Custom 50 ppl and under Gourmet Carvery Plated

Custom Menu @ $2,500 plus 5% gst, Service Fee and Transport:

Canapes plated on appy plate:

Heirloom Tomato Bruschetta, Sticky Pork Belly Slider on Brioche Bun, Smoke Salmon on Bellini with Crème Fraiche & Chive

Assorted Buns and Butter

ONE VEGETABLE:

  • Grilled to order Zuchinni and Squash or Long Cut Baby Carrots and Parsnips

ONE HOT ITEM:

  • Yukon Potato and Yam Gratin
  • Pesto Nugget Potato with Fresh Basil and Parmesan Pedals

ONE SALAD:

  • FRASER VALLEY BABY GREENS, Goat Cheese, Shaved Red Onion, Radishes, Champagne Vinaigrette
  • Or WEDGE ICEBERG SALAD: Candied Bacon, Pickled Red Onion, Traditional Grated Egg White, Blue Cheese Optional

ONE ENTRÉE:

  • Grilled on site and Plated to Order
  • Herb Marinated Chicken Breast, Charbroiled, Garlic Compound Butter
  • Braised Beef Shortrib, Red Wine Au Jus, Fresh Thyme

ONE CHOICE OF DESSERT

Fluted Dessert Cup:

  • NON-Bake Cheesecake with Fresh Berries
  • Salted Dark Chocolate Mousse with Fresh Raspberries

Beverages:

We will supply a Stainless Water pitcher for each table, as well as have a coffee table where guests can receive a cup of Starbucks Coffee and can add their own packaged sugar and/or cream as desired, with disposable stir stick. Porcelain Coffee Mug and/or disposable ‘craft’ coffee cup with dome lid available.

We recommend that guests supply their own individual portioned non-alcoholic beverages at this time. Please call and inquire if you have any questions.

 

 

Welcome to our new custom menu, temporarily available for those groups who size has been limited to COVID – 19.

Some new additions are included like cooked to order and grilled to order items, as well as our individual plated dessert cups.

We have also designed this service to be maintained with a limited amount of servers in case you need more room for you guests, and can be completed with a minimum of 3 staff if required.

Please note that we will no longer be serving buffet during this time, however we will have a food table managed by myself and a Banquet Service Captain. We will engage with Each customer and serve them a plate with items or omissions of their choice. We will serve groups of two as a time, while maintaining advised distancing in the line.

There will be a service table between the chef and the customer. The custom plated dinner will be placed on this table for ‘pick up’. All CGC staff will be wearing PPE*

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