Home-Made Roasted Hummus & Epic Baba Ganoush w/ roasted baby carrots, cauliflower & broccoli florets, w/ red & yellow slices of bell peppers, cherry tomatoes, & Celery sticks with warm Pita Slices & Baguette Toasts.

Ultimate Greek Salad: with crumbled feta cheese, pitted kalamata olives, cherry tomatoes, cucumbers, red onion slices, & bell peppers in a classic Greek salad dressing with extra virgin olive oil, red wine vinegar, dijon mustard, & fresh minced oregano.

Grass Fed Pan Seared Lamb Lollipops: with garlic & rosemary served w/ a dollop of pesto sauce.

& / Or

Herb Roasted Wild Sockeye Salmon: with dill, parsley, & scallion in a vermouth lemon sauce

& / Or

Garlic Butter Shrimp Scampi: with a hint of white wine & lemon on a bed of mesclun greens or angle hair pasta including gluten free Quinoa pasta or on zucchini noodles.

Greek Lemon Potatoes: Yukon gold baby potatoes roasted w/ lemon-garlic-oregano flavoured broth roasted until golden crispy edges.

Dessert: Tiramisu cake, or Chef Piper’s signature New York cheese cake with raspberry coulis with whip cream or Chocolate Mousse Cake or Fresh Mixed Berry Salad. (Your Fav)*

Estimate: 8-16 guests
$67-125 per person, buffet style with no staff

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All Inclusive Per Person Pricing ranges. Pending Service & Final Menu.

Platted Service includes staff for 3-4 courses & Buffet each course on China Platters Chef Piper provides.

BUDGET FRIENDLY SUMMER MENU / 9-10 Guests: (Note for Gluten Free made w/ Quinoa or chickpea pasta) * & available to add mozzarella balls, feta or your favourite cheese toppings.

Classic Pasta Primavera Salad with Penne pasta, Farmer’s Market Organic Summer Veggies, Yellow Squash, Zucchini, Asparagus, heirloom cherry sweet tomatoes, thinly sliced red onion, & sliced red & orange peppers w/ sugar snap peas & Grated pecorino cheese, fresh lemon & olive oil dressing with basil & tarragon served with warm garlic bread in a basket.

Options include: Adding Roasted Wild Caught East Coast Shrimp or Chunks of Chicken Tenders. &

Gazpacho Soup: Spanish Classic Gluten & Carb Free & Vegetarian Fabulous refreshing & full of flavour made w/ Organic sweet Farmer’s Market heirloom Tomatoes, Cucumbers, red bell peppers, garlic & red onion w/ extra virgin olive oil & sherry vinegar. All marinated & blitzed in the blender until smooth & creamy. A summer night’s delight! Served w/ warm sour dough rolls. Or

Classic Vichyssoise Soup: This delicious creamy & savoury summer soup , typically chilled is a first course crowd pleaser. Made w/ Yukon Gold Potatoes, Leeks, & home-made chicken broth or Vegetable broth & herbs blended until smooth with cream and garnished w/ chives before serving and served with warm sour dough rolls. A French Classic! &

Dessert:Gluten Free Talenti Gelato: Madagascan Vanilla Bean, Double-Dark Chocolate, & Black Raspberry Chocolate Chip w/ Coconut Whip Cream & Fresh Berries.

BUFFET: 9-11 Guests w/ Gazpacho Soup: $88-$98. Per person & w/ Shrimp or Chicken added $89-$100. Or with Classic Vichyssoise Soup choice $93.-$104. or w/ shrimp or chicken added
$85-$105. Per person. Budget Friendly Summer Pricing! And for more guests to discuss when you choose what would like.

Dessert:Gluten Free Talenti Gelato: Madagascan Vanilla Bean, Double-Dark Chocolate, & Black Raspberry Chocolate Chip w/ Coconut Whip Cream & Fresh Berries.

ITALIAN NIGHT : 9-11 Guests Buffet Service/ Platted to discuss.

First Course:Classic Caesar salad w/ home-made Caesar dressing w/ croutons served w/ a basket of garlic bread. (Gluten-Free Available.)

Second Course:: Chicken Piccata boneless breast of chicken in a succulent lemon butter sauce garnished w/ capers & parsley &

2 sides:Sweet Potato Purée or 4 Cheese Ravioli w/ Marinara Sauce or Pasta w/ Pesto & Haricots Verts or roasted Brussels sprouts, cauliflower & baby carrots in a maple syrup glaze.

Dessert:Tiramisu Cake, or Chef Piper’s Signature Cheese Cake w/ Raspberry Coulis & Whip Cream, or Tuxedo Bar cake w/ chocolate mousse

Estimate: 8-16 guests
$67-125 per person, buffet style with no staff

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All Inclusive Per Person Pricing/Estimate:Pending final service, menu choices, & Market Pricing. (Not including Mileage.)* Note: Gluten Free, Lactose Intolerant, Vegan & Vegetarian Options Available.

BISTRO NIGHT :High End Menu can choose between Steak and choice of either fish or chicken)

First Course: Roasted Butternut Squash Soup garnished w/ sage served w/ garlic bread

Second Course: Restaurant Style Seared Bavette Steak (flavourful , tender & juicy steak) Topped w/ herbaceous chimichurri sauce (w/ cilantro, basil, parsley, garlic & olive oil) A crowd pleaser!

2 sides:Yukon Gold Creamy Mashed Potatoes garnished w/ chives & Seasonal Veggie.

Dessert:Chef Piper’s home-made Apple Pie å la mode w/ Vanilla Ice Cream

Estimate: 8-16 guests
$67-125 per person, buffet style with no staff