Culinary Capers has launched their new menu for spring + summer, celebrating some of the finest ingredients available from local farms, fishermen and fine food producers. Food is always the headliner at Culinary Capers, but for this new menu the offerings are absolutely show stopping and brimming with bold and colourful flavours.
Executive Chef Stewart Boyles designed the new menu to be sustainable, health minded and able to meet the evolving tastes of our clients. Our spring menu is both delicious and fun with great attention to colour and variety, and a nod to global cuisine.
The new menu showcases over 15 new menu items that will feature the freshest ingredients available. Standout features include inventive new hors d’oeuvre like the Vegan Watermelon Poke served on a gluten free base, and Oceanwise entrees like the Roasted Sablefish, Asparagus, + Organic Carrot.
Also included in the spring menu are four new interactive food stations, including a Market Fresh Salad Station with luxe additions such as poached lobster, or roast pork belly that allow guests to customize their fare to fit their taste. The result are stations that are multisensory, eye- catching, and downright instagrammable.
The Salad Station.
And just in time for summer, we have procured a brand new ice cream maker so we can make our own in-house artisanal ice cream in flavours like Vietnamese Coffee and Rhubarb Ginger.
Culinary Capers has just celebrated their 33rd year of business. Company founder Debra Lykkemark, a seasoned foodie, is inspired by the heritage and culinary tradition, she has created, and thrilled by the cutting -edge culinary offerings her team continues to craft.