Sample Menus

Hors d’oeuvres for a boutique store opening:

  • Smoked Salmon Canapé, Capers, dill, cream cheese
  • Prosciutto and Goat cheese, Apple compote
  • Butternut Squash & Cinnamon Mousse, Hazelnut Tart
  • Potato Pave: German sausage, air-dried beef and basil

Holiday dinner party for 12:

  • Local Butternut Squash Soup, cranberries, pumpkinseeds, cinnamon cream fraiche
  • Grilled Mandarin Orange Salad, pomegranate ginger dressing
  • Local Sage-scented Roast Turkey Roulade, trio of dauphinoise potatoes, festive seasonal vegetables, turkey jus
  • Sticky Toffee Pudding, gingerbread creme anglaise

An heritage Wedding menu, incorporating the bride and groom’s favourite foods:

  • Hanna Brook Farms Hand Picked Late Winter Greens, Local Goat cheese, Julienne of Asian Pears, Local Hazelnuts, Organic Cranberry Apple Dressing
  • Plattered or “Family Style” Duo of Australian Lamb: Red Wine and Fresh Herb-Braised Lamb Shank; Roasted Dijon, Lemon and Herb-Scented Rack of Lamb, Roasted Nugget Potato Peppered with Fresh Perogies
  • Local Coho Salmon, Baby “Cabbage roll”, A tribute to Angela’s heritage, Lemon Dill Butter Sauce
  • Medley of Early Spring Vegetables
  • Trio of Angela and Steve’s Desserts: Classic New York Style Cheesecake, Mixed Berry Coulis; Callebeaut Chocolate Mousse; Orange Curd Tart
Events@CateredArt.com — 604-299-0066