Flambe Catering Menus 2014/2015

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Hors D’oeuvres Menu

$1.50 each

$2 each

Caramelized onion, pear & brie on �akey pu� pastry *

Caramelized red onion, Okanagan goat cheese & proscui�o tart

Cherry tomato, bocconcini & basil broche�e

Cold poached, Thai sweet chili & lime prawn skewer

Boursin cheese & toasted pine nuts, herbed potato crisp *

Toasted walnut, gorgonzola & basil canape

Roasted tomato & pesto salsa, crisp parmesan phyllo cup *

Sesame lime glazed pan fried chicken gyoza *

Roast garlic & brie crous�ni *

House cured procui�o & fresh melon

House cured bresoala (air dried beef) canape’, horseradish aioli, crispy fried capers & white tru�e oil

Chilled gazpacho soup shooter, fresh basil oil & balsamic reduc�on *

House cured proscui�o canape, sweet �g jam

Chipotle & chive cream cheese mousse, house fried sweet potato crisp *

Mini spanokopita’s, house signature tzatziki *

Fraser valley duck & pistachio nut terrine, Okanagan dried cherries & seasonal fruit chutney

Lemongrass scented Thai chicken “sausage roll” & spicy sriracha oil

Coconut breaded prawns with chili lime aioli *

Gruyere cheese gougeres

Sesame crusted chicken, Thai sweet chili aioli *

Smoked salmon mousse canapé, shaved red onion & capers

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Hors D’oeuvres Menu

$2 each

hors d’oeuvres party guide

Sweet teriyaki glazed seared sea scallops *

Spicy blue crab salad, crispy fried wonton, fresh chives *

Teriyaki glazed chicken or beef satay, spicy peanut sauce

Tradi�onal Vietnamese style spring rolls, sweet & spicy dipping sauce *

Lobster bisque soup shooter *

Moroccan spiced lamb meatballs, apricot mint glaze *

Mini blue crab cakes, lemon sa�ron aioli *

Cannery brewing’s maple stout pulled pork slider, house pickled red onions, sweet & spicy chipotle aioli *

Mini reuben slider, house smoked pastrami, gruyere & sauerkraut *

Bi�erballen - braised beef croque�es, crispy panko breading & dijon mustard

* requires a�ending chef for hors d’oeuvre assembly @ $35.00/hr minimum 4 hoursprices are for each hors d’oeuvreminimum order of 24 of each each hors d’oeuvreavailable to add on to any of the Flambé Catering Menus

A�ernoon cocktail party 2-4 hours6 - 12 hors d’oeuvres per guest

Pre dinner hors d’oeuvres 1 - 2 hours3 - 6 hors d’oeuvres per guest

Hors D’oeuvres in lieu of dinner 2-4 hours12 - 18 hors d’oeuvres per guestwe suggest adding a variety of items from our appe�zer dip & pla�er menuin combina�on with 4-8 hors d’oeuvres per guest

Prices do not include service sta�, dish rentals, travel/service charges, taxes or gratuity


Appetizer Dips & Platters


Freshly cut brusche�a, vine ripened tomatoes, extra virgin olive oil and fresh basil served with ar�san crackers and home made crous�ni’s $1.25

Authen�c Greek hummus with tahini and garlic served with crisp pita crous�ni’s $1.25

House made tzatziki served with crisp pita crous�ni’s $1.50

Freshly cut seasonal crudite served with our house made sesame garlic dip $1.50

Tyroka�eri - spicy feta cheese dip served with crisp pita crous�ni’s $1.50

Chipotle & cheddar dip with house fried sweet potato chips $1.50

Creamy black olive tapenade dip with lemon and fresh herbs served with ar�san crackers and home made crous�ni’s $1.50

House smoked salmon cream cheese dip with fresh chives and a variety of crackers and crous�ni’s for dipping $1.50

Fresh crab & ar�choke dip served with ar�san crackers & house made crous�ni’s $1.50

Spiced �g and rico�a dip with ar�san crackers and house made crous�ni’s $1.50

Thai sweet & spicy poached black �ger prawns with zesty lime and Thai basil $2 with Jumbo prawns $4

Assorted Cheese mirror with the chef’s selec�on of local and imported Italian cheeses, Okanagan dried fruits, ar�san crackers and house made crous�ni’s $5.75

Italian An� Pasto Pla�er with, soppressata salami, house smoked proscui�o, Pecorino a paglia, fresh table grapes, marinated olives, herb & rice dolmades & house pickled veg-etables served with ar�san crackers & house made crous�ni’s $5.75

Charcuterie pla�er - the chef’s selec�on of house smoked, salted and cured meats, candied salmon, Fraser Valley duck and pistachio nut terrine with Okanagan dried cherries and seasonal fruit chutney, house smoked proscui�o, air dried beef, soprase�a salami & dry cured spanish chorizo served with assorted ar�san crackersand house made crous�ni’s $6.25Items subject to change - ask for current Charcuterie selec�on

For an appe�zer style recep�on in lieu of dinner we suggest 3-6 dips/appe�zer items, 2 pla�ers & 5-10 hors d’oeuvres per guest from our hors d’oeuvre menu

prices are per guest

Perfect addtion to any of the featured dinner or buffet menus!

Formal Buffet Menu

salads

$25/

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Freshly baked ar�san rolls & bu�er with your choice of three (3) of the following salads:

Classic Caesar, homemade croutons & shredded Parmesan

Tradi�onal Greek, marinated olives & crumbled feta cheese

Thai Noodle salad, crisp vegetables, toasted cashews & our sesame soy vinaigre�e

Creamy red skin potato & green bean salad, grainy dijon & fresh parsley

Mixed organic �eld greens, toasted pumpkin seeds, julienne bell peppers & our signature mango yogurt vinaigre�e

Fresh baby spinach greens tossed with maple spiced pecans, Okanagan goat cheese and our creamy lemon vinaigre�e

Israeli Couscous salad, diced cherry tomatoes, cucumbers, fresh mint & our citrus, garlic vinaigre�e.

Vine ripened tomato & bocconcini salad, fresh basil, aged balsamic vinegar & extra virgin olive oil

Lemon & herb Orecchie�a pasta salad, fresh julienne vegetables, capers, sundried tomatoes & ar�choke hearts

White balsamic grilled summer vegetable and quinoa salad, char grilled zucchini, eggplant and red onion

Roasted corn and black bean salad, diced tomatoes, red onions, bell peppers & our spicy cilantro lime vinaigre�e

Roasted red beet salad, Okanagan goat cheese, roasted garlic, shaved red onions and our sweet balsamic vinaigre�e

Honey mustard slaw, red & green cabbage

Baby Arugala greens, julienne bell peppers, Gorgonzola, toasted walnuts & our roasted lemon vinaigre�e.

Spicy chickpea and len�l salad, diced bell peppers, vine ripened tomatoes, red onions & fresh mint

Add a fourth salad selec�on to your bu�et menu $2 per person

Formal Buffet Menu

vegetables

entrées

$25/

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A colorful medley of seasonal vegetables tossed with extra virgin olive oil, fresh herbs & seasonings, Your choice of one (1) of the following complemen�ng sides:

Smoked paprika & garlic, roasted nugget potatoes

Greek lemon roasted potatoes with oregano & garlic

Strozzapre� pasta with extra virgin olive oil & fresh herbs

Savoury basma� & wild rice pilaf

Creamy Leek & Parmesan Potato pave’ +$0.75 per person

Add sweet corn on the cob to your summer bu�et menu $0.75 per person - seasonal availability

Your choice of two (2) of the following entrée’s:

Moroccan citrus grilled breast of chicken, sweet & tangy orange brandy gastrique

Red wine marinated breast of chicken, blueberry pinot noir reduc�on

Char grilled breast of chicken, Pernod scented cream

8 hr slow roasted Italian style Porche�a, spicy herb & lime chimichurri

Pan seared pork tenderloin Madagascar, rich green peppercorn sauce

Herb roasted baron of beef, rosemary Cabernet Sauvignon demi glace

Sweet and smokey slow roasted baby back ribs smothered in our delicious Naramata Nut Brown beer bbq sauce + $1 per person

Asian 5 spice grilled wild salmon �let, maple, soy & balsamic glaze + $2 per person

Char grilled wild salmon �let, house smoked tomato vinaigre�e + $2 per person

Char grilled wild salmon �let, tahi�an lime pepper & citrus herb bu�er +$2 per person

Tender roast of Canadian grain fed veal, brandy, merlot jus* + $3.50 per person(*min 30 guests)

Formal Buffet Menu

entrées

$25/

pers

on

Brined Fraser Valley cornish game hen, maple apple glaze + $3.50 per person served from the bbq (weather & venue permi�ng)

Char grilled 5 oz California cut NY steak with your choice of brandy & pink peppercorn whipped bu�er or rosemary cabernet sauvignon demi glace + $3.50 per personserved from the bbq (weather & venue permi�ng)

Sweet orange iced tea $6 per litre (4 x 8oz glasses per litre)

Tropical fruit punch $6 per litre (4 x 8oz glasses per litre)

Co�ee & Tea $2 per person

Fresh seasonal fruit pla�ers $2 per person

Prices do not include service sta�, dish rentals, travel/service charges, taxes or gratuityMenu available as a “drop o�” - minimum 15 guests

beverages & fruit


Spark Buffet Menu

saladFreshly baked dinner rolls with bu�erYour choice of two (2) of the following salads:

Classic Caesar, homemade croutons & shredded Parmesan

Tradi�onal Greek, marinated olives & crumbled feta cheese

Thai Noodle salad, crisp vegetables, toasted cashews & our sesame soy vinaigre�e

Creamy red skin potato & green bean salad, grainy dijon & fresh parsley


Fresh baby spinach greens tossed with maple spiced pecans, Okanagan goat cheese and our creamy lemon vinaigre�e

Israeli Couscous salad, diced cherry tomatoes, cucumbers, fresh mint & our citrus, garlic vinaigre�e.

Vine ripened tomato & bocconcini salad, fresh basil, aged balsamic vinegar & extra virgin olive oil

Lemon & herb Orecchie�a pasta salad, fresh julienne vegetables, capers, sundried tomatoes & ar�choke hearts

White balsamic grilled summer vegetable and quinoa salad, char grilled zucchini, eggplant, and red onion

Roasted corn and black bean salad, diced tomatoes, red onions, bell peppers & our spicy cilantro lime vinaigre�e

Roasted red beet salad, Okanagan goat cheese, roasted garlic, shaved red onions and our sweet balsamic vinaigre�e

Honey mustard slaw, red & green cabbage

Baby Arugala greens, julienne bell peppers, Gorgonzola, toasted walnuts & our roasted lemon vinaigre�e.


$19/

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Spark Buffet Menu

vegetables

entrée

dessert

beverages

Rosemary & garlic roasted nugget potatoes

A colourful medley of seasonal vegetables tossed with extra virgin olive oil, fresh herbs & seasonings

Your choice of one (1) of the following entrée’s:

Moroccan citrus grilled breast of chicken, sweet & tangy orange brandy gastrique

Char grilled breast of chicken, tarragon scented demi cream

Slow roasted baron of beef, rosemary cabernet sauvignon demi glace

Asian 5 spice grilled wild salmon �let, maple, soy & balsamic glaze +$2 per guest

Slow roasted pork loin with, creamy green peppercorn sauce

Cannery Brewing’s maple stout pulled pork, freshly baked ciaba�a buns, house pickled red onions & our sweet & spicy chipotle aioli

Shaved baron of beef dip, freshly baked hoagie rolls, horseradish aioli & red winescented au jus

Baked Strozzapre� pasta alfredo, char grilled white wine & oregano breast of chicken

Your choice of one (1) of the following desserts:

House made NY style cheesecake, lemon mousse & raspberry coulis

Salted caramel chocolate fudge brownies & freshly whipped cream

Seasonal fruit streusel & freshly whipped cream

Tradi�onal carrot cake with sweet cream cheese fros�ng



Prices do not include service sta�, dish rentals, travel/service charges, taxes or gratuityMenu available as a “drop o�” - minimum 15 guests$1

9/pe

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Greek Buffet Menu

starters

salads

on the side

entrées

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House made Tyroka�eri – spicy feta cheese dip

Chickpea and garlic Hummus

Freshly baked pita bread

Tradi�onal Greek salad, Kalamata olives & crumbled feta cheese

Roasted beet salad, shaved red onions, roasted garlic, Okanagan goat cheese & our sweet balsamic vinaigre�e

Baby spinach salad, julienne bell peppers, toasted almonds & our lemon yogurt vinaigre�e

Greek style lemon roasted potatoes with oregano & garlic

Mini Spanokopitas

Warm herb & rice Dolmades

Your choice of two (2) of the following entree’s:

White wine, herb & garlic chicken souvlaki & our signature tzatziki

Paprika & mustard seed beef souvlaki & our signature tzatziki

Lemon & herb prawn souvlaki

Mint & lime char grilled wild salmon �let +$2 per person

Red wine & oregano lamb Souvlaki & our signature tzatziki +$2 per person

Slow roasted leg of lamb, rosemary & dijon jus +$2 per person

8 hr braised lamb shanks, rosemary, cabernet sauvignon demi glace demi glace +$3 per person

Add a third entree to your bu�et menu for an addi�onal $4 per person

$27/

pers

on

Greek Buffet Menu

deserts

beverages & fruit

add your choice of one (1) of the following plated desserts +$5 per person

Salted caramel chocolate fudge brownie, freshly whipped cream, caramelized sugar sail

House made NY style cheesecake, lemon cream & raspberry coulis

Seasonal Okanagan fruit streusel, freshly whipped cream

Seasonal Okanagan fruit cobbler, vanilla bean cake, freshly whipped cream

Old fashioned lemon torte, almond meringue crust & freshly whipped cream

Classic Italian Tiramisu with Amare�o scented mascarpone

Shiraz & black pepper infused dark Callebaut chocolate torte, spiced red wine reduc�on & freshly whipped cream






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Southern BBQ Buffet Menu

salad

vegetables

Freshly baked cornbread with bu�erYour choice of three (3) of the following salads:

Sweet honey mustard slaw with red & green cabbage

Bacon & cheddar red skin potato salad with fresh chives


Creamy orecchie�a pasta salad with fresh herbs, diced celery, bell peppers & green onions

Roasted corn and black bean salad, diced tomatoes, red onions & bell peppers, spicy cilantro lime vinaigre�e

Classic Caesar, house made croutons & freshly shaved Parmesan

Roasted beet salad, shaved red onions, roasted garlic, Okanagan goat cheese & our sweet balsamic vinaigre�e

Fresh baby spinach greens, maple spiced pecans, Okanagan goat cheese and our creamy lemon vinaigre�e


Add a fourth salad selec�on to your bu�et menu $2 per person

Peaches and cream corn on the cob

Smokey Southwest baked beans with bacon & molasses’

Your choice of one (1) of the following starches:

Rosemary and garlic roasted nugget potatoes

Rich & creamy house made mac & cheese +$2 per person

$25/

pers

on


Southern BBQ Buffet Menu

beverages & fruit

Your choice of two (2) of the following entrée’s:

Cannery Brewing’s maple stout pulled pork served with freshly baked ciabbata rolls, pickled red onions and spicy chipotle aioli

16 hr braised beef brisket either served on freshly baked ciaba�a rolls with pickled red onions & spicy chipotle aioli or carved bu�et side with our tangy bourbon bbq sauce

Tequila & lime glazed black �ger prawn broche�es (skewers)

Fennel & coriander crusted Italian style Porche�a served with our spicy herb & lime chimichurri

Brined & bbq spiced chicken legs & thighs

Sweet and smokey slow roasted baby back ribs smothered with our delicious home made Naramata Nut Brown beer BBQ sauce +$1 per person

Maple, ancho & espresso grilled breast of chicken +$1 per person

Char grilled wild salmon �let with tahi�an lime pepper & citrus herb bu�er +$2 per person

Char grilled 5 oz AAA California cut NY steak with chipotle lime bu�er +$4 per person served from the bbq (weather & venue permi�ng)

Brined Fraser Valley cornish game hen, maple apple glaze +$3.50 per personserved from the bbq (weather & venue permi�ng)

Add a third entree to your bu�et menu for an addi�onal $4 per person






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entrées

1st course

2nd course

pallet cleanser

main course

$45/

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Plated 5 Course Dinner Menu

Freshly baked bague�e with bu�erwith your choice of one (1) of the following appe�zers:

Seared sea scallop broche�e on a bed of sweet onions & bell peppers, peach cardamom coulis

Caramelized onion, pear & brie strudel with watercress greens, toasted pine nuts & a champagne mustard seed vinaigre�e

Beef tenderloin Carpaccio with tru�ed Dijon mustard topped with arugula greens, shaved parmesan & crispy fried capers

Flambéed brandy garlic prawns nestled in a pu� pastry vol au vent with fresh tomatoes, chives & a touch of cream

Hazelnut crusted goat cheese on frisee & Belgian endive with roasted red pepper coulis & aged balsamic reduc�on

Your choice of one (1) of the following soups:

Roasted garlic & thyme potage with fresh chives & cream

Caramelized honey squash soup, curried pecans & crème fraiche

Cream of roasted heirloom tomato soup

Spicy carrot ginger soup with crème fraiche

Rich beet soup with wild �ower honey, sour cream & fresh dill

seasonal fruit sorbet

Your choice of one (1) of the following entrees:

Grilled duck breast with black cherry port reduc�on

Proscui�o wrapped free range chicken breast with Gorgonzola cream sauce

on the side

beverages & fruit

$45/

pers

onPlated 5 Course Dinner Menu

Roast �let mignon with balsamic onion marmalade

Char grilled wild salmon �let with wasabi lime buerre blanc

Lavender & pistachio nut crusted rack of lamb with cabernet sauvignon reduc�on

Accompanied by seasonal vegetable bundles & your choice of one (1) of the following sides:

Yukon gold & yam duchess potato strudel

Roasted baby nugget potatoes with fresh herbs & bu�er

Leek & Parmesan potato pavé

Creamy wild mushroom riso�o





We would be happy to assist you with pairing menu items together to best compliment your special event. 3 & 4 Course Plated Menus are available upon request.Menu subs�tu�ons are available to best compliment your special event.

We are here to serve you!



Festival Platter Menu

family style

antipasto platter

summer salad

side platters

entrées platters

$35/

pers

on

Pla�er dinners that invite your friends & family to share pla�ers of delicious dishes that are plated & served to each table in your party. Sharing a meal together - a fes�ve way of celebra�ng good friends & good food!

Freshly baked Focaccia bread with aged balsamic vinegar & extra virgin olive oil

Marinated Ma�oso mixed olives, house cured prosciu�o, sopressata salami, pecorino a paglia, sliced melon wedges, fresh table grapes, Fraser Valley duck & pistachio nut terrine with Okanagan dried cherries & seasonal fruit chutney items subject to change, ask for today’s selec�on.

Mixed organic �eld greens, maple spiced pecans, fresh local berries, Okanagan goat cheese, signature mango yogurt vinaigre�e

A colorful medley of crisp seasonal vegetables tossed in extra virgin olive oil & fresh herbsServed with your choice of one (1) side dish:

Rosemary & garlic roasted nugget potatoes

Strozzapre� pasta tossed with roasted garlic, ar�choke hearts, sundried tomatoes, kalamata olives, fresh herbs & extra virgin olive oil

Leek & Parmesan potato pave’ + $1 per person

Please choose two (2) of the following entrées:

Herb roasted AAA grassfed New York strip loin, rosemary cabernet sauvignon demi glace

Char grilled wild salmon �let, lemon, capers & fresh herbs

Fennel & coriander crusted Italian style Porche�a, herb & lime chimichurri

Pan seared chicken breast supreme, wild mushrooms, marsala & a touch of cream

Proscui�o wrapped chicken breast supreme, herbed chardonnay jus

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Festival Platter Menu$3

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Braised boneless beef short ribs, brandy & thyme demi glace

Brined Fraser Valley cornish game hen, maple apple glaze

Char grilled wild halibut �let, Tahi�an lime pepper, citrus herb bu�er

Your choice of one (1) of the following plated desserts: + $5 per person

Salted caramel chocolate fudge brownie, freshly whipped cream, caramelized sugar sail

House made NY style cheesecake, lemon cream & raspberry coulis

Seasonal Okanagan fruit streusel, freshly whipped cream

Seasonal Okanagan fruit cobbler, vanilla bean cake, freshly whipped cream

Old fashioned lemon torte, almond meringue crust & freshly whipped cream

Classic Italian Tiramisu with Amare�o scented mascarpone

Shiraz & black pepper infused dark Callebaut chocolate torte, spiced red wine reduc�on & freshly whipped cream





At Flambe Catering we are �exible when it comes to the menu. If you see an item from one our other delicious menu’s that you would like to subs�tute, please let us know and we will do our best to accommodate this. Addi�onal fee’s may apply.

The Pla�er Menu prepared for a minimum of 30 guests.Prices do not include service sta�, dish rentals, travel/service charges, taxes or gratuity

deserts

beverages & fruit


Indian Buffet Menu

starters

vegetables

entrées

beverages & fruit

Warm naan bread

Crisp papadums

Yogurt and cucumber Raita

Mixed organic �eld greens tossed, toasted pumpkin seeds, fresh pea shoots and our mango lime vinaigre�e

Spicy chickpea and len�l salad with diced bell peppers, vine ripened tomatoes, red onions and fresh mint

A colourful medley of seasonal vegetables tossed in extra virgin olive oil, fresh herbs and seasonings

Fragrant basma� rice pilafYour choice of one (1) of the following entrée’s:

The chef’s homemade authen�c bu�er chicken simmered in an Indian spiced tomato sauce with fresh cilantro and a touch of cream

Chicken Korma, a rich coconut curry with sautéed onions, bell peppers and Indian spices

Both entrée’s also available with beef, lamb or prawnsLamb +$3 per person






$18

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Flambe Catering Menus 2014/2015

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