Cold Hors d'oeuvre | Hot Hors d'oeuvre | Hors d'oeuvre Platters | Cold Appetizers
Warm Appetizers | Buffet Salads | Complete Entrées | Seafood | Poultry | Beef, Lamb, Pork
Vegetables | Pastas, Pilafs, Potatoes, Risotto, Rice | Dessert Treats | Plated Desserts | Buffet Desserts

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

Crab Cake with Asparagus Royale

        with stone-ground mustard and lemon

Champagne Poached Pear

on a Parmesan crisp with peppered Boursin cheese and mint

Fig and Hazelnut Tart

on aged cheddar and hazelnut shortbread with caper relish

Langostino Kebab with Mango

with Thai basil lemongrass ginger glaze

Madeleine with Langostinos

sea shell shaped cornbread filled with langostinos and sweet chili-lime salt

Popcorn with Truffle and Parmesan

tender popcorn in small paper bags

Prawns with Mumbai Spices

delicate Indian spiced prawns served with poppy seed yogurt

Spinach Gomaae on a Spoon

dressed with mirin, ginger and tahini served with daikon garnish

back to top | print Cold Hors d'oeuvre menu

Hot Hors d'oeuvre

Cedar Baked Arctic Char

honey and juniper berry glazed arctic char baked on cedar paper and topped with tarragon mayonnaise

Chicken Wings with Moroccan Spice Rub

served with a quince, pomegranate and roast pepper dip

Crispy Mac and Cheese Croquette with Spicy Tomato

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

Miniature Scallop Burger

with spiced breadcrumbs, ravigote sauce and watercress

Miniature Vegetarian Walnut Burger

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

Squid Ink 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 Platters

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, served with mesclun greens, cherry tomatoes and lemon mustard chive dressing

British Columbia Antipasto

chef's choice of cheese and charcuterie with specialty matched accompaniments

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

Coconut Prawn Salad

papaya mango salsa, pineapple carpaccio, wild greens and a sweet chili and lime dressing

Crab Salad with Watermelon

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

Dungeness Crab Cake with Toasted Cashews

        with a passion fruit gelée and peppercress

Dungeness Crab Salad

        layered with summer fruit and watermelon radish served with 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

Pancetta Seared Rare Ahi Tuna

with 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, served with mesclun greens and lemon mustard chive dressing

Salt Spring Island Smoked Tuna

        three-bean salad with grilled chorizo, blood orange gastrique and black olive oil

Shrimp Salad with Jicama and Orange

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

Smoked Albacore Tuna

        with 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

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

Spot Prawns with Cantaloupe

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

Spot Prawns with Oyama Double Smoked Bacon

        served with frisée, confit tomatoes and bacon vinaigrette

Tomato, Yellow Beet and Bocconcini Salad

peppery organic greens, apple cider vinaigrette

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

Asparagus Vichyssoise with Herb Glazed Langostinos

finished with garlic croutons and crisp bacon

Bocconcini and Tomato Confit Tart

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

Deconstructed Paella

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

Fresh Fig, Pine Nut and Cheese Tart

Parmesan and herbed chèvre served on wild greens with a cassis dressing

Garganelli and Spot Prawns in Parchment

        with chorizo sausage, tomatoes, peas and basil

Gnocchi with Langostino

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

Quail Stuffed with Fig Preserves and Quinoa

summer greens and a dried cherry vinaigrette

Qualicum Scallop with Hazelnut

        organic greens with hazelnut vinaigrette and green onion relish

Roasted Quail with Fennel

served on a warm fingerling potato salad with a 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

        served with bay laurel broth, diced potato and green apples

Saffron Glazed Spot Prawns on a Corn Flan

        with bay laurel foam and fennel pollen crunch

Seared Qualicum Scallop

        with roasted sweet pepper soup and basil oil

Seared Qualicum 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

Smoked Salmon Soufflé with Caramelized Corn

        served with an apple celery salad and microgreens

Tuscan Roasted Vegetable Tart with Prosciutto

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

Vancouver Island Honey Mussels

        with Wild Goose Gewurztraminer butter sauce, shallots, cilantro and mild green chilies

Warm Buffalo Mozzarella with Ahi Tuna

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

Wild Mushroom and Gruyère Tart

served warm with organic greens and a Chardonnay-chive vinaigrette

back to top | print Warm Appetizers menu

Buffet Salads

Asian Pear, Watermelon and Watercress Salad

served with fresh ginger dressing

Coleslaw with Cumin, Lime and Cilantro

fresh herbs and toasted spices with Mexican flavours

Mediterranean Pasta Salad

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

Parmesan Polenta Crouton Salad

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

Peanut and Ginger Noodle Salad

with 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

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

Red Romaine and Frisée Salad with Cassis Dressing

crisp lettuce and tender frisée with cherry tomatoes and shaved fennel

Roasted New Potato Salad with Thai Basil

with grilled scallions and a 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 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 and coconut cream dressing

Summer Bean Salad with Fennel Seed Dressing

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

Summer Greens with Mango and Spiced Almonds

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

Tabbouleh

Middle Eastern salad of bulgur wheat, chopped tomatoes, onions, parsley, mint, olive oil, and lemon juice

Tomato, Yellow Beet and Bocconcini Platter

peppery organic greens, apple cider vinaigrette

Warm New Potato and Green Bean Salad

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

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

Black Garlic Crusted Leg of Lamb

with a saffron risotto cake, seasonal vegetables and black sambuca jus

Cornish Game Hen with Blackberry Jus

stuffed with quinoa, cherries and kale and served with 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 served with 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 served with a pine nut, fresh herb salsa verde, cherry tomato confit, grilled asparagus and a potato croquette

Grilled Beef Tenderloin with Arugula Salad

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

Mushroom Braised Halibut with Tomato and Basil

        wild mushroom broth, handmade gnocchi, asparagus and watermelon radish

Parmesan-Herb Crusted Halibut

        with crispy polenta, summer squash and a sweet pepper ragoût

Pepper Roasted Venison Loin with Sunchokes

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

Pistachio Crusted Wild Salmon

        with espellete chilis, roasted cauliflower, crushed new potatoes and a cardamom-coconut sauce

Rack of Lamb with herbed Risotto Pavé and Chèvre

lamb seasoned with preserved Meyer lemons and mint served with sea salt grilled asparagus and red wine demi-glace

Roasted Chicken with Wild Rice Spatzle

served with seasonal vegetables and an arugula-walnut pesto

Roasted Sablefish with a Prawn and Edamame Ravioli

        carrot ribbons and summer squash served with a Thai basil shellfish bisque sauce

Sablefish Summer Fricassee

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

Sablefish with Green Apple Mustard Butter

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

Salmon Wellington with Seasonal Vegetables

        with a medley of market vegetables and a horseradish-chive beurre blanc

Tomato and Horseradish Crusted Rack of Lamb

with seasonal vegetables, smashed new potatoes and a caramelized cipollini onion jus

Wild Salmon with a Lemon Pine Nut Beurre Blanc

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

Wild Sockeye Salmon with Spot Prawn Ravioli

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

back to top | print Complete Entrées menu

Seafood

Fennel and Orange Crusted Wild Salmon

        served with a fresh herb and olive oil sauce

Halibut with Truffle Essence

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

Lingcod with Niçoise Sauce and Pine Nuts

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

Lingcod with Tropical Salad

        delicate local fish served atop citrus sections, mango, Pepperdew peppers and Thai basil

Lingcod with Truffle Essence

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

Porcini Mushroom Dusted Halibut

        served with a balsamic brown butter

Prawn and Scallop Kebabs with Tangerine Dust

served with salsa verde and roasted cherry tomato confit

Prosciutto wrapped Roasted Rare Tuna

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

Sablefish with Niçoise Sauce and Pine Nuts

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

Sablefish with Smoked Tomato Butter

        served with sweet pea pureé and lemon

Sablefish wrapped in Oyama Schinkenspeck

        served with a spot prawn broth

Wild Salmon with Garden Relish and Tomatoes

        house-made giardiniera and fresh tomato basil sauce

Wild Salmon with Tarragon Beurre Blanc

        grilled and served with fresh tarragon 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

served with a sweet and hot pepper relish

Chicken Breast with Smoked Sweet Peppers

served with caramel roasted lemon sauce

Chicken Marbella

with dried plums, olives, capers and fresh thyme

Free-Range Chicken Breast with Cinnamon and Orange

stuffed with Okanagan dried plums and pumpkin

Free-Range Chicken with Chanterelles

fresh wild mushrooms with thyme, brandy and cream

Free-Range Chicken with Pine Nuts and Meyer Lemon

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

Free-Range Chicken with Pistachio and Tarragon

citrus marinated and stuffed chicken served with sweet pepper relish

Grilled Tarragon Chicken Breast

marinated in tarragon and lemon zest served with lime crème fraîche

Mustard Kumquat Glazed Chicken

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

back to top | print Poultry menu

Beef, Lamb and Pork

Beef Flat Iron Santa Fe

with 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 Mocha Porcini Sauce

peppered and grilled tenderloin with a rich demi-glace

Beef Tenderloin with Red Wine Jus

seasoned with fresh herbs, char-grilled and roasted

Beef Tenderloin with Wild Mushrooms

grilled and served with porcini, morel and button mushrooms with red wine demi-glace

Herb Roasted Lamb Loin with Olives

green olive tapenade and caramelized orange lamb jus

Herb Roasted Lamb Loin with Tomato Fondant

served with a Parmesan-tomato lamb jus

New York Steak with Corn Relish

vine-ripened tomatoes, chipotle peppers, lime and roasted corn relish with a red wine reduction

Rack of Lamb with Fennel Pollen

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

Rack of Lamb with Preserved Lemons and Mint

served with a red wine demi-glace

Slow Cooked Pork Rack with Crackling

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

Tunisian Scented Lamb Sirloin

fragrant spiced lamb with a pomegranate jus and a tomato fig butter

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 with 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

with preserved lemon, tomatoes, crispy shallots and mint

Spring Vegetables

including green beans and baby carrots in herbed butter

Spring Vegetables with Fresh Morel Mushrooms

asparagus and pea shoots in herb butter

Summer Market Vegetables

variety of market vegetables - a selection of zucchini, squash, snow peas, cherry tomatoes and peppers tossed in 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 and basil, topped with garlic focaccia crumbs

Summer Vegetables Provençal

a rich vegetable ragoût with ripe tomatoes, eggplant, zucchini, basil and garlic

Vegetables Provençal

a julienne of seasonal vegetables brushed with herb butter

back to top | print Vegetables menu

Pastas, Pilafs, Potatoes, Risotto, Rice

Chive, Yukon Gold and Aged BC Cheddar Potato Cake

Chive, Yukon Gold and Jerusalem Artichoke Potato

Chive and Yukon Gold Potato Cake

Herb and Garlic Red Potatoes

roasted young reds with herbs and garlic

Japanese Rice Cake with Ginger and Scallion

tender cooked sticky rice, seasoned and served warm

Lemon and Pistachio Pilaf

with fresh herbs and jasmine rice

Minted Couscous Pilaf

with orange, currants, peas and peppers

Multigrain Rice Cake with Thyme and Sage

Orzo with Tomato and Basil

with a dusting of Parmesan cheese

Risotto Pavé with Roasted Tomatoes

Rosemary and Black Pepper Yukon Gold Potato Cake

Rustic Potato Cake with Mixed Herbs

smashed young red potatoes with olive oil and Italian parsley

Savoury Bread Pudding with Fresh Herbs and Shallot

individual puddings with Parmesan cheese

Yukon Gold Potato Croquette

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

Dessert Treats

French Macaroons with Almond

a selection of bite-size almond macaroons including lemon poppy seed, chocolate, chocolate peanut butter and raspberry

House-made Marshmallows

Chocolate flavoured marshmallow dusted in cocoa powder
Coconut flavoured marshmallow dusted with toasted ribbons of coconut
Passion fruit flavoured marshmallow dusted with icing sugar
Strawberry flavoured marshmallow dusted with icing sugar

Petite Banana Cream Pie

graham wafer crusted filled with silky vanilla custard and banana chunks

Petite Banana Espresso Bread Pudding

banana bread pudding flavoured with a hint of espresso and finished with espresso cream and chocolate pearls

Petite Banana Lime Bite

moist petite banana cake flavoured with a touch of lime and finished with a coconut cream

Petite Chocolate Cream Pie

chocolate wafer crust filled with silky chocolate custard and finished with vanilla chantilly cream

Petite Coconut Key Lime Tartlet

macaroon style tartlet filled with tart key lime filling, finished with candied lime zest

Petite Ginger and Grapefruit Cheesecake

cheesecake studded with ginger and grapefruit zest and topped with candied pink grapefruit compote

Petite Pineapple Upside Down Cake

fluffy white cake topped with chantilly cream and fresh pineapple

Petite Strawberry Tartlet

a crispy tart shell filled with strawberry fool finished with an elderberry flavoured strawberry salsa

Shots of Banana Cream Pie

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

Shots 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

Shots of Lemon Meringue

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

Shots of Milk Chocolate and Strawberry

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

Shots of Raspberry Vanilla and Honey

layers of raspberry gelée and honey vanilla bean panna cotta

Shots of Sparkling Wine and Summer Fruit

sparkling wine gelée with summer fruit and sweet cream

Shots of Strawberry Shortcake

layers of vanilla cream, strawberry compote and light lemon cake

Strawberry S’more Lollipop

fluffy strawberry flavoured marshmallow lollipop dipped in white chocolate and caramel graham crumbs

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 a creamy mascarpone cream and topped with vanilla poached mango

Ginger and Grapefruit Cheesecake

cheesecake studded with ginger and fresh grapefruit zest and finished with pink grapefruit compote

Peach Blueberry Galette

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

Reversed Strawberry Shortcake

a light sponge cake nestled in a lime and orange-scented strawberry compote, served with strawberry cream

Roasted Fruit Tart

seasonal fresh fruit, caramel glaze and crème fraîche

Strawberry Tiramisu

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

Tropical Fruit Crumble with Cashews

mango, papaya, banana and pineapple flavoured with lime, topped with a coconut cashew topping and served with coconut cream

back to top | print Plated Desserts menu

Buffet Desserts

Bumbleberry Tiramisu

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

Ginger and Grapefruit Cheesecake

cheesecake studded with ginger and fresh grapefruit zest and finished with pink grapefruit compote

Peach Blueberry Galette

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

Poached Rhubarb Tart

tender tart shell filled with a light mascarpone cream and topped with sweet poached summer rhubarb

Roasted Seasonal Fruit Galette

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

Strawberry Rhubarb Crumble

served with vanilla bean whipped cream

Tropical Fruit Crumble with Cashews

mango, papaya, banana and mangos flavored with lime, topped with a coconut cashew topping and served with a coconut cream

back to top | print Buffet Desserts menu