Casual Catered Multi-Course & Buffet Service

SAMPLE MENU & RATES
All prices are in Canadian dollars. Prices subject to change without notice.

You may also contact us or request a quote to have us create a customized menu for you and your guests. Below are only examples of what we can do for our clients.

FULL SERVICE MULTI-COURSE
Minimum 4 persons

2 – Course $65.00/pp + GST
Choose 1 Entrée and 1 Starter, or 1 Dessert

3 – Course $75.00/pp + GST
Choose 1 Starter, 1 Entrée and 1 Dessert

4 – Course $85.00/pp + GST
Choose 2 Starters, 1 Entrée and 1 Dessert

Warm Artisan bread is served before the first course of all catered dinner parties.

Add Canapés, Platters or Raw Oysters

STARTERS

Cold Salads
∙ Wild greens, cherry tomatoes and balsamic vinaigrette
∙  “Chop House” style crisp Caesar salad of Romaine hearts, Asiago, Focaccia croutons and lemon
∙ Salad of baby spinach, eggs, smoked bacon, tomatoes and Sherry vinaigrette
∙ Pickled beets, crumbled goat’s cheese, extra virgin olive oil, sea salt and black pepper
∙ Spicy Thai chicken of Soba noodles, carrot, scallion and sesame-soy dressing

Pastas
∙ Mussels, Tagliatelle, tomatoes, shallots and leeks
∙ Chicken, Broccoli and Ricotta Rigatoni with olive oil and fresh herbs
(All pastas are served with garlic toast and Parmesan cheese).

Soups
∙ Classic chicken and noodle soup with Tagliatelli pasta, carrots, celery, onion and fresh herbs
∙ Roasted cherry tomato and fresh basil soup with broiled Asiago
∙ Chef’s seasonal vegetable soup
∙ Spinach and tofu soup
∙ Cream of various mushrooms
∙ Sweet and spicy roasted corn and yam chowder with coriander


ENTREES

Beef
∙ Roasted round of beef au jus, Yorkshire popovers with blue cheese and glazed baby carrots
∙ Pan-seared NY strip loin glazed with caramelized onion marmalade and wild mushroom risotto

Bison
∙ Braised bison short ribs in red wine and shallots served with new potatoes, baby carrots and mushrooms

Lamb
∙ Spicy leg of lamb, cucumber and mint “Raita” (cold Indian yogurt sauce), roasted yams and braised leeks fennel
∙ Herb-crusted mini lamb roasts and pomegranate sauce with potato and cauliflower mash and steamed baby broccoli

Pork
∙ Pan-fried breaded pork cutlet with rosemary and thyme brown butter served with Pappardelle pasta and sweet green peas
∙ Grilled pork tenderloin medallions with warm pear chutney, mashed butternut squash and braised red cabbage

Poultry
∙ Crispy sweet and sour duck legs, ginger-scented couscous and stir-fried baby Bok Choy, Chinese cabbage and carrots
∙ Classic Rosemary-Thyme roasted chicken with pan gravy, buttery Yukon Gold mash and roasted Brussel sprouts and baby carrots
∙Teriyaki-glazed chicken thighs, Jasmine rice and scallion, julienned carrot and bean sprouts
∙Bacon-wrapped goat’s cheese stuffed chicken breast served with roasted red bliss new potatoes and a nutmeg-scented celeriac puree

Seafood
∙ ½ dozen 16/20 “Jumbo” Black Tiger prawns sautéed in leeks, shallots and garlic served with Saffron-infused Arborio rice and glazed baby carrots
∙ West Coast Cedar plank salmon served with tarragon and tomato jam, dilled baby new potatoes and braised shaved fennel bulb
(Featuring local Coho, Sockeye, Chinook and Pink)

Vegetarian
∙ Sweet pea risotto
∙ Spicy marinated tofu stir fry of egg, rice noodles, various peppers, red onion, carrot and wilted spinach

DESSERT
∙ Spartan apple crumble with vanilla ice cream
∙ Warm chocolate lava cakes with a seasonal fruit compote
∙ Traditional English bread pudding with fresh cream and grated nutmeg

BUFFET SERVICE
20 Person Minimum

Buffet:                $25.00 per person + GST

Choose one item from each station

Add Canapés, Platters or Raw Oysters

Bread Station
∙ Selection of Artisan baguettes and whipped butter

Salad Station
∙ Tossed garden greens with a raspberry vinaigrette
∙ Crisp Caesar with anchovy dressing, croutons and Asiago
∙ Middle Eastern “Tabbouleh” salad with caramelized lemons

Soup Station
∙ Classic chicken and noodle soup with Tagliatelli pasta, carrots, celery, onion and fresh herbs
∙ Roasted cherry tomato and fresh basil soup
∙ Chef’s seasonal vegetable soup
∙ Spinach and tofu soup
∙ Cream of various mushrooms
∙ Sweet and spicy roasted corn and yam chowder with coriander

Pasta Station
∙ Broccoli and ricotta rigatoni with fresh Italian herbs
∙ Spaghetti and basil marinara
∙ Cannelloni with 3 cheeses and saffron sauce
∙ Lasagne with meatballs and Asiago

Carving Station
∙ Beef outside round with fresh creamed horseradish and mushroom jus
∙ Pork loin stuffed with apple-herb dressing basted with a lemon-mustard glaze

Fish Station
∙ Poached 6oz wild Coho fillet with warm lemon-caper olive oil
∙ Dover sole in a grainy mustard tarragon sauce
∙ Fresh BC mussels in a sweet tomato-basil broth

Vegetables & Sides Station
∙ Glazed baby carrots
∙ Roasted butternut squash with Chinese 5 spice
∙ Braised cumin-curry cauliflower
∙ Ginger-lemongrass jasmine rice
∙ Herb and roasted garlic whipped potatoes

Dessert Station
∙ Spartan apple crumble with vanilla ice cream
∙ Traditional English bread pudding with fresh cream and grated nutmeg