Real Weddings: UBC Boathouse – July 5th 2019

E + V contacted us just before Christmas of 2018 and we were able to have them in for a tasting in Early January. Booking shortly after, it was a great experience working with this lovely couple and getting to know their vision.

Let’s have a look at their delicious menu choices:

The Menu: Elaborate

The Appetizers

Strawberry Basil + Goat Cheese Bruschetta – Fresh quarter cut strawberry with creamy goat cheese on top of a toasted baguette with a sweet balsamic.

Prawn + Scallop Skewers – Fresh prawns and scallops grilled with tomato, garlic, capers, butter topped with fresh herbs and lemon.

Corned Beef Sliders – Shaved corned beef stacked on a mini slider with a Dijon aoli.

Stuffed Chicken Wonton Shells – Crispy handmade wonton stuffed with diced Bombay chicken and garlic pesto.

The Main Dishes

Beef Meatballs with Rigatoni – Fresh garlic beef meatballs, rigatoni served in a tomato basil sauce topped

with mozzarella cheese.

Sockeye Salmon – Wild West Coast salmon filet with ginger soy sauce.

Chicken Breast – Oven roasted sliced chicken breast served in a BBQ Thai sauce.

Roast Beef – Served with gravy and horseradish. Carved by chef at end of buffet.

Tiger Prawns – Large pan-fried prawns with peppers, onions served in a garlic butter with fresh herbs.

The Dessert

Fresh Fruit Platter

Elaborate Dessert Platter – Bite size squares of Nanaimo bars, brownies, butter tarts, and carrot cakes along with a variety of elaborate mousse cakes and treats.