Here are some examples of caterings we have done in the past. Each of these menus was created specifically for its event. We do not have a fixed catering menu because, well, that's boring. Your catering menu will reflect the season and your personal taste.

Summer on the Dock

• Appetizers
  • Veggies and dip, spiced crackers, popcorn etc.
  • Mussels done three ways: Tomato, white wine and garlic; Tequila, lime and jalapeno; Mushrooms and blue cheese
  • Sliders Mini veal burgers with sharp cheddar and sautéed mushrooms
• Entrees
  • Grilled Chicken Breasts with a black bean and corn salsa
  • Gnudi with sausage, roasted red peppers and tomato
  • Mixed green salad with artichoke hearts, tomato and red onion
  • Potato salad with dill, chives and crème fraiche
  • Corn on the cob
• Dessert
  • Fresh fruit plates
  • S’mores

Mix & Mingle

• Platters
  • Assorted dips, crudités, and flat breads
  • Chipotle and cumin spiced popcorn
  • Baked pretzel twists with rosemary and garlic
• Pass Around - Round One
  • Grilled chicken with honey, basil and lemon
  • Mini asparagus strudels with brie and tarragon
  • Smoked goldeye mousse on cucumber rounds with caper and red onion
• Pass Around - Round Two
  • Shrimp skewers with maple, soy and ginger
  • BBQ pulled pork on buttermilk biscuits
  • Black bean and corn salsa on chocolate tortilla chips with avocado
• Chef Stations
  • Tequila mussels with lime, cumin and Jalapeno
  • Chicken livers with bacon, dark ale and caramelized onion

Birthday in the Raw

• East Meets Southwest
  Parsnip Maki with Avocado met with Cucumber Seviche on a Raw Corn Tostada
• Not Quite Campbell’s
  Spiced cantaloupe Soup with Flax Seed Crackers
• Leather and Lace
  Avocado and almond manicotti in a fennel and tomato leather with sprouted bean lace and shaved asparagus salad
• Birthday Cake with Ice Cream
  Raw cocoa nib, date and banana flour cake with fresh coconut and mango ice cream

Classic "Choice-of" Menu

• Appetizers
  • Lobster Deviled Eggs
  • Wild Mushroom and Goat Cheese Crostini
  • Lime, Mint and Chili marinated shrimp skewers
  • Slow roasted lamb with fennel mustard on rye crackers
• Starter, choice of
  • Roasted corn chowder, or
  • Butter Lettuce with artichokes, red onion and basil in a shallot vinaigrette
• Entree, choice of
  • Grilled Manitoba Ribeye with crispy onions and blue cheese served with chive and cheddar mashed potatoes and green beans, or
  • Slow BBQ baby back ribs with bulldog BBQ sauce served with corn on the cob, coleslaw and sweet potatoes fries, or
  • Grilled wild sockeye salmon with cucumber remoulade on a wild rice and wild mushroom pilaf with green beans
• Dessert, choice of
  • Lemon Tart with fresh berries, or
  • Flourless, dark chocolate cake with Kalhua ganache, or
  • Vanilla crème brulee with fresh strawberries