Some items may require a chef to finish them on site. If you would like to order from this menu but do not wish to have staff please call and speak with an event planner to discuss which choices would work best.

Cold Hors d'oeuvre

Corn Cakes with Indian Candy

apple horseradish cream and chives

Crusty Baguette Panini with Roasted Vegetables

filled with grilled vegetables, provolone cheese and basil

Edible Spoon with BBQ Duck and Kumquat

a crisp toasted brioche spoon topped with duck, ginger barbeque sauce,
sour cream and smoked salt crystals

Edible Spoon with Beef Tenderloin

with parsley, capers and truffle emulsion

Edible Spoon with Mandarin Orange Beef Tenderloin

crisp brioche spoon with sesame oil and scallion

Edible Spoon with Tuscan Salad

roasted peppers, fontina cheese, smoked tomato mayonnaise, basil,
crispy capers and dried black olives

Fig Tapenade on Thyme Pepper Biscotti with Walnuts

with Danish blue cream cheese

Harissa Chicken with Minted Yogurt

spiced chicken with fresh mint

Honey Roasted Lamb

served on a potato crisp with lemon mayonnaise and fresh fennel salad

Jumbo Prawns with Aztec Spices, Tequila and Lime

served with a pumpkin seed dip

Jumbo Prawns with Garlic and Fresh Herbs

served with roasted garlic aïoli

Jumbo Prawns with Preserved Meyer Lemon and Mint

served with quince, roasted pepper and pomegranate dip

Madeleines with Smoked Salmon

sea shell shaped cornbread filled with smoked sockeye and sour cream and dill

Moo Shu Wraps with Five Spice Duck

rolled with fresh ginger, green onion and hoisin sauce

Moo Shu Wraps with Orange Beef

rolled with celery, green onion and red bell peppers

Parmesan Pear Crisps

topped with Zinfandel poached pears and chèvre

Prawn and Chorizo Skewer

saffron-scented prawn with preserved lemon gelée

Red Endive with Candied Salmon

green apple salad with lemon zest and chives

Red Pepper Beef with Smoked Salt

scented with peppadew sweet peppers, espelette chilis and tomato fondant

Sablefish Cake with Preserved Lemons

wild black cod seared in panko breadcrumbs and topped with porcini mayonnaise

Sake Cured Sockeye Salmon Crisp

seasoned with fresh ginger, pink peppercorns and fennel and garnished with watercress

Salad Rolls with Fragrant Chicken

tender Chinese spiced chicken and lettuce served with spicy sesame soy dip

Salad Rolls with Julienne Vegetables

Thai basil and mint scented served with chili lime dip

Savoury Cones with Fresh Dungeness Crab

flavoured with lemon grass and ginger

Sesame Tuna on a Japanese Rice Cake

rare ahi tuna with chili mayonnaise, tobiko and scallion

Sicilian Tuna Skewer with Giardiniera

herb seared and topped with house-made marinated vegetables

Sockeye Salmon Cake with Crisp Capers

wild salmon flavoured with lemon, dill and shallot topped with lemon mayonnaise

Smoked Duck with Kumquat and Pecans

on a crisp crostini with Okanagan pear jam

Stilton Caramel Pear Tartlets with Hazelnuts

honey caramel poached pears with scallion

Tartlet with Caponata and Pine Nuts

spiced eggplant, olive and caper relish with toasted pine nut purée

Tartlet with Spiced Cashews

roasted honey pumpkin, feta and mint

Tarragon Chicken Lollipop

with sweet pepper relish

Tostada with Mole Chicken

corn crisp topped with lime guacamole, grilled chicken, cilantro, feta and watermelon radish

Turkey Waldorf Salad on Miniature Scones

smoked turkey, orange thyme scones and spiced cranberry

White Truffle Pancake with Grilled New York Steak

smoked salt rubbed beef with tomato Parmesan fondant

back to top | print Cold Hor d'oeuvre menu

Hot Hors d'oeuvre

Beef Tenderloin on Yorkshire

tender beef tenderloin nestled atop miniature Yorkshire pudding with creamy horseradish

Beijing Lamb Skewers

seasoned with cumin, garlic, ginger, scallion and chilis served with a spicy soy dipping sauce

Black Olive and Fennel Roasted Lamb Lollipops

served with lemon aïoli

Cambozola en Croûte

bite-sized with Port-infused cranberry chutney and fresh thyme

Cedar Baked Salmon

honey and juniper berry glazed wild sockeye salmon baked on cedar paper
and topped with tarragon mayonnaise

Chicken Kebabs with Cumin

fragrant chicken with red and yellow peppers served with a lime, cilantro crema

Chicken Kebabs with Moroccan Spice Rub

grilled chicken with red and yellow peppers served with a quince, pomegranate and roast pepper dip

Coconut Chicken Skewer

marinated in fresh ginger and mild curry spices, crusted in coconut, served with mango crème fraîche

Crab Cakes with Mango

fresh Dungeness crab seasoned with sweet curry spices

Crêpe Purses with Ginger Orange Duck

tender crêpes with hoisin, five spices and snow peas

Crêpe Purses with Porcini Mushrooms

tender crêpes filled with wild mushrooms, fresh herbs and cream

Edible Spoon with Mango Duck

a crisp toasted brioche spoon topped with roast duck breast and mango curry sauce

Fig and Anise Duck Burger

house-made brioche and duck sausage burger, Port poached cranberries, Stilton and frisée

Grilled Ham and Cheese Sandwich

potted cheese and European ham on multiseed bread with apple compote

Holiday Toast Cups

sage-scented brioche toast cups filled with turkey, cranberry chutney and house-made gravy

Lamb Lollipops Crusted with Smoked Tomato

scented with rosemary, served with a creamy chévre dip

Miniature Brioche with Braised Short Rib and Brie

house-made brioche with tender wine braised beef

Miniature Frittata with Chorizo Sausage

roast potato and fontina cheese

Miniature Pizza with Smoked Duck and Kumquat

porcini mushrooms and fontina cheese

Miniature Pizza with Stilton

and red onion marmalade

Miniature Sockeye Salmon Burger

wild salmon flavoured with lemon, dill and shallot topped with lemon pepper mayonnaise

Miniature Tourtière with Mustard Fruits

classic Quebec fare with pickled fruit mustard

Mixed Festive Grill Kebabs

duck, fig and anise sausage, orange and rosemary chicken and herbed fresh turkey
served with house-made mustard

Moroccan Lamb Lollipops

rubbed with a traditional blend of herbs and spices served with pistachio, lemon aïoli

Orange and Candied Ginger Chicken Firecracker

spicy chicken-filled wonton with scallions

Persian Pistachio Chicken Shooter Stix

cardamom and orange-scented chicken paired with fresh orange juice

Piri Piri Chicken Drumettes

crusted in sweet African spices served with mango crème fraîche

Polenta Cups with Basil Scented Chèvre

topped with a roasted cherry tomato

Polenta Cups with Chicken and Piave Cheese

braised chicken in red wine and rosemary

Pomegranate Glazed Duck with Walnuts

served on a fruit and nut studded crostini with a date and walnut paste

Pork with Spiced Blood Orange Shooter Stix

cilantro and ginger spiced and served with star anise blood orange jus

Risotto Balls with Porcini Mushrooms

scented with fresh sage and stuffed with fontina cheese

Risotto Balls with Tomato and Fontina

scented with basil and fire-roasted tomatoes stuffed with fontina cheese

Spiced Crusted Lamb Kebabs

with grainy mustard and a smoky tomato dip

Thai Shrimp Spring Roll

with red curry and coconut mango dip

Three Cheese Soufflé

Gruyère, Parmesan, goat cheese, tarragon béchamel in a demitasse with pepper biscotti stir stick

Turkey Kebabs

grilled sage rubbed turkey breast with a focaccia  stuffing crouton served with cranberry pear chutney

Twice Baked Porcini Mushroom Soufflé

topped with truffle cream and porcini dust served with a savoury biscotti stir stick

back to top | print Hot Hors d'oeuvre menu

Hors d'oeuvre Platters

Antipasto Platter

balsamic grilled vegetables, Italian cheeses and meats, olives, marinated artichokes and peppers served with house-made focaccia

British Columbia Artisan Cheese Platter

a selection of the finest market cheeses of the day, accompanied by dried BC fruit, fresh grapes, assorted baguette and Terra Breads fruit and nut chips

Camembert with Cranberry, Walnut, Port and Currant

whole wheel served warm with Terra walnut bread

Camembert Topped with Pecans and Maple Sugar

whole wheel topped with pure maple sugar and sprinkled with brandy
served warm with baguettes and crackers

Charcuterie Board

a selection of pâté, prosciutto, smoked turkey, chorizo sausage, house-made fig and duck sausage, double smoked European ham served with blueberry and pear chutneys and crusty baguette

Chèvre, Pesto and Pine Nut Torte

served with country breads

Crab Dip with Corn and Cheddar

served warm with multigrain seed toasts

Deluxe Antipasto Platter

with fig balsamic grilled peppers, asparagus, prosciutto, roasted pear, mint and basil marinated shrimp, mussels on the half shell, crispy Asiago chips, Bella di Cergnola olives, portobello nuggets on skewers and focaccia

Deluxe British Columbia Charcuterie Board

a selection of local premium pâté, prosciutto, salamis and house-made fig and duck sausage, served with blueberry and pear chutneys, crusty baguette and green olive ficelle

Deluxe Seafood Platter

Mussels on the half shell, topped with a green olive gremolata
Jumbo prawns with fresh herbs
Tangerine dusted jumbo scallops
Smoked sea salt dusted wild sockeye salmon with tarragon mayonnaise and smoked tomato ketchup

Festive Roast Pork Platter

herb and pepper crusted loin with cassis cherry mustard and house-made cranberry chutney served with Terra fig and anise bread and Parmesan shallot scones

Fig and Candied Walnut Terrine

with Gorgonzola cheese served with thyme pepper biscotti

Grilled Tuscan Vegetables

seasonal vegetables grilled with balsamic vinegar and extra virgin olive oil

Niçoise Salad Platter

herbed rare ahi tuna, new potato salad, green beans, assorted marinated olives, cherry tomatoes, hard-boiled eggs, seasonal greens, garlic basil aïoli and sun-dried tomato dusted crostini

Festive Roast Meat Platter

fresh roasted grain-fed turkey breast and mustard honey glazed baked ham, served with cranberry chutney, house-made pear mustard, dried fruit garnish and crusty country rolls

Sake Fennel Seed Cured Salmon Platter

pink peppercorn house-cured and served with nori toasts, wild rice blini and hot mustard

Smoked Salmon Platter

thinly sliced smoked salmon, capers, cream cheese, dill and sliced onion served with French bread

Spinach and Artichoke Dip

grilled artichokes and Piave cheese served warm with black olive baguette

back to top | print Hors d'oeuvre Platters menu

Buffet Salads

Asian Pear and Watercress Salad

served with fresh ginger dressing

Beet, Orange and Candied Hazelnut Salad

on a bed of arugula and radicchio with sherry shallot vinaigrette

Fennel Orange Salad

raspberry vinaigrette, frisée and red onion

Moroccan Beet and Tangerine Salad

with honey, spices, currants and fresh mint

Red Romaine and Pumpkin Seed Salad with Cassis

cassis dressing and tender frisée with cherry tomatoes and shaved fennel

Roasted New Potato Salad with Green Olives

red onion and garlicky vinaigrette

Salad of Blood Orange, Pine Nuts and Pomegranate

mixed winter greens with a citrus vinaigrette

Spinach Salad with Roasted Cherry Tomatoes

crispy red onions, smoked bacon and a roasted garlic horseradish cream dressing

West Coast Wild Rice Salad

with dried cranberries and blueberries, spiced peaches, green onions and honey chive dressing

Winter Greens with Spiced Almonds

with sun-dried cranberries, a julienne of fennel, and pear white balsamic dressing

Yam and Pecan Salad with Sun-dried Cranberries

and maple sugar dressing

back to top | print Buffet Salads menu

Cold Appetizers

Albacore Tuna Three Ways

        Smoked Albacore Tuna with scallion oil and potatoes
        Tartare of Tuna with smoked paprika, lemon oil, ciabatta croutons and tarragon crème fraîche
         Rare Albacore with cauliflower panna cotta, fennel pollen and cucumber salad

Dungeness Crab Cakes with Toasted Cashews

        with a passion fruit gelée and peppercress

Golden Beet and Chèvre Napoleon

on fall greens with cucumber and tarragon vinaigrette

Grilled Artichokes with Organic Greens

confit tomatoes, black olive vinaigrette and Manchego crisp

Hazelnut Panna Cotta with Hedgehog Mushrooms

Manchego crisp, greens with aged Banyuls vinaigrette and roasted hazelnut purée

Lobster with Cauliflower Panna Cotta

with organic greens and a tangerine vanilla vinaigrette

Marinated Tofu Salad with Sesame Miso Dressing

cherry tomatoes, organic greens and crispy shallots

Muskox with Arugula

shaved local air dried muskox, roast tomato aïoli, Parmesan Reggiano and tomato dusted crostini

Pancetta Seared Rare Ahi Tuna

with giardiniera relish, frisée and sherry vinaigrette

Pistachio and Chèvre Salad

lemon pepper Okanagan chèvre with pistachios, served with mesclun greens and lemon mustard chive dressing

Potted Cheddar with Roasted Apples and Walnuts

arugula and frisée, aged sherry vinaigrette, savoury biscotti stick and Port poached walnuts and pear salad

Prawn Salad with Passion Fruit Gelée and Vanilla

sweet pepper and celery jewels, crispy shallots and peppercress

Provençal Salad

basil-scented ratatouille, seasonal greens wrapped in a cucumber ribbon served with a green olive crostini and tomato vinaigrette

Salmon Tartare with Quinoa

        served with a roasted vegetable salad, grilled artichoke, tomato confit and spiced yogurt sauce

Smoked Salmon and New Potato Salad

        wild sockeye scented with chives, lemon zest and olive oil, served with potato green bean salad,
        greens and a herb vinaigrette

Smoked Salmon and Chèvre Terrine Salad

        scented with fresh horseradish, served with arugula and frisée, tarragon grainy mustard
        vinaigrette, pickled shallots and savoury biscotti stick

Tasting of Wild Salmon

         Tequila Cured Gravlax with pineapple, watermelon and Asian pear salsa
         Cedar Baked Salmon with juniper and tarragon mayonnaise
         Indian Candy in Endive with green apple salad

back to top | print Cold Appetizers menu

Hot Appetizers

Boneless Quail Wrapped in Prosciutto

chanterelle mushrooms with thyme and chives, apple ice wine vinaigrette and peppery greens garnish

Chestnut Flour Gnocchi

handmade with sage cream and pecorino cheese

Fig Tapenade, Prosciutto and Manchego Tart

served with wild greens and cassis vinaigrette

Heirloom Tomato Dusted Scallops

dried sun gold tomato dusted warm scallops, watercress emulsion with pickled mushroom and wild rice relish

Mediterranean Salad

warm caramelized feta topped with a cucumber wrap of julienned peppers, tomato and greens served with a black olive and roasted tomato vinaigrette

Poblano and Squash Soup with a Seared Scallop

mildly spicy soup with roasted peppers and butternut squash with tangerine crème fraîche

Roasted Sablefish and Artichoke Napoleon

        crispy potato sage sandwich, grilled and roasted artichokes with lemon, extra virgin olive oil,
        rosemary and confit cherry tomatoes

Seared Scallop Salad

with seasonal greens, confit of cherry tomato, crisp pancetta, avocado and a black olive dressing

Seared Scallop with Hazelnut Purée

scented with preserved lemon, crisp prosciutto and fresh horseradish served with organic greens and Banyuls vinaigrette

Sweet Onion Tart with Hazelnuts

roasted apple, Tallegio cheese and wild greens served with grainy mustard tarragon dressing

Three Onion, Bacon and Sage Tart

flavoured with smoky bacon and served with wild greens and apple cider grainy mustard dressing

Truffle Flour Gnocchi

handmade and served with leeks, Piave cheese, fresh thyme and brown butter

Tuscan Roasted Vegetable Tart with Prosciutto

black olive tapenade, crispy capers and fontina cheese served with wild greens and smoked tomato vinaigrette

back to top | print Hot Appetizers menu

The Perfect Match - Complete Entrées

Arctic Char with Sea Salt and Herbs

        served with a herbed risotto pavé, asparagus with tarragon lemon gremolata and a
        tomato chive coulis

Beef Tenderloin with Star Anise Sauce

Yukon gold and chive potato cake, coriander and Chilliwack Thistle honey-glazed carrots

Beef Tenderloin Wrapped in Sage and Prosciutto

with Okanagan merlot sauce, potato croquette with lemon tarragon aïoli, baby green beans

Braised Short Rib and Sablefish

seasonal vegetables, Yukon gold potato and carrot pave, wild mushroom jus

Free-Range Chicken with Pine Nuts and Meyer Lemon

stuffed under the skin with preserved lemon served with a pine nut, fresh herb salsa verde, cherry tomato confit, grilled asparagus and a potato croquette

Grilled Beef Tenderloin with Arugula Salad

served with a Yukon gold potato croquette, Port jus, Dijon aïoli and an arugula oven-dried tomato salad dressed with aged balsamic and Manchego cheese shards

Lamb with Flageot Beans and Pine Nut Gremolata

rack of lamb, carrot fondant, braised fennel and anise chocolate red wine sauce

Porcini Mushroom Stuffed Turkey Breasts

savoury leek bread pudding, Chilliwack Thistle honey-glazed carrots and a fresh thyme scented jus

Pork Tenderloin with Szechuan Pepper and Birch Syrup

caramelized squash-black rice pudding, sweet peppers and bok choy served with sesame pork jus

Rack of Lamb with Pomegranate

pomegranate molasses spice glaze, spiced date jus, fondant potatoes, celery jewels and roast squash

Roasted Sablefish with Chanterelles

        new potatoes, caramelized tomato vinaigrette and organic green salad

Roasted Sablefish with Tarragon Nage

        kelp dusted and served with green and edamame beans, roasted squash
        and smashed red potato cake with herbs

Sablefish with Miso Apple Broth

        pan-roasted and served with shiitake mushrooms and edamame beans with seasonal
        vegetables, scallion and ginger rice cake and a garnish of peppery greens

Seared Wild Salmon with Roasted Corn Risotto

        served with a sage apple jus, roasted squash and a peppery green salad garnish

Traditional Roast Turkey Dinner

Oven roasted grain-fed turkey
Rich turkey gravy
House-made spiced cranberry chutney
Celery, apple and onion stuffing
Chive and crème fraîche mashed potatoes
Herb roasted winter vegetables
Crusty country rolls and butter

Turkey Breast with Apples and Squash Bread Pudding

apple and leek stuffed turkey breast, butternut squash bread pudding, seasonal vegetable bundle, maple cranberry compote, turkey jus

Wild Salmon with a Lemon Pine Nut Beurre Blanc

        seasoned with preserved lemon and vine tomato concassé, served with roasted squash,
        green beans and crisp sage and panko gremolata smashed baby red potatoes with
        herbs and Parmesan

back to top | print Complete Entrées menu

Seafood

Cedar Baked Wild Salmon

       presented on charred cedar paper served with a fresh chive, lemon and olive oil salsa verde

Halibut with Truffle Essence

       local halibut seared in a delicate truffle scented flour served with a braised wild mushroom
       and Marsala sauce

Porcini Mushroom Dusted Sablefish

       coated in wild mushroom served with a balsamic brown butter

Prawn and Scallop Kebabs with Tangerine Dust

served with salsa verde and roasted cherry tomato confit

Sablefish Marinated in Fennel Dust and Citrus

       served with roasted shiitake mushrooms, pine nuts and light shellfish sauce

Sablefish with Niçoise Sauce and Pine Nuts

       saffron-scented sauce complemented with a golden raisin, pine nut and vegetable "ratatouille"

Trout Stuffed with Preserved Lemons

       and chorizo scented couscous served with grilled scallion salsa verde and confit cherry tomatoes

Trout Stuffed with Winter Greens and Bacon

       served with maple vinegar brown butter

Truffle Scented Sablefish

       Spanish extra virgin olive oil, tomatoes, sauce vierge

Wild Salmon with Preserved Lemon and Salsa Verde

       seared salmon served with a fresh herb, lemon and olive oil sauce

Culinary Capers Catering is proud to partner with the Vancouver Aquarium’s Ocean Wise program in providing ocean-friendly seafood choices.

back to top | print Seafood menu

Poultry

Ancho Chili Lime Chicken Breast

served with green peppercorn, hot and sweet pepper relish

Brandy Braised Chicken Breast

in a brandy wild mushroom sauce with baby carrots and peas

Chicken Breast with Smoked Sweet Peppers and Lemon

served with caramel roasted lemon sauce

Chicken Cacciatore

with porcini mushrooms, red wine, tomatoes and fresh thyme

Free-Range Chicken Breast with Chèvre and Mustard

stuffed breast with herbs and grainy mustard served with a fire-roasted tomato compote

Herb Grilled Free-Range Chicken with Boursin Sauce

sautéed portobello mushrooms with herb and pepper Boursin cheese

Moroccan Chicken Tagine with Apricots and Almonds

braised in sweet spices, fennel and a touch of tomato

Mustard Kumquat Glazed Chicken

house-made kumquat marmalade and Dijon mustard glaze served with a Marsala, fresh and preserved lemon sauce

Peppered Duck Breast with Pecan Cherry Relish

and a Port thyme scented sauce

Roast Turkey Breast with Porcini

stuffed with wild mushroom and leeks served with a fresh thyme scented jus

Turkey Breast Stuffed with Apples and Leeks

fresh herbs, maple cranberry compote, turkey jus

back to top | print Poultry menu

Beef, Lamb, Pork and Venison

Beef Bourguignon

rich red wine and brandy sauce with carrots, mushrooms, bacon and roasted shallots

Beef Tenderloin with Herbs and Port Jus

grilled and seasoned with fresh herbs

Beef Tenderloin with Mocha Porcini Sauce

peppers and grilled tenderloin with a rich demi-glace

Beef Tenderloin with a Pepper Herb Crust

with a Cognac shallot cream

Beef Tenderloin with Star Anise Sauce

grilled and peppered tenderloin with a rich demi-glace

Braised Short Rib with Star Anise Sauce

tender beef braised with leeks and ginger

Fennel Seed and Orange Crusted Pork Tenderloin

grilled, crusted and served with a fresh salsa verde

Grilled Lamb Sirloin with Walnut Mint Pesto

served with a red wine jus

Lamb Sirloin Stuffed with Green Olive Caponata

served with Sangiovese lamb jus

Rack of Lamb with Preserved Lemons and Mint

served with a red wine demi-glace

Venison Braised in Red Wine and Rosemary

rich red wine and brandy sauce with root vegetables and fresh tarragon

back to top | print Beef, Lamb, Pork and Venison menu

Pilafs, Potatoes and Risottos

Caramelized Onion Potato Gratin with Fontina

Celery Root and Potato Cakes

Chive and Yukon Gold Potato Cake

Japanese Rice Cake with Ginger and Scallion

tender cooked sticky rice, seasoned and served warm

Multigrain Pilaf with Wild Rice and Barley

Madiera glazed shallots and wild mushrooms

Orzo with Saffron Orange Butter

with red pepper, scallions and a dusting of parsley

Parmesan and Leek Mashed Potatoes

Potato Gratin with Aged Cheddar and Braised Leeks

Risotto Pavé with Lemon and Fresh Herbs

Roasted Potatoes with Shallots and Parsley

baby red potatoes roasted with olive oil

Rustic Potato Cake with Mixed Herbs

smashed young red potatoes with olive oil and Italian parsley

Savoury Bread Pudding with Butternut Squash

individual savoury puddings with fresh sage and Parmesan cheese

Savoury Bread Pudding with Leeks

individual puddings with Parmesan cheese

Yukon Gold Potato Croquettes

back to top | print Pilafs, Potatoes and Risottos menu

Vegetables

Baby Carrots with Chilliwack Thistle Honey

Green Beans with Bell Peppers and Pine Nuts

Green Beans with Shallot Chive Butter

Honey and Thyme Roasted Winter Vegetables

Medley of Winter Squash

chunks of butternut and acorn squash roasted in maple butter and fresh thyme

Moroccan Grilled Eggplant Platter

with preserved lemon, tomatoes, crispy shallots and mint

Roasted Banana Squash with Grilled Green Onion

tossed in honey thyme butter

Roasted Carrots and Parsnips with Honey

tossed in Chilliwack Thistle honey and fresh butter

Seasonal Vegetables

tossed in herb butter

Whipped Yams with Maple Cinnamon Butter

White Bean and Artichoke Cassoulet

grilled artichokes and tender white beans with rosemary garlic oil, baked in a casserole, topped with Parmesan cheese

Winter Vegetable Tart

grilled and roasted vegetables including fennel, celery root, carrots, red and yellow peppers
with fresh thyme and shallots on a light pastry

Winter Vegetables Julienne

a julienne of seasonal vegetables including butternut squash, carrots and parsnip
brushed with herb butter

back to top | print Vegetables menu

Buffet Desserts

Black Forest Trifle

finished with chocolate curls

Chocolate Hazelnut Terrine

layers of crisp chocolate hazelnut meringue, dense chocolate cake and hazelnut mousse

Chocolate Truffle Cheesecake

creamy white chocolate cheesecake embedded with rich dark chocolate truffles

Mascarpone Cheesecake

flavoured with dolce de leche and cocoa nib praline

Orange Tart with Hazelnut

delicate orange cream served on a crispy hazelnut crust

Peanut Butter Cream Tart

creamy peanut butter filling nestled in a chocolate cookie crumb crust

Pineapple Pistachio Tart

vanilla scented pineapple with pistachio frangipane in a citrus pastry

Spiced Pumpkin Cheesecake

baked on a biscotti crust and topped with dark chocolate curls

Sticky Toffee Pudding

served with toffee sauce and spiced cream

back to top | print Buffet Desserts menu

Plated Desserts

A Trio of Chocolate

chocolate pâté with raspberry coulis, a china spoon with chocolate pot de crème
and white chocolate cheesecake

Chocolate Hazelnut Terrine

layers of crisp chocolate hazelnut meringue, dense chocolate cake and hazelnut mousse serve with a raspberry framboise sauce

Chocolate Truffle Cheesecake

creamy white chocolate cheesecake embedded with rich dark chocolate truffles and served with a chocolate Port sauce

Galette of Roasted Fruit

served with crème fraîche and caramel glaze

Mascarpone Cheesecake

flavoured with dolce de leche and served with cocoa nib praline

Milk Chocolate Semifreddo with Coconut

creamy milk chocolate semifreddo served with vanilla-scented strawberry
compote, coconut foam and coconut crisp cookie

Spiced Panna Cotta Parfait

creamy mulled spice panna cotta served with a caramel apple compote
and cinnamon tuile cookie

Sticky Toffee Pudding

warm English spice pudding served with toffee sauce and spiced cream

Winter Spiced Molten Chocolate Cake

molten chocolate cake with spiced centre, served with cinnamon rum caramel
and chocolate ginger shortbread

back to top | print Plated Desserts menu

Cookies and Sweets

Almond Sparkle Cookie

rich chocolate ganache sandwiched between chewy almond cookies

Cheesecake Pops with Peppermint Brittle

cheesecake lollipop encased in rich dark chocolate and crushed
white chocolate peppermint brittle

Chocolate Cherry Biscotti

chocolate biscotti with Marsala soaked cherries, dipped in chocolate

Chocolate Cherry Coconut Macaroons

a chewy macaroon made with sweet coconut embedded with dried cherries

Chocolate Dipped Shortbread

traditional shortbread dipped in Belgian chocolate

Chocolate Peanut Butter Sandwich Cookie

peanut butter buttercream, sandwiched between chocolate shortbread

Chocolate Peppermint Sandwich Cookie

peppermint ganache sandwiched between chocolate wafer cookies

Coconut Macaroon

a chewy macaroon made with sweet coconut and drizzled with dark chocolate

Cranberry Pecan Caramel Square

buttery pecans and sun-dried cranberries in a chewy caramel
filling baked on a shortbread base

Espresso Fudge Cookie

chewy chocolate cookie with a hint of espresso

Fruit Cake Cookies

vanilla scented cookie studded with a selection of seasonal dried fruit

Gingerbread Cookie

festive shaped cookies hand decorated

Gingersnap

chewy gingersnap finished with sugar

Lime Sable Cookie

lime flavoured shortbread cookie decorated with citrus sugar

Maple Shortbread Cookie

delicate shortbread made with local organic maple sugar

Panforte di Siena

a traditional dense Italian Christmas cake with honey, spices, dried cherries,
hazelnuts and citrus peels

Peppermint Brownie Square

moist brownie base with layers of peppermint and chocolate ganache

Petite Brownie Bites with Black Forest Cream

dense dark chocolate brownie finished with a sweet cherry compote and vanilla scented cream

Petite Galette of Cranberry Walnut

bite-size galettes filled with tangy cranberry walnut compote and served with vanilla bean cream

Petite Galette of Roasted Fruit

bite sized seasonal fruit galettes

Petite White Chocolate and Cranberry Cheesecake

baked on a dark chocolate crust and finished with cranberry brittle

Pumpkin Pecan Cheesecake Square

pumpkin cheesecake on a graham cracker crust garnished with toasted pecans

Snickerdoodle

a traditional chewy Southern sugar cookie flavoured with cinnamon and nutmeg

Truffle Pop with Peppermint

rich dark chocolate peppermint truffle square on a lollipop stick encased in white chocolate peppermint brittle

back to top | print Cookies and Sweets menu