Looking for something creative and delicious to serve your wedding guests for dinner? Weddingbells spoke with three major Canadian catering companies and asked them to give us a sample of the hottest eats and tastiest treats popping up on wedding menus.
If you’re having an outdoor reception, try this menu courtesy Scanway Catering in Halifax (scanwaycatering.com):
Barbecue Station
Ponzu marinated chicken breast with mango and avocado salsa
New York striploin served with caramelized onions
Maple glazed cedar plank sides of salmon with creamy lemon dill sauce
Farmer’s Market Station
Red potato salad with bacon, scallions and sour cream
Spinach salad with oranges, sundried tomatoes and candied almonds
Black bean and corn salad with fresh cilantro and lime
Grilled vegetables served with aioli
Baskets of freshly baked rolls, flatbread and cornbread served with butter
Summer Dessert Station
Small Meringue Nests
Fresh Berries of the Season
Crème Anglaise and Lemon Curd
Assorted Cookies and Squares
If you’re having a buffet, try this menu courtesy University of Saskatchewan Faculty Club, Saskatoon (usask.ca/facclub):
Buffet Dinner:
Cheese & fruit board
Fresh vegetables with feta pate
Mixed garden greens with tomatoes, cucumber, and onions and a balsamic vinaigrette
Baby Greens with figs & goat cheese dressed with a balsamic vinaigrette
Oriental noodle salad
Baguette and foccacia bread basket
Mahogany roast chicken with wild mushrooms and caramelized onions
Ginger glazed salmon fillets, ravioli stuffed with portabello mushrooms and served with pesto cream sauce, Teriyaki grilled flank steak
Garlic mashed potatoes & wild rice pilaf
Brussel sprouts with pecans
Steamed cauliflower with brown butter
Dessert Buffet: Chocolate mousse with berries and fresh mint fruit salad with shortbread cookies.
Tea and coffee service.
If you’re having a sit-down dinner try this menu courtesy Culinary Capers Catering, Vancouver (culinarycapers.com):
Hors D’oeuvre
Edible spoon with BBQ duck.
Sablefish cake with preserved lemons.
Wild black cod seared in panko breadcrumbs and topped with porcini mayonnaise.
Parmesan pear crisps topped with Zinfandel poached pears and chèvre.
Honey roasted lamb served on a potato crisp with lemon mayonnaise and fresh fennel salad.
Tangerine ginger prawn skewer with crisp Asian pear, lime and chives.
Appetizer
Porcini mushroom twice baked soufflé topped with truffle cream and porcini dust served with a savoury biscotti stir stick.
First Course
Tasting of Salmon.
Tequila-cured gravlax with pineapple watermelon and Asian pear salsa.
Cedar baked salmon with juniper and chervil mayonnaise.
Indian candy in endive with green apple salad.
Entree
Beef Tenderloin with Arugula Salad
port jus Yukon gold potato croquette served with
Dijon aïoli and a fresh arugula tomato salad
dressed with aged balsamic and manchego cheese
Sweet Collection of Petite Desserts
Dolce de leche cheesecakes.
Almond sparkle cookies: Rich chocolate ganache sandwiched between chewy almond cookies.
Chocolate dipped strawberries: fresh strawberries dipped in Belgian chocolate and decorated with milk and white chocolate.
Dessert shots with raspberries: dark chocolate mousse and chocolate pâté.
Dessert kisses with lemon: petit crêpes filled with lemon curd and a touch of white chocolate.
Late Night Snack
Miniature burgers: ground sirloin patty nestled in a miniature bun with onion confit and blue cheese.
Pizza with wild mushrooms with sage and fontina cheese.
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