Breakfast Buffets

All pricing is per person. Minimum 12 guests unless otherwise noted, or add $6.00 per person.
All breakfast buffets include fresh orange juice, grapefruit juice, cranberry juice, freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Breakfast Buffets

Breakfast Buffet | $41 per guest

Rise ‘N Shine!

*Minimum not applicable

ASSORTED FRESHLY BAKED PASTRIES

PORTOFINO TOASTER STATION (DF)
white, multigrain, sourdough pullman loaves

SPREADS
fruit preserves, local honey, butter & peanut butter

FRESH SEASONAL CUT FRUIT (GF, DF, VG, NF)

WATERFRONT GRANOLA & CEREALS (V)
natural yogurt, berry compote, house granola, 2% milk, oak milk

Breakfast Buffet | $53 per guest

Up And At ‘Em – Healthy Start

FRESH PRESSED JUICE BAR (GF, DF, NF, VG)
1.) mighty green blend, #2.) carrot, ginger and orange

STEEL CUT OATMEAL (DF, NF, VG)
raisins, walnuts, brown sugar, 2% milk

PORTOFINO TOASTER STATION (DF)
white, multigrain, sourdough pullman loaves

SPREADS
fruit preserves, local honey, butter & peanut butter

ASSORTED FRESHLY BAKED MUFFINS

GRANOLA & YOGURT (V)
waterfront granola, natural yogurt, coconut chia pudding, fresh berries, fruit preserves

FRESH SEASONAL CUT FRUIT (GF, DF, VG, NF)

ZUCCHINI & RICOTTA FRITATTA (GF, NF)

CHICKEN & APPLE SAUSAGE (NF)

HEIRLOOM POTATO HASH (GF, DF, NF, VG)
peppers, spinach & cherry tomatoes

ROASTED MUSHROOMS & ASPARAGUS (GF, DF, NF, VG)

Breakfast Buffet | $50 per guest

Early Bird

STEEL CUT OATMEAL (DF, NF, VG)
raisins, walnuts, brown sugar, 2% milk

ASSORTED FRESHLY BAKED PASTRIES

PORTOFINO TOASTER STATION (DF)
white, multigrain, sourdough pullman loaves

SPREADS
fruit preserves, local honey, butter & peanut butter

FRESH SEASONAL CUT FRUIT (GF, DF, VG, NF)

WATERFRONT GRANOLA (V)
natural yogurt, berry compote, house granola

FREE-RANGE SCRAMBLED EGGS (GF, NF)

GOLDEN BREAKFAST POTATOES (GF, NF, V)

SMOKED PORK BACON (GF, DF, NF, P)

CHICKEN APPLE SAUSAGE (NF)

A family of three eating breakfast with a view.

A hand lifting up coffee from the breakfast tray.

Plated Breakfast

All pricing is per person.

All breakfasts include freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Plated Breakfast

Additional Beverages Non-Alcoholic

Brunch Buffet

All pricing is per person. Minimum 20 guests unless otherwise noted, or add $8.00 per person.
Brunch buffet includes fresh orange juice, grapefruit juice, cranberry juice, freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Brunch Buffet

Brunch Buffet | $74 per guest

Let's Do Brunch

ASSORTED FRESHLY BAKED PASTRIES + DOUGHNUTS

BUTTERMILK BISCUITS (NF, V)
honey butter

BAGEL TOASTER STATION (NF, V)
chive cream cheese, crushed avocado, red onion, capers, radish, cucumber, smoked salmon, lemon

FRESH CUT FRUIT + BERRIES (GF, DF, NF, VG)

TOMATO + AVOCADO SALAD (GF, DF, NF, VG)
citrus dressing, puffed grains, herbs

MELON + PROSCIUTTO (GF, DF, NF, P)
honeydew, cantaloupe, citrus, basil

CHILLED PRAWNS (GF, DF, NF, S)
cocktail sauce

FREE-RANGE SCRAMBLED EGGS (GF, NF)

MAPLE GLAZED PORK BELLY (GF, DF, NF, P)

CHICKEN APPLE SAUSAGE (NF)

APPLE CRUMBLE FRENCH TOAST (V)
brioche, apple streusel, maple creme anglaise

BUTTERMILK FRIED CHICKEN (NF)
liege waffle, maple syrup

BENEDICTS | Select 1:
option 1 – traditional pork (NF, P)
option 2 – smoked salmon (NF)
option 3 – sauteed spinach & mushroom (NF, V)

BRAISED BEEF SHORTRIB (GF, DF, NF)
onions, mushrooms, carrots, red wine braising jus

SWEET POTATO HASH (GF, DF, NF, VG)
onion, peppers, corn, cilantro, ancho chili, tomato

HOT SMOKED SALMON (GF, DF, NF)
rooftop honey-rosemary glaze

Brunch Buffet | $54 per guest

Breakfast Taco Bar

PINEAPPLE AQUA FRESCA (GF, DF, NF, VG)

MEXICAN HORCHATA

FRESH SEASONAL CUT FRUIT (GF, DF, NF, VG)

WARM TORTILLAS (NF, VG)
flour

FREE-RANGE SCRAMBLED EGGS (GF, NF)

SMOKED BRISKET (GF, NF)

GROUND CHORIZO (P, GF, DF, NF)

SMOKED BACON (P, GF, DF, NF)

PEPPERS AND ONIONS (VG, DF, NF)

FAJITA SPICED POTATOES (GF, DF, NF, VG)

CONDIMENTS:
picco de gallo (GF, DF, NF, VG), queso fresco (GF, NF, V), sour cream (GF, NF, V), guacamole (GF, DF, VG), lime wedges, cilantro, salsa roja (GF, DF, NF, VG)

Breakfast Buffet Enhancements

Pricing sold as an additional enhancement to the buffet breakfasts.
All pricing is per person. Minimum 20 guests required per station.
**Additional pricing will apply if sold separately as reception stations.
OUI CHEF!-Add a Chef Attended Station | $150 per chef, per 2 hours, per station.

Breakfast Buffet Enhancement

Themed Breaks

All pricing is per person. Minimum 10 guests unless otherwise noted.
All themed coffee breaks include freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Coffee Breaks

Coffee Breaks | $42 per guest

Garden Tea Party

SCONES (NF)
clotted cream, preserves

TEA PASTRIES
assorted macarons (GF)
opera cake (P)
cheesecake fruit tarts (NF)

FINGER SANDWICHES (CHOOSE 3):

CUCUMBER dill cream cheese (NF, V)
EGG SALAD croissant, free-range egg, watercress (NF, V)
CORONATION curried chicken salad (DF)
SMOKED SALMON lemon cream cheese (NF)
HAM & CHEESE smoked pork collar, house mustard (P)

A La Carte Enhancements

All pricing is per person.

Select from a variety of our buffet enhancements to customize your buffet or coffee break.

Sweet

Savoury

Cereals

FRUIT

NESPRESSO STATION

Lunch Buffets

All pricing is per person. Minimum 20 guests unless otherwise noted or add $10.00 per person.
All lunch buffets include freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Lunch Buffets

Lunch Buffets | $68 per guest

Sandwich Deli

TOMATO BASIL SOUP (GF, DF, NF, VG)
san marzano tomatoes

BABY GEM SALAD (GF, V)
yogurt dressing, toasted pistachio, dill

MEDITERRANEAN QUINOA SALAD (N, V, GF)
chickpeas, tomato, cucumber, onion, feta, olive, pine nuts, lemon dressing

ARUGULA SALAD (GF, V)
macerated cranberries, ricotta salata, toasted pine nuts

SANDWICHES (CHOOSE 4):

COLD:
HAM + CHEESE (NF, P)
honey ham, house mustard, aioli

SMOKED SALMON BAGEL (NF)
watercress, red onion, capers, tarragon cream cheese, sesame bagel

CHICKPEA CAESAR WRAP (DF, NF, VG)
hummus, romaine lettuce, chickpeas

WARM:
THE ITALIAN (NF, P)
salami, mortadella, coppa, peppers, onions, provolone, gremolata, aïoli

CHEESE STEAK SANDWICH
shaved angus beef, onions, peppers, mustard aïoli, tilsiter cheese

FALAFEL NAAN (DF, NF, V)
hummus, golden beet relish, garlic-tahini sauce, picked onions

SMOKED BBQ CHICKEN (DF, NF)
cabbage slaw, onions, pickles, ARC sauce

DESSERTS:
dark chocolate brownie (NF, V)
vanilla cream puff (NF, V)
chai tea cheesecake (V)
sliced seasonal fruit (VG, GF, NF)

Lunch Buffets | $69 per guest

Wok ‘N Roll

*Not suitable for gluten-sensitive guests

SPICY TOFU SOUP (V)
water chestnuts, bamboo shoots, black mushrooms

SPICY CUCUMBER SALAD (GF, DF, NF, VG)
chilli, cilantro, sesame, rice vinegar

BLACK KALE SALAD (DF, V)
chinese broccoli, crispy wonton, peanut + soy dressing

SESAME EGGPLANT (DF, VG)
ginger, garlic, soy

VEGETABLE SPRING ROLL (DF, NF, V)
sweet chili sauce

STEAMED DIM SUM (DF, S, P)
har gao, siu mai

CONDIMENTS
soy, black vinegar

CHICKEN & BLACK BEAN (NF, DF)
fried green onion, soy, black bean

STEAMED JASMINE RICE (DF, GF, NF, VG)

CHOW MEIN (DF, V)
chinese egg noodle, gai lan

STIR FRIED VEGETABLES, TOFU (DF, NF, VG)

DESSERTS:
green tea macarons (GF, V)
lychee mouse cake (NF, P)
mango cheesecake (NF, V)
sliced seasonal fruit (GF, DF, VG, NF)

Lunch Buffets | $69 per guest

Cantina

SERRANO & SWEET CORN CHOWDER, LIME CREMA (V)

CHICHARRONS (P)
tajin spice

TORTILLA CHIPS (GF, VG)
guacamole

MEXICAN STREET CORN SALAD (GF, V)
queso fresco, scallion, lime, cilantro

CUERNACAVA CUCUMBER SALAD (VG, NF, GF)
white onion, mexican oregano, chili lime dressing

MIXED GREENS (V)
crispy tortillas, corn, black beans, tomato, cucumbers, chipotle ranch dressing

SOFT TORTILLAS
flour

CONDIMENTS
pico de gallo, guacamole, salsa roja, onion, queso fresco, limes

CHICKEN TINGA (GF, NF, DF)
chipotle pulled chicken & caramelized onions, cilantro

CARNITAS (P, DF, NF)
slow roasted + pulled pork

ACHIOTE ROASTED CAULIFLOWER (VG, GF)

SPANISH TOMATO RICE (VG, DF, GF)

BORRACHO BEANS (GF, VG, NF)
mexican beer, smoked bacon *(serve on the side)

DESSERTS:
tres leche cake
churros | dulce de leche, cinnamon ganache (V)
sliced seasonal fruit (VG, GF, NF)

Lunch Buffets | $74 per guest

West Coast Market

SEAFOOD CHOWDER (S, NF)
freshly baked artisan rolls & salted butter

KALE SALAD (GF, V)
fennel, savory granola, white balsamic dressing, ricotta salata

SALMON & FARRO SALAD (DF)
radicchio, fresh dill, lemon dressing

BABY CUCUMBER SALAD (GF, V)
toasted almond, chive, dill, yogurt + olive oil dressing

ROASTED CHICKEN (GF, NF)
thyme and sherry mushroom ragout

HOT SMOKED STEELHEAD (GF, NF)
brown sugar and fennel cure

ROASTED BABY POTATOES (VG, NF, GF)
lemon, garlic, parsley

RIGATONI PASTA (V)
rapini. mushroom, chili, tomato, parsley

MAPLE ROASTED ROOT VEGETABLES (VG)
hazelnut praline *(serve on side)

DESSERTS:
carrot cake (V)
traditional opera cake (V, P)
maple butter tart (V)
sliced seasonal fruit (VG, GF, NF)

Lunch Buffets | $73 per guest

Mangiamo - "Let's Eat!"

VEGETABLE MINESTRONE (V, GF)
garlic, beans, onions, celery, carrots & tomatoes

GARLIC AND HERB FOCACCIA (VG)
olive oil, balsamic

TUSCAN GREENS (VG)
radish, fennel, olives, pepperoncini, balsamic vinaigrette

CAPRESE SALAD (GF, V)
heirloom tomatoes, fresh mozzarella, basil pesto

BROCCOLINI CAESAR (GF)
florets, shaved asiago, garlic anchovy dressing

ANTIPASTO (P)
marinated vegetable, pickles, cheeses, charcuterie

ROASTED STEELHEAD (P)
nduja sausage and white bean ragout, confit tomatoes

CHICKEN CACCIATORE (GF, DF)
mushrooms, onion, tomato, peppers

SPINACH & CHEESE CAPPELLETTI (V)
parmesan cream

ITALIAN VEGETABLES (VG)
zucchini, peppers, garlic, onions

DESSERTS:
tiramisu (P)
biscotti (V)
lemon ricotta tart (V)

Lunch Buffets | $74 per guest

Southern Style Smoke Pit

CORNBREAD, SOUTHERN BISCUITS, WHITE BREAD (V)
whipped honey butter

TRADITIONAL COLESLAW (GF, NF, V)

MUSTARD POTATO SALAD (GF, NF, V)

SALAD GREENS (V)
tomato, cucumber, onions, green goddess dressing

MAC & CHEESE (V)
creamy cheddar & breadcrumbs

BARBECUE STYLE BAKED BEANS
crispy onions, smoky bacon *(serve on the side)

CREAMED CORN (V, GF)
poblano peppers, scallions, queso fresco

SMOKED MEATS (GF, DF)
12 hour oak smoked brisket
barbeque chicken

SAUCES
traditional & carolina gold style mustard

SOUTHERN SWEETS:
key lime pie (V)
peach cobbler (NF, V)
fresh watermelon + tajin (VG, GF, NF)

Lunch Buffets | $75 per guest

Farmers Table Salad Bar

BUTTERMILK BISCUITS (V)
honey butter

PICKLED AND MARINATED (GF, V)
artichoke, grilled asparagus, zucchini, cauliflower, cucumbers, turnips, olives

FARRO SALAD (V)
radicchio, zucchini, pickled vegetables, feta, lemon dressing

KALE & QUINOA SALAD (VG, GF)
heirloom radish, fennel, crispy chickpeas, citrus vinaigrette

ROMAINE HEART SALAD (V)
brioche crouton, shaved parmesan, lemon zest, garlic caesar

WEDGE SALAD (GF, NF, V, P)
bacon, chive, radish, tomato, buttermilk dressing

MARINATED BEETROOT SALAD (V)
peppery greens, golden raisins, pistachio pesto

Choose three of the following:

FLANK STEAK
with grilled onions

ROASTED FARMCREST CHICKEN BREAST

ROASTED SALMON (NF)

FRIED FALAFEL (VG)

DESSERTS:
Pie Stand | two types of house baked whole pies, seasonal flavours (V)
sliced seasonal fruit (VG, GF, NF)

Plated Lunch

All pricing is per person. All plated lunches include bread rolls with salted butter, freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

A minimum of 3-courses, including one entrée is required. Kindly select ONE appetizer, entrée and dessert to be served to your guests. For pre-selected entrées, the final entrée counts must be provided a minimum of three (3) business days prior to the event date, along with corresponding seating chart and place cards indicating the guests’ name and entrée choice.

Plated Lunch

Plated Lunch | Price Varies

Salads

TUSCAN GREENS SALAD (VG, GF, NF)
heirloom radish, chickpea hummus, baby fennel, crispy chickpeas & citrus vinaigrette

HEIRLOOM TOMATO & MOZZARELLA (V, GF)
basil pesto, pine nuts, arugula, aged balsamic & olive oil

ROMAINE HEART SALAD (V)
brioche crouton, shaved parmesan, lemon zest, garlic caesar

CLASSIC ICEBERG SALAD (GF, NF, V, P)
bacon, chive, radish, tomato, buttermilk dressing

MARINATED BEETROOT (V)
peppery greens, house made lemon ricotta, golden raisins, pistachio pesto

Plated Lunch | Price Varies

Main Courses

-FROM THE RANGE-

3 course $72 – 4 course $86
FARMCREST CHICKEN BREAST (GF, NF)
whipped potato, eggplant caponata, chicken jus

3 course $72 – 4 course $86
HARISSA CHICKEN BREAST (DF, NF)
broccolini, glazed carrot, tomato couscous

-FROM THE RANCH-

3 course $86 – 4 course $97
GRILLED FLAT IRON STEAK (GF, NF)
whipped potatoes, carrots, roasted shallot jus

3 course $82 – 4 course $93
BRAISED BEEF SHORT RIB (GF, NF)
chive potato purée, chimichurri, braised shallot just

3 course $76 – 4 course $88
LASAGNA BOLOGNESE
spinach, ricotta, pomodoro, basil, grana padano

-FROM THE SEA-

3 course $72 – 4 course $86
ROASTED STEELHEAD (GF, NF)
squash caponata, braised leeks, confit fingerling potatoes

3 course $76 – 4 course $88
ROASTED LING COD (GF, NF)
saffron leek risotto, broccolini, sauce vierge

– FROM THE GARDEN–

3 course $68 – 4 course $78
CHICKPEA FALAFEL (DF, VG)
red pepper and walnut purée, grilled vegetables

3 course $68 – 4 course $78
MILANESE RISOTTO (GF)
saffron, parmesan reggiano, sage salsa verde

3 course $68 – 4 course $78
POTATO GNOCCHI (V)
tomato sauce, squash, kale, watercress, parmesan

3 course $68 – 4 course $78
FARRO RISOTTO (VG)
artichoke caponata, fried and roasted sunchokes

3 course $68 – 4 course $78
ORECCHIETTE PASTA (VG)
vegan sausage, rapini, oyster mushroom, zucchini, ricotta salata

Plated Lunch | Price Varies

Desserts

DARK CHOCOLATE CHEESECAKE (V)
hazelnut praline

TRADITIONAL TIRAMISU (P)
kahlua, cocoa nibs

PASSION FRUIT TART (V)
toasted coconut cream, sour candied citrus

STRAWBERRY SHORTCAKE (V)
vanilla bean sponge, strawberry cream, basil

CAFE AU LAIT PAVE (P)
café au lait mousee, coffee syrup, hazelnut feuilletine crisps

APPLE CRUMBLE TART (V)
caramel sauce, maple chantilly, candied almonds

Cold Canapes

All canapes are priced per dozen. A minimum of 3 dozen per selection is required.

COLD CANAPES

Hot Canapes

All canapes are priced per dozen. A minimum of 3 dozen per selection is required.

HOT CANAPES

Reception Stations

All pricing is per person. Minimum 40 guests are required for reception stations.
Should the final guest count fall below 40, the price per guest will increase by 15%.
Chef-attended station options | $150 per chef, per 2 hours, per station.

Reception Stations

Reception Stations | $42 per guest

SERIOUS SLIDERS

choose 3 slider selections | 3 sliders per person

FALAFEL (V)
pickles, garlic sauce, golden beetroot relish, brioche

BEEF SHORT RIB (NF)
caramelized onions, gruyère, brioche

GLAZED PORK BELLY (P, DF)
gochujang, toasted sesame, kimchi

BEER BATTERED COD (NF)
tartar sauce, coleslaw, brioche

CHIPOTLE CHICKEN TORTA (NF)
pico de gallo, cabbage, queso, cliantro lime crema

Reception Stations | $52 per guest

OCEAN WISE SEAFOOD BAR (S, GF, DF)

CHILLED crab legs, albacore tuna, poached prawns, grilled octopus

CONDIMENTS cocktail sauce, mary rose, tabasco, citrus wedges, lemon, lime

*Enhanced with SHUCKED WEST COAST OYSTERS $48 / dozen
black pepper mignonette, horseradish

*Add a chef attendant station | $150 per chef, per 2 hours, per station

Reception Stations | Price Varies

SWEET TOOTH

select 3 @ $23 | select 5 @ $33 | select 7 @ $38

passionfruit meringue tarts (V)

traditional opera cake (P)

assorted macarons (GF, V)

flourless black forest brownie (GF, V)

seasonal pâte de fruit (VG, DF, GF)

stone fruit frangipane (V)

sea salted chocolate caramel tart (V)

white chocolate passion fruit pot du crème (V, GF)

toasted hazelnut cream puff (V)

espresso white chocolate custard tart (V)

sticky toffee pudding (V)

Seasonal Tasting Stations

Seasonal Stations

Seasonal Stations | $39 per guest

HEIRLOOM TOMATO OLIVE OIL TASTING (V, GF)

spring through summer

*Chef-attended station | $150 per chef, per 2 hours, per station applies

VARIETIES OF SEASONAL TOMATOES
displayed and prepared by the chef to enjoy with a variety of FINE OLIVE OILS AND BALSAMIC VINEGARS fresh mozzarella and vancouver island sea salt

Dinner Buffet

All pricing is per person. Minimum 40 guests required or add $15.00 per person.
All dinner buffets include freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.

Dinner Buffet

Dinner Buffet | $142 per guest

WEST COAST PROVISIONS

FRESHLY BAKED ARTISAN ROLLS (V)
salted butter

FRASER VALLEY BUTTERNUT SQUASH SOUP (GF)
maple roasted squash, nutmeg cream

HEIRLOOM TOMATO & MOZZARELLA (GF, V)
basil pistou, red onion, pumpkin seeds, black pepper dressing

GRILLED ZUCCHINI SALAD (GF, V)
crispy chickpeas, fresh herbs, feta cheese, olive oil dressing

BELGIAN ENDIVE SALAD (GF)
orange, fennel, sour cream dressing, puffed grains

SALMON FARRO SALAD (NF, DF)
radicchio, fresh dill, lemon dressing

CHARCUTERIE AND BC CHEESES (P, NF)
preserves, crackers and flatbread

OCEAN WISE SEAFOOD (S, GF, DF)
CHILLED – crab legs, albacore tuna, poached prawns, grilled octopus | CONDIMENTS – cocktail sauce, marie rose, tabasco, citrus wedges, lemon, lime

SLOW ROASTED BEEF STRIPLOIN (GF, NF, DF)
roasted shallots jus

ROASTED CHICKEN BREAST (GF, NF)
thyme and mushroom ragout

HERB BAKED STEELHEAD (GF, DF, NF)
chimichurri, citrus, charred broccolini

MUSHROOM RAVIOLI (V)
roasted BC mushrooms, parmesan cream sauce

ROASTED FINGERLING POTATOES (GF, NF, DF, VG)
lemon, confit garlic, herbs

ROASTED ROOT VEGETABLES (VG, NF)
carrots, turnip, sunchokes

DESSERTS:

caramelized pear FRANGIPANE TART (V)

honey ricotta CHEESECAKE (V)

chocolate TRUFFLE CAKE (P)

cherry + pistachio PANNA COTTA (GF, P)

assorted MACARONS (GF, V)

fresh cut FRUIT (VG, GF, NF)

Dinner Buffet | $132 per guest

TRATTORIA

GARLIC BREAD (V)
confit garlic & parmesan butter

ROASTED ROMA TOMATO SOUP (V, GF, NF)
basil, olive oil, cracked pepper

CAESAR SALAD (NF)
croutons, shaved parmesan, creamy caesar dressing

CAPRESE SALAD (GF, NF, V)
fresh mozzarella, basil, arugula, balsamic & olive oil

SALMON FARRO SALAD (NF, DF)
radicchio, fresh dill, lemon dressing

CHILLED SEAFOOD SALAD (S, GF, DF)
marinated shrimp, calamari, garlic, celery, lemon, parsley

CHARCUTERIE (DF, P)
locally sourced assorted charcuterie, mustard, pickled vegetables

CHICKEN SALTIMBOCCA (GF, DF, P)
prosciutto, sage, chianti jus

BRAISED BEEF SHORTRIB (GF, DF, NF)
gremolata

CREAMY POLENTA (GF, V)
mascarpone, parmesan cheese

SEMOLINA PASTA (P, NF)
italian sausage, rapini, tomato, chili, parmesan

PASTA E CECI (V)
fusilli pasta, chickpea ragu, roasted zucchini

CAPONATA (GF, DF, VG)
roasted eggplant, peppers, caper, tomato sauce

DESSERTS:

orange ricotta CANNOLI (V)

lemon TARTS (V, NF)

vanilla anise PANNA COTTA (GF, P)

TIRAMISU (P)

fresh cut FRUIT (VG, GF, NF)

Dinner Buffet | $135 per guest

SOUTH ASIAN

GREEN MOONG SALAD (VG, GF)
cucumber, orange, red onion, tomato

PAPADI AND CRISPY POTATO CHAAT (VG)
ratlami sev, mint

CHICKPEA CHAAT (VG)
cucumber, tomato, toasted seeds, lemon vinaigrette

CONDIMENTS
boondi raita, papadum, pickles

CAULIFLOWER & KALE PAKORA (VG)
smoked tomato chutney

VEGETABLE SAMOSA (VG)
tamarind chutney

ROGAN JOSH
braised lamb with onions and chili

MURGH KORMA
chicken simmered with onions, yogurt and cashews

SHAHI PANEER (VG)
creamy cardamom, cashew and tomato gravy

ALOO GOBI (VG, GF)
cauliflower, potato, cumin and turmeric

GOAN PRAWN CURRY (S)
coconut and turmeric curry

SAFFRON RICE (VG, GF, NF)

GARLIC NAAN (NF)

DESSERTS:

GULAB jamun (V)

chai spiced CHEESECAKE (V)

RAS malai (V, GF)

fresh sliced FRUIT & BERRIES (VG, NF, GF)

Dinner Buffet | $145 per guest

CANADIAN STEAKHOUSE

POTATO + LEEK SOUP (V, GF, NF)

WEDGE SALAD (V, NF)
baby iceberg, red onion, maple glazed lardons, soft boiled egg, buttermilk dressing

CLASSIC CAESAR (V, NF)
romaine, creamy garlic dressing, parmesan, crouton

CHARRED ASPARAGUS (GF, DF, V)
toasted almonds, extra virgin olive oil, lemon

PRAWN COCKTAIL (S, GF)
poached tiger prawns, cocktail sauce, marie rose, lemon wedges

TUSCAN RIGATONI (V)
sundried tomato, wild mushroom, confit garlic, arugula, parmesan cream

GRILLED ANGUS STEAKS | striploin, ribeye (GF, DF, NF)
sauces | BBQ, shallot jus, black pepper hollandaise

*Enhanced with: OUI CHEF – add a chef attendant station | $150 per chef, per 2 hours, per station

GARLIC BUTTERED PRAWNS (GF, NF)
chili lemons, garlic butter

HOT SMOKED SALMON (GF, DF, NF)
sauce vierge

CAULIFLOWER GRATIN (NF)
mornay sauce

WHIPPED POTATO (GF, NF)
creamy yukon gold mashed potato

BROCOLLINI (VG, DF, GF)
caper salsa verge

DESSERTS:

lemon MERINGUE (NF, V)

chocolate DECADENCE CAKE (P)

sticky TOFFEE PUDDING (V)

chocolate ECLAIRS (NF, V)

fresh sliced FRUIT & BERRIES (VG, NF, GF)

CREPE STATION:
grand marnier chantilly, wild berry compote, caramelized apples, almond crumble, chocolate sauce, caramel sauce

Dinner Buffet | $138 per guest

ASIA PACIFIC

SUNDUBU JIGAE (S, GF, NF)
spicy korean tofu soup

RADISH + CUCUMBER SALAD (DF)
soy pickled radish spicy soy dressing

RICE NOODLE SALAD (DF)
peppers, onion, toasted peanuts, sweet chili dressing

GEM LETTUCE SALAD (DF)
apple, kimchi toasted sesame + green onion dressing

SUSHI & NIGIRI (S, NF)
california roll, dynamite roll, yam tempura roll, salmon nigiri, tuna nigiri

CONDIMENTS
soy sauce, wasabi, pickled ginger

HOT BUFFET:

ROASTED CAULIFLOWER (VG)
chili glazed, toasted sesame

TAIWANESE CABBAGE (P, DF)
smoked bacon, chinese cabbage, gai lan, doban djan

MISO CURED STEELHEAD (GF)
yuzu kosho beurre blanc, turnip

LEMONGRASS CHICKEN (GF, DF)

GOCHUJANG GLAZED PORK RIB (P, DF)

STEAMED RICE (VG)

CONDIMENTS
kimchi, carrot daikon pickle, gochujang cucumber, green onion salsa, cilantro

DESSERTS:

fresh BERRY TARTS (V)

green tea MACARONS (GF, V)

mango CHEESECAKE (V)

sesame BALLS (V)

lychee MOUSSE CAKE (P)

Pricing sold as an additional enhancement to the dinner buffets. Minimum 40 guests required per station.
All pricing is per person. Additional chef attendant fee applies of $150 per chef may apply, per 2 hours, per station.
**Additional pricing will apply if sold separately as reception stations.

Enhancements

Plated Dinner

A minimum of 3-courses, including one entrée is required. For a 3-course menu, select (1) soup or (1) salad + (1) entrée + (1) dessert. For a 4-course menu, select (1) soup + (1) salad + (1) entrée + (1) dessert. A choice of up to 3 pre-selected entrées is available, (one of which is a vegetarian option) – the final entrée counts must be provided a minimum of five (5) business days prior to the event date, along with corresponding seating chart and place cards indicating the guests’ name + entrée choice. All dinners include assorted rolls and butter, freshly brewed coffee & Lot 35 teas. Decaffeinated coffee is available upon request.
Pricing is per person.

SOUPS

SALADS

APPETIZER ENHANCEMENTS

ENTREE COURSE

ENTREE COURSE | Price Varies

ENTREE COURSE

The highest menu price will apply for “CHOICE-OF-ENTREE” meals.

Allergies : All allergy and dietary restrictions must be submitted in writing along with each guests’ first & last name 3-business days prior to event. Requests for meal substitution made during the event will be accommodated to the best of our ability and subject to an additional charge.

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3 course $104 – 4 course $118
CITRUS BRINED CHICKEN (GF, NF)
tarragon whipped potato, asparagus, brown butter chicken jus

3 course $104 – 4 course $132
FARMCREST FARMS CHICKEN BREAST (GF, NF)
potato and celeriac mousseline, foraged mushrooms, asparagus, albufera sauce

3 course $104 – 4 course $118
ROASTED STEELHEAD (NF)
farro risotto, braised fennel, asparagus, lemon-caper beurre blanc

3 course $108 – 4 course $120
PACIFIC LING COD (NF, S)
sweet corn, leek, potato, crab bisque

3 course $132 – 4 course $142
ROASTED SABLE FISH (GF, NF)
smoked cod brandade, cauliflower puree, sauce vierge

3 course $114 – 4 course $128
CHIANTI BRAISED BEEF SHORT RIB (GF, NF)
chive mashed potatoes, smoked bacon, mushrooms, cipollini onion

3 course $124 – 4 course $136
SMOKED ROASTED BEEF TENDERLOIN (GF, NF)
potato pavé, braised shallots, caramelized onion jus

3 course $142 – 4 course $154
STEAK & LOBSTER (GF, S, NF)
herb, roasted beef fillet, butter poached lobster tail, creme fraiche potato mousseline, lobster bordelaise sauce

3 course $114 – 4 course $128
ROASTED LAMB LOIN (GF, DF)
confit potato, roasted eggplant, pickled mustard jus

3 course $124 – 4 course $136
ROASTED DUCK BREAST (GF, NF)
creamy polenta, roasted parsnip, cherry jus, red pepper and walnut puree, grilled vegetables

3 course $87 – 4 course $99
POTATO GNOCCHI (VG)
cashew tomato cream, squash, kale, watercress

3 course $68 – 4 course $78
FARRO RISOTTO (VG)
artichoke caponata, fried and roasted sunchokes

3 course $90 – 4 course $102
CAVATELLI PASTA (V)
vegan sausage, rapini, oyster mushroom, zucchini, ricotta

3 course $87 – 4 course $99
CHICKPEA FALAFEL (DF, NF, VG)
red pepper and walnut puree, grilled vegetables

3 course $87 – 4 course $99
ROASTED CAULIFLOWER STEAK (V)
butter bean puree, roasted shallots, chimichurri

3 course $87 – 4 course $99
SMOKED RED LENTILS (V)
crispy fried squash, cauliflower, sultanas, chermoula

DESSERT COURSE

Wine

*Subject to change based on supply/availability

All pricing is per bottle. Items denoted with ‘*’ must be ordered two weeks prior to the event.

Wine

Bar Beverages & Cocktails

All beverage charges will be based on the listed price on consumption, per each beverage and must be provided by Fairmont Waterfront. Outside wine, beer or liquor is not permitted under any circumstance. Beverage consumption exceeding $500 per bar, based on a two hour time period, will have any applicable labour fees waived

THE FUNDAMENTAL BAR

TOP SHELF ENHANCEMENTS

ADDITIONAL BEVERAGE OPTIONS

SPARKLING WINE COCKTAILS

SIGNATURE COCKTAILS & MARTINIS

EXTRAS

MOCKTAILS & MORE | Max 2 selections.

Cancellation

Functions cancelled within ninety (90) days of the scheduled event are subject to a cancellation fee of 100% percent of the estimated food and beverage revenue and room rental. Functions cancelled outside of 90 days will be subject to a cancellation fee, as outlined in the event contract. All cancellations must be submitted in writing.

Service Charges & Taxes

All food and beverage functions are subject to a mandatory 23% surcharge, which consist of 13.75% gratuity and 9.25% administration fee. The surcharge is subject to 5% GST.

Government taxes are applicable as follows:

Food & Beverage: 5% GST

Sugary Carbonated Beverage: 5% GST + 7% PST

Beer/Wine/Alcohol: 5% GST + 10% Liquor Tax

Miscellaneous: 5% GST

Audio Visual: 5% GST & 7% PST

Labour Charge: 5% GST

Service Charge: 5% GST

Outside food and beverage is not permitted at Fairmont Waterfront, with exception of wedding cakes, for which a service charge will apply.

All alcoholic beverages must be purchased by the Hotel through the B.C. Liquor Distribution Branch. Liquor service is not permitted after 1:00am (12:00am on Sundays and holidays).

Menu prices and room rental prices are subject to change.

Food/beverage may not be removed from the contracted function space.

Menus & Dietary

One set menu is required for all guests. Dietary substitutes may be made with prior request by the event contact, based on allergies and/or dietary restrictions. Fairmont Waterfront requests that all allergies and dietary restrictions are made in writing and each guests’ first and last name are provided as well as their specific allergy/restriction. Substitution requests made during an event will be accommodated to the best of our ability and subject to a service charge.

Function Guarantees

Final guarantees must be provided to the Hotel by noon (12:00pm) three (3) business days prior to the event date. The Hotel will prepare for 5% above the guaranteed number to a maximum of thirty (30) guests, space permitting. If a guarantee (GTE) has not been received by the Hotel, the number will be based on the previously discussed attendance or the actual number attending, whichever is greater.

The Hotel reserves the right to provide an alternative function room best suited for the group should the number of guests attending the function or room setup differs from the original contract.

Socan Fee

All live and taped entertainment / music is subject to the SOCAN (Society of Composer, Authors and Music Publishers of Canada) fee and is charged at applicable rates, plus GST based on the size of the room (not the number of attendees).

Payment

A non-refundable deposit is required to confirm all functions on a definite basis. Refer to the event contract as it relates to the deposit schedule for your specific event. The final estimated balance is due one week or five (5) business days prior, along with your final guarantee. Hotel requires a credit card on file for guarantee. Payment may be made by certified bank draft or cheque, cash (wire transfer) or credit card.

Food & Beverage Attrition

An estimated number of attendants must be provided to the Hotel thirty (30) days prior to each function, after which time Fairmont Waterfront will allow a maximum attrition of 20%. Should the numbers be reduced by more than 20%, a surcharge of 50% of the estimated food and beverage will apply on the difference.

Vendors

All vendors working at Fairmont Waterfront, on behalf of your event, must be certified, licensed, insured and adhere to all of Fairmont Waterfront policies and procedures. Proof of vendor insurance may be requested by Fairmont Waterfront at any time. All event décor and shipments must arrive via the hotel loading bay, and not via the hotel lobby. Please ask your Event Sales Manager for instructions to the loading bay at Fairmont Waterfront.

Single Use Plastic Policy

Fairmont Waterfront is aligned with Accor Hotel’s vision to ban single-use plastics. As such, the following items are discouraged from meetings and events: balloons, confetti/glitter, vinyl wrap for dance floors. In keeping with Fairmont Waterfront’s commitment to sustainability, we require that any waste is 100% removed from the hotel premise and disposed of off-site. A cleaning/disposal fee of $750.00 will apply for any non-recyclable/small particulate materials left at the venue.

Cleaning Fee

It is the responsibility of the Group/event contact to ensure the function space is left in the same condition as it was provided. All boxes, packing materials and debris from event set-up or take-down must be removed and properly disposed of by the Group. Fairmont Waterfront may levy an additional cleaning/recycling fee for any waste deemed excessive and/or labor-intensive to clean up after an event.

Telephones

*DID line requests must be arranged two (2) weeks prior to your event
*Local, long distance & toll-free calls will be charged at current hotel rate

Telephones

Internet & Audio Visual

Internet access, microphones, sound equipment, videotape units, and a full range of other AV equipment is available through Encore at additional charge. Contact your Catering Representative or Encore directly at (604) 691-1882. A Third-Party Supplier fee will be charged (per meeting room) if using an outside supplier.

Internet & Audio Visual

Signage & Affixing Of Items

Signage may only be displayed directly outside your designated function room. The hotel reserves the right to remove signage that is not prepared in a professional manner or deemed unsightly and untidy.

Fairmont Waterfront does not permit any articles to be fastened onto walls or electrical fixtures. The use of tacks, tape, nails, screws, bolts or any tools which could mark the floors, walls or ceilings is prohibited. The organizer is responsible for any damage to the premises by their invited guest(s) or independent contractors during the time the premises are under their control.

To ensure the safety of all guests and staffing, cords, cables, carpets and other potential tripping hazards must be properly taped/fastened to the floor, using gaffer’s tape.

Labour Rates

Packages & Storage

Packages & Storage | Price Varies

Shipment Information

Due to limited storage on property we are unable to accept shipments any earlier than three (3) days before your event. All deliveries must be properly labelled, in the following format:
GROUP NAME
GROUP CONTACT
HOTEL CONTACT
# OF BOXES (i.e.: 1 of 2)
EVENT DATE
Deliveries must be made between 8:00 AM and 4:00 PM, Monday-Friday to HotelÕs Receiving/Loading Dock. Hotel will not accept deliveries at the front door. Hotel will not receive C.O.D. shipments and is not responsible for items left behind. Groups must coordinate the pickup of items immediately following the event; Hotel is not responsible for damage to, or loss of, any articles left on the premises during or after an event.
Canada Customs & Revenue Agency (604) 775-5379
Davidson & Sons (Customs Broker) (604) 681-5132
FedEx (604) 691-1866
Receiving (8:00am-4:30pm, Monday -Friday) (604) 691-1849

DEPARTING PARCELS

Client is responsible for packing of their own boxes, completing all forms associated with their parcels and arranging courier services. Hotel can assist by providing packing tape, waybills, custom declarations and empty boxes that are available in house, however, will not complete forms on client’s behalf or contact courier.

Breakfast Buffets

Breakfast Buffets

Breakfast Buffet | $41 per guest

Breakfast Buffet | $53 per guest

Breakfast Buffet | $50 per guest

Breakfast Buffet | $6 per guest

Breakfast Buffet | $10 per guest

Plated Breakfast

Plated Breakfast

Plated Breakfast | Price Varies

Plated Breakfast | Price Varies

Plated Breakfast | Price Varies

Plated Breakfast | Price Varies

Plated Breakfast | Price Varies

Plated Breakfast | $45 per guest

Plated Breakfast | $49 per guest

Plated Breakfast | $52 per guest

Plated Breakfast | $49 per guest

Plated Breakfast | $48 per guest

Additional Beverages Non-Alcoholic

Additional Beverages Non-Alcoholic

Additional Beverages Non-Alcoholic | $7 each

Additional Beverages Non-Alcoholic | $6.50 each

Additional Beverages Non-Alcoholic | $8 per guest

Additional Beverages Non-Alcoholic | $10 per guest

Additional Beverages Non-Alcoholic | $10 per guest

Additional Beverages Non-Alcoholic | $8 per guest

Brunch Buffet

Brunch Buffet

Brunch Buffet | $74 per guest

Brunch Buffet | $54 per guest

Breakfast Buffet Enhancements

Breakfast Buffet Enhancement

Breakfast Buffet Enhancement | $16 per guest

Breakfast Buffet Enhancement | $18 per guest

Breakfast Buffet Enhancement | $12 per guest

Breakfast Buffet Enhancement | $9 per guest

Breakfast Buffet Enhancement | $9 per guest

Breakfast Buffet Enhancement | $12 per guest

Breakfast Buffet Enhancement | $19 per drink

Themed Breaks

Coffee Breaks

Coffee Breaks | $42 per guest

Coffee Breaks | $26 per guest

Coffee Breaks | $26 per guest

Coffee Breaks | $26 per guest

Coffee Breaks | $26 per guest

Coffee Breaks | $26 per guest

Coffee Breaks | $25 per guest

Coffee Breaks | $27 per guest

Coffee Breaks | $32 per guest

A La Carte Enhancements

Sweet

sweet | $9 per guest

sweet | $9 per guest

sweet | $9 per guest

sweet | $8 per guest

sweet | $9 per guest

sweet | $9 per guest

sweet | $7 per guest

sweet | $7 per guest

sweet | $14 per guest

sweet | $9 per guest

Savoury

savoury | $10 per guest

savoury | $13 per guest

savoury | $10 per guest

savoury | $9 per guest

savoury | $9 per guest

savoury | $9 per guest

Cereals

cereals | $9 per guest

cereals | $9 per guest

cereals | $9 per guest

cereals | $8 per guest

cereals | $7 per guest

FRUIT

fruit | $9 per guest

fruit | $13 per guest

fruit | $7 per guest