Plated Menu

Fine Plated Dinner

3 Course Dinner or 5 Course Dinner

20 guest minimum, Additional $10 per guest if under 20 people.

Pricing does not include staffing or rentals

STARTERS MAINS DESSERT

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, micro greens

puffed nori, white shoyu, yuzu, micro cilantro

BC ALBACORE TUNA CRUDO - gf

shaved fennel, citrus, uni emulsion,

puffed nori, white shoyu, yuzu, micro cilantro

CUCUMBER - gf, v

Compressed cucumber, marinated cucumbers, black garlic vinaigrette, tahini vinaigrette, smoked onion yogurt, roasted sunflower seed

FRISÉE SALAD - gf, ve

fennel, citrus segments, shaved pecorino, Castelvetrano olives, lemon oregano vinaigrette

TOMATOES - gf, ve

Pine nut cream, grapefruit tomato gel, grapefruit oil, compressed spring onions

BEET CARPACCIO - gf, ve

local heirloom beets, pickled mustard seed, orange, candied walnut, puffed charcoal tapioca, micro arugula, white balsamic, Sincero Extra Virgin Olive oil, blossoms

MAINS

48 HOUR SHORT RIB - gf

potato rosti, carrot puree, madeira demi, braised shallot, chervil

STEAK - gf

eggplants, leeks, taleggio, anchovy salsa verde, sweet potato croquette

CHICKEN MOLE - gf

Guajillo chicken chicen breast, almond mole, prune pureé, shiitake mushroom, banana vinegar

OLIVE OIL POACHED HALIBUT - gf

tarragon oil, zucchini pureé, finger lime, poached squash

SCALLOP - gf

poached celtuce, raised chanterelles, celtuce butter, brown butter

*upgrade to Sea Bass available*

MOROMI MISO BLACK COD - gf

forbidden black rice, Moromi miso, pickled Hajikami ginger

*upgrade to Sea Bass available*

CHAR SIU SABLEFISH - gf

fire grilled wild sable, smashed edamame, soy butter emulsion, grilled baby bok choy

KING COLE DUCK - gf

heirloom carrot purée, brocollini, 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, pepita pureé

SEARED CAULIFLOWER - gf, ve

Shimeji mushroom, white truffle & cauliflower purée, smoked grapes, toasted cashew, crispy capers, fresh herbs

DESSERT

SUMMER BERRY TART - v

local berries, lemon custard, micro basil, vanilla bean chantilly

COCONUT YUZU PANNA COTTA - gf, ve

crumbled coconut, berries, mango gel, micro basil

WINTER PUMPKIN CUSTARD

rosemary sponge cake, dehydrated meringue, ice wine gelee, pumpkin seed brittle

CHOCOLATE MOUSSE DOME - v

fresh strawberries, dark chocolate - orange soil

Let’s talk food.

Fine Plated Dinner

Let’s talk food.

CANAPÉS

BUFFET & FAMILY STYLE

FINE PLATED DINNER

LIVE FOOD STATIONS

TO GRAZE

About C&C
Our Menu
Browse The Gallery
Contact Us
Book your event ›

OKANAGAN

VANCOUVER

Fine Plated Dinner

Let’s talk food.

CANAPÉS

BUFFET & FAMILY STYLE

FINE PLATED DINNER

LIVE FOOD STATIONS

TO GRAZE

About C&C Our Menu Browse The Gallery Contact Us Book your event ›

OKANAGAN

VANCOUVER

About C&C
Our Menu
Browse The Gallery
Contact Us
Book your event ›