Plated Dinner Menus

Formal Spring Dinner

Creamed brandied morel mushrooms on toast points

Shrimp, scallops and lobster in a tomato fennel broth with edamame, fiddleheads, asparagus tips, mini potato, saffron cream swirled

Seedling salad greens with aged cheeses & baguette

Fresh berries topped with a warm Marsala sabayon

Chocolate truffles

Fashion Luncheon

Appetizer plate

Soup sip of cauliflower vichyssoise infused with truffle oil and a parmesan crisp

Terrine of baby carrots and English peas with rosemary cream

Goat cheese truffle with pecans, pear crisp, balsamic reduction

Crisp polenta crusted green heirloom tomato with yellow tomato vinaigrette

Main course

Steamed spring asparagus spears, stacked like a log house

Filled with seedling lettuces

Topped with a pistachio crusted fillet of halibut

Mango and grilled citrus salsa

Dessert

Tower of laced chocolate filled with three chocolate mousses

Fresh berries and almond tuile

Formal Summer Dinner

Chilled shrimp and lobster salad with a creamy chive dressing, served on a nest of piquant jicama and Asian pear slaw

Proscuitto consommé with arugula and melon

Medallions of Australian lamb loin, lemon, shallot sauce

Served on a raft of asparagus with a medley of grilled wild mushrooms

Lime and basil sorbet

Individual molten chocolate pudding cakes

Topped with a tiny scoop of French vanilla icecream and a single raspberry

Formal Autumn Dinner

Amuse bouche — shooter of chilled sweet corn chowder,

With parmesan tuile and truffled popcorn

Seared fillet of halibut with a duet of sauces

Classic lobster American sauce — Beurre blanc

Lemongrass sorbet

Medallions of beef tenderloin with a port infused red wine sauce

Served with a dollop of roasted garlic mashed rutabaga and potato

Haricot vert — french beans sautéed with shallots and butter

Heirloom tomatoes, sprinkled with pesto, crumbled feta & onion crisps

Baked figs with a spicy anise jus, chèvre ice cream, oatmeal tuiles

Formal Winter Dinner

Truffled wild mushroom soup with an elongated puff pastry Gorgonzola crouton

Tangerine - ouzo granita

Rosemary seared medallions of wild salmon, coupled with peppered medallions of venison tenderloin, merlot jus

A dollop of luscious leek, roast garlic & cream braised white beans

Caramelized root vegetables, roasted till golden

Individual white chocolate and cranberry cheesecake with raspberry coulis

Artisan cheeses with handmade flatbreads

Sunset Dinner on an Antique Steamship
the tiny galley on the ship requires a uniquely designed menu...

Passed Hors d’oeuvres

Wasabi pea crusted blue-rare ahi tuna skewers, sesame soy dip

Braesola (tender air dried beef) rolled with lemony greens, shaved parmesan and capers

Thai green mango salad rolls, with a piquant lemony dipping sauce

Plated Dinner
Served with a selection of crisp, grilled and fresh breads with spreads

Tender boston lettuce and spicy baby arugula with summer tomatoes, crumbled chèvre, proscuitto crisps drizzled with balsamic reduction

Cold poached medallions of salmon on a cucumber-carpaccio lined plate

pink peppercorn aioli

Rosemary bound medallions of Australian lamb drizzled with a rich red wine and port sauce served over a colourful mosaic of steamed mini summer vegetables

Dark chocolate Muskoka mudslide pudding cake with raspberry saucebox

Local artisan cheeses with natural toasted nuts, handmade flatbreads, ultra thin fruit biscotti and truffle honey

Plated Dinner for Eclectic Tastes

Passed hors d’oeuvres

Risotto balls stuffed with buffalo mozzarella, smoked tomato coulis

Indian tandoori chicken satay with coconut gazpacho

Panko crusted medallions of Japanese eggplant, sandwiched with red pepper aioli

Pan seared rabbit springrolls with shredded carrot and warm merlot dipping sauce

Salmon tartar with sweet red onion crème fraiche, in black sesame cones

First course

Chèvre ravioli with basil jus, shaved regianno, oven dried tomato crisps and pancetta (no pancetta for vegetarian)

Second course

Salad of heirloom cherry tomatoes, stacked with French beans and chive oil

Herb flatbread

Main

Rosemary sautéed provimi veal medallions, au jus

Stacked with yellow corn polenta cake

And glazed root vegetables

Scattered with mild, sweet garlic crisps

Alternate

Rosemary grilled shitake mushrooms

Stacked with yellow corn polenta cake

And glazed root vegetables,

Creamed puree of dupuy lentils

Scattered with mild, sweet garlic crisps

Dessert

White chocolate bread pudding, baked in individual coffee cups, and served on a saucer

waiters follow, offering a dollop of chocolate whipped cream and almond praline drizzle

Corporate Awards Dinner

Passed hors d’oeuvres

Rapini pot stickers with marinara dip

Shredded duck rice paper rolls with a hoisin & sweet chili dip

Turmeric samosas filled with garlic goat cheese & grilled mushrooms, mango chutney dip

Grilled venison sausage on puffed pastry with chipolte glaze

Truffled Yukon gold potato blini cakes with chive pesto

Amuse bouche

Red and yellow beet chips topped with Epoisse cheese and chive sticks

Appetizer

Warm lobster crepe

Served on ginger carrot emulsion with spring pea shoots

Alternate

Warm edamame crepe

Served on ginger carrot emulsion with spring pea shoots

Main

Double Australian lamb chops pommery crusted & rosemary bound

Cassoulet of summer beans and spring morels

Bundled asparagus

Alternate

Crispy grilled herbed polenta disk rosemary bound,

Topped with smoked eggplant puree drizzled with basil infused olive oil

Cassoulet of summer beans and spring morels

Bundled asparagus

Dessert

Fresh sliced strawberries, marinated with Seville orange, topped with a dollop of vanilla cream and accented with a chocolate wafer monogrammed with company logo

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