COLD HORS D'OEUVRE | HOT HORS D'OEUVRE | HORS D'OEUVRE PLATTERS | COLD APPETIZERS | WARM APPETIZERS | BUFFET SALADS | COMPLETE ENTREES | SEAFOOD | POULTRY | BEEF, LAMB, PORK | VEGETABLES | PASTAS, PILAFS, POTATOES, RISOTTO, RICE | DESSERT TREATS | PLATED DESSERTS | BUFFET DESSERTS

FALL WINTER MENU

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

Champagne Poached Pear

on a Parmesan crisp with peppered Boursin cheese and mint

Cherry Tomatoes with Green Goddess dressing

stuffed with tiny crisp vegetables and a basil dip

Chickpea Tartlet

roasted summer vegetables, saffron and yogurt

Langostino Kebab with Mango

with Thai basil lemon grass ginger glaze

Madeleine with Langostinos

sea shell shaped cornbread, langostinos and sweet chili-lime salt

Marinated Mushroom Cap

white beans, rosemary tomato fondant and Parmesan

Potato Crisp with Spanish Chicken

smoked paprika, hint of garlic, lemon, aged Gouda and parsley

Prawns with Mumbai Spices

delicate Indian spiced prawns served with poppy seed yogurt

White Truffle Pancake with Chicken and Almonds

leeks, fresh herbs and grainy mustard

back to top | print Cold Hors d'oeuvre menu

HOT HORS D'OEUVRE

Cedar Baked Salmon

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

Chicken Wings with Thai Yellow Curry

coconut milk, lemon grass and mango dipping sauce

Crispy Mac and Cheese Croquette with Spicy Tomato

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

Chickpea Panisse with Tomato

chickpea flour croquette and house-made roasted tomato-tamarind chutney

Flatbread topped with Fresh Basil Pesto

fresh tomato and fontina

Miniature Fennel Lamb Burger with Almonds

spiced lamb, piri piri Romanesco sauce, shaved fennel

Miniature Scallop Burger

with spiced breadcrumbs, ravigote sauce and watercress

Miniature Vegetarian Walnut Burger

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

Tortellini with Roasted Squash

basil and arugula pesto and ricotta salata served on a ceramic spoon

back to top | print Hot Hors d'oeuvre menu

HORS D'OEUVRE PLATTTERS

Albacore Tuna Platter

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

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

Tapas Sampler

house-made hazelnut cheddar crackers, roasted chickpeas with ginger and coriander, smoked paprika almonds and a variety of French black and green olives marinated in orange, fennel, garlic and lemon

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

COLD APPETIZERS

Asparagus and Chèvre Salad

lemon pepper Okanagan chèvre with asparagus, mesclun greens, cherry tomatoes and lemon mustard chive dressing

Asparagus Vichyssoise with Herb Glazed Langostinos

garlic croutons and crisp bacon

British Columbia Antipasto Taster Plate

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

British Columbia Cheese and Charcuterie Plate

a selection of locally produced cheeses and charcuterie, served with Okanagan pear mustard, Agassiz organic hazelnuts, fruit and nut crisps and fresh baguette

Carrot and Asparagus Mosaic

wild greens, shaved vegetables, almond butter, lemon, coriander and almond vinaigrette

Crab Salad with Watermelon

        fresh Dungeness crab, celery and watercress served atop a watermelon,
        Asian pear salad and fresh ginger dressing

Dungeness Crab Cake with Toasted Cashews

        passion fruit gelée and peppercress

Dungeness Crab Salad

        layered with summer fruit and watermelon radish, local greens and
        Thai basil tomato vinaigrette

Grilled Artichokes with Organic Greens

confit tomatoes, black olive vinaigrette and Manchego crisp

Marinated Mushroom Salad with Citrus Sake Dressing

watercress, seasonal greens, daikon and carrot ribbons

Marinated Tofu Salad with Sesame Miso Dressing

cherry tomatoes, organic greens and crispy shallots

Marinated Tomato Salad with Bocconcini

basil, fresh cracked black pepper and fig-balsamic vinaigrette

Paella Salad with Spot Prawns

chorizo, mussels, wild greens, peas, roasted tomatoes, red rice, saffron and tomato vinaigrette

Pancetta Seared Rare Ahi Tuna

giardiniera relish, frisée and sherry vinaigrette

Pear and Arugula Salad

spiced wine-poached pear, shaved Parmesan, arugula, caramel balsamic glaze and poached pear dressing

Pistachio and Chèvre Salad

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

Sake Marinated BC Seafood Salad

        mussels, spot prawns, smoked sablefish, rice noodles, shiso and cucumber-wasabi gelée

Seared Albacore Tuna with Summer Vegetables

        fresh pickled vegetables, wild greens and grilled green onion-citrus dressing

Shrimp Salad with Jicama and Orange

Chilean wild shrimp with cilantro, basil, peppers, red onion and grainy mustard lemon dressing

Smoked Albacore Tuna

        scallion oil, new potato salad, ciabatta croutons and local organic greens

Spinach and Arugula with Spiced Chickpeas

fresh pickled vegetables, feta snow and black pepper yogurt dressing

Spot Prawn Ceviche on Summer Greens

        heirloom tomatoes, new potatoes, radishes and creamy spiced tomato dressing

Spot Prawns with Cantaloupe

        organic greens, Granville Island sake gelée and pink peppercorn melon vinaigrette

Spot Prawns with Oyama Double-Smoked Bacon

        frisée, confit tomatoes and bacon vinaigrette

Summer Tart with Prosciutto and Grilled Peaches

pesto, shaved fennel, frisée and arugula salad and creamy lemon dressing

Wild Albacore Tuna with Three Bean Salad

        local rare cooked tuna, artichoke tomato fondant and oven-dried tomatoes

Wild Sockeye Salmon with Thai Flavours

        yellow curry cured salmon, coconut black rice terrine, passion fruit gelée and spiced cashews

back to top | print Cold Appetizers menu

WARM APPETIZERS

Bocconcini and Tomato Confit Tart

Parmesan, confit of cherry tomatoes, black olive tapenade and fresh basil, wild greens and grilled red onion vinaigrette

Crab Soufflé and Herb Salad

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

Fresh Fig, Pine Nut and Cheese Tart

Parmesan, herbed chèvre, wild greens and cassis dressing

Garganelli and Spot Prawns in Parchment

        chorizo sausage, tomatoes, peas and basil

Gnocchi with Lamb Meatballs

handmade gnocchi, red wine and fennel meatballs, tomato ragu and Parmesan

Gnocchi with Langostino

handmade gnocchi, langostinos, lemon herb cream, leeks and parsley gremolata

Halibut on a Corn Flan

        horseradish brown butter and roasted tomatoes

Kasu and Fennel Pollen Cured Wild Salmon

        warm spot prawn and asparagus salad, spiced tomato and double-smoked
        bacon-clam jus vinaigrette

Quail Stuffed with Fig Preserves and Quinoa

summer greens and dried cherry vinaigrette

Qualicum Scallop with Hazelnuts

        organic greens, hazelnut vinaigrette and green onion relish

Qualicum Scallop with Sake Beurre Blanc

        summer bean salad and fresh herbs

Roasted Quail with Fennel

warm fingerling potato salad, preserved lemon dressing and fennel salad

Roasted Sablefish and Artichoke Napoleon

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

Sablefish with Fennel Pollen and Green Apple Mustard Butter

        bay laurel broth, diced potato and green apples

Seared Qualicum Scallop

        roasted sweet pepper soup and basil oil

Seared Scallop with Hazelnut Purée

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

Tuscan Roasted Vegetable Tart with Prosciutto

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

Vancouver Island Honey Mussels

        Wild Goose Gewurztraminer butter sauce, shallots, cilantro and mild green chiles

Wild Mushroom and Gruyère Tart

organic greens and Chardonnay-chive vinaigrette

back to top | print Warm Appetizers menu

BUFFET SALADS

Arugula Salad with Pears and Toasted Hazelnuts

pink peppercorn chèvre and pear Champagne vinaigrette

Asian Pear, Watermelon and Watercress Salad

fresh ginger dressing

Coleslaw with Cumin, Lime and Cilantro

fresh herbs and toasted spices with Mexican flavours

Mediterranean Pasta Salad

penne pasta, cucumbers, tomatoes, red peppers, red onions, feta and kalamata olives

Parmesan Polenta Crouton Salad

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

Peanut and Ginger Noodle Salad

fresh ginger, snow peas, sweet peppers and celery

Potato Salad with Corn, Sour Cream and Cheddar

creamy dressing with aged BC cheddar and scallions

Red Rice and Quinoa Salad with Almonds

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

Roasted New Potato Salad with Thai Basil

grilled scallions and miso, roasted garlic and mustard dressing

Roasted New Potato Salad with Green Olives

red onion and garlic vinaigrette

Rotini Pasta Salad with Fresh Basil Pesto

oven-dried tomatoes and ricotta salata

Spinach Salad with Creamy Aged Gouda Dressing

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

Spinach Salad with Fresh Mango

pineapple crisps, sunflower seeds, coconut ribbon and mint “mojito” dressing

Spinach Salad with Roasted Cherry Tomatoes

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

Summer Bean Salad with Fennel Seed Dressing

slow-roasted cherry tomatoes, fresh summer string beans, marinated white Tuscan beans, edamame beans and fresh basil

Summer Greens with Mango and Spiced Almonds

watercress, fresh mango, baby spinach, mint and mango curry cream dressing

Tomato, Golden Beet and Bocconcini Platter

peppery organic greens and apple cider vinaigrette

Warm New Potato and Green Bean Salad

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

West Coast Wild Rice Salad

cucumber, celery, peaches and lemon fennel dressing

Wild Greens with Carrot and Daikon

ribbons of vegetables, daikon sprouts, cucumber and sesame-sunflower dressing

Wild Greens with Grilled Artichokes

oven-dried peppers, green olive vinaigrette and garlic, rosemary and Parmesan croutons

back to top | print Buffet Salads menu

THE PERFECT MATCH – COMPLETE ENTRÉES

Arctic Char with Sea Salt and Herbs

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

Cornish Game Hen with Blackberry Jus

stuffed with quinoa, cherries and kale and a wild greens salad

Flat Iron Steak with Grenache Vinegar Jus

fingerling potatoes, grilled asparagus and feta snow

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 with Pine Nuts and Meyer Lemon

stuffed with preserved lemon, pine nut, fresh herb salsa verde, cherry tomato confit, grilled asparagus and potato croquette

Grilled Beef Tenderloin with Arugula Salad

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

Juniper Rubbed Rack of Lamb with Black Garlic

pink pepper Port sauce, summer vegetables and Jerusalem artichoke, black lentil succotash

Mushroom Braised Halibut with Tomato and Basil

        wild mushroom broth, handmade gnocchi, asparagus and watermelon radish

Parmesan-Herb Crusted Halibut

        crispy polenta, summer squash and sweet pepper ragoût

Pepper Roasted Venison Loin with Sunchokes

herb-roasted carrots and green beans, Jerusalem artichoke, beetroot and potato galette and dark cocoa-espresso red wine sauce

Pistachio Crusted Wild Salmon

        espellete chiles, roasted cauliflower, crushed new potatoes and cardamom-coconut sauce

Quinoa Stuffed Sweet Peppers

chickpea purée, herbs, summer vegetables and warm sun gold tomato vinaigrette

Rack of Lamb with Herbed Risotto Pavé and Chèvre

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

Roasted Chicken with Wild Rice Spatzle and Walnuts

seasonal vegetables and arugula-walnut pesto

Roasted Sablefish with Ravioli

        Swiss chard, mascarpone, pine nut ravioli, seasonal vegetables, tomato fondant sauce

Sablefish Summer Fricassee

        wild chanterelle mushrooms, Yukon gold potato cake, summer vegetables
        and sweet corn and chive broth

Sablefish with Green Apple Mustard Butter

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

Salmon Wellington with Seasonal Vegetables

        market vegetables and horseradish-chive beurre blanc

Tomato and Horseradish Crusted Rack of Lamb

seasonal vegetables, smashed new potatoes and caramelized cipollini onion jus

Wild Salmon with Vancouver Island Sea Salt

        seasonal vegetables in fresh herb butter, crushed new potato cake, verjus-white
        soy butter sauce

Wild Sockeye Salmon with Spot Prawn Ravioli

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

back to top | print Complete Entrées menu

SEAFOOD

Fennel and Orange Crusted Wild Salmon

        fresh herb and olive oil sauce

Halibut with Truffle Essence

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

Lingcod with Niçoise Sauce and Pine Nuts

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

Lingcod with Tropical Salad

        citrus sections, mango, Pepperdew peppers and Thai basil

Lingcod with Truffle Essence

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

Porcini Mushroom Dusted Halibut

        balsamic brown butter

Prawn and Scallop Kebabs with Tangerine Dust

salsa verde and roasted cherry tomato confit

Prosciutto Wrapped Roasted Rare 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 Smoked Tomato Butter

        sweet pea purée and lemon

Sablefish Wrapped in Oyama Schinkenspeck

        spot prawn broth

Wild Salmon with Garden Relish and Tomatoes

        house-made giardiniera and fresh tomato basil sauce

Wild Salmon with Tarragon Beurre Blanc

        fresh tarragon and grainy mustard beurre blanc

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

sweet and hot pepper relish

Chicken Breast with Smoked Sweet Peppers

caramel roasted lemon sauce

Chicken Marbella

dried plums, olives, capers and fresh thyme

Chicken with Chanterelles

fresh wild mushrooms, thyme, brandy and cream

Chicken with Pine Nuts and Meyer Lemon

stuffed under the skin with preserved lemon, pine nut, fresh herb salsa verde and cherry tomato confit

Chicken with Pistachio and Tarragon

citrus marinated and stuffed, sweet pepper relish

Grilled Tarragon Chicken Breast

marinated in tarragon and lemon zest, lime crème fraîche

Quail Roasted with Madras Curry

stuffed with Swiss chard, currants, sunflower seeds and burnt honey yogurt sauce

Slow Roasted Duck Breast

grilled onion and citrus sauce

Spice Roasted Duck Breast

preserved cherry verjus and wild rice vinaigrette

* Free-range chicken available upon request.

back to top | print Poultry menu

BEEF, LAMB AND PORK

Beef Flat Iron Santa Fe

chipotle and poblano chili sauce, feta and salsa fresca

Beef Flat Iron Steak with Wild Mushrooms

grilled and served with porcini mushroom sauce

Beef Tenderloin with Five-Spice

sweet pepper and ginger demi

Beef Tenderloin with Porcini Rub

porcini mushroom and sea salt rub and Chianti sauce

Beef Tenderloin with Red Wine Jus

fresh herbs, char-grilled and roasted

Herb Roasted Lamb Loin with Olives

green olive tapenade and caramelized orange lamb jus

Herb Roasted Lamb Loin with Tomato Fondant

Parmesan-tomato lamb jus

New York Steak with Corn Relish

tomatoes, chipotle peppers, lime and roasted corn relish and red wine reduction

Rack of Lamb with Fennel Pollen

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

Rack of Lamb with Moroccan Spices

salted lemon, mint and feta sauce

Rack of Lamb with Preserved Lemon and Mint

served with a red wine demi

Slow Cooked Pork Rack with Crackling

dry spiced rubbed bone-in pork loin and anise-scented pork jus

back to top | print Beef, Lamb and Pork menu

VEGETABLES

Asparagus with Lemon Tarragon Gremolata

Baby Carrots with Honey Chive Butter

Baby Summer Vegetables

assorted market vegetables and fresh herb butter

Corn Succotash

summer vegetables including zucchini, vine-ripened tomatoes, leeks, sweet bell peppers and fresh herbs

Green Beans with Shallot Chive Butter

Moroccan Eggplant Platter

preserved lemon, tomatoes, crispy shallots and mint

Roasted Organic Multicoloured Carrots

olive oil, fresh herbs

Roasted Red and Golden Beets

sunflower seeds, parsley, aged sherry vinegar and olive oil vinaigrette

Sesame Roasted Sweet Peppers and Green Beans

crushed chiles, ginger, garlic

Summer Market Vegetables

assorted market vegetables - a selection of zucchini, squash, snow peas, cherry tomatoes, peppers and herb butter

Summer Vegetable Tart

grilled and roasted vegetables including eggplant, red and yellow vine tomatoes and basil on a light pastry

Summer Vegetable Terrine

grilled and roasted vegetables including fennel, eggplant, red and yellow vine tomatoes, basil and garlic focaccia crumbs

Vegetables Provençal

julienne of seasonal vegetables and fresh herb butter

back to top | print Vegetables menu

PASTAS, PILAFS, POTATOES, RISOTTO, RICE

Black Pepper Spatzle

arugula pesto

Chive, Yukon Gold and Aged BC Cheddar Potato Cake

Chive, Yukon Gold and Jerusalem Artichoke Potato Cake

Chive and Yukon Gold Potato Cake

Herb and Garlic Red Potatoes

roasted young reds, herbs and garlic

Japanese Rice Cake with Ginger and Scallion

sticky rice, seasoned and served warm

Lemon and Pistachio Pilaf

fresh herbs and jasmine rice

Minted Couscous Pilaf

orange, currants, peas and peppers

Multigrain Rice Cake with Thyme and Sage

Orzo with Tomato and Basil

with Parmesan

Red Rice and Quinoa Pilaf with Almonds

Okanagan dried pears, almonds, pumpkin seeds and fresh herbs

Risotto Pavé with Roasted Tomatoes

Rustic Potato Cake with Mixed Herbs

smashed young red potatoes, olive oil and Italian parsley

West Coast Wild Rice Pilaf

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

Yukon Gold Potato Croquette

back to top | print Pastas, Pilafs, Potatoes, Risotto, Rice menu

DESSERT TREATS

Candied Orange Cheesecake Tart

miniature chocolate pastry tart filled with whipped orange cheesecake

Cheesecake Pop with Lime Sugar

lime flavoured cheesecake lollipop encased in rich dark chocolate and finished with lime-scented sugar

Petite Banana Cream Pie

graham wafer crusted, vanilla custard and banana chunks

Petite Banana Lime Bite

flavoured with a touch of lime and finished with coconut cream

Petite Banana Whoopie Pie

miniature banana cakes filled with fluffy cream cheese icing

Petite Coconut Key Lime Tartlet

macaroon style tartlet filled with tart key lime and finished with candied lime zest

Petite Fruit Crumble Pie

pastry filled with seasonal fruit and topped with cinnamon crumble

Petite Galette of Peach and Vanilla

bite-size galette filled with vanilla bean-scented sweet peaches and served with vanilla bean cream

Petite Rhubarb Upside Down Cake

lemon-scented cake with caramelized rhubarb topped with vanilla cream

Petite Strawberry Tartlet

tart shell filled with strawberry fool and finished with an elderberry flavoured strawberry salsa

Petite Vanilla and Strawberry Whoopie Pie

miniature vanilla cakes filled with fluffy strawberry buttercream

Shot of Banana Cream Pie

caramelized banana, banana pastry cream, chantilly cream and a banana chip

Shot of Cherry Bomb

black cherry compote, Kirsch, vanilla pastry cream, chantilly cream and dark chocolate

Shot of Coconut Rice Pudding and Mango

layers of creamy coconut rice pudding and candied mango finished with toasted coconut

Shot of Lemon Meringue

rich lemon mousse topped with toasted meringue served with a sugared shortbread cookie

Shot of Meringue and Summer Berries

layers of chewy meringue, vanilla lemon cream and seasonal berries

Shot of Milk Chocolate and Strawberry

layers of light milk chocolate mousse, strawberry compote, milk chocolate sponge cake

Shot of Sparkling Wine and Summer Fruit

sparkling wine gelée with summer fruit and sweet cream

Shot of Strawberry Shortcake

layers of vanilla cream, strawberry compote and light lemon cake

Strawberry Cheesecake Pop with Pistachio

strawberry flavoured cheesecake pop finished with pink white chocolate and candied pistachio

back to top | print Dessert Treats menu

PLATED DESSERTS

Blackberry Buttermilk Panna Cotta with Hazelnut

blackberry panna cotta served on a hazelnut cinnamon crust and served with blackberry compote

Coconut Macaroon and Mango Tart

chewy coconut tart filled with mascarpone cream and topped with vanilla poached mango

Meringue and Summer Berry Trifle

layers of chewy meringue, seasonal berries and lemon vanilla bean cream

Peach Blueberry Galette

Okanagan peaches and blueberries in a flaky crust served with a brandy caramel sauce

Peach and Pistachio Crumble

vanilla-scented peach crumble topped with pistachio crumble topping and served with vanilla chantilly cream

Reversed Strawberry Shortcake

light sponge cake on lime and orange-scented strawberry compote served with strawberry cream

Rhubarb Upside Down Cake

lemon-scented cake with caramelized rhubarb served with vanilla cream and tangy rhubarb sauce

Strawberry Tiramisu

layers of mascarpone cream, sweet strawberry and Grand Marnier dipped lady fingers

back to top | print Plated Desserts menu

BUFFET DESSERTS

Bumbleberry Tiramisu

layers of lemon-scented mascarpone cream, vanilla sponge cake, bumbleberry compote and limoncello

Meringue and Summer Berry Trifle

layers of chewy meringue, seasonal berries and lemon vanilla bean cream

Peach and Pistachio Crumble

vanilla-scented peach crumble topped with pistachio crumble topping and served with vanilla chantilly cream

Peach Blueberry Galette

Okanagan peaches and blueberries in a flaky crust served with a brandy caramel sauce

Rhubarb Upside Down Cake

lemon-scented cake with caramelized rhubarb served with vanilla cream and tangy rhubarb sauce

Roasted Seasonal Fruit Galette

roasted sweet stone fruit, flaky pastry and vanilla bean chantilly cream

Strawberry Rhubarb Crumble

served with vanilla bean whipped cream

back to top | print Buffet Desserts menu