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 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


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


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

Cranberry Brie Jalapeno Crostini

Turkey Apple Crostini

Bell Pepper and Asparagus Tart

Fiesta Pinwheels ~ made with cream cheese, chilies, olives, green onion, and rolled in a tortilla.

Mini Vegetarian Spring Rolls ~ Served with sweet chili sauce.

Kimchi ~ by the bowl and served with assorted crackers and tortilla chips


Shrimp Rangoon ~ Shrimp, cream cheese, green onion and soya stuffed wontons.

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

Egg Roll ~ stuffed with chicken, nappa cabbage, green onions, and hoisin sauce.

Honey Baked Sriracha Chicken Wings

Beef Teriyaki Skewers

Hand Made Dumplings ~ Filled with minced pork, ginger, garlic, and green onion.

GF = Gluten Free  

Please contact us for pricing, is it is always changing with the season.