5-COURSE PLATED

DINNER MENU

Passed Canapes

(This allows for one of each canape per person)

 

Buttermilk Fried Chicken

Cilantro Slaw, Waffle Cone, Spicy Aioli

 

Wagyu Steak Cubes

Pickled Cucumber, Wasabi Aioli, Ginger Soy Glaze

 

Crispy Pea Agnolotti 

Avocado Pea Mousse, Lemon Creme Fraiche 

 

Plated Dinner

 

Lightly Smoked Salmon Carpaccio

Nori Dusted Crispy Rice Cracker, Wild Greens, Shaved Local Radish

Miso Aioli & Yuzu Vinaigrette

 

Cider Glazed Farmers Beet and Fennel Tartlet 

Parmesan Suds, Eggplant Soubise, Pea Tendrils, Crushed Hazelnuts 

 

Burnt Vanilla Marinated Scallops

Brown Butter & Thyme Gnocchi, Roasted Local Squash, Wilted Greens

Pickled Plum Emulsion 

 

Pink Peppercorn, Rosemary & Juniper Crusted Beef Tenderloin

Foraged Mushroom, Sweet Corn, Grilled Broccolini & Baby Potato Hash

Rhubarb Infused Grainy Mustard, Red Wine Demi 

 

Plated Dessert

 

Cinnamon Dark Chocolate Panna Cotta

Baileys Spiked Coffee Toffee, Honey Yogurt & Peanut Butter Soil

Please note that menu ideas are only suggestions. Please feel free to discuss any of your own ideas with our catering expert.

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Toque Catering company Victoria B.C.

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