Eat & Drink

• Thursday — dinner at Smitty’s Oyster House in Gibsons.
• Friday — breakfast at Basted Baker, then a backyard barbecue.
• Saturday — the wedding dinner.
• Sunday — a farewell breakfast before everyone heads home.

• Yorkshire pudding.
• Chilled-grilled asparagus with prosciutto and lemon aioli (some without prosciutto).
• Grilled Thai lemongrass chicken skewers.
• Goat cheese eggplant crisps.

Salads

• Insalata caprese — tomato, bocconcini, basil, extra-virgin olive oil.
• Roasted yam, kale, and red cabbage with red wine vinaigrette and toasted pepitas.
• Baby arugula with grilled peaches, pistachios, fontina, and buttermilk dressing.

Mains

• Butternut squash ravioloni with sage brown butter.
• Grilled flank steak with chimichurri.
• Rosemary and Parmigiano-crusted lamb chops with Chianti syrup.
• Potato-horseradish crusted wild BC sockeye salmon with sun-dried tomato aioli.

On the side

• Jerusalem couscous with rosemary and parmesan.
• Oven-roasted mini potatoes with pesto butter.
• Grilled summer vegetables with balsamic vinaigrette.

Something sweet

• Summer berry martini with lemon sabayon.
• Wedding cake.

Signature cocktails

• Paloma.
• Margarita.
• Berry gin fizz.
• Strawberry basil vodka lemonade.
• Cucumber gin cooler.

No-proof & refreshing

• Watermelon basil spritz (mocktail).
• Unsweetened iced tea with lemon.
• Mint cucumber lemonade.
• Sparkling water.

Wine, bubbly & beer

• Oyster Bay Sauvignon Blanc and a selection of reds.
• Veuve Clicquot to toast.
• High Noon, Coors Light, and a Goose Island barrel-aged beer.