Plated and Served Dinners
Any menu for a seated/plated dinner
can be further customized to
better suit your occasion or theme of your event.
Speak to the Chef to
personalizes and create yours today.
Catered Affairs is proud to have a
Sommelier on board for food or wine tasting
dinners and cocktail parties.
For all plated dinners,
Chef and service staff is required.
Soups (minimum order of 10 guests)
All soups are served with fresh baked
breads and butter.
Hot Soups
|
Maple butternut squash with maple Chantilly cream. |
|
Coconut and sweet potato with cilantro pesto. |
| Green pea soup with chive cream fraiche. |
| Curried zucchini puree with raita. |
|
Carrot and orange soup with vanilla Chantilly cream. |
| Leek and potato with herbed sour cream. |
|
Roasted garlic and potato with herbed sour cream. |
|
French onion soup with Swiss cheese croustade. |
|
Cream of wild mushroom with chive cream fraiche. |
|
Tomato and fennel with garlic bread croustade. |
| Cream of cauliflower with truffle oil. |
Cold Soups
|
Summer pea soup with mint cream fraiche. (also available hot) |
| Minted melon with strawberry salsa. |
| Gaspacho garnished with flatbread. |
Salads
| Mixed Organic Greens |
|
Sweet 'n' spiced almonds, Julienne apples with honey citrus vinaigrette. |
| Classic Caesar Salad |
|
With hearts of romaine, double smoked bacon, shaved parmesan and creamy Caesar dressing. |
| Garden Salad |
| With avocado buttermilk dressing. |
| Baby Organic Spinach Salad |
|
With goats cheese, pine nuts and strawberry balsamic vinaigrette. |
Hot Appetizers
| Pan seared scallops on creamed bacon and Savoy cabbage with red wine reduction. |
| Panko crusted snow crab cakes on pomelo and fennel salad. |
| Five spice quail on shiitake mushrooms and wilted baby spinach and lotus root crisp. |
Cold Appetizers
| Smoked salmon rose with capered cream cheese and pickled red onion. |
| Seafood cerviche with kiwi mango salsa and tequila lime vinaigrette. |
Main Entrées
| Herb roasted chicken breast supreme. | $20 |
|
Free range chicken breast stuffed with roasted garlic and goats cheese. |
$22 |
|
Oven roasted Cornish hens with Chartreuse sauce. |
$22 |
| Mariposa duck breast with cassis sauce | $34 |
|
Duck two ways (roasted breast and leg confit) with port jus |
$30 |
| Rack of lamb with red wine reduction | $38 |
|
Grilled Strip loin steak with peppercorn sauce |
$30 |
|
Pepper crusted beef tenderloin with red wine jus |
$35 |
|
Pan seared Atlantic salmon with herbed beurre blanc |
$20 |
|
Cold Poached Atlantic Salmon with lemon caper aioli |
$20 |
|
Citrus marinated halibut with tarragon beurre blanc |
$28 |
|
Sesame crusted Ahi tuna with wasabi crème fraiche |
$35 |