We are in the midst of doing that right now and how ours works is that we get 3 dishes for 30 for each person there (2=60) and 10 dollars for each additional dish we want to try
Our menu is huge. We want to try everything= $$$$
But we are serious foodies and we kinda expectly alot for the food. So one of these days I basically have to eat nothing for a day and go and have the massive tasting with Fiance.
This is my menu (canapes are in the form of passed appies)
canapes and platters
Pemberton Meadows’ grass-fed beef cubes, flavoured with braised pearl onions, tomato confit and maldon sea salt.
crisp risotto balls stuffed with provolone and sundried tomatoes and basil oil
pate de campagne
housemade country style ‘Sloping Hills’ pork terrine on a brioche finger with roasted apples, grainy mustard and micro greens
mini stuffed potatoes
baby potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive
summer fruit platter
grapes, blackberries, gooseberries, raspberries, cantaloupe, honeydew melon, blueberries, figs, and pineapple
sides and salads
classic caesar salad
crisp baby romaine hearts and croutons tossed with a classic house-made caesar dressing, shavings of grana padano cheese, garlic and lemon
organic mixed greens, tossed with fresh local berries, shaved red onion, toasted almonds, ‘Macedonian’ feta cheese, dressed with a house-made raspberry vinaigrette.
grilled zucchini with basil pesto and shaved grana padano cheese
mushroom rice pilaf
fragrant basmati rice and oyster mushrooms, in a rich miso broth with scallions
sliced potatoes layered and baked with caramelized onion and grana padano cheese
fresh artisan dinner rolls
artisan rolls served with sea salt and real butter
pasta alla norma
gemelli pasta with a san marzano tomato sauce, eggplant and ricotta salata
roasted ‘Farm Crest’ chicken breast in a sauce of mushroom, tomato, white wine and ‘Fraser Valley’ bacon
baked wild halibut with a tomato, garlic, olive lemon and caper sauce
roasted leg of fraser valley lamb
roasted ‘Fraser Valley’ lamb leg, with herbs, lemon and garlic, with natural jus
Omg I didnt know how big this was until now 🙁 Sorry!