Starting from $75 per person (minimum 2 people). Chef Mark will provide a tailored dining experience for your event taking account of your needs and dietary requirements.

SAMPLE MENU: Vegetarian Dinner

A taste of things to come 

Salad incorporating elements from across the menu.

Tomatoes

Savory flan prepared using tomatoes in two ways

Beet Flower

Beets, goat cheese and licorice

White Plate

Cauliflower served with white root vegetables and an onion soubise

End of Summer Squash 

Squash filled with wild mushroom risotto

Blueberry Gourmand

Medley of blueberry inspired desserts

Book Your Private Dining Experience

Experience one of Chef Mark’s seasonally changing tasting menus. Tasting menu experiences start from $90/person. These fine dining offerings focus on using the best seasonal produce and begin with 2-3 appetizers, a first course, entree and dessert. These dinners are developed in consultation with you to ensure that you have a culinary adventure to remember.

Sample Menu: A Nordic Feast of Seven Fishes 

Appetizers

Tuile cones with salmon and remoulade 

Oyster and white pine mignonette

King crab leg with rosemary smoked brown butter 

Salad

Salad of shrimp, lime creme fraiche and seaweed jelly

Pasta

Ravioli of salt cod and leek with a green tea and wakame brodo 

Shellfish

Akvavit poached scallop with juniper

Entree

Skate wing with braised red cabbage and apple served with a mustard sauce

Dessert

Tisane with Douglas shortbread

Citrus meringue tart 

Reserve Your Seat at the Chef’s Table

If you are looking for something less formal for your event, Chef Mark also offers a small plate service starting from $55 per person* (minimum 4 people). Choose from our seasonally rotating selection of  small plates, with options for all tastes. Select as little as five different dishes or as many as you wish from our current menu, or if you are not seeing what you are looking for contact us to devise a tailored small plate offering for your event.

Cold 

Smoked salmon pearls with a mustard dill sauce

Summer squash hummus with pickled vegetables

Open ryebread sandwich with shrimp and asparagus remoulade

Smoked ham with watermelon pickles

Oysters with seasonal mignonette

Vegetable 

Celeriac with blueberry gastrique (vegetarian)

Wild mushroom croquettes

Blistered leeks with green romesco sauce

Asparagus with spruce and yogurt

Fish

Scallop poached in sake

Shrimp brochettas

Whitefish parcels with chard

Meat

Slow cooked pork belly with birch syrup glaze

Arancini with nduja filling

Grilled chicken with black garlic molasses

Desserts

Strawberry galettes

Basque Gateau with cherries

Creme Brulee

Rhubarb sponge with liquorice custard and pine oil

* Starting price includes 1 plate from each section. Menu may change due to availability. Please note that this experience consists of a selection of small plates and canapes.

Arrange Your Small Plate Meal