Easy Entertaining Summer 2004

Planning a conference, party or convention. Whether it is a cocktail reception, casual buffet lunch or a more formal seated dinner, we design the presentation to suit your budget and party theme.

Hors D’Oeuvres and appetizers (minimum 2 dozen)

Canapés
Grilled scallop with cauliflower puree
Shaved beef with artichoke pesto
Goat’s feta with onion marmalade
Seared salmon with watercress mayonnaise
Seared beef with roasted tomato salsa
Hummus topped with roasted beet

Seafood
Mini buttermilk pancakes with smoked trout
Saffron roulade with salmon caviar
Lime seared prawn salad roll
Prawns with cilantro and lime
Seared tuna
Rare tuna spring rolls with lime and soy
Caper and polenta muffins with smoked salmon

Vegetarian
Roasted tomato and goat’s cheese bruschetta
Eggplant and tomato rollup
Semidried tomato and feta phyllo tartlets
Onion and brie tarts
Spicy yam puffs
Thai noodle salad in take-away baskets
New potatoes with sour cream and caponata (or lumpfish caviar)

Meat
Sweet potato crepes filled with duck breast
Soy beef with pickled ginger
Sesame beef rice paper rolls
Mini Peking duck crepes
Chicken wing trio
Thai beef salad in cucumber cups
Malaysian style chicken sates

Chef’s suggestions for spring and summer

Soups
Creamy asparagus, Asiago cheese & roasted tomato,
Chilled gazpacho, Creamy wild mushroom,
Corn and Clam chowde,r Coconut ginger yam.

Salads
Green bean, roasted tomato and feta. Roasted vegetable and pasta
Spinach, strawberry and almond. Traditional Caesar
Summer greens, chefs dressing. Thai noodle
Grilled vegetables. Tuscan style Roasted tomato, bocconcini, basil.

The Main Course

Pasta
Salmon and asparagus lasagne with tomato coulis
Grilled chicken, spinach, capers with lemon spaghetti
Cheese and spinach cannelloni
Penne with roasted vegetable and feta cheese

Chicken
Lemon chicken with saffron cous cous
Stuffed breast with brie and sun dried tomato served with gnocchi
Grilled herbed breast with lemon spinach linguini

Seafood
Fillet of salmon with apricot ginger glaze, wild rice pilaf
Fillet of salmon with balsamic reduction served with potato yam mash
Phyllo salmon and papaya strudel with roasted vegetables
Halibut fillet served with tzatziki and capers and saffron rice
Sablefish with roasted tomato compote multi grain pilaf
Prawns and scallops in Thai green curry with butternut squash, jasmine rice

Meats
Pork tenderloin, wild mushroom sauce with lemon and sweet pepper risotto
Pork tenderloin with caramelized apple and onion compote, creamy potato bake
Rib eye steak with root vegetable mash
Osso Bucco with lemon risotto
Grilled lamb fillet with B.C. dried blueberry and shiraz sauce, vegetable stack with rosemary

From the Carvery
Leg of lamb
Prime rib
Loin of Pork

Desserts
Chilled zabaglioni with mascarpone and strawberries
Chocolate and pecan toffee gateau
Meringue shortcake with summer berries
Pavlova with summer fruits
Apple and berry crostata
Chocolate hazelnut cake