Plated Dinners ~ Sample Menu
Cauliflower Velouté with Emmenthal 
Gathered Greens with House Dressing
Carrot and Beet Curls
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Salad of Frisse with Poached Pear
Tiger Blu and Candied Walnuts
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Grilled Tenderloin of Beef with Prawns
Roasted with Double Smoked Bacon and Maple,
Celeriac and Yukon Gold Potato Pave, Cabernet Reduction
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Warm Sticky Date Pudding
Vanilla Ice Cream and Alberta Whisky Caramel Sauce
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Gourmet Blend Regular and Decaffeinated Coffee and Teas

Dinner Buffets ~ Sample Menu
49° North

Assorted Rustic Breads and Butter

Salads
Wild and Gathered Greens, House Vinaigrette
AhiTuna Nicoise Salad with Green Beans, Red Potatoes and Caper Dressing
Lobster and Pears in a Vanilla Scented Emulsion

Cold Display
Trio of BC Salmon - Smoked, Candied and Basil Pinwheel
Terrine of Laurel Smoked Chicken, Tomato and Sweetbreads

Hot Dishes
Thyme and Citrus infused Sea Bass
Pave of Black Truffle and Potato
Seasonal Vegetable Medley

Action Station
Chef attended Risotto Station with a variety of ingredients including
Cold-water Shrimp, Scallops, Poached Mussels and Crab

Chef Attended Carving Station*
Porcini Mushroom dusted Tenderloin of Northern BC Bison

Desserts
A decadent selection of Tortes, Flans, Cheese Cakes, and Crème Brulée
Gourmet Blend Regular and Decaffeinated Coffee and Teas