GALA

May 24, 2008

Bayshore Grand Ballroom

The Westin Bayshore, Vancouver

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Insalata Patassini

arugula, lollarosa, chopped radicchio, fresh basil
fontina cheese, crisp pancetta, toasted pine nuts,
and sundried tomato dressing

Baked Sablefish Filet Crusted with Tomato Caper Jam

Pernod Cream and Sweet Potato Dauphine Accompanied by Seasonal Vegetables

Black Bing Cherry Cheesecake

Covered with a Thick Layer of Chocolate Cherry Mousse
Mango Coulis

Vegetarian Option

 

Insalata Patassini

arugula, lollarosa, chopped radicchio, fresh basil
fontina cheese, crisp pancetta, toasted pine nuts,
and sundried tomato dressing

Smoked Mozzarella Ravioli with Leek and Corn Broth

Pan Wilted Spinach and Tomato Vegetable Ratatouille

Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Specialty Teas

 

Wine Pairing:

Sandhill Pinot Blanc VQA (BC)
Sandhill Cabernet Merlot VQA (BC)

CELEBRATION

May 23, 2008

Bayshore Grand Ballroom

The Westin Bayshore, Vancouver

 

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Carving station of slow roasted beef striploin with
sautéed green peppers, mushrooms and onion,
hot horseradish and Dijon mustard

Served with dollar sized hinged rolls

 

 

Pasta station to consist of veal tortellini, penne arrabbiata with rich tomato sauce and penne rigate with basil cream and mixed vegetables, parmesan cheese, garlic bread sticks,
focaccia bread with olive oil and aged balsamic

 

 

Mini burger station to include mini cheese burgers, chicken burgers and vegetarian burgers

 

 

Sweet table to include assorted cakes and tortes, French pastries, mini tarts

 

 

Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Specialty Teas

 

Wine Pairing:

Cordoniu Cuvee Raventos (Spain)