2019 Menus by Evening
All dietary restrictions and allergies need to be confirmed with 3 days prior to your event.
Please be advised that the hotel cannot accommodate any onsite special meal requests.
Saturday, May 25 49 North Red 49 North White |
 Candy cane beets, heirloom tomatoes, Baby kale & frisee, wild arugula Bocconcini with basil infused olive oil Hand crafted raspberry vinaigrette Roasted Fraser Valley free-range chicken breast filled with Lemon and rosemary infused Okanagan goat cheese Chateau potatoes, wilted baby spinach Wild mushroom poultry jus Baby striped beets, asparagus, roasted cauliflower florets Roasted garlic cannellini bean puree, grape tomato basil vinaigrette Black pepper Parmesan crisp Strawberry coulis, Muscato compressed pear Almond cookie |
Sunday, May 26 49 North Red 49 North White |
House-smoked local Peking duck breast, sun-dried blueberries, roasted squash, pea shoots, snow peas, pickled radishes and toasted cashews Hand crafted raspberry vinaigrette Pan-seared West Coast wild sockeye salmon Preserved meyer lemon and sweet pea risotto, petite vegetables Chervil butter sauce Tuscan Aubergine Ragout with roasted butternut squash, cannellini beans, artichokes, crispy capers and dried cherry tomato. Served with green lentil Tabbouleh. Maple sugar, macaron, fresh berries |
Saturday, June 1 Mionetto Prosecco Brut, Treviso OKV Chardonnay OKV Cabernet Merlot |
mixed greens. goat cheese. toasted pine nuts. peruvian peppers. white balsamic vinaigrette whipped chive potato. mixed mushroom ragu. blistered tomatoes. baby squash. sorrel beurre blanc capers. blistered tomatoes. baby squash. crumbled feta cheese green tea chiffon cake. calamansi curd. shiso sauce. white chocolate crumble |