New Year’s Eve 2018


Glass of Bubbly




               Root Vegetable Salad – celery root remoulade, honey roast rutabaga,                pickled beets, Avonlea cheddar, dry roast walnuts, micro greens  


                           Grilled BC scallops, Liam’s pancetta, potato gnocchi,                            roast fennel, parsley beurre blanc, orange chilli marmalade  


Sundried tomato, hazelnut & spinach stuffed chicken breast roulade, braised chicken leg & cerignola olive tortellini, chicken consommé, Piave 


House cured steelhead trout, pickled red onion, grilled foccacia, lemon creme fraîche, crispy capers, pea shoots, sherry vinegar gastrique




Garlic & Maple roast Delicata squash, Manitoba wild rice pilaf,  fava bean purée, sauteed root vegetables, Le Coprin mushroom gravy,  My Tiny Cupboard cheddar 


      Balsamic chilli glazed roast lamb leg, blue cheese baked white polenta,          sauteed rapini, rainbow carrots, pan sauce, charmoula


Grilled East Coast lobster tail, bacon wrapped truffled lobster duchese potato, braised spinach, Brunoise root vegetables, lobster bisque


Surf & Turf – Braised beef short rib ravioli, maple soya glazed pan roast black cod, sauteed swiss chard, roast parsnip puree, Le Coprin winter mushroom jus



Apple, walnut butter tart, Mike’s caramel ice cream, bacon lardon  


Classic vanilla bean crème brulée 


                                  Warm fudge brownie, espresso chocolate sauce,                                  berry coulis, salted peanuts, whipped cream



© 2023 by Chef Catering. Proudly created with

  • Facebook Classic
  • Twitter Classic
  • Instagram Social Icon