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the fine
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April Featured Menu
$30 per person + GST
24 hours notice required, price is
for pick up
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Sample Plated menus
for customised menus please
contact us
The following are sample menus and are subject to availability - if
you are interested in one of these menus we require minimum 3 days
notice. Please inquire by
email or telephone for
prices and availability.
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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.
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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.
Chocolate Eclair
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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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Winter Italian
Chef’s Amuse Bouche
Ravioli with sage and butter sauce (1 large per person)
garnished with arugula
Osso Bucco - Lamb shanks braised in white wine, tomato and onions with a gremolata garnish and risotto Milanese.
Profiteroles
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Asian Vegetarian (Vegan)
Chef’s Amuse Bouche
Tomato Rasam - Indian style tomato bisque, thickened with lentils and
seasoned with cumin and fennel
Chili fried tofu served on wilted greens in a coconut and lemon grass
broth
Gulab Jamun - Semolina cakes soaked in hot, cardamom infused caramel
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Vegetarian
Chef’s Amuse Bouche
Carmalised shallot, olive and roasted tomato tarte, with a small mixed
green salad
Zuchinni rolls filled with goat cheese and almond stuffing, served with
red pepper sauce
Crepes with berry and port wine compote
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Vegetarian Tasting Menu
Chef’s Amuse Bouche
Tomato Rasam - Indian style tomato bisque, thickened with lentils and
seasoned with cumin and fennel
Eggplant terrine - Grilled eggplant, roasted red pepper, fresh basil and
goat cheese terrine, served with a drizzle of reduced balsamic vinegar
and olive oil
Carmalised shallot, olive and roasted tomato tart
Crepes filled with exotic mushrooms sautéed in Madeira wine and cream
Coconut rice pudding garnished with macerated orange
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Seafood Tasting Menu - seasonal
Chef’s Amuse Bouche
Fresh shucked oysters with shallot mignonette (2 pp) (supplement $5 pp)
Seafood Terrine - Cream, scallop and wild pacific salmon, served with
yellow pepper coulis
Tuna ceviche with cucumber and cashew salad
Crab Cakes served with saffron aioli and mixed greens
Spot Prawn filled crepes, drizzled with lemon infused olive oil
Tarte Citron
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French Tasting Menu
Chef’s Amuse Bouche
Oxtail consommé
Cowichan Valley
Chicken Liver Mousse - a velvety smooth mousse flavoured with cream and
cognac, served with rye bread toast points, grainy mustard and
cornichons
Smoked tuna loin with remoulade salad (celeriac in a dijon and olive oil
emulsion)
Open face buckwheat crepe with sautéed leeks, pork belly and
sliced scallops.
Crème Brulee
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Asian Tasting Menu
Chef’s Amuse Bouche
Tomato Rasam - Indian style tomato bisque, thickened with lentils and
seasoned with cumin and fennel
Peking duck, hoisin sauce and green onions, served in Chinese style
crepes
Chili fried tofu served on wilted greens in a coconut and lemon grass
broth (small plate size)
Wuxi Braised Pork (aromatic spices and chillies) with black rice cakes
grilled vegetables (small plate size)
Gulab Jamun - Semolina cakes soaked in hot, cardamom infused caramel
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Prices subject to change |
