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Culinary Capers unveils new Fall + Winter Menu

Culinary Capers Catering has unveiled their new menu for fall and winter. Executive Chef Stewart Boyles has created innovative and flavourful dishes designed to celebrate both the cooler season and regional ingredients from around the province.

The changing attitudes in food, wellness, environment and community helped shape the direction of his latest menu creation. Many of our clientele are wanting to serve healthier food options when they entertain with more creative plant-based dishes and the added benefit of less carbs. Our latest seasonal offerings keep wellness and sustainability in mind without forgoing tasty indulgence.

The season’s hearty root vegetables, pumpkin, beets and cauliflower take centre stage. Features include foraged mushrooms, high quality meats and ocean wise fish from local producers.   

The menu has many new items showcasing daily-arrived ingredients of the cooler fall season. Standout features include the following:

Cauliflower velouté, curried scallops, fried capers
           
Savory pumpkin tarte fine, candied red onion, puffed kasha

                                                                         

Grilled beef tenderloin, broccoli purée, carrots, yellow turnip, king oyster mushrooms, potato rostï

  View the entire menu here.

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