Vancouver Dinner Party Catering

Dinner Party Menus

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Here are but a few of our in-home catered dinner party dishes for your next event. Prices generally range from $60-$100 per person, depending on the number of courses (8 guest minimum).
These are but a sampling of dishes we can create for your event, and please note that our menus are seasonally inspired and change often. If there’s a certain dish or preparation you don’t see here, just ask!

Please do not hesitate to contact us at any time!

Sample Menu Items – 2013

Starting Courses (Suggested 1st or 2nd Courses):

Roasted Beets and Okanagan Chevre

Slow roasted beets with Okanagan Chevre mousse, micro greens, parmiggiano crisps, tomato thyme vinaigrette.

Warm Lamb Cheek Salad

With pumpkin vinaigrette, fall greens, braised endive, roasted apple

Seared Qualicum Bay Scallops

With champagne saffron sauce, yellow corn flan, caulifower cous cous

Beef Tataki

Pemberton Meadows Beef Tataki with horseradish and roasted garlic cream, crispy shallots, pickled enoki mushrooms, sri racha foam, micro greens

Tarte Aux Champignons

Wild mushrooms, with gruyere, chevre, sage, truffled mushroom reduction, arugula

Arctic Char Salad

Seared Artic Char with shaved fennel, caramelized shallots, fingerling potato and dill croquette, citrus beurre blanc

Foie Gras au Torchon

Canadian foie gras poached in wine, served with cranberry port compote, brioche crisps, Gewurztraminer foam, micro greens

Butter Poached Lobster

Butter poached lobster with tomato lemon confit stuffed brioche croquettes, caviar, Spanish beans, cucumber coriander vinaigrette

Smoked Tuna Tataki

Alder smoked tuna tataki with fingerling potato, black olive oil, shiso, radish, sri racha foam

Smoked Salmon

Wild BC Smoked salmon with pickled cucumber, salmon roe, braised endive, quinoa, wilted baby spinach, smoked paprika tuilles

Lamb Loin en sous vide

Salt Spring Island Lamb loin en sous vide, with baby vegetable salad, mint salt, cumin squash purée, smoked sweet onion dressing

Seared Qualicum Bay Scallops

Qualicum bay scallops with with frothy red pepper bisque, baby vegetable salad, ginger mandarin vinaigrette, spanish bean purée

Venison Tartar

With pinot poached pear, black pepper syrup, crispy shallots, rosemary scented air

‘Spot Prawn Cocktail’

Horseradish and smoked tomato gelée, preserved lemon, wine poached spot prawns, jicima and bull’s blood salad

Main Courses:(Suggested 3rd or 4th Courses)

Duck Two Ways

Braised Duck Leg ravioli topped with a pan-seared Polderside duck breast, asiago basil cream sauce, corn maque choux, parmiggiano crisps

Braised Short Rib

Wine braised beef short rib with wild mushrooms, win jus, roasted seasonal vegetables, Roquefort gratin dauphinois.

Lamb Chops

Herb encrusted Salt Spring Island double cut lamb chop with smoked cassoulet, tomato mint consommé, baby pea shoots.

Wild Halibut

With handmade beet gnocchi, white bean purée, asparagus cream, pistachio brown butter

Veal Cheeks

Braised Veal Cheeks with handcut pasta, smoked tomato wine demi glacé, parmiggiano crisps, truffle oil

Deconstructed Lobster Thermidor

Butter poached lobster tail, fingerling potato croquette, braised endive,  parmesan reduction, smoked paprika tuilles

Julia Child’s Lemon and Herb Roast Chicken

A nod to the legend herself. Lemon and herb roast chicken, watercress salad and roasted new potatoes.

Salt Spring Island Lamb Loin

Sous vide lamb loin with yukon gratin dauhpinois, seasonal vegetables, rosemary pinot jus, mint fleur de sel

Qualicum Bay Scallops & truffle sauce

With chanterelles, caulifower purée, hazelnuts, truffle sauce

Smoked Sablefish

With braised fennel, spiced white wine tomato broth, asparagus flan, shiso

‘Philly Cheese Steak’

Pemberton Meadows beef tenderloin on toasted garlic brioche, with truffled aged cheddar sauce, charred onion and pepper confit, micro greens, truffle oil

Desserts:

Key Lime Cheesecake

With avocado lime sorbet, drizzled with limoncello sauce.

Molten Chocolate Cake

Decadent chocolate cake with molten ganache center. Served with hazelnut caramel sauce and vanilla bean ice cream.

Wine Poached Pears

Served with vanilla bean ice cream, white chocolate creme anglaise and fresh mint two ways.

“Bananas Foster”

Our refined version of the classic. Caramelized banana gelée, brandy caramel, candied pistachos, spun sugar and ice cream.

Chocolate Peanut Butter Tart

With fresh whipped cream and hazelnut caramel sauce.

Roasted Apple ‘Wellington’

Roasted spiced apples with cognac in flaky puff pastry with white chocolate creme anglaise, mocha hot chocolate shooter, brioche biscotti.

Ginger Vanilla Cake

With roasted apple anglaise, warm vanilla rum sauce, vanilla bean ice cream