The alchemy of  food and gatherings is the root of creation for the Wild Forager. The Passion behind it is a melting pot of curiosity and love for food and the world it comes from. 

Summer Four Course



First course

Port Poached Apple

Timber Timber Collective micro green salad,

 Farm House chèvre, local lavender and

 Rosedale blueberry blossom honey vinaigrette 


Second Course

West Coast Oyster and Pearls

Cream of oyster soup, pearl barley, chive oil


Third Course

Braised Creekside Dairy Beef

Chuck flat slow cooked in red wine,

 Basil infused tomato,

 BC grown fingerling potato, black sesame fermière twist


Fourth Course

Frozen Dark Chocolate Mousse

Candied orange ring, chocolate soil,

Petite milo aspic, orange fluid gel

3 Course English Roast Beef Dinner


 Garden salad with

Local greens from Timber Timber Collective

Fresh herb vinaigrette



Slow roasted Mustard Crusted sirloin carved English style

Yorkshire pudding

Pan drippings gravy

Roast seasonal vegetable

Yukon gold mashed potato


Individual Fruit Trifle

Fresh strawberries and blueberries

Rich custard and Chantilly whipped cream

3 course Vegetarian Dinner


Spinach and Peppered Strawberry Salad

Strawberry and white balsamic dressing

Farmhouse chèvre,

 Toasted pine nuts


Butternut Squash & White Bean Cassoulet

Parley and thyme crumb topping

Seasonal vegetables in green magic vegetable seasoning

herbed butter baby potato


Chocolate Dipped Strawberries

Chocolate dipped profiteroles




The New Yorker 2 course


8 oz. New York Steak

Sous vide to perfection and flash seared before hitting the plate with herb compound butter,

Rosemary roasted baby potatoes

& Seasonal vegetable of Chefs choice or yours.


Classic New York Cheese cake

Strawberry & Blueberry coulis

Build Your Own Three Course

Choose one from each category


First course

Curry Carrot Soup with farm house yogurt foam

Cilantro and red pepper curl


Green Salad with cucumber ribbon and

House Vinaigrette

Main course

Creek side Dairy Braised Beef short rib

red wine sauce

stewed carrots & onions

Basil infused Tomato

truffle mashed potato


Ken's chicken coop Roast Chicken Breast

Fresh herbs and spices

Local Spinach Gnocchi

Spring Vegetables in WF Green magic vegetable seasoning

Honey Lemon sauce


Porcini Dusted roast pork loin

Johnston's Fraser valley Pork roasted with house spices

herbed butter baby potato

lemon asparagus

Caramelized onion jus


Blueberry and vanilla Cream cheese pie

Graham crumb


Classic Vanilla Bean Crème Brule

Breakfast menus 


  A station with personal chef to create your own master piece with topping including peppers, mushrooms, onions, Bacon, sausage, jalapenos, Cheddar cheese, and tomato. Served with baby red potato hash browns, fresh fruit salad,  $24

Bacon and Eggs

The classic breakfast scrambled eggs Crisp bacon Baby red potato hash browns, Fresh baked Muffins, and sliced fruit. $21


Light Starter

 Fresh hand cut fruit salad, yogurt and honey, House made Wild Granola, Blueberry Muffins $18


Fiesta Breakfast

 Spice up breakfast with some Mexican flavors

Eggs Migas scrambled eggs with tortilla chips,

 cheddar cheese, peppers and chives salsa, sour cream and guacamole.

Also included baby red potato hash brown potatoes, Hand cut fresh fruit salad, toast station with jams and marmalades.  $22

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