Menu

Little Piggy Catering

Promoting Plant Forward Menus, Ethical Meats and Sustainable Seafood since 2006

SAMPLE FAMILY STYLE MENUS

Family style service merges buffet and plated to create a social, while sophisticated service,. Guests remain seated and large ‘family’ style platters are delivered to the table and shared among guests—usually about 8 guests per platter.  Depending on the complexity of your event you can expect to require one server for approximately 15-20 guests. Family service is not available in all venues and maximum guest numbers apply - usually around 50 people in private homes and 80 people in public venues with full commercial kitchen facilities.

SAMPLE FAMILY STYLE MENU #1

First Course-
Chef's Amuse Bouche (surprise)

-Second Course-
Housemade Vegetarian Charcuterie
Local "Whole Beast" Charcuterie (meat)
Assorted Marinated Olives
Artisan Bread and Honey Butter

-Third Course-
Smoked Albacore Tuna served with Organic White Bean Salad with Italian Parsley, Cherry Tomatoes and Sherry Vinaigrette

-Third Course-
Naturally Raised Roast Chicken and Chorizo Sausage with Chimmichuri Sauce

Roasted Potatoes with Olive Oil and Sea Salt

-Fifth Course-
Assorted Local and Imported Cheeses, Fig Compote, Spiced Nuts and Crackers

-Sixth Course-
Fresh Seasonal Fruit and Assorted Petit Fours (French pastry)
(this course can be omitted is dessert if wedding cake is being served)

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SAMPLE FAMILY STYLE MENU #2

-First Course-
Seasonal Wild Mushroom and Goat Cheese Tart, Seasonal Organic Green with Champagne Vinaigrette

-Second Course-
White Wine Poached Wild Sustainably Harvested Salmon served with Lemon Aioli
Grilled asparagus salad

-Third Course-
BC Raised Beef Brisket served with Marsala Demiglace and served with Roasted Potatoes, Lima Bean and Fresh Fennel Salad

-Fourth Course-
Seasonal Fresh Fruit, Chantilly Cream and Sponge Cake

SCOTTISH FAMILY or PLATED STYLE SAMPLE MENU

-First Course-
Wild Pacific Smoked salmon, horseradish cream, Blinis and fresh chives

-Second Course-

Oxtail Soup with a Parsley Dumpling

-Third Course-
Haggis, Neeps and Tatties with Whisky Demiglace

-Fourth Course-
Game Hen cooked in dry cider and fresh sage, finished with cabbage and crispy bacon lardons

-Fifth Course-
Cranachan – a pudding of fresh cream, raspberry compote, whisky and toasted oatmeal