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Quality Freshness Subtlety Elegance Distinction |
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Dinner Menus |
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At “Just Right Catering” we believe in using only the finest of fresh foods, our innovative Chef has a passion for fresh herbs, and our sauces are made from scratch, using traditional methods., no packet sauces or convenience foods are used.
Our menus are reflective of West Coast Cuisine, and are designed to accommodate a wide range of tastes and budgets.
Our experienced, management team is readily available to assist and guide you through your menu selection, event planning and decision process.
At “Just Right” will be happy to create a custom menu for you, based on your service requirements, taste and budget, we are confident you will find our knowledge and professionalism useful in determining your menu selection and level of service, let us help you make your event truly one to remember... |
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The above set menu’s are designed to give you an idea of the type of thing we can do, all of the menus can be adapted to facilitate plated service, buffet service or a combination of the two, items can be mixed and matched between menus, if you don’t see your favorite dish or entrée here, we will be happy to make it for you, we have lots of ideas to enhance your menu.
Please bare in mind this is a selection of just some of our menu items, we will be happy to give you a quotation on any food item or menu you have in mind.
Please note, the menu’s are not priced, pricing depends on number of guests, menu selection, location and service level, all of the menus can be adapted to facilitate plated service, buffet service, or a combination of both.
Using our professional knowledge and experience, let us help and guide you through the process of creating a fabulous menu ... |
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© 2007 “Just Right Catering” |
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“West Coast Wild Salmon”
Freshly Tossed Baby Spinach Leaves with Seasonal B.C. Fruit * Chef's honey/mustard dressing & house-made croutons Penne Pasta Salad with Fresh Basil & Sun-Dried Tomatoes * Tossed with red wine vinegar & olive oil
Baskets of Foccacia Bread Wedges with Fresh Herb Butters
British Columbia Wild "Spring" Salmon Fillet, with Maple Syrup Glaze * with lemon & Chef's mango/papaya salsa
Long Grain & Wild Rice Pilaf with Peppers & Roasted Garlic Okanagan Apple Strudel Slices with Honeyed Cream * Dusted with cinnamon & icing sugar |
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“Carved Baron of Beef “
Basket of Garden Salad Leaves with House-Made Herbed Croutons * Chef’s selection of dressings Tuscan Four Bean Salad * red wine vinegar & roasted garlic dressing Tomato & Red Onion Salad * toasted almonds & mustard seed dressing
Baskets of international Breads
Slow Roasted “Baron” of Canadian Beef Au Jus * carved with hot horseradish & mustards And/Or Farm Fresh Breast of Chicken “Mediterranean” * tender bone in breast, marinated in garlic, lemon & rosemary And/Or Baked, Fillet of British Columbian Salmon * with pistachio nut, basil & paprika butter And/Or Oven Baked, Vegetarian Eggplant “Pesto” Au Gratin * tomato, basil, pine nuts & melted asiago
Baby Potatoes Roasted with Oregano & Sea Salt Medley of Market Fresh Vegetables Seasonal Fruit Flan
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“English Bay”
Crisp Romaine Leaves with Caesar Dressing * with herbed croutons, red onion, shredded parmesan Crispy Greek Salad with Feta Cheese * fresh peppers, cucumber, tomato, feta & imported olives Chef’s Waldorf Salad with Fresh Chives * Apple, raisins, potato, walnuts in light mayo dressing
Baskets of International Breads
Oven Roasted Sirloin of Beef “Bordelaise” * sliced with a rich red wine & shallot demi-glaze And/Or Fillet of B.C. “Spring” Salmon in a Herb Crust * Fruity mango & papaya salsa And/Or Vegetarian, Spinach & Three Cheese Cannelloni * in tomato, white wine, basil sauce with parmesan And/Or “Cajun” Chicken Breast with Roasted Corn & Chipotle Salsa * Baked breast rubbed with garlic & southern Cajun spices
Potatoes Au Gratin * baked with onion, cream and cheddar cheese Medley of Market Vegetables
New York Style Blueberry Cheesecake with Berry Coulis Sliced Fruits & Berries
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“Lord Stanley”
Hor’s d oeuvres Pacific Crab Pastry Puffs with Mango East Indian Vegetable “Pakora” with yoghurt & Tamerind Dip Bocconcini & Tomato Canapes with Cilantro Tiger Prawn Wrapped in Snow Pea, ginger/Lime Dip Smoked Salmon Toasts, lemon, capers & shallots
Wild Garden Greens, Leaves & Chards with Roasted Yellow Pepper, Cherry Tomatoes * with Chef’s honey/mustard dressing Sea Shell Pasta Salad with baby Shrimp * tossed in a “Pesto” dressing with celery & peppers Avocado, Orange & Cous Cous Salad with Fresh Mint * olive oil, lemon & garlic dressing
Baskets of Artesian Breads with Herb Butters
Beef Tenderloin “Au Poirve” * sliced with a rich green peppercorn sauce And/Or Boneless Chicken Breast with Wild Mushroom Sauce * with porcini mushrooms & madiera flavoured sauce And/Or Vegetarian Stuffed Peppers with Artichokes & Papaya * Roasted, sweet peppers, shallots, mushrooms, artichoke & wild rice And/Or Blackened Red Snapper, Dusted with “Cajun” Spices * with watermelon & cilantro fruit salsa
Golden New Potatoes in Parsley Butter Grilled Market Vegetables
Chef’s Assorted Dessert Buffet Sliced Fruits & Berries Imported & Regional Cheese Platter
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“Deep Cove”
Crisp Heart of Romaine Leaves with Grilled Southern Spiced Chicken Slices * with herb croutons Caesar dressing with roasted garlic
Freshly Baked Italian Foccacia, Rosemary & Olive Breads
Oven Roasted Rack of Lamb with Rosemary & Roasted Tomatoes * tender bone in rack, glazed with local honey And/Or Grilled Ahi Tuna Steak with Fresh Asparagus * with sesame/soy jus & fresh mango salsa And/Or Duck Breast with Three Berry Fruit Sauce * slow roasted, berry & honey demi-glaze with whole berries And/Or Beef Tenderloin Wrapped in Canadian Bacon with Melted Cambozola * Red wine & shallot sauce And/Or “Pesto” B.C. Salmon Steak with Tiger Prawn Skewer * with Dill & Cucumber Aioli
Oven Roasted New Potatoes, with Oregano & Sea Salt Roasted Vegetables with Baby Shallots
White & Dark Chocolate Mousse Cake |
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“Harbourview”
Hor’s d oeuvres Mini New Potato Skins with Pancetta & Scallions, Sour Cream Dip East Indian Samosa’s, Mango Chutney Cambozola Cheese & Sundried Cranberry Toasts Puff Pastry Straws with Nori & Sesame Seeds Endive Leaf with Goats Cheese, Roasted Red Peppers & Fresh Chives
Baby Spinach Leaf Salad with Sliced Mango, Walnuts & Red Onion * Herb croutons, red onion & Vinaigrette dressing New Potato Salad with Apple, Watercress & Roasted Cherry Tomatoes * Roasted Garlic Dressing Thai Noodle Salad with Red Radish & Scallions * Tender egg noodles with bean sprouts & fresh ginger
Basket of Focaccia, Olive & Whole Grain Breads
Slow Roasted Prime Rib of Canadian Beef * with rich red wine pan gravy & hot horseradish And/Or Grilled Chicken Breast with Honey & Mustard Glaze * served with fresh thyme & parmesan topped roasted tomatoes And/Or Vegetarian, Roasted Vegetable Kebabs with Cajun Mayo Dip * skewered sweet peppers, shallots, mushrooms, zucchini & artichoke And/Or Roasted “Spring” Salmon Fillet with a Sesame & Peppercorn Crust * with watermelon fruit salsa
Oven Baked, Creamed Potatoes Roasted Market Vegetables
Rich Chocolate Gandula Torte * dark & white chocolate with hazelnuts & hazelnut yoghurt Fresh Fruit & Berry Platters Raspberry Velvet Sponge Cake |
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Salads
California salad with artichoke, grilled red pepper, chives & sliced mango Mediterranean potato salad, lemon, celery, capers, olive oil Nicoise salad with tuna, potato, tomato, basil, green beans & radish Summer fruit salad with fresh mint Shrimp royal with baby shrimp, new potatoes, fresh fruit, chives & mayo Roma tomato & bocconcini salad with fresh basil Caesar salad with Cajun grilled chicken Spinach with sun-dried tomato, capers & roasted garlic Papaya & spinach salad, honey dressing Cucumber & dill salad in sour cream Arugula Salad with seared scallops & bacon Spinach leaf with smoked salmon, capers, artichokes Curried cauliflower salad with turmeric, baby onion Mexican guacamole salad with avocado, tomato, cilantro Japanese buckwheat noodle with red radish Thai noodle with bean sprouts, radish, ginger & chili Black bean & corn salad with cilantro Curried chicken & potato salad with fresh chives Ambrosia salad with fruit & marshmallows East Indian chic pea salad with green onion & ginger Grilled vegetable salad with roasted garlic Spicy Szechwan noodle salad Wild rice with grilled peppers & green grapes Coleslaw with roasted pears & sun-dried cranberries Spicy Thai beef salad with cilantro Orange, lime & artichoke salad Grilled sweet pepper salad with red beans Seafood salad with peppers & bean sprouts Tuscan four bean salad with roasted garlic Smoked salmon & oyster salad with penne pasta |
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Entrée’s
Avocado stuffed chicken breast, cream sauce Roasted pork loin with apricot jus New York strip steak with melted blue cheese Grilled Tandoori chicken breast, minted yoghurt Escalope of veal in mushroom, madiera sauce Fresh wild “Sockeye” salmon fillet (in season) Grilled pork chops with apple/onion marmalade Chicken & beef fajitas with all the dips Teriyaki beef kebabs with flatbreads Southern chicken breast in creole sauce Barbecued chicken, chef’s sweet marinade Veal chops with thyme & mushroom sauce Curried chicken with Naan’s Roasted chicken breast wrapped in bacon, melted blue cheese Maple syrup glazed “Spring” salmon Grilled tuna steak with wasabi Roasted leg of lamb, garlic & rosemary Baked trout with baby shrimp & mushrooms Baby back ribs with Louisiana hot sauce Turkey escalope with spanish smoked paprika Pepper Crusted top sirloin of beef with hot horseradish Bacon wrapped beef tenderloin with prawn skewer Beef & Guinness casserole Bone in Jamaican “jerk” Chicken Chicken with spicy, herbed dry rub Chicken enchilada with baked eggplant Honey roasted lamb leg Veal Osso Bucco Pork tenderloin in Dijon sauce Pesto chicken Sesame glazed sirloin tips Halibut steak in tarragon butter Roasted turkey with walnut/apricot stuffing Chicken escalope with avocado, tomato & melted aged cheddar Beef Bourguignonne Chicken cacciatore Swordfish in caper butter Poached sole with crab stuffing Roasted sirloin of beef peppercorn crust
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Vegetarian
Penne pasta with grilled eggplant & goats cheese Cannelloni with black olive tomato sauce |