Below is a sampling of our catering offerings. We work with clients to incorporate special requests and customize menus to suit their needs. Please contact Janice Tate, General Manager 494 3492 or [email protected] to discuss your requirements.
Reception Platters
Dynamite Wraps
Served on 8 inch tortilla ~ an Assortment of lightly Curried Chicken and Apple salad, Assorted Cold Cuts with Swiss Emmenthal, Rare Roast Beef with Carmelized Onions and Dijon, Turkey with Cranberry Mayo.
Luncheon size Snack size (half of luncheon)
Fancy Tea sandwich Trays
Served on 24 Carrots Bakery’s Bread ~ An Assortment of Shrimp Salad, Lightly Curried Chicken and Apple salad, Dale’s Egg Salad, Cucumber and Cream Cheese with Fresh Mint, Salmon Salad with Fresh Dill, University Club Vegetarian Sandwich (roasted vegetables, English cucumber, Dijon and roasted Red Pepper Hummus) and Turkey with Cranberry Mayo.
One large tray = 68 pieces
Presentation Platters
Black Peppercorn Pate with Tangled Garden Chutney, sliced baguette and Mary’s Organic crackers (GF available) (Serves 10-25)
Sliced Nova Scotia Smoked Salmon platter with capers, pickled ginger, English cucumber and Stone Hearth Bakery’s Flax Rye
Seasonal Fresh Fruit Tray
Small (serves 10) medium Large (serves 35)
Assortment of Imported and Domestic Cheese tray, grapes, crackers
Small (serves 10) medium Large (serves 35)
Hors d’Ouevres
Vegetarian
Leslie’s Veggies- Julienne vegetables with spinach and artichoke dip, served on sliced French stick
Fresh Pineapple and Mint Appetizers
Mini Vegetarian Spring Rolls
Fig and Goat Cheese Crostini
Red & Green Pepper Creamy Cheese Dip served with Tortillas
Grilled Halloumi and Pineapple
House Made Hummus and Tortilla Chips
Phyllo Triangles stuffed with Feta and Spinach
Plump Cherry Tomato Satay with spicy Goat cheese rounds drizzled with Honey Balsamic Vinegar (GF)
Marinated Mushroom and Tarragon Toasts (GF)
Chick Pea, Tomato , Black Olive and Basil on Toasts (GF)
Thai Salad rolls ~ packed w fresh Julienne Vegetables & Coriander
Seafood
Smoked Salmon on Dill Cream Cheese Cucumber Rounds (GF)
Mini Crab Cakes served with Pineapple Salsa
Digby Scallops wrapped in Bacon topped with 6 Grain Mustard
Tiger shrimp, Avocado & Cilantro in Tasting Spoons
Smoked Salmon Blinis- Smoked Salmon on a Herbed Flat Cake, Citrus Dijon, Pickles Red Onion and Dill
Platter of Jumbo Shrimp (approx 55 ) with Chipolte Salsa (GF)
Beef/ Chicken/Pork
Mini Savoury Quiches
Mini Beef Wellingtons
Mini Donnairs
House Made Sausage rolls
All Beef Sliders topped with Pickled Red Onion, Tomato & Mayo
Pulled Pork Sliders with House Made Coleslaw
Pulled Chicken Sliders- BBQ shredded Lemon Pepper Chicken
Best Nachos on Campus- Fresh fried white nacho chips topped with red onion, red and green peppers, jalapeno peppers, green onion, salsa, and sour cream
Meat Lover’s Cocktail Sized Pizza
Grilled Chicken Red Peppers & Pesto Pizza
Grilled Pear, Spinach & Blue Cheese Pizza
Chicken and Pesto wrapped in Phyllo Pastry
Mini BLT Crostini- toasted baguette, bacon, spicy mayo, lettuce, and Grape Tomato
Cold Roast Beef, Blue Cheese, and Grape Skewers
Chicken Confit & Caramelized Onions in Mini Vol au Vents
Chicken and Wild Mushroom Bruschetta Canape
Chicken Satays Drizzled with a Honey Balsamic Glaze with a little Heat (GF)
Chicken Succotash- Served on small pita cups stuffed with chicken, black beans and corn
GF = Gluten Free
Please contact us for pricing, is it is always changing with the season.