Menu

Little Piggy Catering

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

SAMPLE PLATED MENUS

Plated Service: Plated service is similar to what you might expect in a restaurant, with servers brining food to your table. Plated dinner meal selections are pre-ordered. Plated menus require one server for every 10-15 guests. Plated menus require venues with commercial kitchen facilities and ample counter space. Most venues are limited to smaller groups for plated service.

SUMMER PLATED MENU

-First Course-
Seasonal Organic Greens, Taragon Vinaigrette, Confit Cherry Tomato and Goat Cheese Tartlets

-Second Course - pre-order required

BC Raised Chicken Supreme (breast) served with Apricot and Ginger Relish and served with Roasted Potatoes, Lima Bean and Fresh Fennel
or,
Grilled Arepas (South American Corn Cake) filled with Queso Fresco, served with braised Summer Squash and topped with Chimmichurri Green Beans (vegetarian)

-Third Course-
Chocolate Mousse Solitaires served with Raspberry Coulis

SAMPLE PLATED MENU 

Course 1
-Butternut Squash Bisque

Course 2
-Red Wine Poached Pear Salad with Seasonal Greens and Ermite Blue Cheese

Course 3
-BC Raised Prime Rib served with Jus, Horseradish, Duchesse Potatoes and Seasonal Vegetables

Course 4
-Lemon Tarts with Raspberry Sorbet
 

SAMPLE PLATED MENU

Course 1
-Creamy Roasted Seasonal Mushroom Soup with Brandy and Rosemary

Course 2
-Winter Green Salad with Toasted Walnuts, Grilled Brussel Sprouts and Sundried Cherries

Course 3
-Wild Sustainably Harvested Salmon with White Wine Braised Organic White Beans, Fennel and Cherry Tomatoes; finished with Beurre Bernaise 

Course 4
-Seasonal Fruit Tart with Almond Pastry Cream, served with Raspberry Coulis 

TRADITIONAL PLATED MENU

-First Course-
Traditional Shrimp Cocktail
Assorted Artisan Bread and Buns with Honey Butter
 

-Second Course-

Fresh Cut Caesar Salad with housemade croutons, fresh lemon, candied bacon, Parmasan cheese and creamy Caesar dressing

-Third Course-
Beef Prime Rib Roast served with Horseradish and Au Jus
Roasted Baby Potatoes
Seasonal Grilled Vegetables

-Fourth Course-
Belgian Chocolate Cake with Raspberry and Grand Marnier