canapes

TRUFFLE & BRIE GRILLED CHEESE (VEGETARIAN) aged cheddar, triple creme brie, truffle ketchup.

BEET & GOAT CHEESE FLATBREADS (VEGETARIAN) roasted beets, chevre, basil oil, aged balsamic

BRAISED BEEF SLIDER braised beef, caramelized onions, herb aioli, potato bun

NICOISE SKEWERS (GF) seared tuna, black olives, steamed baby potato, cherry tomato and quail egg

SHIITAKE LETTUCE CUPS (VEGAN/GF) Grilled mushrooms, Sriracha aioli, ginger, red peppers, green onions and sesame

JERK PRAWNS (GF) marinated and grilled prawns served with papaya relish and citrus yogurt sauce

EGGPLANT CAPONATA (VEGETARIAN) served in a phyllo cup

GNOCCHI SPOON (VEGETARIAN) with brown butter, Bresse Bleu and sage

MINTED LAMB LOLLIPOPS (DF/GF) rosemary and garlic marinated with fresh mint chutney

Cheese and Charcuterie Platter

cheeses/cured meats/marinated olives/fruit/house made dips/nuts/seeds/pickled veggies/sliced breads

Vegetarian Crostini Platter

roasted seasonal veggies/soft cheeses/spreadable house made dips (vegetarian)

Mediterranean Platter

toasted rosemary garlic pita chips/marinated feta/olives/beet hummus/seasonal veggies (vegetarian)

Seasonal Farmers Market Vegetable and Dip Platter

herby ranch dip & chimichurri bean dip(vegan/gf)

Fresh fruit board (vegan/gf)

latenight

Cheesy nachos
served with pico, guacamole, refried beans, braised beef, hot sauces, sour cream and lime wedges (gf)

Alberta beef smash sliders
served with roasted tomato aioli, sweet pickles, butter lettuce and aged white cheddar (vegetarian burgers also available)

Warm soft pretzels
served with hot cheese pimento dip and mustards

Sweets

Mason Jar Desserts
Whipped cheesecake with berry compote (gf)
White chocolate mousse (gf)
Lemon meringue
Chocolate pots de crème (gf)

Tarts
Lemon curd with fresh berries
Saskatoon berry
Apple crumble

plated dinner

AMUSE BOUCHE

Citrus scallop tartare with basil crisp (df/gf)

SALAD COURSE

Arugula, watercress, mandarin oranges, toasted almonds, goat cheese and raspberry citrus vinaigrette (v/gf)

MAIN COURSE

Pan seared chicken garnished with crispy wild rice and leeks, served with mushroom cream sauce, pan-roasted vegetables with lemon butter and farro risotto (gf)

DESSERT

Dark chocolate torte served with brandied berries and mocha whipped cream (gf)

SALADS

ARUGULA AND FLAME GRAPE SALAD with candied almonds, Manchego and sherry vinaigrette (vegetarian/ gf/nuts)

ROASTED CARROT AND CRANBERRY SALAD with maple vinaigrette (vegan/gf)

WINTER QUNIOA SALAD with spinach, pomegranate, squash and honey vinaigrette (vegan/gf)

BEET SALAD with Bibb lettuce, roasted beets, pears, crumbled blue cheese and pear vinaigrette (vegetarian/gf)

Menus are constantly evolving as we play on the tastes of the seasons, drawing inspiration from the collaborative input of our clients.