This menu selection contains our best and most acclaimed dishes designed to give you ideas for your unique special occasion. We cater wide range of events that vary in size, therefore the following serving style and assortment is fit for larger and more formal events such as weddings, christenings, birthdays, holidays, funeral receptions.

Breakfast Buffet Stations

  • Omelette Station – Just tell the chef what you like and the omelette will be ready right before your eyes
  • Fresh From the Oven – All those heavenly freshly baked Danishes, Croissants, French Toasts, Scones, Muffins and much more
  • Top up your plate – Fresh Cut Fruits, Granola, Yogurt, Boiled Eggs, Cold Cut Breakfast Meats, and Assorted Cheeses
  • Fresh Juice Station – What a better way to start your breakfast than a freshly squeezed citrus or seasonal fruit or vegetable juice
  • Hot and Cold Beverage Station- Loose Leaf Teas, Coffee, Water- flat or sparkling, Juices, pops
  • Mimosa, prepared with freshly squeezed orange juice

Lunch/Dinner Buffet Stations

  • Soup, Salads and Bread Station
  • Antipasto
  • Cooked Meals- Meat & Poultry; Seafood; Vegetarian
  • The Butcher’s Corner- Freshly Roasted Meats cut upon request
  • Pasta Bar
  • Dessert Station- Fruits; Custards; Pastries; Ice Cream
  • Raw Seafood Bar
  • Liquor Bar


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  • Chef's Salad (roasted yams, red peppers, and almonds) - orange dressing
  • Classic Caesar - home made dressing
  • Spinach mushrooms, avocado, and bacon - sundried tomatoes vinaigrette
  • Marinated vegetable with chick peas
  • Tomato Bocconcini with fresh basil
  • Beets & Carrots - lime coriander dressing
  • Asparagus (green bean), Bell Pepper, and mushroom
  • Baby potatoes with Crisp vegetables - balsamic vinaigrette
  • Sesame Chicken Noodle - Thai dressing
  • Wild Rice, Smoked Turkey, Apple, and Almonds
  • Shopska- Cucumber, Tomatoes, Roasted Red Peppers, and Feta
  • Thai Delight
  • The Brie
  • Chicken Pesto Presto
  • Seafood Lovers

Hot/Cold Appetizers

Cold Appetizers
  • Beef Tartar (raw beef tenderloin seasoned with spices, raw egg and whisky)
  • Jumbo Shrimp Cocktail
  • BC Smoked Salmon
  • Beluga Russian Caviar
  • Eggplant Caviar
  • Prosciutto and Cantaloupe
  • Roasted Red pepper stuffed with spicy Feta Cheese
  • Fresh Raw Oysters
Hot Appetizers
  • Baked French Brie (cranberry sauce)
  • Baked Escargots in mushroom caps
  • Clam Stuffies
  • Scallops rolled in bacon (plums in bacon)
  • Stuffed Salmon Croquettes with Camembert
  • Banitza (tzatziki)
  • Vegetarian Portobello Mushrooms
  • Potatoes Latkes with Sour Cream and Fruit Chutney

Main Course

  • Seafood-Stuffed Halibut (stuffed with scallops, shrimps, and spinach, served with white wine sauce)
  • Lobster Thermidor (lobster meat and mushrooms baked in a lobster tail, served with Béarnaise sauce on wild rice)
  • Seafood Risotto (mussels, clams, scallops, tiger prawns, shrimps, salmon, and halibut)
  • Grilled Salmon (prepared in lemon, garlic, and butter, served with egg sauce and asparagus)
  • Seafood Fantasia (sautéed scallops, tiger prawns, salmon, halibut, and shrimps, served in fried noodle basket)
Meat and Poultry:
  • Beef Fondue (served with horseradish , garlic, four onion, green pepper sauces, fruits, and rice)
  • Roasted Beef with Yorkshire Pudding (served with mushroom gravy and roasted vegetable)
  • Stuffed Flank Steak (stuffed with green peppers, onion, garlic, served with steamed green beans and red wine sauce)
  • Danish Fruit-Stuffed Pork Roast (stuffed with prunes and apples, served with mashed potatoes and wine sauce)
  • Ham with Plum Sauce (served with mashed potatoes)
  • Rack of Lamb (marinated and roasted with Dijon mustard in a garlic almond crust, served with rosemary red wine sauce)
  • Chicken Toscana (chicken breast with capicollo, spinach, mozzarella in a white wine demi-glace sauce)
  • Oriented Ginger Chicken Stir Fry (served in a fried noodle basket)
  • Urban Chicken (chicken breast with shitake mushrooms and prawns, flambéed in white wine sauce)
  • Stuffed Cabbage Rolls (sun dried tomatoes, mushrooms, olives, green onion, and rice)
  • Vegetarian Lasagne (roasted vegetable & ricotta cheese)
  • Vegetarian Risotto (Italian rice with porcini mushrooms, asparagus flambéed in red wine and a demi-glace sauce)
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  • Chocolate Fondue (served with fresh fruits and whipping cream)
  • Pears in Red Wine
  • Chocolate Mousse (served with raspberry sauce)
  • Crepes Suzette (served with orange sauce, vanilla ice-cream, flambéed in orange liquor &brandy)
  • Unbaked Raspberry & White Chocolate Cheese Cake (served with raspberry sauce)
Sweet Trays
  • Apricots Puffs
  • Baklavas
  • Orange Almonds Biscotti, White &Dark Chocolate Biscotti
  • Pecan Tarts, Lemon Tarts, Butter Tarts
  • éclairs
  • Coconut &Lemon Squares
  • Very Berry Chocolate Sticks
  • Apple Strudel in Fillo cups

foodora Partner Restaurant
foodora Partner Restaurant

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how to arrive

Restaurant Location

1103 Denman St Vancouver, BC V6G 2M7

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