(click here for other catered menu examples) 

The following are some examples of Wedding Dinners that we have had the pleasure of serving.

A DINNER OF MANY BITES - FINGER FOODS, TAPAS AND STATIONS

According to Sebastion Centner (Entertaining Columnist, Globe and Mail)," --- things are getting scaled down. We're seeing a trend away from sit-down dinners and toward more casual parties with food stations and mini -meals"
 

This is our favourite style for many reasons - it allows for a colourful and varied palette of delicious morsels - something for everyone. It is the most economical, and creates an atmosphere that is immediately relaxed, fun and informal. 

 Just some of many choices - - -

ARTICHOKE TAPENADE IN ENDIVE SPEARS

GRILLED LAMB CHOPS WITH GARLIC, CHILIES AND ANCHOVIES

ROAST BEEF IN YORKSHIRE PUDDING WITH BEARNAISE SAUCE

CARAMELIZED ONION TARTS

TARRAGON CHICKEN SALAD SANDWICHES WITH SMOKED HICKORY NUTS

PROSCIUTTO-WRAPPED BABY POTATOES STUFFED WITH HALOUMI CHEESE

ARANCINI (FRIED RISOTTO BALLS STUFFED WITH CHEESE)

SMOKED SALMON ON POTATO CHIPS WITH CHIPOTLE-LIME CREAM CHEESE

GRILLED PORK BURGERS WITH MOJO SAUCE

MINIATURE CHICKEN POT PIES

BACON AND ROMAINE SKEWERS WITH BLUE CHEESE DIP

HUMMUS CUPS WITH TOMATO AND CUCUMBER

MINIATURE LASAGNAS

CROSTINI WITH BURRATO CHEESE, PINK PEPPERBERRIES AND ARUGULA

HONEY-GLAZED HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE

FIG AND CHEDDAR STRUDEL

SUSHI RICE PILLOWS WITH MANGO

A FEW STATION IDEAS

BEEF

BAGUETTE
BRAISED SHORT RIBS
ULTRA MASHED POTATOES
CAESAR SALAD

COUNTRY

SOUR CREAM AND CHIVE MUFFINS
DEVILED CHICKEN WITH IRMA'S FAMOUS CUCUMBER RELISH
MACARONI SALAD
ONTARIO PEACHES WITH BALSAMIC GLAZE

NEW ORLEANS

SWEET POTATO BISCUITS WITH HOT PEPPER JELLY
JAMBALAYA
MAQUE CHOUX (FRESH CORN, SWEET PEPPERS, TOMATO, BACON AND GREEN ONIONS - A CAJUN VERSION OF SUCCOTASH)
TOSSED GREEN SALAD

SPANISH

JALAPENO FLATBREADS WITH GRAPEFRUIT GUACAMOLE
SAUSAGE, SHRIMP AND CHICKEN PAELLA
PATATAS AL ALIOLI (ROOM TEMPERATURE POTATOES IN A GARLICKY MAYONNAISE)
FENNEL AND ORANGE SALAD

ITALIAN

FOCACCIA
CHICKEN PARMESAN
INSALATA CAPRESE - TOMATOES, BOCCANCINI CHEESE AND BASIL
CHEESE TORTELLINI SALAD

GREEK

PITA
PORK OR CHICKEN SOUVLAKI WITH TZATZIKI
GREEK VILLAGE SALAD
SPANAKOPITA

EAST INDIAN

ROTI AND NAAN
BUTTER CHICKEN
CURRIED CUALIFLOWER WITH POTATOES AND PEAS
COCONUT CASHEW RICE

ASSORTED FLATBREADS AND ROTI

JAPANESE CURRIED CHICKEN

BRAISED PEPPERCORN STEAK WITH SWISS CHARD DUMPLINGS

ONIGIRI RICE BALLS

SEASONAL VEGETABLES

BABY GREENS IN FRICO CUPS WITH A BALSAMIC VINAIGRETTE

AVOCADO AND BOSTON LETTUCE SALAD WITH LEMON AIOLI

DANISH RICE PUDDING WITH RASPBERRY SAUCE

LINZER COOKIES

MIDNIGHT IN THE GARDEN OF GOOD AND EVIL WHITE CHOCOLATE CHEESECAKE

ANOTHER BUFFET MENU

ON EACH GUEST TABLE

A ROUND OF BRIE

SALTED ALMONDS

BAGUETTE

THE BUFFET

FIG AND APPLE-STUFFED PORK LOIN

SHRIMP IN APRICOT SAUCE

STROZZAPRETI PASTA WITH SPINACH AND PRESERVED LEMONS

SEASONAL VEGETABLES

FRIED HALOUMI CHEESE ON GREENS WITH LIME AND CAPER VINAIGRETTE

ARUGULA AND SPICY WALNUTS WITH A HONEY-MUSTARD DRESSING

 

ASSORTED MINI BURGERS AND SLIDERS SUCH AS...

- MOJO PORK WITH ORANGE AIOLI

- TANDOORI CHICKEN

- B.L.T.'S

- ASIAN SHORTRIBS

- FALAFELS

SERVED WITH CONDIMENTS SUCH AS CHOPPED ONIONS AND TOMATOES, HAVARTI AND CHEDDAR CHEESES, TONKATSO SAUCE, MANGO CHUTNEY AND YOGURT CORIANDER SAUCE

BACON-STUFFED CHERRY TOMATOES

POTATO CHIPS WITH NOT-LIPTON’S-ONION-SOUP- DIP

SOME OF MY FAVOURITES

GRAPEFRUIT AND AVOCADO WITH POPPY SEED DRESSING

FONDUE PARMESAN DU TERROIR

(A  MELTING SQUARE OF THREE CHEESES WITH RASPBERY ON MICRO GREENS)

BACON AND ROMAINE SKEWERS WITR BLUE CHEESE DIP

BEEF REMOULADE (RARE TENDERLOIN ON BAGUETTE TOPPED WITH TANGY MAYONNAISE)

CHICKEN FRICASSEE WITH LEMON AND DILL SOUR CREAM GRAVY

JAPANESE CURRIED CHICKEN

LEEK AND STILTON SOUP

CAESAR (THE CLAMATO AND VODKA VERSION) SOUP

ORANGE OLIVE OIL CAKE WITH SEVILLE ORANGE ICE CREAM

APPLE PIE SUNDAES