vancouver Island
2026 Menu
main EVENT MENU
808 CULINARY
Salt Fat Acid Smoke Chicken: Salt Cured, Confit, & Live Fire Grilled Whole Chicken w/ Aji Verde.
AEGIR ROOM
Charcoal Grilled Beef Bavette: Charred Leek Chimichurri, Spanish Charred Corn Salad, Tequila Lime Vinaigrette
BAAN THAI WOK & BAR
Braised Beef Brisket Green Curry: Crispy Shallots, Basil, Lime Leaf, Basil Oil
BIRDMAN
Rossdown Farm’s Whole Chicken Wings: Lemon Pepper Wet
BISTROT L'STAGE
Meatballs: Tomato Sauce, Pesto, House Focaccia
CAFE MEXICO
Slow-Roasted Goat: Cilantro, Onion, Goat Stock
CAMOSUN COLLEGE PROFESSIONAL COOK PROGRAM
Smoked Brisket: Grilled Sourdough, Good Butter, Mustard & Pickle
CHEF JINHEE LEE
Korean Fire Pork: Charred Pork Belly, Gochujang Glaze, Nutty Ssamjang, Pickled Radish, Shallot & Sesame Furikake
CHURROS AND MOR
Churros: Choice of Chocolate, Caramel or Strawberry Sauce. 100% vegan and gluten-free
CRUST BAKERY
Passion Fruit Ganache Tart
Passion Fruit Curd with Swiss Meringue
Plum and Almond Frangipane Tart
DUMPLING DROP
Red Chicken Curry Dumpling: Dumpling Drop House Made Chili Oil
EMPIRE DONUTS
Original Glazed; Cinnamon Sugar Donut Holes
FATHOM
Beef Tongue: Cherry & Coffee Shoyu Glaze, Serrano & Tarragon Emulsion
FINEST AT SEA
Salt Spring Island Mussels: Beef Tallow with Fresno Chilis
FOOD FOR THOUGHT CATERING LTD.
Slow-Braised Parry Bay Lamb: Whipped Feta, Pomegranate, Preserved Lemon, Mint
FOUR QUARTERS MEATS
Smoked Jambalaya Sausage: Andouille, Chicken, Rice
FOURMILE BREW PUB
Fourmile Signature Chicken Wings: Zeppelin Pilsner BBQ Sauce or Curry Parmesan Rub
HANKS * A RESTAURANT
Lovo Oven Feast (Underground Sand Pit): Whole Chicken – Soy, Ginger, Square Root Chilies, Wrapped in Banana Leaves, Homemade Roti + Chili Sauce; Whole Ling Cod – Charred Coconut Milk + Eggplant Gravy, Homemade Roti; Lamb Shoulder – Curry Gravy, Crispy Onions; Pork Shoulder – Coconut Leaves, Homemade Roti, Pineapple Hot Sauce; Beef Shoulder – Fresh Pressed Coconut Milk, Taro Leaves, Onion + Garlic, Homemade Roti; Cassava Cake
HUSTLE & DOUGH X SAGE HAYWARD VINEYARDS
Glazed Pork Belly: Smoked Pineapple Salsa Verde on Grilled Dough
ISLANDS WEST PRODUCE
Watermelon Gazpacho
KAO GANG
Yum Moo Yang Ma Khwaen: Grilled marinated pork with Sichuan peppercorns, tossed with onions, cucumber, cilantro, and a spicy Nam Jim Jaew dressing
LA STELLA TRATTORIA
Open Faced Fire Roasted Meatball Slider: Forno roasted beef/pork meatballs, smoked garlic aioli, farmers arugula/microgreens, tomato sauce, parmesan
LONG BEACH LODGE RESORT
Smoked Crispy Chicken: Fish Sauce Caramel, Scallion Milk Bread, Chili Crispy Cucumbers
LURE RESTAURANT & BAR
Duck Confit Spring Roll: Yam Orange Puree, Fermented Cherries, Herb Emulsion and Greens
MARILENA CAFE AND RAW BAR
Octopus & Chorizo Pintxos: Fresh Pork Sausage, Charred Octopus, Smoked Aioli & Peperonata
MODERN PASTURES
Clean Farm-Direct Beef Sticks: No Nitrites, GF, No Sugar, Just Sea Salt & Spice
OMBRÉ
Arrosticini: Lamb, Rosemary, Fig Leaves, Salsa Verde, Tofino Kelp
ONO VANCOUVER X REROOT KITCHEN
Hawaiian Fried Chicken Wings: Umeboshi Furikake, Chili Crunch Teriyaki
ORIGIN GLUTEN-FREE BAKERY
Ice Cream Sandwiches with Doughnuts: Olive Oil Lemon Ice Cream; Other Classic Flavours
OTTAVIO ITALIAN BAKERY AND DELI
Gelato
OTTAVIO ITALIAN BAKERY AND DELI
Lamb and Pork Meatball: Arrabbiata Sauce, Parm Fluff
PARACHUTE ICE CREAM
Whiskey Brownie: Whiskey ice cream with chunks of browned butter brownie
Beerscream: Porter and cocoa ice cream with rich, malty, roasted flavour
Lemon Swirl: Creamy lemon ice cream swirled with tangy lemon curd
PERRO NEGRO TAPERÍA
Croqueta de Pato y Cordero: Duck Confit, Braised Lamb, Piquillo Pepper
PHILLIPS TAPROOM & KITCHEN
Grilled Burgandy Tri Tip: Chimichurri Sauce
PIPS PANCAKES
Mini Buttermilk Pancakes: Assorted Sauces, Fresh Fruit, & Sweet Toppings
PORCH
Harissa Lamb Kebab: Red Zhoug, Hazelnut Dukkah
RABBIT RABBIT WINE BAR
Apple & Ginger Chicken Yakitori Skewer: Spicy Mayo, Sesame Furikake
SALT N SEAR CATERING INC
Charcoal Surf & Turf: Achiote-Glazed Chuck Flat and Prawn Skewer, Charred Pineapple Salsa, Cilantro and Lime
SAUCE PANTRY
Harissa Chicken Wing: Hot Honey, Dukkah, Green Goddess Dip
SAVOUR THE WILD
Grilled Pacific Octopus: Smoked Carrot BBQ Sauce, Carrot Top Gremolata. Octopus is slow-braised and charcoal finished
SAXE POINT PUBLIC HOUSE
Duck-Pibil Taco: Grilled Peach Guacamole & Salsa Morita
SIXTY FORTY
72 Hour Alder Smoked Brisket: Black Pepper, Scallion & Buttermilk Pancake, Carolina Mustard Pickled Onions
SMOKIN’ BARRELS BBQ
Peach Pit Lollipops: Okanagan peach-glazed pork belly, Southern smoke, sweet heat, pickled jalapeño
Pitmaster's Smoked Brisket Slider: 18-hour pit-smoked brisket, jalapeño cheddar cornbread, pickled onions
SOOKE HARBOUR HOUSE
Lechon Pork Belly Ciabatta: Lemongrass, Onion Slaw, Chives, Garlic Chips, Choice of Harbour House Vinegar or Romesco
SOUTH FIRE
Argentine-Style Bison Rib Roast: Seven-bone bison rib roast cooked a la cruz over live fire, basted with an herb and spice brine, and finished with South Fire XO butter
Braised Whole Duck: Slow Cooked Over Wood Fire, Basted With A Winged Kelp XO Butter, Finished With Blackberry Sauce Spruce Tip Oil
TEATRO GROUP
Alder Smoked Albacore Tuna: Pickled Nectarine, Chimichuri
THE CHEFS' TABLE SOCIETY OF BC
Cooks Camp Butchers Scrapple: Brown Butter Apple Gastrique
THE DRAKE EATERY
Souvlaki: Roasted Chicken Thigh, Zucchini, Peppers, Tzatziki, Romaine
TWO RIVERS MEATS
Beef Back Rib Burnt Ends
Jalapeño Cheddar Smokies
Dry-Aged Tomahawk Ribeye Steak Bites
UGLY DUCKLING DINING & PROVISIONS
Charcoal Roasted Peking Duck: Scallion Crepe, Courtyard Plum Sauce
VISTA 18
Chicken Donair: Sweet Garlic Sauce, Chimichurri, Pickled Onions, Cucumber & Preserved Lemon Relish, Square Root Farms Chicory
WHERE THERE’S FIRE
The Long Way North: Wood Roasted Sablefish, Smoky Corn Maque Choux, Charred Scallion, Lemon
VIP EVENT MENU
808 CULINARY
Crispy Pork Milanese: Tallow Fried Crispy Pork Loin Cutlet, Tonnato, Pomodoro Crudo.
CRUST BAKERY
Passion Fruit Ganache Tart
Lemon Curd Tart with a Blueberry Meringue
Plum and Almond Frangipane Tart
FANNY BAR OYSTERS
Fresh Shucked Oysters
ISLAND CHEFS’ COLLABORATIVE
Cheddar Puffs with Bacon and Herbed Cream Cheese
Braised Beef Mole Seasoning Watermelon Salsa
Cornbread with Jalapeños
Lamb Skewer Bite with Pita and Za’atar Yogurt
PERRO NEGRO TAPERÍA
Grass-Fed Beef Gilda: Flat Iron Steak, Chorizo, Piparra
SIXTY FORTY
Alder Smoked Black Cod: Black Pepper, Scallion & Buttermilk Pancake, Fresh Wasabi Crème Fraiche
TWO RIVERS MEATS
Beer Salami Corndogs: Spicy Honey Glaze
WHERE THERE’S FIRE
Road Trip Revelry: Coal-Crisped Lamb & Duck Terrine, Smoked Onion & Sorghum Molasses, Pickled Plum