. We can arrange wine pairings upon request. Call (604) 357-7118 or email us to learn how we can help you design a menu that leaves guest in awe well after you event ends.
Please note that prices exclude staffing, rentals, beverages, applicable taxes, and service charge. Please contact us for pricing on smaller gatherings and menu customization.
Pricing is based off of guests RSVP of menu choices 10 business days prior to event start.”
THREE COURSE PLATED WITH DESSERT
Three Course Plated With Dessert
first course
a choice of
cauliflower soup (vegetarian)
raisin puree, roast cauliflower florets, herb oil
hearts of romaine salad
ruby red & green romaine, caesar vinaigrette, bacon, cured egg yolk
second course
a choice of
slow roast chicken breast
roast fingerling potatoes, carrots, carrot puree, truffle jus
soy glazed beef short rib
savoury soy glaze, potato puree, brussels sprouts, red radish
free form vegetable lasagna (vegetarian and gluten free)
heirloom tomatoes, zucchini, toasted pine nuts, basil powder
third course
a choice of
lemon meringue
lemon curd, bruleed meringue, fresh berries, mint
dark chocolate torte
dark chocolate cake, chantilly cream, hazelnut, candied orange
$75.00 per guest
THREE COURSE PLATED WITHOUT DESSERT
Three Course Plated Without Dessert
first course
a choice of
cauliflower soup (vegetarian)
raisin puree, roast cauliflower florets, herb oil
hearts of romaine salad
ruby red & green romaine, caesar vinaigrette, bacon, cured egg yolk
second course
a choice of
albacore tuna crudo
oceanwise tuna loin, tonnato sauce, radish, bonito flake
bison tartare
bison petite tenderloin, housemade crackers, truffle aioli
cauliflower & lentils (vegan)
roast cauliflower florets, lentil croquettes, beet puree, fennel
third course
a choice of
slow roast chicken breast
roast fingerling potatoes, carrots, carrot puree, truffle jus
soy glazed beef short rib
savoury soy glaze, potato puree, brussels sprouts, red radish
free form vegetable lasagna (vegetarian and gluten free)
heirloom tomatoes, zucchini, toasted pine nuts, basil powder
$75.00 per guest
FIVE COURSE PLATED
Five Course Plated
first course
a choice of
cauliflower soup (vegetarian)
raisin puree, roast cauliflower florets, herb oil
heirloom tomato salad (vegetarian)
heirloom tomatoes, honey thyme vinaigrette, buttermilk curd, pea wafer
second course
a choice of
albacore tuna crudo
oceanwise tuna loin, tonnato sauce, pork belly, bonito flakes
bison tartare
bison petite tenderloin, white truffle, house made crackers, truffle aioli
cauliflower & lentils (vegan)
roast cauliflower florets, lentil croquettes, beet puree, fennel
third course
a choice of
butternut squash & ricotta agnolotti (vegetarian)
roast onion cream sauce, braised swiss chard, crispy kale, parmesan cheese
wild mushroom risotto (vegetarian)
wild mushrooms, white truffle, braising greens, herb oil
fourth course
a choice of
roast aaa beef striploin
carrot ginger puree, scalloped potato pave, horseradish jus
herb crusted salmon
poached mussels, leeks, fingerling potatoes, dashi espuma
seasonal vegetable tian & organic greens (vegetarian)
zucchini, tomato, eggplant, slow cooked tomato sauce, parmesan cheese
slow roast chicken breast
garlic & thyme glazed chicken, carolina gold rice, black truffle, carrots, truffle jus
fifth course
a choice of
lemon meringue
lemon curd, bruleed meringue, fresh berries, mint
dark chocolate torte
dark chocolate cake, chantilly cream, hazelnut, candied orange
artisanal cheese tasting
assortment of canadian cheeses, crackers, fruits & preserves
$95.00 per guest
CHILDREN’S PLATED MENU
Children’s Plated Menu
chicken fingers
panko’d ‘Farm Crest’ chicken fingers with a honey mustard dipping sauce, carrot sticks with yogurt dipping sauce
grilled zucchini
grilled zucchini with basil pesto and shaved grana padano cheese
roasted carrots
baby carrots roasted with olive oil, garlic & a touch of brown sugar
fresh artisan dinner rolls
artisan rolls served with maldon salt and real butter
$20.00 per guest
ADDITIONAL CONSIDERATIONS
Additional Considerations
Grand Displays
Please consult with us about a customized ice tower, and logo’s on ice.
freshly shucked oysters
Sawmill Bay oysters and condiments: lemon and tabasco, classic shallot mignonette, and nuoc cham with crispy shallot
custom cold seafood display
a custom designed cold seafood display, all items served on ice in custom plexi boxes, the bottom box will be filled with decor that matches your theme/decor.
cracked dungeness crab claws, poached spot prawns, local mussels, pepper crusted seared albacore tuna, ceviche shots (shot glasses filled with cod, scallop and spot prawns with chopped avocado, tomato, red onion, jalapeno, lime juice, cilantro and garnished with a crispy chip), fresh shucked kumamoto (small) oysters (limited amount).
sauces and condiments will be displayed throughout the display: citrus, garlic and parsley vinaigrette, light soy dipping sauce, classic mignonette (red wine vinaigrette), herbed mayonnaise, lemon wedges, tabasco sauce
caviar bar (min 20)
‘Northern Divine’ caviar on ice, chopped red onion, chives, lemon cream, pickled veg, grated hens egg, served with blinis and rye crisps
white truffles
add white truffles to a specialty dish
Additional Considerations
Canapés Add-Ons
wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile and kale chip on a crostini
savoury tomato madeleine (gluten-free)
tomato and herb madeleine with a whipped roasted tomato cheese and dried tomato
mini smoked salmon eclair
savoury eclair filled with cold smoked salmon, lemon dill cream cheese, and crispy capers
Additional Considerations
Amuse Considerations
chicken liver parfait
maple hill farm chicken liver parfait, vari-berry strawberry gelee, celery, pickled strawberries, rye crumble
kasu scallops
kasu glazed scallops, pickled napa cabbage, yuzu mayo, puffed rice furikaki
scallop crudo with crispy pork
cured local sea scallops, confit pork belly, pickled shallot, citrus, and chili
Additional Considerations
Alternate Course Considerations
farmers market vegetable “salad”
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinagrette and black garlic puree
pea panna cotta
pea panna cotta with yogurt, pea shoots, radish, rye cracker, and crunchy garlic
(May-September)
tomato & burrata salad
summer tomatoes, burrata mozzarella, sweet basil puree, crisp polenta, with a balsamic vinaigrette, maldon sea salt & fresh cracked pepper
(June-September)
Additional Considerations
Main Course Considerations
cauliflower and lentil
roasted cauliflower, lentil croquette, beet puree, shaved fennel
(vegetarian)
quinoa cake with wild mushrooms
crispy quinoa patty with braised leeks & wild mushrooms, kale & shaved fennel salad
seared tuna
seared albacore tuna, roasted shallot, tomato puree, lemon chickpeas and zuchinni
black bean sablefish
black bean marinated sablefish, daikon, savoy cabbage, shitake mushroom puree, crispy shitake mushroom
pork belly with scallop
sticky braised pork belly, seared scallop, pickled shallot, nuoc cham glaze, chili, crispy rice cake
braised short ribs with eggplant and broccoli
red braised ‘Sterling Silver’ short ribs with black bean eggplant, broccoli, parsnip puree
glazed duck breast
roasted crown of duck breast with a honey, orange, and star anise glaze, duck jus, ginger orange puree, confit duck leg and cabbage roll
Additional Considerations
Dessert Course Considerations
artisanal cheese & bread
fine local and international cheeses, house-made confitures, fig and anise bread
lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint
strawberry mousse cake
light & airy strawberry mousse cake, peppered strawberries, pistachio crumble, dried strawberries, candied straw tuile
sticky toffee pudding
classic moist date cake with toffee and brandy sauce, chantilly cream
rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel
Additional Considerations
Dessert Course Considerations
artisanal cheese & bread
fine local and international cheeses, house-made confitures, fig and anise bread
lemon curd & pastry
tangy, lemon curd in a crisp pastry shell with bruleed meringue, fresh berries, dried fruits, and micro mint
strawberry mousse cake
light & airy strawberry mousse cake, peppered strawberries, pistachio crumble, dried strawberries, candied straw tuile
sticky toffee pudding
classic moist date cake with toffee and brandy sauce, chantilly cream
rich chocolate torte
rich chocolate cake, with gooseberry, hazelnuts, chocolate fudge cookie, chantilly cream, and candied orange peel
