Set Menus

Lunch–$54 Group Menu (10 or more guests)

Classic Alsatian Caramelized Onion Tart
or
Wild Mushroom Soup
scented with Truffle Oil
Slow-Braised Lamb Shank “Provençal-Style”
Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue
or
Pan-Seared Sea Scallops and Tiger Prawns
with Tagliarini Pasta in a Saffron Beurre Blanc
Choice of Desserts
Coffee ~ Tea

Lunch–$70 Group Menu (10 or more guests)

Tomato and Gin Soup
Crème Fraiche
or
Dungeness Crab Cake
with Garlic and Basil Aioli
Grilled Asparagus Salad
Truffle Oil Vinaigrette, Parmesan Shavings, Cherry Tomatoes
Medallions Of Veal
Chanterelle Sauce
or
Arctic Char Served With Sweet Pea Risotto
Tomatoes, Lemon Meuniere Sauce
Choice Of Desserts
Coffee ~ Tea

Dinner–$75 Group Menu (10 or more guests)

Wild Mushroom Ravioli
served with Sage Classic Butter Sauce
or
Tomato and Gin Soup
with Crème Fraiche
or
Classic Alsatian Caramelized Onion Tart
Mesclun Greens
with Shaved Parmesan and Basil Vinaigrette
Grilled Wild B.C. Salmon
in a Saffron Velouté served with a Sauté of Squid
or
Roasted Free-Range Chicken Breast
in a Pommery Mustard Sauce, served with a Shitake Mushroom Risotto
or
Braised Veal Cheeks
served with Fresh Pappardelle in a Pinot Noir Reduction, finished with Truffle Oil
Selection of Desserts
Coffee ~ Tea

Dinner–$95 Group Menu (10 or more guests)

Grilled Digby Scallop on a Crisp Potato Nest
with a Frisée Salad, Extra Virgin Olive Oil and Tomato Concasse
or
Lobster Bisque
scented with Cognac, Crème Fraiche & Chives
or
Sautéed Escargot in Croustades
with our House Made Garlic Butter
Mesclun Greens
with Sautéed Prawns and a Fresh Mango Dressing
Arctic Char served over Fettuccini
with a Light Dijon and Mussel Velouté
or
Slow-Braised Lamb Shank “Provençal-Style”
Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue
or
Grilled Beef Tenderloin
with a Peppercorn Cream Sauce
Poire Williams Sorbet
Selection of Desserts
Coffee ~ Tea

Dinner-$115 Group Menu

Salmon Tartare
served with Capers and Crème Fraiche
or
Lobster Tempura and Grilled Scallops
served on Curly Endive Salad with Olive Oil, Lemon Juice, Tomatoes and Chives
or
Fresh Pan-Seared Quebec Foie Gras
topped with a Grilled Scallop, in a Calvados Reduction and served with Fresh Cantaloupe
Wild Mushroom Soup
scented with Truffle Oil
or
Composed Tomato and Avocado Salad
with Dungeness Crabmeat
Roasted Fraser Valley Duck Breast
in an Apple Cider Reduction
or
Pan-Seared Seabass
in a Lobster Beurre Blanc
or
Roasted Veal Chateaubriand
served with a Truffle and Foie Gras Cream Sauce
Poire Williams Sorbet
Selection of Desserts
Coffee ~ Tea
Prix Fixe - Le Crocodile Lobster Salad - Le Crocodile