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

Apple Cup with Roasted Pears and Cambozola

crisp green apple cup filled with pears roasted with pear essence

Coconut Lime Rice Cake with Chili Peanuts

kaffir lime-scented rice with crisp julienne vegetables

Crispy Wonton with Szechuan Chicken

chili-ginger and garlic with sweet red and yellow peppers

Crusty Baguette Panini with Capocollo

filled with house-roasted peppers, feta cheese and basil

Crusty Baguette Panini with Roast Beef and Arugula

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

Cucumber Wrapped Scallop

tomato and celery dusted, Victoria gin infused cucumber ribbon

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 marinated ahi tuna, wasabi mayonnaise 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

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

Noodle Box with Black Bean Ginger Chicken

red pepper, green onion, cucumber and cilantro

Noodle Box with Lemon Grass and Shrimp

kaffir lime leaf, snow peas, green onion and mint

Orange Spiced Pork with Fresh Apple

on a yam cake with brandied currant and shallot jam

Prawns with Cajun Spices

served with rémoulade dip

Rösti Potatoes with Grilled Artichokes

with arugula, preserved lemon and black pepper mascarpone

Rösti Potatoes with Smoked Salmon

        with caper horseradish mascarpone and fresh dill

Sablefish Cake with Preserved Lemons

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

Salad Roll with Thai Chili Beef

served with hoisin lime dip

Sesame Cone with Lobster and Crème Fraîche

miniature cone filled with tarragon scented lobster

Stilton Caramel Pear Tartlet with Hazelnuts

honey caramel poached pears with scallion

Tostada with Mole Shrimp

corn crisp tossed with lime guacamole, marinated shrimp, cilantro, feta and watermelon radish

Tostada with Seared Ahi Tuna

with tropical salsa

White Truffle Pancake with Grilled New York Steak

smoked salt rubbed beef with tomato Parmesan fondant and radicchio salad

Wild Rice Blini with Smoked Salmon

        finished with lemon cream

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

Cedar Baked Salmon

        honey and juniper berry glazed wild sockeye salmon baked on cedar paper, tarragon         mayonnaise, radish sprout garnish

Chili Peanut Spring Roll

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

Crêpe Purse with Butternut Squash and Pecans

tender crêpe stuffed with roasted spiced squash and Parmesan

Crêpe Purse with Coquilles St. Jacques

tender crêpe stuffed with scallop, white wine and cream

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

Flatbread with Stilton

with red onion marmalade

Miniature Jambalaya with Shrimp

savoury rice with tomatoes, peppers, chicken, prawns and chorizo sausage baked in a miniature ceramic dish

Miniature Seafood Newburg

shrimp, scallops and Marsala cream sauce

Miniature Turkey Pot Pie

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

Mixed Festive Grill Kebab

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

Morel Mushroom Savoury Pastry

with Marsala, fresh thyme and cream

Persian Pistachio Chicken Skewer

cardamom and citrus-scented chicken served with passion fruit dip

Petite Anise Duck Burger

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

Porcini Mushroom Twice Baked Soufflé

topped with truffle cream and porcini dust served in an espresso cup with a savoury biscotti stir stick

Roast Turkey on Yorkshire Pudding

turkey, thyme, sage and cranberry gelée

Rustic Flatbread with Artichokes

chèvre, basil, tomatoes and arugula

Rustic Flatbread with Prosciutto

caramelized onions, olives, mascarpone and fresh basil

Rustic Flatbread with Tuna

seared ahi tuna, teriyaki sauce, pickled vegetables and wasabi ginger mayonnaise

Sausage Roll with Chicken and Leek

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

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 bourbon served warm with baguette and crackers

Crab Dip with Corn and Cheddar

        served warm with croccantini crackers

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

Fig and Candied Walnut Terrine

with Danish blue cheese served with thyme pepper biscotti

Marinated Feta and Chèvre with Olives and Almonds

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

Mediterranean Albacore Tuna Platter

herbed albacore tuna, roasted cherry tomato compote, watercress caper aïoli, cucumber salad and ciabatta crostini

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

Wild Pacific British Columbia Tasting Platter

        smoked sockeye salmon, maple-cured salmon, herbed albacore tuna,
        smoked albacore tuna and white soy caramel sablefish
        served with watercress caper aïoli and slices of Terra bread

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

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

Lollo Rosso with Maple Butternut Squash and Pecan

watercress, Poplar Grove Tiger Blue cheese and aged sherry maple vinaigrette

Parmesan Polenta Crouton Salad

Gruyère cheese, red bell peppers, mixed lettuce and grainy mustard tarragon dressing

Quinoa and Kale Salad with Yams

fresh thyme and shallots

Red Rice and Quinoa Salad with Almonds

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

Roasted Beet and Chèvre Salad

arugula, mixed greens and tarragon apple vinaigrette

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 Roasted Cherry Tomatoes

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

Warm New Potato and Green Bean Salad

fresh herbs, green beans, red onions and apple cider grainy mustard dressing

Wild Greens with Hazelnuts and Artisan Cheese

Poplar Grove Tiger Blue cheese, Okanagan apple chips, toasted organic Agassiz hazelnuts, red endive and cranberry pear dressing

Wild Greens with Walnuts and Blue Cheese

dried cranberries, Okanagan dried pears and cranberry caramel vinaigrette

Winter Greens with Brandied Walnuts and Cranberries

sun-dried cranberries, julienned fennel, frisée, lollo rosso and cranberry thyme dressing

Winter Greens with Spiced Almonds

sun-dried cranberries, julienned fennel and pear white balsamic dressing

Yam and Pecan Salad with Chipotle Dressing

sun-dried cranberries and chipotle dressing

back to top | print Buffet Salads menu

COLD APPETIZERS

Baby Beet Salad with Fromage Blanc Tart

golden and red beets tossed with tarragon honey vinegar, shaved rainbow radishes, frisée salad and sherry grainy mustard vinaigrette

British Columbia Antipasto Taster Plate

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

Fromage Blanc Tart with Artichokes and Pine Nuts

oven-roasted cherry tomatoes, basil scented fresh cheese and fresh herb vinaigrette

Golden Beet and Chèvre Napoleon

fall greens, cucumber and tarragon vinaigrette

Lollo Rosso with Roasted Pecan Salad

roasted butternut squash, watercress, Poplar Grove Tiger Blue cheese and aged sherry maple vinaigrette

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

Roasted Tomato and Fromage Blanc Tart

thin puff pastry, arugula salad, crunchy basil crystals and balsamic olive oil dressing

Tartare of Multi-Coloured Beets

golden and red beets, sherry vinegar poached raisins, fennel walnut salad, shaved rainbow radishes and tarragon honey vinegar

back to top | print Cold Appetizers menu

HOT APPETIZERS

Brown Butter Agnolotti with Pork Belly

pasta filled with braised pork seasoned with sage finished with apple cider vinegar

Butternut Squash Ravioli

house-made ravioli served with sage brown butter

Caramelized Fennel, Olive and Onion Tart

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

Chestnut Flour Gnocchi

house-made with sage cream and pecorino cheese

Crab Soufflé and Herb Salad

        fresh Dungeness crab, tarragon, frisée, sweet herbs, garlic crouton
        and lemon parsley dressing

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

Gelderman Farms Porchetta

pear parsnip foam, Okanagan quince paste, roasted organic carrots

Gnocchi with Chanterelle Mushrooms

house-made gnocchi served with crispy sage and smoked tomato cream

Gnocchi with Poached Lobster

house-made gnocchi served with tomato basil cream sauce

Gnocchi with Wild Mushroom Marsala Cream

house-made with crisp sage gremolata

Halibut on a Corn Flan

        horseradish brown butter and roasted tomatoes

Roasted Quail with Fennel

warm fingerling potato salad, preserved lemon dressing and fennel salad

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 Corn Velouté

leek and corn soup with a seared sea scallop

Seared Scallop with Hazelnut Purée

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

Sea Scallop with Sake Beurre Blanc

seasonal bean salad and sautéed baby spinach

Swiss Chard Agnolotti

wild chanterelle mushrooms, Marsala cream, crisp sage

Truffle Flour Gnocchi

house-made 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

Warm Buffalo Mozzarella with Ahi Tuna

seared rare tuna, warm eggplant relish, extra virgin olive oil

Wild Mushroom Tart

fresh thyme, caramelized onions, goat cheese

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

Atlantic Lobster Fricassee

wild chanterelle mushrooms, Yukon gold potato cake, seasonal vegetables, sweet corn and chive nage

Beef Short Rib with Lobster

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

Beef Tenderloin with Mocha Porcini Jus

grilled tenderloin, rustic potato cake, caramelized shallots, seasonal vegetables

Beef Tenderloin Wrapped in Sage and Prosciutto

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

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 Beef Short Rib with Gnocchi

house-made gnocchi, sautéed wild mushrooms, fine green beans, porcini red wine sauce

Braised Short Rib and Sablefish

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

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, Marsala and fresh thyme scented jus

Free-Range Chicken Stuffed with Fig Mustard

Bella olive rustic potato cake, seasonal vegetables, 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

Lamb with Heirloom Beans and Pine Nut Gremolata

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

Pheasant Two Ways

sous vide cooked pheasant breast, herbed pheasant confit, Champagne apple gastrique, potato tarte Tatin, braised baby fennel, vegetables jewels

Pheasant Two Ways with Chanterelles

sous vide cooked pheasant breast, herbed pheasant confit, thyme jus, wild mushroom chanterelles, rustic potato cake, vegetables jewels

Pomegranate Glazed Duck Breast

cauliflower purée, vegetable jewels, rösti potatoes, black currant gastrique

Rack of Lamb with Herbed Risotto Pavé and Chèvre

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

Rack of Lamb with Pomegranate and Roasted Squash

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

Roasted Sablefish with House-Made Gnocchi

        sweet onion thyme cream, wild chanterelle mushrooms, green beans, celery leaf salad

Sablefish with Green Apple Mustard Butter

        dusted with fennel pollen, apple potato broth, roasted banana squash, green bean bundle,         diced potatoes and green apples

Sage Crusted Sablefish with Wild Mushrooms

        caramelized corn risotto pavé, roasted honey glazed carrots, 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, aged balsamic glaze

Seared Wild Salmon with Roasted Corn Risotto

        sage apple jus, edamame beans, roasted squash, bell peppers, peppery green salad garnish

Spiced Rubbed Sous Vide Beef Tenderloin

red wine demi, shoestring potatoes, arugula salad, roasted Campari tomatoes, Little Qualicum raclette cheese, balsamic and tomato pearls

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 with Apples and Squash Bread Pudding

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

Turkey Breast Stuffed with Cornbread and Pecans

spiced fig chutney, maple roasted squash, turkey jus

Wild Salmon with Sea Salt and Herbs

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

back to top | print Complete Entrées menu

SEAFOOD

Arctic Char with Herbed Sea Salt

        fresh tomato and preserved lemon beurre blanc

Halibut with Niçoise Sauce and Pine Nuts

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

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 Baked with Peperonata

        braised peppers, tomato, lemon, olives and capers

Lingcod with Green Apple Mustard Butter

        dusted with fennel pollen and apple potato broth

Peppered Arctic Char

       with a citrus beurre blanc

Porcini Mushroom Dusted Sablefish

        balsamic brown butter

Prosciutto Wrapped Roasted Rare Albacore Tuna

        warm Mediterranean sauce of roasted tomatoes, capers, olives and extra virgin olive oil

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

Sturgeon with Preserved Lemon

        local, sustainable fish with fresh herb salsa verde

Truffle-Scented Sablefish

        sauce vierge – extra virgin olive oil, tomatoes, herbes de Provence, fresh parsley

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

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

Braised Chicken with Apples, Leeks and Calvados

Free-Range Chicken Breast with Dates and Mint

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

Free-Range Chicken with Chanterelles

fresh wild mushrooms with thyme, brandy and cream

Free-Range Chicken Marbella

chicken breast, dried plums, olives, capers, fresh thyme

Free-Range Chicken with Pine Nuts and Lemon

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

Herb Grilled Chicken with Boursin Sauce

sautéed wild mushrooms and herb and pepper Boursin cheese

Mustard Kumquat Glazed Stuffed Free-Range Chicken

fennel, apple and smoked duck stuffing, thyme jus

Pheasant with Juniper and Black Currant Jus

sous vide cooked breast, herb braised confit, black currant-red wine 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, turkey jus

back to top | print Poultry menu

BEEF, LAMB, PORK AND VENISON

Beef Tenderloin with Chanterelles

with a red wine demi

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 Rosemary Bacon Sauce

grilled and roasted with fresh rosemary

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 and Braised Beef Short Rib

tender beef braised with sweet soy and ginger

Grilled Lamb Sirloin with Pomegranate

pepper crusted lamb and pomegranate balsamic jus

Herb Rubbed Rack of Lamb

sun-dried cherry and Port demi

Mumbai Spiced Lamb Rack

lamb jus, fine beans, crispy shallots and feta

Pepper Roasted Venison Loin

dark cocoa-espresso red wine sauce

Prosciutto Wrapped Pork Tenderloin

grainy mustard and quince pomegranate sauce

Rack of Lamb with Pear Essence

fennel seed, pear-scented jus, green olive tomato compote

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

Apple, Parsnip and Potato Cake

Celery Root and Potato Cake

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

Gnocchi with Lemon and Herbs

fresh herbs and lemon zest

Herbed Polenta

basil, sweet red pepper and fresh cilantro

Lemon and Pistachio Pilaf

fresh herbs and jasmine rice

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

Potato Gratin with Aged Cheddar and Braised Leeks

Quinoa and Kale Pilaf with Yams

fresh thyme and shallots

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

Rustic Potato Cake with Mixed Herbs

smashed young red potatoes, olive oil and Italian parsley

Savoury Bread Pudding with Leeks and Olives

individual pudding with Parmesan cheese

Savoury Bread Pudding with White Grace and Squash

individual pudding with caramelized butternut squash and White Grace 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

Baby Fall Vegetables

tossed in fresh herb butter

Green Beans with Pine Nuts

and a Parmesan, parsley gremolata

Green Beans with Shallot Chive Butter

Honey and Thyme Roasted Winter Vegetables

Maple Butter Roasted Winter Vegetables

with fresh herbs

Moroccan Eggplant Platter

with preserved lemon, tomatoes, crispy shallots and mint

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 fresh herb butter

Vegetables Provençal

julienne of seasonal vegetables and fresh 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

White Bean Cassoulet

fresh rosemary and smoked ham

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

Brown Butter Oatmeal Sandwich Cookie

tender oatmeal coconut cookie, brown butter icing and hazelnut praline

Canelé

a small French pastry with a soft and tender custard centre and a dark, thick caramelized crust

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

Chocolate Thumbprint

dark chocolate cookie with a chocolate ganache centre

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

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

Peanut Butter Sandwich Cookie

two chewy peanut butter sugar cookies with a peanut buttercream centre

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 Brownie Bite with Peppermint

dense chocolate brownie finished with peppermint infused ganache

Petite German Chocolate Pecan Brownie Bite

dark chocolate brownie, pecan coconut filling and chantilly cream

Petite Irish Cream Cheesecake

finished with coffee cream and rich dark chocolate

Petite Roasted Pear Tartlet with Basil Crystals

pastry shell filled with mascarpone and vanilla roasted pear

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

Shot of Chocolate Turtle

layers of chocolate mousse, salted caramel and pecans

Shot of Strawberry Shortcake with Basil Crystals

vanilla shortcake and balsamic vinegar

Snickerdoodle

a traditional chewy Southern sugar cookie flavoured with cinnamon and nutmeg

back to top | print Petite Desserts menu

PLATED DESSERTS

Butterscotch Pudding

creamy butterscotch pudding, chantilly cream and toffee

Chocolate Cherry Shortcake

with black cherry filling and Kirsch cream

Chocolate Dolce Tart

sweet pastry filled with layers of dolce de leche and chocolate truffle filling served with a spiced caramel sauce

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 served with a chocolate Port sauce

Galette of Roasted Fruit

served with crème fraîche and caramel glaze

Irish Cream and Chocolate Chip Cheesecake

served with dark chocolate sauce

Spiced Pumpkin Pie

spiced cream and brandy caramel sauce

Sticky Toffee Pudding

warm English spice pudding served with toffee sauce and spiced cream

Traditional English Trifle

layers of sherry soaked sponge cake, pastry cream and seasonal fruit

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BUFFET DESSERTS

Apple Cinnamon Cobbler

served warm with vanilla chantilly cream

Black Forest Trifle

finished with chocolate curls

Bourbon Pecan Pie

served with a bourbon cream

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 Cherry Shortcake

with black cherry filling and Kirsch cream

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

Irish Cream and Chocolate Chip Cheesecake

served with dark chocolate sauce

Sticky Toffee Pudding

served with toffee sauce and spiced cream

Traditional English Trifle

layers of sherry soaked sponge cake, pastry cream and seasonal fruit

back to top | print Buffet Desserts menu