Book Room

Wedding Catering Menu

Wedding Rehearsal Dinner

Minimum 20 people, Dining Room, Seascape Room, Poolside and Main Lodge Only
*Kayak Deck Set up Surcharge $250

Tomato and bocconcini salad

Organic mixed greens

Lemon herbed chicken

Grilled European sausages

Classic Eggplant parmesan

Berry Crumble

Your Reception

Cucumber with smoked salmon, crispy capers, tarragon cream sauce

Raw oyster and champagne vinaigrette

Caramelized onion jam Vol- au- vent

West Coast scallop ceviche

Prosciutto wrapped melon

House made pork liver pate puff

Tomato basil bruschetta
Hot Hors D ‘Oeuvres

Skewers of Thai ginger beef

Skewers of sweet garlic and ginger prawns

Pan roasted Qualicum bay bacon wrapped scallops

Tempura prawns with mirin dip

Vegetable samosas with chutney

Wild mushroom and parmesan Quiche

Price are per dozen, minimum order of three dozen per selection
Chef’s note: four to six pieces per person is recommended


Pacific Seafood platter: chilled prawns, dungeness crab, mussels and clams served with garlic butter and cocktail sauce

Sushi Platter: An array of asian delights including avocado and cucumber maki, wild sockeye salmon and avocado maki, and tuna maki rolls

Artisan Cheeses: A unique selection of domestic and imported artisan cheeses, complemented with dried fruits, fruit pastes, nuts and crackers

Baked wheel of brie in puff pastry: Served with toast points and crackers

Veggie Platter: served with green peppercorn ranch

Warm Pita Bread: with tzatziki, spinach and artichoke, and red pepper hummus

Fresh Fruit: A beautiful array of seasonal tropical and domestic fruit

Dessert Squares: A selection of decadent dessert squares


Plated Wedding Dinner

Starter selections:

Vine ripened tomato salad with bocconcini, red onions, basil and aged balsamic

Crispy baby organic lettuce, blue cheese peppercorn ranch, grape tomato and crispy pancetta

Classic watermelon and frisée salad with feta and lemon thyme vinaigrette

Entrée selections:

Chicken supreme stuffed with chive and goat cheese with pomme puree

Grilled Angus beef tenderloin with pomme puree and béarnaise sauce

Grilled wild salmon, citrus lime vinaigrette and sun-dried fruits quinoa

Pan roasted B.C halibut, yam and potato pave and red peppercorn beurre blanc

Angus cut prime rib of beef, au jus, pomme puree

*All entrees are served with seasonal mixed vegetables

Dessert selections:

Crème Brule
New York cheese cake
Double chocolate ganache cake


Mediterranean vegetarian pastilla

Roasted butternut squash risotto with grilled vegetables

Classic french Ratatouille topped with goat cheese

One selection of starter and one selection of dessert only
Maximum choice of main course is three (not including Vegetarian)

Wedding Dinner Buffet

Starter Items

Traditional Caesar salad, asiago cheese and croutons

Greek salad with champagne vinaigrette

Tomato and boconcini salad

Assorted pickled vegetables

European cold cuts

Hot Items

Carved prime rib of beef au jus

Miso glazed wild salmon, fried leeks, house okanomi sauce

Roasted chicken breast with wild mushroom cream sauce

Roasted rosemary potatoes

Steamed mixed vegetables

Baked pasta primavera


Fresh fruit platter

Cheese cake

Assorted bars and squares

An assortment of Artisan cheeses and crackers
Menus can be served as a buffet or a la carte

Coffee & Tea

Deluxe Continental

Fresh cut fruit platters; oven baked muffins and pastries, assorted yogurt, cereals and chilled fruit juices

The Rockwater
Scrambled eggs with bacon and sausages, hash browns, fresh fruits and toast served with creamery butter and chilled fruit juice

Benedict Bar
Smoked salmon and honey smoked ham benny’s, with house made hollandaise, hash browns fresh cut fruit and chilled orange juice

Benedict Bar Buffet
Smoked salmon and honey smoked ham benny’s, with house made hollandaise, hash browns, fresh pastries and muffin, fresh cut fruit and chilled fruit juice

All meals include coffee & tea service

Catering Information

Food and Beverage

All food and beverage arrangement must be confirmed in writing with the resort thirty days prior to the date of event (s), or at time of booking it within thirty days.

All food and beverage served at the resort is to be supplied by Rockwater Secret Cove Resort, exception is Wedding Cake, no outside food and beverage may be brought into conference rooms.

In accordance with BC Liquor laws , all alcoholic beverages consumed in licensed areas must be purchased by resort through B.C. Liquor Distributions Branch, liquor service is not permitted before 11:00 AM or after 1:00 AM (12:00 Midnight on Sundays).

One set of menu is required to all guests, we are pleased to work with any dietary concerns or food allergies in advance of the group arrival, substitutions requests made during event will be subject to a service charge.

Menu and room rental prices are subject to change without notice; however, menu prices will be honoured sixty day prior to the date of event.


It is the responsibility of the client to advise the final guarantee to the resort seven days prior to the event by 12:00 noon, in the event of guarantee has not been provided, the final number will be based on the previously discussed attendance and the actual number attending whichever greater.

The resort reserves the right to provide alternate function room should the the number of guests attending the event or room, setup differ from, the original contract.

Service Charges and Taxes

All food and beverage is subject to 18% service charge, Government taxes are applicable and are subject to change without notice.


Cancellation penalties are outlined in your contract, all deposit are non refundable.

Shipments and Deliveries

Please ensure a proper labelling of all deliveries, there is limited storage on property; we are therefore unable to accepts shipments two days prior to your event, should you require boxes or packages to be delivered to a room, a service charge of $3.00 per piece per day will be assessed and billed to function account, additional charges will apply for all large shipments.