Photo by: The Apartment PhotographyMenus/Fine Plated Dinner
Fine Plated Dinner
3 Course Dinner or 5 Course Dinner — 20 guest minimum. Smaller parties welcome with advance arrangement.
“Fine plated service is the pinnacle of event dining. Each course arrives as a composed plate, designed by our executive chef and executed with the timing and finesse of a Michelin-starred kitchen.”
From the first amuse-bouche to the final petit four, every detail is orchestrated. We source from the finest purveyors in British Columbia: Qualicum Bay scallops, Fraser Valley duck, Okanagan stone fruits, and foraged ingredients from the coastal forests.
The result is a menu that feels unmistakably West Coast, elevated to its most refined expression. Each plate tells a story of place and season, delivered with the grace your occasion deserves.
Perfect For
Price Range
The Experience
What's Included
Multi-Course Progression
From amuse-bouche to petits fours, each course is timed and sequenced to build a complete narrative on the palate.
Chef’s Table Presentation
Every plate is finished with precision and artistry, turning each course into a visual moment worthy of the occasion.
Wine Pairing Available
Our sommelier curates Okanagan and international wine pairings for each course, enhancing every flavour.
Dietary Accommodations
Alternative plates match the same standard of presentation and flavour — never an afterthought.
Amuse-Bouche to Petit Fours
The full arc of fine dining, from the first surprise bite to the sweetest parting gesture.
White Glove Service
Synchronized plating, silent service, and impeccable timing for a seamless dining experience.
Cocktails & Canapés
Sample Menu
Starters
Venison Tartare
horseradish aioli, garlic crumb, pickled radish, chives
Beef Tataki(gf)
yuzu-soy dressing, garlic oil, crispy potato, scallion
Toro Sashimi(gf)
matsuhisa dressing, micro salad, micro flowers
Yuzu Scallop(gf)
raw scallops, green tomatoes, yuzu kosho, micro basil
BC Albacore Tuna Crudo(gf)
shaved fennel, citrus, uni emulsion, puffed nori
Cucumber(gf, v)
compressed cucumber, black garlic vinaigrette, smoked onion yogurt
Tomatoes(gf, v)
pine nut cream, grapefruit tomato gel, compressed spring onions
Frisée Salad(gf, ve)
fennel, citrus segments, Castelvetrano olives, lemon oregano vinaigrette
Beet Carpaccio(gf, ve)
local heirloom beets, pickled mustard seed, candied walnut, micro arugula
Mains
48 Hour Short Rib(gf)
potato rosti, carrot puree, madeira demi, braised shallot
Steak(gf)
eggplants, leeks, taleggio, anchovy salsa verde
Chicken Mole(gf)
Guajillo chicken breast, almond mole, prune purée, shiitake mushroom
Olive Oil Poached Halibut(gf)
tarragon oil, zucchini purée, finger lime
Scallop(gf)
poached celtuce, raised chanterelles, celtuce butter, brown butter (Sea Bass upgrade available)
Moromi Miso Black Cod(gf)
forbidden black rice, pickled Hajikami ginger (Sea Bass upgrade available)
Char Siu Sablefish(gf)
smashed edamame, soy butter emulsion, grilled baby bok choy
King Cole Duck(gf)
heirloom carrot purée, broccolini, Shimeji mushroom, jus
Ricotta Dumpling(v)
broccoli crumble, goat cheese, gouda, saffron truffle vinaigrette
Honey Nut Squash(gf, ve)
onion jus, fermented cabbage, miso gastrique
Seared Cauliflower(gf, ve)
Shimeji mushroom, white truffle & cauliflower purée, smoked grapes
Dessert
Summer Berry Tart(v)
local berries, lemon custard, vanilla bean chantilly
Chocolate Mousse Dome(v)
fresh strawberries, dark chocolate-orange soil
Almond Mousse Cake(v)
almond sponge, greek yogurt mousse, honey drizzle
Lemon Bloom Pavlova(v)
meringue shell, mascarpone cream, lemon curd, mixed berries
Strawberries & Vanilla(v)
vanilla sponge, macerated strawberries, chantilly cream
Coconut Yuzu Panna Cotta(gf, ve)
crumbled coconut, berries, mango gel
Winter Pumpkin Custard
rosemary sponge cake, ice wine gelée, pumpkin seed brittle
Menus are seasonal and fully customizable. Wine pairing available upon request. Final selections are made during your tasting consultation.
From the amuse-bouche to the last petit four, every course was a revelation. Our wedding guests are still raving months later.
David & Jennifer L.
Wedding
Design your plated dinner menu
Shape your multi-course tasting in minutes — starter, main, dessert, paired to your season and dietary needs. Refined with our chef on a 15-minute call, written proposal within 48 hours.
FAQ
Frequently asked questions
What's the minimum guest count for plated dinner service?
Plated dinners start at a 20 guest minimum. For smaller intimate dinners under 20, we recommend a tasting-menu style or family-style format.
How many courses are included in plated dinner catering?
We offer 3-course and 5-course formats as standard, with custom tasting menus up to 7 courses available for weddings and galas.
Are servers, bartenders, and captains included in the proposal?
Yes. Every plated-dinner proposal includes the full front-of-house team — servers, captains, bussers, and bartenders scaled to your guest count and service style.
How far in advance should I book plated dinner catering?
For weddings and weekend events, 6–9 months in advance is ideal. Weekday and smaller events can sometimes be booked within 4–6 weeks, subject to availability.