Menus
Each Lumenporbit menu is a response to what Vancouver Island's farms, waters, and forests are offering right now.
Request a TastingThe process begins with your event's character, not with a printed catalogue.
Before a single dish is proposed, our culinary director meets with you — or your appointed organiser — to understand the event's tone, your guests' dietary landscape, and any cultural or ceremonial considerations that should shape the food experience. From that brief, we compose a draft menu drawing on our current seasonal roster. You will typically receive two to three distinct concepts to respond to, each priced transparently per head with a full breakdown of courses, service style, and staffing. Menu finalisation for larger events generally occurs six to eight weeks before the event date, allowing time for a formal tasting session at our Victoria kitchen. Adjustments at tasting are standard — we expect them. What matters is that the menu leaving our kitchen on the day reflects your brief precisely.
From seated formal dinners to flowing cocktail receptions, each format is matched to your event's pace and purpose.
A structured multi-course dinner — typically three to five courses — with synchronized service for tables of six to three hundred guests. Suited to wedding receptions, gala evenings, and formal corporate dinners where the meal is a centrepiece of the programme.
Abundant boards, composed small bites, and passed canapés calibrated to last two to three hours. Designed for cocktail receptions, post-ceremony mingling, and pre-dinner events where guests move freely rather than sit.
Generous platters placed at each table, encouraging guests to serve one another and linger over the meal. This format suits gatherings with a relaxed, convivial atmosphere — rehearsal dinners, milestone birthdays, and team celebrations.
Live-action stations — carving, wok, raw bar — staffed by our kitchen team throughout the event. Particularly effective for large-scale corporate events where sequential seating is impractical and energy at the food stations is part of the experience.
Allergy-aware, culturally considered, and inclusive by design.
Every menu we produce includes clearly mapped alternatives for the most common dietary requirements — gluten-free, dairy-free, nut-free, vegetarian, and vegan. For guests with complex or multiple allergies, our culinary director prepares a written allergen matrix shared with the kitchen and front-of-house team before service. We do not rely on “ask your server” protocols for allergen management; the information is documented and verified at each preparation stage. We are also experienced in producing menus that honour halal, kosher, and specific cultural dietary customs — please note that halal and kosher requirements should be raised at the initial consultation, as sourcing and certification timelines vary. We cannot guarantee post-booking accommodation of last-minute religious dietary additions that require third-party certification.
“We had guests with four different dietary requirements at our product launch dinner in February and every single plate arrived correct and beautifully presented. The wild mushroom risotto served to our vegan guests looked as considered as the main for everyone else — not a consolation dish at all.”
Dominic Farrell, Marketing Director — Victoria Tech Forum
Arrange a complimentary tasting session at our Victoria kitchen or a call to begin the menu design process.
Book a Tasting