Bouchery Dining For Private Dinners
Our boucherie dining room can accommodate up to 14 guests for a seated meal in a proper butcher shop dining room that is not full of the typical dining room nuances.
It is however set up for the carnivore that enjoys the perfectly cooked meats by our chefs and butchers combined who respect the locally sourced meats and accompaniments.
Here are 2 sample menus for the dining room, which will change as products changes and due to availability of our beef due to aging processes.
Winter 2011 - $75
Reception Course - Family Style
- Mixed Charcuterie Platter – in house pork rillettes, lamb pate,
- chicken liver mousse, Italian sausage, housemade pickled veg,
- grainy mustard, peasant bread crostinis
First Course Plated
- Prosciutto, shaved melon, cracked pepper, frisee, lemon vinegar,
- cold pressed olive oil
Second Course
- Château Briand – carved tableside with béarnaise, chasseur,
- and peppercorn sauces
Third Course
- Truffle and Foie Gras Risotto
- Truffle oil, Foie Gras butter, wild mushroom
Entrée
- Porchetta plate
- butter braised greens, pomme puree
- or
- pemberton meadows dry age ribeye
- Herb de Provence salt, sweet potato puree, roasted carrot
Dessert
- Candied pork belly, bacon gelato, pecans, bourbon maple syrup
The Big Dinner
Reception Course - Family Style
- Charcuterie Platter – in house pork rillettes, lamb pate,
- chicken liver mousse, Italian sausage, house made pickled veg,
- grainy mustard, peasant bread crostinis
First Course Plated
- Roasted Sloping Hill Pork roast
- SH merguez sausage stuffed, Windset farms braised tomato polenta
Second Course
- Polderside Duck Prosciutto
- Spinach, frisee, quince vinegar, roasted apple chutney
Third Course
- Nicola Valley Lamb shoulder
- Slow roasted, oregano, preserved lemon, orzo, Greek yogurt
Entrée
- Grain fed Veal breast
- Roasted and Stuffed, Maple thyme sausage, pecans, bourbon butter
- KC’s tenderloin
- Our master butchers bacon and chili wrapped tenderloin, sweet potato puree,
- caramelized leek and glazed carrot
