Food Stations

Dinner by the Lake

Passed hors d’oeuvres

Steamed gingered lobster, shitake & bok choy dumplings, served in dim sum spoons

Beef satay in bulgogi style marinade

Green mango salad rolls, with fresh basil, coriander and mint with a piquant lemony dipping sauce

From the grill

Gold coin beef — medallions of tenderloin grilled with a caramelized hoisin & ginger glaze Thai basil béarnaise and garlic crisps on the side

Baby bok choy, quickly sautéed with sesame

Refreshing jicama salad with orange and cantaloupe

Noodle station

Thin egg vermicelli noodles stir fried to order with guest’s choice of sauces and toppings served in Chinese take out boxes with chopsticks

Mild Cantonese sauce, Medium garlic sauce, Spicy Thai green curry sauce

Sesame chicken, tofu, Peking duck, scallions, Chinese greens, spicy eggplant, steamed veggies, crispy sweet peppers, toasted sesame, cashews and almonds

Sweets and treats

Passed mini individual desserts

Martini glasses filled with tropical fruits, drizzled with lychee liqueur Ginger-lemongrass infused crème brule

Chocolate dipped fortune cookies, inserted with a special message from the bride and groom

Wedding on the Wenonah Steamship

Hors d’oeuvres

Asiago stuffed lemon shrimp, wrapped with basil & crisp proscuitto Tender roasted prime rib on mini Yorkshire puddings with horseradish

Food stations

Smoker – self serve

Whole maple glazed ham, slow roasted till melting tender, carved onto sweet potato scones Served with braised white beans - a luscious variation of baked beans

Broccoli slaw with slivered celery and crumbled feta

Red and yellow tomato salad marinated with preserved lemon and red onion

Crèperie – chef attended

Oversized crepes stuffed with guests choice of filling, folded in quarters: broccoli, mushrooms, sautéed leek, peppers, cheddar, gruyere, spinach, ham, bacon then sautéed with butter to heat and crispen Served with a crisp julienne salad with shallot dressing

Sweets and treats

Chocolate Fondue

Milk or dark chocolate fondue with an array of dippers:

fresh local and tropical fruits and berries, pretzels, marshmallows, lady fingers...

Tiered Wedding ‘cakes’

Tiered mini desserts

— cupcakes, All Canadian butter tarts, fudge brownies, mini pies

Intimate Wedding on the Segwun Steamship

Displayed at small tables

Hommus, charred spring onion spread, roasted red pepper & feta spread and spiced olives, In small bowls with baskets of grilled pita wedges

Passed hors d’oeuvres

Summer tomato bruschetta, with olive oil, garlic and fresh basil

Baby Yorkshire puddings with shaved beef, horseradish and crispy onions Tandoori chicken tenders rolled with fresh roti bread

Welsh rarebit in mini wine pastry tartlettes, with oven dried cherry tomato crisp

Food stations

Carvery — Beef tenderloin carved into buns

Roasted garlic mashed potatoes with an array of hot and cold self serve toppings Classic Caesar salad

Seafood station

Shrimp, crab and whitefish cakes, sautéed to order till crisp and golden Fresh mango salsa — Creamy cucumber salad

Tropical pineapple coleslaw

Mediterranean treats (vegetarian)

Griddled halloumi cheese, scattered with fresh mint, served on a bed of lemony shredded romaine and basil, with hommus, truffled tapanade, and grilled pita

Sweets and treats

Tiered cupcakes

Dark chocolate with fudge frosting — lemon pudding cake with lemon butter cream Decorated with berries and candied flowers

Warm chocolate fondue with fresh fruits for dipping

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