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Luncheons & Dinners

1st Course

Mille Feuille of Langoustine & Avocado
baby lobster tail topped with avocado salsa and lemon créme fraiche foam

Carpaccio de Boeuf
beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Home Smoked Duck Breast
thinly sliced topped with lime and soy reduction molecular caviar

2nd Course


Maple Glazed Pear & Mixed Green Salad
sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad
baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

3rd Course


Free Range Berkshire Roast Pork Chop
stuffed with italian plum pudding and amaretto sauce

New York Steak with a 6-8 oz Lobster Tail
served with chef AARON's famous potato gratin and Mediterranean grilled vegetables

Braised Beef Short Rib
caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables

Chilean Seabass
white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables

4th Course


Torta Cioccolate
warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream

Berries Cheesecake
mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

Petit Four Trio
French miniature version of gourmet opera, tiramisu, and éclair desserts

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