Sample Banquet menus

Sample Plated Menus

Buffet Menu

Sample Summer buffet menu - $30 per person

 Cold

·        Mixed artisan breads with butter

• Antipasti platter – grilled and marinated seasonal vegetables, olives, pickles, hot peppers, hard and soft local cheeses
• Mixed local greens and toasted pumpkin seeds with citrus and mint vinaigrette
• Roasted tomato tart with black olives, basil and ricotta cheese on a puff pastry base

Hot 

• Roasted Red Skinned Potatoes with sea salt, cracked black pepper and smoked paprika
• Tomatoes Gratin - baked with parmesan cheese and fresh herbs
• Fresh Green Beans with tarragon vinaigrette

(two of the following main courses)

• Wild local salmon filet served with maple-Dijon glaze
• Roasted Cowichan Valley chicken with Saanich Peninsula red current glaze
• Orange and Chipotle Glazed Sirloin Steak Skewers
• Yam and Chickpea Coconut Curry

Dessert

• Assorted French Pastry and Fresh Fruit

Price include on-site chef and equipment needed for presentation and serving. This price does not include GST, gratuity, service rentals (place settings, tables, chairs etc…),  service staff, or beverage service – these services can be arranged for an additional cost

 Plated Menus

Sample #1 - $35 per person

• Locally smoked tuna loin with remoulade salad (celeriac in a dijon and olive oil emulsion)

Choice of

• Braised beef short rib served with demiglace and garnished with crispy fried leeks, steamed baby potatoes with butter and lemon and grilled seasonal vegetables.

or,

• Polenta with a locally harvested mushroom ragout, flavoured with fresh herbs, Madeira wine and cream (vegetarian)

• Fresh strawberry tart, filled with butter cream

Sample #2 - $30 per person

• Mixed organic greens with balsamic vinaigrette served with a warm local goat cheese crouton

Choice of

• Wild local salmon served with a fresh sorrel cream sauce and served with a carmalised shallot tartlet and lightly steamed baby seasonal vegetables

or,

• Raviolis filled with local squash and shallots and served with a brown butter sauce and wilted greens.

• Chocolate profiterole

Wine Pairings Option - Little Piggy Catering is pleased to offer our professional sommelier service for your party. Alcohol is provided at liquor or wine store prices, with only a 20% surcharge added for delivery and consultation services.

Traditional French 1 

Chef’s Amuse Bouche

Smoked tuna loin with remoulade salad (celeriac in a dijon and olive oil emulsion)

Beef Bourguignon  - slow braised beef cooked in burgundy wine with mushrooms and pearl onions. Served with potato and celeriac mash and roasted seasonal vegetables.

 Tarte au Pomme

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Traditional French 2

Chef’s Amuse Bouche 

Salad Auverniac - Frisee lettuce, walnuts, blue cheese, dry cured ham, dressed with a classic French vinaigrette

Coq au Vin - locally raised chicken, cooked in burgundy wine with mushrooms and pearl onions. Served with potato and celeriac mash and roasted seasonal vegetables.

Crème Brulee

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Traditional French 2 

Chef’s Amuse Bouche 

Tarte Lynonaise - A puff pastry tart filled with carmalised onion and gruyere cheese 

Bouillabase - Seasonal seafood stew (subject to availability, likely to contain, mussels, clams, halibut, sablefish and/or prawn) served in a tomato, saffron and fennel broth, garnished with rouille (chillies and garlic emulsified with olive oil)

Tarte Citron

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Contemporary Asian 1 

Chef’s Amuse Bouche 

Peking duck, hoisin sauce and green onions, served in Chinese style crepes 

Wuxi Braised Pork (aromatic spices and chilies) with black rice cakes grilled vegetables 

Gulab Jamun - Semolina cakes soaked in hot, cardamom infused caramel

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Contemporary Asian 2 

Chef’s Amuse Bouche 

Tamarind, chili and citrus soup with prawns, snow peas and rice noodles 

Sake roasted salmon, served with soba noodles, miso broth and baby bok choy 

Coconut rice pudding garnished with macerated orange

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