Chef Alice Hill

Please note: I like to serve this menu tapas style, so each dish will come out as it’s ready and will be presented in a buffet style. The dishes will come generally in the order they appear on this menu, it is expected that people will be stood up and/or be outside eating and mingling - things get very fun! (v) = veget

Chilled tomato and cucumber gazpacho with lemon marinated shrimp (vaa)

Pan con tomate - freshly baked foccacia bread topped with fresh tomato, garlic and extra virgin olive oil (v)

Marinated Spanish olives and breadsticks (v)

Optional: Spanish Sangria cocktail - Red wine, brandy, triple sec, lemonade, citrus fruits, strawberries (additional $14 per person or enquire for a jug!) (v)

Spanish omelette - a traditional dish comprising of layered potatoes and egg (v)

Chorizo braised in red wine and honey

Patatas bravas - Spanish roasted potatoes with smoky tomato sauce and garlic aioli (v)

Seared steak with chimichurri

Charred zucchini with pinto bean hummus, crispy pinto beans, goats cheese and mint (v)

Smokey baked Spanish chicken and paella style rice (vaa)

Citrus soaked orange and olive oil cake with (v)

Chocolate dipped strawberries (v)

A selection of house made Spanish inspired cured meats and olives from Le Marche, Revelstoke

Aged manchego cheese with truffle honey (v)

Chilled tomato and cucumber gazpacho with lemon marinated shrimp (vaa)

Optional: Spanish Sangria cocktail - Red wine, brandy, triple sec, lemonade, citrus fruits, strawberries (additional $14 per person or enquire for a jug!) (v)

Please note: I like to serve this menu tapas style, so each dish will come out as it’s ready and is intended to be shared between the table. The dishes will come generally in the order they appear on this menu, things get very exciting!

BC peaches wrapped in Serrano ham and topped with smoked almonds (vegetarian alternative available)

Pan con tomate - freshly baked foccacia bread topped with fresh tomato, garlic and extra virgin olive oil (vegetarian)

Patatas bravas - Spanish roasted potatoes with smoky tomato sauce and garlic aioli (v)

Spanish omelette - a traditional dish comprising of layered potatoes and egg (v)

Spanish ham croquettes, jambon iberico with creamy bechamel, deep fried with a crispy outer shell (vaa)

Jumbo shrimp cooked in garlic butter, lemon and parsley

AAA grade steak with chimichurri

Chorizo stuffed medjool dates, wrapped in bacon and roasted with sweet tomato sauce (vaa)

Charred zucchini with pinto bean hummus, crispy pinto beans, goats cheese and mint (v)

Churros coated in cinnamon sugar with hot chocolate sauce and dilce de leche dipping pots (v)

Citrus soaked orange and olive oil cake with (v)

I specially crafted this menu to showcase the finest quality produce from local suppliers, and where possible, use locally foraged wild herbs. My aim is for you, the client, taste and know more about Revelstoke’s small but incredible food and drink scene

A charcuterie selection of locally made cured meats and cheese from Le Marche, Revelstoke, including aged parmesan with local BeeKind truffle infused honey and freshly baked La Baguette, Revelstoke bread

A nod to Revelstoke’s large Asian community: Ahi Tuna Tostada bites, crispy wonton, sambal marinade, spring edamame pea “guac”, siracha aioli made with Stoke the Fire, Revelstoke hot sauce and toasted sesame seeds

Optional Revelstoke Aperitif Cocktail: Monashee Spirits and Distillery Strawberry and Rhubarb Gin, Prosecco, Fresh Strawberry and Revelstoke wildflower ice cubes (additional $18 per person)

Wild mushrooms sautéed in butter and chives, charred Terra Firma Farm, Revelstoke leeks, crispy quails egg and prosciutto chips, served with a chive butter sauce. Inspired by Quartermaster Eatery, Revelstoke’s favourite fine dining restaurant

6oz premium water buffalo tenderloin steak from Reverent Acres Farm, Salmon Arm with locally foraged herb potato dauphinois, seasonal Revelstoke market roasted vegetables and a red wine demi glacé sauce

Revelstoke market inspired vegetarian rainbow medley, whipped miso tofu, locally foraged herb salsa verde, garlic roasted hassleback potatoes, crispy shallots and chickpea popcorn (v)

Chocolate Moelleux, Dose Roastery coffee, foraged pine infused ice cream, pine dust and BC cherry compote

Caprese Salad - heritage tomatoes, buffalo mozzarella, shaved parmesan, arugula, Tuscan olive oil and balsamic glaze

Pesto and mozzarella arancini (incredible Italian fried risotto balls) served with sweet marinara sauce and parmesan

Traditional Lasagna, (fresh egg pasta, beef ragout, aged parmesan bechamel) OR Traditional Melanzane Lasagne, (fresh egg pasta, charred aubergine and tomato ragout, aged pecorino bechamel) (v)

Fresh rainbow Italian garden salad with sun dried tomatoes and a Tuscan olive oil and balsamic vinaigrette

Green beans with a lemon butter emulsion topped with pistachio toasted breadcrumbs

Freshly baked warm foccacia bread

Tiramisu, classic and perfect with BC cherry compote

Optional: Shots of Limoncello from Southern Italy (additional $9 per person)

Please note: this menu will be served buffet/family style with the intention of clients will help themselves to the large plates of food and likely be stood up/outside mingling and eating rather than taking a sit down meal. Can cater for up to 30 guests

Caprese sticks with basil vinaigrette and balsamic glaze

Freshly baked foccacia with Tuscan evoo and balsamic glaze

Optional: Specially Crafted Italian Aperitif cocktail: Aperol, gran marnier, prosecco, smoked rosemary, flower ice cube (additional $18 per person)

Wild mushroom, truffle and mozzarella arancini, salsa verde and sautéed wild mushrooms

Traditional Lasagna, (fresh egg pasta, beef ragout, aged parmesan bechamel) served with Italian garden salad and green beans with lemon butter and pistachio breadcrumbs

Traditional Melanzane Lasagne, (fresh egg pasta, charred aubergine and tomato ragout, aged pecorino bechamel) served with Italian garden salad and green beans with lemon butter and pistachio breadcrumbs (v)

Tiramisu, classic and perfect with BC cherry compote

Optional: Shot of Limoncello from Southern Italy (additional $9 per person)

Chocolate dipped strawberries (v)

Caprese sticks with basil vinaigrette and balsamic glaze

Hazelnut crackers with prosciutto, fig conserve and goats cheese feta

Aged parmesan with truffle honey and crispy rosemary

Freshly baked foccacia with Tuscan evoo and balsamic glaze

Optional: Specially Crafted Italian Aperitif cocktail: Aperol, gran marnier, prosecco, smoked rosemary, flower ice cube (additional $18 per person)

Wild mushroom, truffle and mozzarella arancini, salsa verde and sautéed wild mushrooms

Sage and ricotta tortellini, parmesan butter emulsion, lemon toasted breadcrumbs, crispy sage

Porchetta (Italian pork roast) seasoned with garlic, rosemary and fennel seed, peppercorn cream sauce, hassleback roasted potatoes, green beans with lemon butter and pistachio breadcrumbs

AAA grade steak, peppercorn sauce, rainbow ratatouille, rosemary hassleback potatoes, roasted lemon aioli and pancetta crisps

Market fresh salmon, lemon and chive beurre blanc, rainbow ratatouille, rosemary hassleback potatoes, roasted lemon emulsion, crispy capers

Traditional ratatouille, pistachio pesto, garlic roasted hassleback potatoes, charred lemon emulsion, crispy capers (v)

Tiramisu, classic and perfect with BC cherry compote

Optional: Shot of Limoncello from Southern Italy (additional $9 per person)

Caprese sticks with basil vinaigrette and balsamic glaze

Hazelnut crackers with prosciutto, fig conserve and goats cheese feta

Aged parmesan with truffle honey and crispy rosemary

Freshly baked foccacia with Tuscan evoo and balsamic glaze

Optional: Specially Crafted Italian Aperitif cocktail: Aperol, gran marnier, prosecco, smoked rosemary, flower ice cube (additional $18 per person)

Wild mushroom, truffle and mozzarella arancini, salsa verde and sautéed wild mushrooms

Sage and ricotta tortellini, parmesan butter emulsion, lemon toasted breadcrumbs, crispy sage

AAA grade steak, pan seared scallops, peppercorn sauce, rainbow ratatouille, rosemary hassleback potatoes, roasted lemon aioli and pancetta crisps

Market fresh salmon, pan seared scallops, lemon and chive beurre blanc, rainbow ratatouille, rosemary hassleback potatoes, roasted lemon emulsion, crispy capers, pancetta crisps (Pescatarian option available)

Traditional ratatouille, pistachio pesto, garlic roasted hassleback potatoes, charred lemon emulsion, crispy capers

Crossover (a dish between sweet and savoury to prepare you for dessert): Yoghurt sorbet, piccolo tomatoes rehydrated in fresh strawberry juice, basil crumble, Tuscan olive oil and balsamic

Tiramisu, classic and perfect with BC cherry compote

Optional: Shot of Limoncello from Southern Italy (additional $9 per person)