Cold Hors d'oeuvre | Hot Hors d'oeuvre | Hors d'oeuvre Platters | Buffet Salads | Cold Appetizers
Hot Appetizers | Complete Entrées | Seafood | Poultry | Beef, Lamb, Pork and Venison
Pastas, Pilafs, Potatoes and Risottos | Vegetables | Buffet Desserts | Plated Desserts |
Cookies and Sweets

Spring Summer Menu

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.

Visit Hors d'oeuvre Menu for full selection

Cold Hors d'oeuvre

Crusty Baguette Panini with Smoked Salmon

filled with sweet bell and Peppadew peppers, watercress caper cream cheese and basil

Honey Roasted Lamb

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

Popcorn with Truffle and Parmesan

tender popcorn in small paper bags

Prawns with Mumbai Spices

delicate Indian spiced prawns served with poppy seed yogurt

Smoked Duck with Kumquat and Pecans

on a crisp crostini with Okanagan pear jam

Smoked Turkey Tortilla Roll

with cilantro, Jack cheese and cumin

Spot Prawn with Spiced Almond Shooter Stix

sweet spiced local wild prawn

Spot Prawn with Thai Basil and Kaffir Lime

served on a wonton crisp with sweet chili mayo and summer radish

Stilton Caramel Pear Tartlet with Hazelnuts

honey caramel poached pears with scallion

White Truffle Pancake with Grilled New York Steak

smoked salt rubbed beef with tomato Parmesan fondant and radicchio salad

back to top | print Cold Hors d'oeuvre menu

Hot Hors d'oeuvre

Beef Tenderloin on Yorkshire

tender beef tenderloin nestled atop miniature Yorkshire pudding with creamy horseradish

Cambozola En Croûte

bite-sized with Port-infused cranberry chutney, celery, apple and fresh thyme

Chili Peanut Spring Roll

julienned bell peppers, celery and carrots with fresh mint, ginger and roasted peanuts served with mint dip

Crêpe Purse with Porcini Mushrooms

tender crêpe filled with wild mushrooms, fresh herbs and cream

Crispy Mac and Cheese Croquette with Truffles

with a creamy sauce made with BC Farmhouse aged cheddar served with a truffle mayonnaise

Fig and Anise Duck Burger

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

Miniature Tourtière with Mustard Fruits

classic Quebec fare with pickled fruit mustard

Miniature Vegetarian Walnut Burger

house-made burger with Parmesan cheese, served on a brioche bun with tomato jam and jalapeño

Mixed Festive Grill Kebab

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

Polenta Cup with Basil Scented Chèvre

topped with a roasted cherry tomato

Pomegranate Glazed Duck with Walnuts

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

Wild Rice Tartlet

delicate wild rice tart shell with porcini mushrooms, crispy sage gremolata and Italian parsley

back to top | print Hot Hors d'oeuvre menu

Hors d'oeuvre Platters

Albacore Tuna Platter

soy caramel glaze, snow pea and citrus salad, fresh wasabi and watermelon radish pickle

Antipasto Platter

with balsamic grilled vegetables, Italian cheeses and prosciutto, peppered salami, cappicolo with olives and marinated artichokes served with 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 baguette 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 croccantini crackers

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

Granville Island Sake and Fennel Seed Cured Salmon

house-cured with pink peppercorns and served with nori wonton crisps, wild rice blini and hot mustard

Mediterranean Platter

herb and olive oil marinated feta, lemon and oregano chicken kebabs, tzatziki, roasted pepper-scented artichokes, lemon and parsley marinated olives, saffron-scented calamari,
Greek-style grilled vegetables and grilled pita bread

Moroccan Platter

grilled eggplant with shallots, feta and mint, pistachio chicken balls, toasted pumpkin seed
dip, hummus, saffron-scented calamari, artichokes with roasted peppers, smoked paprika roasted carrots and cauliflower and assorted flatbreads

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

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

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

Tuscan Crostini Platter

A trio of dips served with garlic crostini and croccantini crackers:
   vine-ripe tomato with fresh basil, extra virgin olive oil, white balsamic and a hint of garlic
   creamy porcini and button mushroom dip with rosemary and thyme
   grilled artichokes, lemon, mint and Parmesan

back to top | print Hors d'oeuvre Platters menu

Buffet Salads

Beet, Orange and Candied Hazelnut Salad

on a bed of arugula and radicchio with sherry shallot vinaigrette

Mesclun with Jasmine Tea Scented Chèvre

roasted pumpkin seeds, dried Okanagan pears and pear white balsamic vinaigrette

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 garlic vinaigrette

Salad of Blood Orange, Pine Nuts and Pomegranate

mixed winter greens with a citrus vinaigrette

Spinach Salad with Frisée and Arugula

spiced egg yolk, radish and marinated Sungold cherry tomatoes tossed with an aged sherry, maple and bacon vinaigrette

Spinach Salad with Roasted Cherry Tomatoes

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

Spinach Salad with Spiced Cashews and Coconut

baby spinach and toasted ribbon coconut tossed with pineapple lime coconut cream dressing

Yam and Pecan Salad with Sun-dried Cranberries

and maple sugar dressing

back to top | print Buffet Salads menu

Cold Appetizers

Albacore Tuna with Pickled Watermelon Radish

        seared local tuna, organic microgreens and citrus vinaigrette

British Columbia Antipasto Taster Plate

a selection of BC's finest charcuterie and local cheeses with seasonal garnish and hazelnuts

Fall Greens with Aged Cheddar-Hazelnut Biscuits

pickled chanterelles, aged sherry maple vinaigrette

Fall Greens with Confit Tomatoes

marinated heirloom beans, watermelon radish pickles and basil vinaigrette

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

Pistachio and Chèvre Salad

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

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

Smoked Salmon and New Potato Salad

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

Spinach and Arugula with Crisp Spiced Chickpeas

fresh pickled vegetables, feta snow and black pepper yogurt dressing

Spot Prawn Cocktail with Potato Cream

        shellfish gelée, sea lettuce garnish and a nori-pink peppercorn grissini

Spot Prawns with Oyama Double-Smoked Bacon

        served with frisée, confit tomatoes and bacon vinaigrette

Tasting of Wild Salmon

        double-smoked candied salmon with herbed chèvre
        grapefruit and vodka-cured salmon with tropical fruit salad
        juniper glazed, cedar baked salmon with pea shoot mayonnaise

Tomato, Golden Beet and Bocconcini Salad

peppery organic greens and apple cider vinaigrette

Walnut, Fig and Chèvre Salad

herb-scented chèvre topped with walnuts and black mission figs served with organic greens,
parsley emulsion and sherry vinaigrette

Wild Greens with Hazelnuts and Artisan Cheese

Poplar Grove Tiger Blue cheese, Okanagan apple chips, toasted hazelnuts, red endive and apple
cider vinaigrette

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

Deconstructed Paella

Chilean shrimp, chorizo and mussels served with a saffron rice pavé, fresh green peas, smoked
tomato sauce and an arugula bundle

Garganelli Pasta and Spot Prawns in Parchment

with chorizo sausage, tomatoes, peas and basil

Gnocchi with Chanterelle Mushrooms

handmade gnocchi served with crispy sage and a smoked tomato cream

Heirloom Tomato Dusted Scallops

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

Qualicum Scallop with Hazelnut

        organic greens with hazelnut vinaigrette and green onion relish

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

Tamales with Lobster and Chimichurri Sauce

freshly steamed corn dough stuffed with Atlantic lobster seasoned with fresh lime, mole and Tequila served with chimichurri sauce

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 Warm Appetizers menu

The Perfect Match - Complete Entrées

Arctic Char with a Lemon Pine Nut Beurre Blanc

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

Beef Tenderloin with Pomegranate Glaze

pepper-crusted beef tenderloin served with a pomegranate birch glaze, caramelized squash and manchego bread pudding, carrot fondant and roasted parsnip

Black Pepper and Birch Syrup Glazed Venison

with a Blossoms Blue cheese and caramelized squash bread pudding, local seasonal vegetables and an Okanagan Syrah jus

Braised Short Rib and Sablefish

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

Free-Range Chicken Breast with Chèvre

stuffed breast with herbs and grainy mustard served with house-made smoked tomato sauce, wild mushroom bread pudding and seasonal vegetables

Free-Range Chicken Breast with Cinnamon and Orange

stuffed with Okanagan dried plums and pumpkin seeds and served with a maple-glazed parsnip bundle and an orzo cheddar croquette

Free-Range Chicken with Chanterelles and Gnocchi

handmade gnocchi with local mushrooms in cream and pine nut-dried apricot relish and seasonal vegetables

Free-Range Chicken Stuffed with Fig Mustard

served with a Bella olive rustic potato cake, seasonal vegetables and smoked bacon vin cotto sauce

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

Indian Spiced Lamb Rack

lamb jus, baba ghanoush-dried apricot tart, fine beans, crispy shallots and feta

Lamb with Flageolet Beans and Pine Nut Gremolata

rack of lamb, carrot fondant, braised fennel and mint lamb jus

Lingcod with Chanterelle Mushrooms

        served with a lemon risotto pavé and seasonal vegetables

Lingcod with White Bean Ragoût and Pancetta

        scented with sage and served with a zucchini and bell pepper ragoût

Porcini Mushroom Stuffed Turkey Breasts

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

        served with sweet onion thyme cream, fennel relish, green beans, a touch of hot mustard
         and a celery leaf, radish sprout salad

Sablefish with Chorizo and Shrimp

        saffron-scented rice pavé with chorizo, shrimp and sweet pepper ragoût with a watercress
         and radish salad

Seared Qualicum Scallops with Short Rib Ravioli

        served with crisp pancetta, and sage brown butter, fine beans and an aged balsamic glaze

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

Turkey Breast Stuffed with Wild Mushrooms and Sage

savoury leek bread pudding, Chilliwack Thistle honey-glazed carrots, stone-ground mustard jus

back to top | print Complete Entrées menu

Seafood

Arctic Char with Herbed Sea Salt

       served with a sweet pepper mustard sauce

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

Lingcod with Green Apple Mustard Butter

       dusted with fennel pollen and served with apple potato broth

Lingcod with Heirloom Beans

       with sage and a tomato, garlic and roasted pepper coulis

Lingcod with Niçoise Sauce and Pine Nuts

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

Prawn and Scallop Kebabs with Tangerine Dust

served with salsa verde and roasted cherry tomato confit

Sablefish with Smoked Tomato Butter

       served with a sweet pea purée and crispy pancetta

Sablefish Wrapped in Oyama Schinkenspeck

       served with a spot prawn broth

Tomato Dusted Wild Salmon with Almonds

       with a white bean, almond and olive oil vinaigrette

Trout Stuffed with Preserved Lemons

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

Wild Salmon with Garden Relish and Tomatoes

       house-made giardiniera and fresh tomato basil sauce

Wild Sockeye Salmon with Spot Prawn Ravioli

       edamame and sweet pepper jewels with peppery greens and Granville Island sake
       basil cream

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

Chicken Breast with Smoked Sweet Peppers and Lemon

served with caramel roasted lemon sauce

Chicken Breast with Wild Rice and Morel Mushrooms

thyme-scented chicken with a wild rice, bell pepper and morel mushroom relish

Chicken Marbella

with dried plums, olives, capers and fresh thyme

Free-Range Chicken Breast with Dates and Mint

stuffed chicken with mustard, dates and mint, served with a star anise sauce

Free-Range Chicken with Dried Okanagan Plums

citrus-rubbed and stuffed with pumpkin seeds and dried plums, served with an anise red wine
chicken glaze

Free-Range Chicken with Pistachio and Tarragon

citrus marinated and stuffed chicken served with sweet pepper relish

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

Swiss Chard Wrapped Duck Breast

with a quince and aged sherry jus

Turkey, Apple and Leek Ragoût

with fresh herbs and white wine

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 Flat Iron Santa Fe

with chipotle and poblano chili sauce, feta and salsa fresco

Beef Flat Iron Steak with Rosemary Red Wine Sauce

grilled and seasoned with fresh herbs

Beef Flat Iron Steak with Wild Mushrooms

grilled and served with a porcini mushroom sauce

Beef Tenderloin with Aged Gouda and Cauliflower

Dutch Beemster cheese and cauliflower with a touch of citrus

Beef Tenderloin with Crisp Prosciutto and Sage

served with a sage Marsala sauce and salsa verde

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 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

Grilled Lamb Sirloin with Lemon and Mint

served with a fresh herb salsa verde

Herb Roasted Lamb Loin with Fresh Oregano

roasted garlic and saffron yogurt sauce

Herb Roasted Lamb Loin with Olives

green olive tapenade and caramelized orange lamb jus

Lamb Osso Bucco

braised in white wine and served with lemon gremolata

Pepper Roasted Venison Loin

served with a dark cocoa-espresso red wine sauce

Rack of Lamb with Preserved Lemons and Mint

served with a red wine demi-glace

Slow Cooked Pork Rack with Crackling

dry spice rubbed bone-in pork loin served with anise-scented pork jus

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

Pastas, Pilafs, Potatoes and Risottos

Celery Root and Potato Cake

Chive and Yukon Gold Potato Cake

Chive, Yukon Gold and Aged BC Cheddar Potato Cake

Gnocchi with Brown Butter

with fresh lemon and sage

Japanese Rice Cake with Ginger and Scallion

tender cooked sticky rice, seasoned and served warm

Herbed Polenta

basil, sweet red pepper and fresh cilantro

Multigrain Pilaf with Wild Rice, Barley and Bacon

Madeira glazed shallots and wild mushrooms

Parmesan and Leek Mashed Potatoes

Potato Gratin with Aged Cheddar and Braised Leeks

Risotto Pavé with Roasted Corn

creamy risotto with fresh herbs and a touch of Parmesan cheese

Roasted Herb and Garlic Red Potatoes

fresh herbs and sea salt

Rustic Potato Cake with Parmesan

smashed baby 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 Croquette

back to top | print Pasta, Pilafs, Potatoes and Risottos menu

Vegetables

Baby Carrots with Chilliwack Thistle Honey

Green Beans with Hazelnuts, Rosemary and Shallots

Green Beans with Pine Nuts

and a Parmesan parsley gremolata

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

Parmesan Roasted Fennel

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

Roasted Yams with Pecans and Orange Butter

Seasonal Vegetables

tossed in herb butter

White Bean and Artichoke Cassoulet

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

White Bean Cassoulet

with rosemary and smoked ham

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

Apple Cranberry Pecan Crumble

served warm with chantilly cream

Apple Tart with Spiced Brown Butter

rustic tart with hints of cinnamon, anise and clove served with a brandy caramel sauce

Black Forest Trifle

finished with chocolate curls

Chocolate Caramel Tart with Fleur De Sel

tender shortbread crust filled with dolce de leche and a dark chocolate ganache and finished with flaky fleur de sel

Chocolate Truffle Cheesecake

creamy white chocolate cheesecake embedded with rich dark chocolate truffles

Dark Cherry and Pear Almond Crumble

served with vanilla bean chantilly cream

Eggnog Trifle

creamy eggnog flavoured cream with layers of coffee-dipped lady fingers and chocolate

Mascarpone Cheesecake

flavoured with dolce de leche and cocoa praline

Passion Fruit and White Chocolate Mousse Cake

layers of light and creamy white chocolate, passion fruit mousse and white sponge cake
finished with white chocolate curls

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

Apple Tart with Spiced Brown Butter

rustic tart with hints of cinnamon, anise and clove served with a brandy caramel sauce

A Trio of Chocolate

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

Brown Sugar Pavlova

served with caramelized winter fruit and a blackberry 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 praline

Peanut Butter Milk Chocolate Pudding

layers of creamy milk chocolate and peanut butter pudding finished with vanilla cream and peanut brittle

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

back to top | print Plated Desserts menu

Cookies and Sweets

Almond Sparkle Cookie

rich chocolate ganache sandwiched between chewy almond cookies

Cheesecake Pop with Peppermint Brittle

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

Chocolate Cheesecake Pop with Cocoa Nib

chocolate cheesecake pop finished with white chocolate and cocoa nibs

Chocolate Cherry Biscotti

chocolate biscotti with Marsala soaked cherries, dipped in chocolate

Chocolate Dipped Shortbread

traditional shortbread dipped in Belgian chocolate

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

Gingerbread Cookie

festive shaped cookies hand decorated

Gingersnap

chewy gingersnap finished with sugar

House-made Candy Cane Marshmallow

mint flavoured marshmallow covered in crushed candy cane

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 Apple Walnut Upside-Down Cake

moist cornmeal cake with caramelized apples

Petite Brownie Bite with Black Forest Cream

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

Petite Galette of Roasted Fruit

bite-size seasonal fruit galette

Petite Peanut Butter Blondie Bite

a moist blondie served with creamy milk chocolate ganache

Petite Sticky Toffee Bread Pudding Bite

served with a toffee cream

Petite White Chocolate and Cranberry Cheesecake

baked on a dark chocolate crust and finished with cranberry brittle

Profiterole with Eggnog Cream

garnished with golden caramel

Pumpkin Pecan Cheesecake Square

pumpkin cheesecake on a graham cracker crust garnished with toasted pecans

Raspberry Cheesecake Pop

raspberry flavoured cheesecake pop finished with white chocolate and raspberry sugar

Sage-Scented Shortbread

savory and sweet buttery shortbread scented with fresh sage

Truffle Pop with Peppermint

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

Vanilla Bean Sugar Cookie

a chewy old fashioned sugar cookie flavoured with vanilla bean

back to top | print Cookies and Sweets menu