COLD HORS D'OEUVRE | HOT HORS D'OEUVRE | HORS D'OEUVRE PLATTERS | BUFFET SALADS | COLD APPETIZERS HOT APPETIZERS | COMPLETE ENTREES | SEAFOOD | POULTRY | BEEF, LAMB, PORK AND VENISON PASTAS, PILAFS, POTATOES AND RISOTTOS | VEGETABLES | PETITE DESSERTS | PLATED DESSERTS | BUFFET DESSERTS

SPRING SUMMER MENU

FALL WINTER 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

Coconut Lime Rice Cake with Chili Peanuts

kaffir lime-scented rice with crisp julienne vegetables

Crab Cake with Porcini Royale and Almond

        with black pepper mascarpone cheese

Crusty Baguette Panini with Roast Beef and Arugula

filled with blue cheese, sweet peppers, caramelized onion and horseradish

Edible Spoon with Bacon, Lettuce and Tomato

crisp handmade spoon with basil mayonnaise and oven-roasted tomato

Edible Spoon with Basil Scented Vegetables

crisp handmade spoon with vine-ripe tomato, Piave cheese and balsamic pearls

Edible Spoon with Grilled Tuna

crisp handmade spoon with local ahi tuna, ginger, sesame, soy and crisp pickled vegetables

Granville Island Sake Cured Sockeye Salmon Crisp

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

Langostino BLT

house-made brioche stuffed with cherry tomato, crisp bacon, romaine lettuce and tarragon mayonnaise

Manchego Crisp with Beef Tenderloin

spice rubbed and grilled beef with smoked red pepper mayonnaise and Manchego gremolata

Marinated Mushroom Cap

stuffed with white beans and sundried tomatoes

Prawns with Mumbai Spices

delicate Indian spiced prawns served with poppy seed yogurt

Salad Roll with Fragrant Chicken

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

Sesame Cone with Chicken and Thai Basil

miniature cone filled with chicken, Thai basil, mint, sweet chili and crisp vegetables

Sesame Cone with Mexican Beef

miniature cone filled with braised short rib, smoked pepper, grilled corn salsa and Manchego

Smoked Duck with Kumquat and Pecans

fresh orange, smoked duck and kumquat marmalade on a crisp fruit and nut crostini

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

beef tenderloin nestled on miniature Yorkshire pudding with creamy horseradish

Cambozola En Croûte

bite-sized with Port-infused cranberry, pear and fresh thyme

Crêpe Purse with Porcini Mushrooms

tender crêpe filled with wild mushrooms, fresh herbs and cream

Crispy Mac and Cheese Croquette with Spicy Tomato

with a creamy sauce made with aged cheddar served with a spicy tomato dip

Miniature Macaroni and Cheese with Duck Confit

creamy orzo and duck confit baked in a ramekin, topped with a toasted breadcrumb topping

Miniature Scallop Burger

with spiced breadcrumbs, ravigote sauce and watercress

Miniature Turkey Pot Pie

house-made with turkey breast, mushrooms, carrots, peas, white wine and fresh thyme, topped with an herbed biscuit

Miniature Vegetarian Walnut Burger

house-made burger with Parmesan, tomato jam and jalapeño pickled cipollini onions

Mixed Festive Grill Kebab

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

Persian Pistachio Chicken Skewer

cardamom and citrus-scented chicken paired with passion fruit dip

Roast Turkey on Yorkshire Pudding

turkey, thyme, sage and cranberry gelée

Sausage Roll with Chicken and Leek

house-made with fresh sage and thyme served with house-made mustard cream

Vol-au-vent with Asparagus and Morels

butter puff pastry with cream, fresh thyme and Marsala

Vol-au-vent with Beef Bourguignon

butter puff pastry with red wine and brandy sauce, carrots, bacon, and shallots

back to top | print Hot Hors d'oeuvre menu

HORS D'OEUVRE PLATTERS

Camembert Topped with Pecans and Maple Sugar

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

Crab Dip with Corn and Cheddar

        served warm with croccantini crackers

Deluxe Seafood Platter

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

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

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

Marinated Feta and Chèvre with Olives and Almonds

dried apricots, figs, and herb-scented olives served with Terra walnut bread and crusty baguette

Mediterranean Platter - Vegetarian

herb and olive oil marinated feta, tzatziki, roasted pepper-scented artichokes, lemon and parsley marinated olives, cucumber and cherry tomato with fresh oregano, chèvre, feta, walnut and fig torte, Greek-style grilled vegetables and grilled pita bread

back to top | print Hors d'oeuvre Platters menu

BUFFET SALADS

Arugula Salad with Pears and Toasted Hazelnuts

pink peppercorn chèvre and pear Champagne vinaigrette

Arugula Salad with Roasted Cherry Tomatoes and Pine Nuts

Parmesan, compressed cucumber and balsamic vinaigrette

Red Rice and Quinoa Salad with Almonds

Okanagan dried pears, almonds, pumpkin seeds and pear and raspberry dressing

Red Romaine and Pumpkin Seed Salad with Cassis

cassis dressing, tender frisée, cherry tomatoes and shaved fennel

Roasted Beet and Tangerine Salad

honey, spices and currants

Salad of Blood Orange, Pine Nuts and Pomegranate

mixed winter greens and blood orange vinaigrette

Spinach Salad with Creamy Aged Gouda Dressing

crisp Schinkenspeck, oven-roasted cherry tomatoes, sage gremolata and rustic croutons

Wild Greens with Sugared Pecans

garnished with Asiago shards, roasted pears and maple balsamic dressing

Wild Greens with Walnuts and Blue Cheese

dried cranberries, Okanagan dried pears and cranberry caramel vinaigrette

Wild Greens with Walnuts and Dried Cranberries

mixed seasonal greens, walnuts, dried cranberries and apple cider vinaigrette

Winter Greens with Spiced Almonds

sun-dried cranberries, julienned 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 with Pickled Watermelon Radish

        seared local tuna, organic microgreens and citrus vinaigrette

Atlantic Lobster Salad

baby green beans, grape tomatoes, microgreens, salsa verde and smoked tomato emulsion

British Columbia Antipasto Taster Plate

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

Butter Lettuce with Roasted Pears and Pecans

aged white cheddar, maple bourbon pecans, dried cranberries and cranberry-thyme vinaigrette

Dungeness Crab and Apple Terrine with Tarragon

        corn panna cotta with fennel pollen, olive oil dust and basil foam

Fall Greens with Confit Tomatoes

marinated heirloom beans, watermelon radish pickles and basil vinaigrette

Golden Beet and Chèvre Napoleon

fall greens, cucumber and tarragon vinaigrette

Grilled Artichokes with Confit Cherry Tomatoes

beets aigre-doux, basil dressing and a chick pea wafer

Grilled Artichokes with Organic Greens

confit tomatoes, black olive vinaigrette and Manchego crisp

Pancetta Seared Rare Ahi Tuna

giardiniera relish, frisée and sherry vinaigrette

Pistachio and Chèvre Salad

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

Seared Sesame Tuna on Asia Pear Salad

crisp watercress and ginger lime dressing

back to top | print Cold Appetizers menu

HOT APPETIZERS

Alsatian Onion Tart

caramelized onions and double-smoked bacon served with grilled pears, mixed greens and lemon dressing

Butternut Squash Ravioli

handmade ravioli served with sage brown butter

Caramelized Fennel, Olive and Onion Tart

served warm with Manchego cheese, wild greens and tarragon grainy mustard

Chanterelle Mushrooms with Grilled Artichokes

pickled shallots and lemon

Chestnut Flour Gnocchi

handmade with sage cream and pecorino cheese

Duck Confit with Chanterelles

crisp potatoes, hazelnut oil and Banyuls vinegar thyme jus

Extra Aged Gouda Tart with Fig Chutney

arugula, fennel and thyme-roasted pears

Garganelli and Spot Prawns in Parchment

with chorizo sausage, tomatoes, peas and basil

Gnocchi with Chanterelle Mushrooms

handmade gnocchi served with crispy sage and smoked tomato cream

Gnocchi with Poached Lobster

handmade gnocchi served with tomato basil cream sauce

Gnocchi with Langostinos and Wild Mushrooms

handmade gnocchi served with a leek cream sauce

Halibut on a Corn Flan

        horseradish brown butter and roasted tomatoes

Heirloom Tomato Dusted Scallops

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

Roasted Sablefish and Artichoke Napolean

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

Seared Scallop with Hazelnut Purée

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

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, fontina cheese, wild greens and smoked tomato vinaigrette

back to top | print Hot Appetizers menu

THE PERFECT MATCH – COMPLETE ENTRÉES

Arctic Char with a Lemon Pine Nut Beurre Blanc

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

Beef Tenderloin with Peppadew Chimichurri

herb crusted potatoes, crispy shallots and seasonal vegetable jewels

Beef Short Rib with Lobster

brown butter braised short rib with tarragon poached lobster, potato pavé with celery root and chive, seasonal vegetables and red wine jus

Braised Short Rib and Sablefish

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

Braised Beef Short Rib with Carrot Purée

Granville Island Scottish Ale braised short rib, carrot purée, matchstick potatoes and seasonal vegetable jewels

Braised Beef Short Rib with Chanterelle Mushrooms

celery root and Yukon gold potato mash and seasonal vegetable jewels

Braised Short Rib with Orzo and Cheddar Croquette

tender red wine braised beef and seasonal vegetables

Chicken Stuffed with Pine Nuts

seasoned with preserved Meyer lemon, roasted squash, green beans and crisp sage and panko gremolata, smashed new red potatoes with herbs and Parmesan and a Marsala and fresh thyme scented jus

Flat Iron Beef and Butter Poached Lobster

edamame beans, squash and sweet pepper jewels, green onion, ginger rice cake and Granville Island sake beurre blanc

Free-Range Chicken Breast with Chèvre

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

Free-Range Chicken Stuffed with Fig Mustard

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

Grilled Beef Tenderloin with Arugula Salad

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

House Smoked Sablefish

        lightly smoked and scented with a maple mustard glaze, preserved lemon and chive jus,
        rustic potato cake with caramelized shallots and seasonal vegetables

Juniper Berry and Fresh Bay Leaf Scented Lamb

White Grace organic cheese and caramelized butternut squash bread pudding, seasonal vegetables and dried Okanagan plum and red wine jus

Lamb with Heirloom Beans and Pine Nut Gremolata

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

Lingcod with White Bean Ragoût and Pancetta

        scented with sage, zucchini and bell pepper ragoût

Rack of Lamb with Herbed Risotto Pavé and Chèvre

lamb seasoned with preserved Meyer lemons and mint, sea salt grilled asparagus and red wine demi

Rack of Lamb with Roasted Squash and Cilantro

crusted new potato cake with leeks

Roasted Sablefish with Handmade Gnocchi

        sweet onion thyme cream, chanterelles, green beans and celery leaf salad

Traditional Roast Turkey Dinner

Oven-roasted grain-fed turkey
Rich turkey gravy
House-made spiced cranberry chutney
Apple, onion and celery stuffing
Chive and crème fraîche mashed potatoes
Maple butter roasted vegetables with fresh herbs

Turkey Breast Stuffed with Cornbread and Pecans

spiced fig chutney, maple roasted squash and turkey jus

Sage Crusted Sablefish with Wild Mushrooms

        caramelized corn risotto pavé, roasted honey glazed carrots and wild
        mushroom sauce

Salmon Wellington with Seasonal Vegetables

        market vegetables and horseradish-chive beurre blanc

Seared Qualicum Scallops with Short Rib Ravioli

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

back to top | print Complete Entrées menu

SEAFOOD

Halibut with Truffle Essence

        local halibut seared in a delicate truffle-scented flour, braised wild mushroom
        and Marsala sauce

Halibut Provençal

        fresh herbes de Provence and tomato basil coulis

Lingcod with Green Apple Mustard Butter

        dusted with fennel pollen and apple potato broth

Prawn and Scallop Kebab with Tangerine Dust

lemon risotto pavé, salsa verde, confit cherry tomatoes and asparagus

Sablefish Wrapped in Smoked Duck Prosciutto

        apple chive broth

Sablefish with Niçoise Sauce and Pine Nuts

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

Sablefish with Wild Chanterelles

        Vancouver Island mushrooms, fresh tarragon and apple nage

Trout Stuffed with Winter Greens and Bacon

        maple vinegar brown butter

Wild Roasted Salmon with Celery

       melting celery heart and horseradish cream, lemon celery leaf salad and vegetable nage

Wild Salmon with Herbes de Provence

       orange-scented, fresh herbes de Provence and tomato basil coulis

Wild Salmon with Preserved Lemon and Dill Butter

       light shellfish broth

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

Chicken Cacciatore

porcini mushrooms, red wine, tomatoes and fresh thyme

Free-Range Chicken Breast with Dates and Mint

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

Free-Range Chicken with Chanterelles

fresh wild mushrooms with thyme, brandy and cream

Free-Range Chicken with Dried Okanagan Plums

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

Free-Range Chicken with Pine Nuts and Lemon

stuffed with preserved lemon with a pine nut, fresh herb salsa verde and cherry tomato confit

Free-Range Chicken with Pistachio and Tarragon

citrus marinated and stuffed chicken and sweet pepper relish

Herb Grilled Chicken with Boursin Sauce

sautéed wild mushrooms and herb and pepper Boursin cheese

Moroccan Chicken Tagine with Almonds and Apricots

braised in sweet spices, fennel and a touch of tomato

Peppered Duck

Medjool dates and ginger kumquat jus

Porcini Stuffed Chicken

fresh thyme and Cognac shallot cream

Roast Turkey Breast with Porcini

stuffed with wild mushrooms and leeks with Cognac shallot cream

Turkey, Apple and Leek Ragoût

fresh herbs and white wine

Turkey Breast Stuffed with Apples and Leeks

fresh herbs, maple cranberry compote and 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 Chanterelles

with a red wine demi

Beef Tenderloin with Gorgonzola and Walnuts

grilled beef, Gorgonzola walnut butter and red wine jus

Beef Tenderloin with Herbs and Port Jus

grilled and seasoned with fresh herbs

Beef Tenderloin with Mocha Porcini Sauce

peppered and grilled tenderloin and rich demi

Beef Tenderloin with Star Anise Sauce

peppered and grilled tenderloin and rich demi

Beef Tenderloin with Wild Mushrooms

grilled and served with porcini, hedgehog and chanterelle mushrooms and red wine demi

Braised Beef Short Rib with Scottish Ale

Granville Island Scottish Ale, sherry vinegar and shallot confit

Braised Short Rib with Star Anise Sauce

tender beef braised with leeks and ginger

Grilled Lamb Sirloin with Pomegranate

pepper crusted lamb and pomegranate balsamic jus

Grilled Lamb Sirloin with Smoked Paprika

red wine jus and salsa verde

Herb Roasted Lamb Loin with Olives

green olive tapenade and caramelized orange lamb jus

Mumbai Spiced Lamb Rack

lamb jus, fine beans, crispy shallots and feta

Pepper Roasted Venison Loin

dark cocoa-espresso red wine sauce

Pepper Roasted Venison Loin with Sour Cherry Jus

organic beluga lentils, celery root purée and seasonal vegetables

Rack of Lamb with Fennel Pollen

with dried black Mission and roasted fresh figs and a caramelized fig and aged balsamic jus

Rack of Lamb with Preserved Lemons and Mint

with a red wine demi

Slow Cooked Pork Rack with Crackling

dry spice rubbed bone-in pork loin and 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 Cakes

Chive and Yukon Gold Potato Cake

Chive, Yukon Gold and Aged BC Cheddar Potato Cake

Crushed New Potatoes

steamed and lightly crushed with olive oil and garlic, topped with tomato concassé, parsley, chives and Parmesan

Gnocchi with Brown Butter

with fresh lemon and sage

Herbed Polenta

basil, sweet red pepper and fresh cilantro

Multigrain Pilaf with Wild Rice and Barley

Madeira-glazed shallots and wild mushrooms

Orzo and Aged Cheddar Croquette

panko coated croquette made with local Farmhouse cheddar cheese

Parmesan and Leek Mashed Potatoes

Potato Gratin with Aged Cheddar and Braised Leeks

Red Rice and Quinoa Pilaf with Almonds

Okanagan dried pears, almonds, pumpkin seeds and fresh herbs

Risotto Pavé with Lemon and Fresh Herbs

Risotto Pavé with Roasted Corn

fresh herbs and Parmesan

Roasted Potatoes with Shallots and Parsley

baby red potatoes roasted with olive oil

Rustic Potato Cake with Caramelized Shallots

smoked new red potatoes with Italian parsley

Savoury Bread Pudding with Manchego and Butternut Squash

individual pudding with caramelized butternut squash and Manchego cheese

Warm New Potato Salad with Bacon

leeks, grainy mustard and bacon

West Coast Wild Rice Pilaf

fennel, celery, apples, chives, green onion and lemon

Yukon Gold Potato Croquette

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

VEGETABLES

Baby Carrots with Chilliwack Thistle Honey

Braised Leeks with Grainy Mustard and Cream

Green Beans with Pine Nuts

and a Parmesan, parsley gremolata

Honey and Thyme Roasted Winter Vegetables

Maple Butter Roasted Winter Vegetables

with fresh herbs

Medley of Roast Squash with Brown Butter

chunks of butternut and acorn squash, brown butter and nutmeg

Moroccan 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

Roasted Organic Multicoloured Carrots

olive oil and fresh herbs

Roasted Squash with Cilantro Pesto

Seasonal Vegetables

tossed in herb butter

Vegetarian Quinoa Stuffed Sweet Peppers

roasted red and yellow bell peppers, fennel, thyme and basil

White Bean and Artichoke Cassoulet

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

Winter Squash with Ginger and Brown Butter

banana squash with fresh and dried ginger

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

julienne of seasonal vegetables including celery root, bell peppers, carrots and parsnips brushed with herb butter

back to top | print Vegetables menu

PETITE DESSERTS

Ambrosia Macaroon

chewy coconut macaroon flavoured with orange and finished with dark chocolate

Brown Butter Oatmeal Sandwich Cookie

tender oatmeal coconut cookie, brown butter icing and hazelnut praline

Cheesecake Pop with Peppermint Brittle

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

Cheesecake Pop with Toffee Crunch

cheesecake lollipop encased in rich dark chocolate and crushed house-made toffee

Chocolate Cheesecake Pop with Cocoa Nib

chocolate cheesecake pop finished with white chocolate and cocoa nibs

Chocolate Crinkle Sandwich Cookie

moist chocolate cookie and vanilla bean icing

Chocolate Dipped Shortbread

traditional shortbread dipped in rich Belgium chocolate

Chocolate Peppermint Sandwich Cookie

peppermint ganache sandwiched between chocolate wafer cookies

Cranberry Orange Pop Tart

flaky pastry, cranberry orange compote on a stick

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 and decorated cookie

Gingersnap Cookie

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

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 Bite with Black Forest Cream

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

Petite Espresso Chocolate Cheesecake

creamy espresso cheesecake with a swirl of dark chocolate ganache

Petite Galette of Roasted Fruit

bite-size seasonal fruit galette

Petite German Chocolate Pecan Brownie Bite

dark chocolate brownie, pecan coconut filling and chantilly cream

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

Sugared Brioche Bun

buttery brioche filled with vanilla bean cream and rolled in sugar

Truffle Pop with Peppermint

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

back to top | print Petite 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

Brown Sugar Pavlova

served with caramelized winter fruit and blackberry sauce

Butterscotch Pudding

creamy butterscotch pudding, chantilly cream and toffee

Chocolate Caramel Trifle

layers of dark chocolate cake, caramel toffee and chocolate mousse

Chocolate Sticky Toffee Pudding

moist chocolate date cake, chocolate toffee sauce, vanilla chantilly cream and house-made toffee

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

Spiced Panna Cotta Parfait

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

Spiced Pumpkin Pie

spiced cream and brandy caramel sauce

Sticky Toffee Pudding

warm English spice pudding served with toffee sauce and spiced cream

back to top | print Plated Desserts menu

BUFFET DESSERTS

Apple Cinnamon Cobbler

served warm with vanilla chantilly cream

Apple Cranberry Pecan Crumble

served warm with chantilly cream

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 Caramel Trifle

Layers of dark chocolate cake, caramel, toffee and chocolate mousse

Chocolate Mousse Cheesecake

vanilla bean cheesecake, dark chocolate mousse, chocolate ganache and black cherry sauce

Chocolate Pistachio Torte

layers of pistachio dacquoise, chocolate cake, pistachio and dark chocolate mousse

Chocolate Sticky Toffee Pudding

moist chocolate date cake, chocolate toffee sauce, vanilla chantilly cream and house-made toffee

Chocolate Truffle Cheesecake

creamy white chocolate cheesecake embedded with rich dark chocolate truffles

Dark Cherry and Pear Almond Crumble

served warm with vanilla bean chantilly cream

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