A few of our unique & interactive food stations

Pricing varies with menu structure ~ many other options available

Seafood Martini Bar

Pistachio crusted fingers of grouper with mango lime salsa & beet frites

Chilled lobster cocktail drizzled with mignonette, topped with lemon sabayon

Sweet chili seared sea scallops on crispy rice noodles with curry oil & ponzu drizzle

Tokyo Nights

Cracked black pepper and sesame seared ahi tuna sashimi served in unbroken chopsticks with sake ginger sauce & crushed wasabi peas for dipping

Seaweed sunomono (a light cucumber salad )

Sushi ‘all-sorts’, an array of different seafood and veggie sushi, with wasabi, gari and soya

Smoker

Whole maple glazed ham, slow roasted till melting tender, carved onto sweet potato scones

Whole grilled smoked salmon, carved on to warm flatbreads

Old fashioned scalloped potatoes

An array of self serve condiments ~ mustards, whipped chevre with capers, crispy onions...

Kansas City BBQ

Pulled pork sandwiches with Kansas BBQ sauce & wet naps

Luscious braised white beans with a hint of gorgonzola, Shrimp and sweet corn fritters, Pineapple coleslaw

Canadiana

Traditional native Indian fry bread, served with a tender, slowly simmered venison stew

Organic Muskoka salad greens, with Bala cranberry vinaigrette

Havana Nights

Classic Cuban sandwiches grilled to order
sliced ham, white cheddar, swiss cheese, mustard mayonnaise and pickle on a soft roll

Mango nappa slaw

Wild Rice Station

Wild rice pilaf, baked with shallots and herbs, topped with slivers of roasted herbed chicken breast in Dijon tarragon cream OR Fricassee of wild mushrooms

Caramelized roasted root vegetables ~ French baguette with butter

Queso Fundido

An addictive Mexican cheese fondue, with or without Mexican sausage, served with fresh veggies and crisp corn chips for the dippers, and warm flour tortillas and salsas for the rollers

Crèperie

Oversized crepes stuffed with guests choice of filling, folded in quarters then sautéed with butter to heat and crispen, served with a red and yellow tomato salad marinated with preserved lemon and red onion

OPA!

Ouzo flambéed kefalotyri cheese, doused with fresh lemon

Served on a bed of lemony dressed shredded romaine and fresh basil

Served with creamy hommus, warm grilled pita and marinated olives

(Griddled haloumi cheese, just as indulgent, can be substituted if flambé is not appropriate to venue)

Poutine

Decadent potato crisps, topped with cheese curds, and drizzled with merlot sauce, offered with self serve toppings including chives, proscuitto crisps, sour cream, cracked pepper

Chocolate Fondue

Choice of milk or dark chocolate fondue with an array of traditional and eclectic dippers

~ berries, pineapple, melon, clementines, baby banana, dried apricots, brownie bites, biscotti, pirouette cookies, salted pretzels, marshmallows, peanut butter balls...

Muskoka Delights

Bowls of Muskoka wild blueberries with double cream, offered with home style mapled butter tarts

(Blueberries are seasonal – usually available late July, August & early September)

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