Wedding Catering Organic mixed greens with balsamic vinaigrette Array of freshly baked breads Vegetable slaw with cabbage, radicchio, daikon, zucchini, red and green onion and carrot with Asian sesame dressing Roasted vegetable platter with carrot and asparagus Roasted new potatoes tossed with fresh herbs or Potato salad with egg and chive Basmati and wild rice pilaf with tarragon Roast chicken breast with mushroom onion herb bread stuffing Baked salmon with parmesan crust ~ Assorted freshly baked pies
Wedding Catering Crudite platter with three dipping sauces Baby spinach greens with egg, gruyere, mushroom and white wine dressing Roasted asparagus with lemon aioli Green beans with goat's cheese and toasted almonds Basmati and wild herb rice Roasted new potatoes with fresh thyme and garlic Pork loin with goat's cheese rosemary crust Prawn and fish cakes with cilantro sauce Wild mushroom tart
~ Your choice of pumpkin maple-rum pecan or vanilla berry cheesecake and Grenadian chocolate cake with whipped cream
Wedding Catering Passed hors d'oeuvre (4-5 per person) Organic greens with champagne raspberry vinaigrette Grilled vegetable platter with feta sauce Roasted cauliflower, truffle oil, shaved peccorino and sea salt Yukon gold potato salad with egg and chive Wild rice pancakes Oven-roasted beef tenderloin, rosemary duxelle filling, cabernet demi glace and horseradish crème fraîche Pear and gorgonzola stuffed chicken breasts Prawns in pesto sauce ~ Assorted miniature desserts including blueberry limoncello tarts, sambuca ganache espresso brownies and truffles
Vegetarian Wedding Catering Passed Hors d'oeuvres Truffled-mushroom duxelle pizza Eggplant caviar topped with cumin crème fraîche served on warm naan bread Stationary Gado Gado vegetable crudite platter with spicy peanut sauce Assorted breads including roasted garlic and goat's cheese toast, rustic olive, multigrain and mini croissants Cucumber, tomato, red onion and feta salad with fresh oregano and olive oil Spinach salad with hard-boiled egg, emmental, almond and mushrooms tossed with a white wine-dijon dressing Curried chickpea and red onion salad Grilled asparagus with lemon aioli Roasted cauliflower tossed with peccorino romano and sea salt Egg noodles with sun-dried olives and tomato-vodka sauce Rosemary scented potato salad Crêpeswith sautéed red onion, spinach, basil, gouda and parmesan with tomato cream sauce Wild mushroom lasagne with portobello, crimini, enoki, chanterelle, fresh basil and parmesan-mornay sauce
Wedding catering is available throughout Vancouver and the lower mainland. Rentals and staffing are not reflected in the above pricing. 30 person minimum.
Wedding Catering Hors d'oeuvre Menu All passed hors d'oeuvre menu in lieu of a buffet or sit down dinner.Approximately $49.95 per person
Salmon Platter Smoked salmon, lemon chive cream cheese mousse, caper berries, shaved red onion, bagel chips and baguette Vegetable Platter Crudités tray with three dipping sauces served in bell pepper bowls - roasted-garlic goat's cheese, pesto & sesame-cilantro Seared Tuna Albacore tuna on sesame wontons with wasabi aioli Crostini Caramelized onion & cambozola Mini Burgers Petite 2" beef burgers with matching bun, smoked cheddar, cherry tomato slice and cornichon Prawn Cakes With cilantro dipping sauce Popovers Miniature Yorkshire pudding with shaved beef, horseradish crème fraîche, Hawaiian pink sea salt and chive Prawns Butter poached prawn skewers with kaffir lime and ginger dipping sauce Pizza Truffled mushroom duxelle, parmesan, fresh oregano Tartlets Gorgonzola, port wine figs and toasted almonds
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