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A taste

Each menu that I prepare has been carefully curated and designed specifically for each client and with their needs and event in mind. It is my great pleasure to finely craft these experiences and I welcome all manner of ideas and unique circumstances.

 

Below are some sample menus from events passed to give you a feel for what your special occasion could taste like! Also included is a price list for some of my most popular platters and canapes.

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50th Birthday

Welcome Table

  • Premium Granville Island Charcuterie, Confitures, Pickles, Olives and Nuts, Assorted Breads and Spreads

  • Grapefruit Aperol Spritz


 

Dinner

  • Grilled Peach, Burrata, Heirloom Tomato and Prosciutto Salad with Pinenuts

  • Honey Harissa Roast Root Vegetables with Hazelnuts

  • Potato Pave With Pecorino and Capers

  • Zucchini Scarpaccia Fritters with Shallot Chutney

  • Seared Hanger Steak with Chimichurri and Tomato Jam

Dessert

  • Mini Shots of Lemon Meringue, Strawberry Shortcake, and Chocolate Mousse

  • Summer Fruit Platter

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90th Birthday

Style: Canape Grazing Station, 5 Courses Plated

To Begin

  • Canapes, 2 Dozen of Each 

  • Beet Tartlettes, Whipped Creme Fraiche, Beer Mustard

  • Devilled Quail Egg with Caviar en Croute

  • Parmesan Cups with Pesto Cream & Tomato Jam

  • Crab Arancini with Smoky Dijonaise


 

Dinner

  • Pistachio Soup, Saffron Broth, Charred Leek, Sesame Lavash

  • Raviolo al’ Uovo, Asparagus Tip, Browned Butter, Ricotta, Chive, Prosciutto 

  • Pan Seared Rainbow Trout, Meyer Lemon Vinaigrette, Endive, Sultana Gastrique  ... or

  • Vegetable Tartlette

  • Roasted Pear, Whipped Gorgonzola, Savoury Pecan Granola, Champagne Foam, Carmelized Onion, Bitter Greens

  • Beef Wellington or Mushroom and Lentil Wellington, Wild Mushroom, Port Jus, Pomme Fondant, Root Vegetables

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Reception Luncheon

Canapes

  • Prawn Cocktail Bites

  • Mac n Cheese Bites with Tomato Jam

  • Welcome Charcuterie Board w/ Nuts, Breads, Confitures, and Fruit


 

Hot Buffet

  • Charred Broccoli & Brussel Sprout Confetti Salad, Pickled Carrots, Lemon Tahini Vinaigrette,  Candied Sunflower Seeds w/Pomegranate

  • Tomato Focaccia with Whipped Garlic and Herb Butter

  • Maple Harissa Roasted Mediterranean Vegetables

  • Honey Lime Cilantro Chicken

  • Heirloom Tomato and Avocado Salad

Dessert

  • Summer Fruit Platter

  • Lemon Meringue Cups w/ Raspberry Coulis, Coconut Crumb

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Dinner Event

Canapes

  • Vegetable Crisps with Pilpelchuma Labneh

  • Mini Osaka Okonomiyaki with Ikura

  • Anchovy Stuffed Fried Olives

  • Mushroom Jiaozi

  • Pistachio Soup Shot

  • Soju Spritz, Cocktail Reception


 

Hot Buffet

  • Uni Pate, Squid Ink Brioche, Hazelnut, Pickled Fruit
    Wine paring: Cakebread Cellars, Chardonnay, USA, 2020

  • Watercress & Kohlrabi Salad, Dates, Cherry Peppers with Grilled Octopus, Honeyed Gochujang, Compressed Pear, Forbidden Rice
    Wine paring: Chateau De Sancerre, Sauvignon Blanc, France, 2020

  • Sweet Potato Gnocchi, Sumac Onions, Browned Butter Pine Nuts, Nasu Dengaku
    Wine paring: Foxtrot, Pinot Noir the Waltz, BC, 2019

  • Cilantro Honey Lime Lamb Rack, Caramelised Tokyo Turnips, Sweet Corn and Harissa 
    Wine paring: Stags Leap, Cabernet Sauvignon, California, 2018

Dessert

  • Mini Yeast Doughnuts, Saffron Custard, Barberry Sorbet & Chocolate Tart, Hazelnut, Rosemary and  Orange
    Pared with: Montenegro Amaro

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Cocktail Reception

Food menu

  • Vegetable Crudite Boards, Green Goddess Dip and Hummus (GF, Vegan)

  • Assortment of Artisan Breads (GF options incl)

  • Premium Charcuterie Boards with Dried Fruits, Nuts, Confitures and Pickles

  • Mini Avocado Toasts (Vegan)

  • Roasted Vegetable Platters, Baba Ganoush, Carmelized Pinenuts (Gf, Vegan)

  • Goat Cheese Flatbread with Bruschetta

  • Assortment of Mini Pavlovas with Whipping Cream, Fruit

  • Seasonal Fruit Platters (GF, Vegan)

  • Chocolate Mousse Shots (Gf, Vegan Option)


 

Drinks

  • Beer

  • Mixed Drink Cans

  • Soda

  • Red and White Wine

Popular Items & Pricing
(before fees and taxes)

Premium Granville Island Charcuterie $300*

( feeds 25-30 generously )

Charcuterie sourced from local premium vendors such as Oyama and Benton Brothers, paired with breads, crackers, confitures, preserves, olives, pickles, nuts and fruit. These luxurious platters are overflowing in a cornucopia of flavours set to elevate event in both aesthetics and flavour. I take particular pride with these boards, and hand make much of the preserves.

Seasonal Roasted Vegetable Platter  $200*

Seasoned and roasted vegetables piled high in a mezze like style of dining, can be paired with baba ghanoush, hummus or smoked labneh to add a full Mediterranean feel.

Crudité Board with Green Goddess Dip $150*

Crisp, garden vegetables served with a classic dip.

 

Candied Salmon Dip Platter $215*

Candied and smoked salmon make this dip irresistible. Served with crusty rye toasts, pickled onions, pickled beets and capers.

 

Baba Ghanoush and Persian Flatbread $75*

Blackened eggplant whipped with tahini and garlic, topped with caramelized pine nuts and served with za'atar covered flatbread.

 

Roasted Garlic Hummus and Pita Chips $75*

A classic chickpea spread with garlic, tahini, lemon and sumac, served with handmade pita crisps for dipping.

 

Oysters on the Half Shell with Accoutrements

$40* /doz

Served over ice with fresh horseradish, lemon, raspberry mignonette, I use the best local and in season oysters to take your event to the next level.

 

Seafood Towers $350* 

King crab legs, jumbo prawns, oysters on the half shell, lobster tail and scallop ceviche piled high in a three tiered tower to delight and amaze. Paired with a buffet of accoutrements and crostini's. 

 

Summer Fruit Platter $200*

Melons, berries, stone fruit and tropical delicacies overflow on this generous platter.


 

Canapes and Small Bites Approx $40* /doz

Lets talk about it! Hot or cold, lots or just a little bit. To be decided in consultation.


 

* All menu prices are subject to change, and are scalable down to meet smaller party needs. Pricing above is based on parties in the 20-30 person range, with generous portions in mind.

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