Menu

Little Piggy Catering

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

Theme and International Menus

We love to customise menus to suit the tastes of our customers. If you're event requires an international or other theme, we are happy to put something special together for you. 

 

SAMPLE MEXICAN DINNER MENU

ASSORTED HORS DOEUVRES
-Empanadas
Choose 1: Guava and Queso Crema (veg) or, Beef Picadillo

-Roasted Sweet Potato and Chorizo Tostadas with Chipotle Crema and Pico de Gallo (veg mod available - gluten free)

-Fresh Rock Fish Ceviche with Leche de Tigre served in an Endive Spear (gluten free)

DINNER BUFFET

Tacos (choose 2 meat fillings)

-Barbacoa Style BC Raised Beef Brisket  -Naturally Raised Chicken Tinga with Grilled Red Bell and Poblano Peppers
-Cochinita Pibil,  or Pork al Pastor
-Ocean Wise Chipotle Prawn
-Ocean Wise Grilled Ling or Grey Cod

- Organic Refried Black Beans and Queso Fresco included  as a vegetarian option

*Served with warm corn tortillas, shredded organic cabbage, sour cream, fresh lime, pickled red onion and jalepeno, salsa verde, pico de gallo and house special salsa piquante

(tacos, fillings and condiments are gluten free)

Organic Mexican Style Rice (gluten free)

Roasted Yam Salad with Toasted Pumpkin Seeds and Cilantro Vinaigrette (gluten free)

Seasonal Organic Greens with shaved fennel, cherry tomatoes, cucumber and sherry vinaigrette (gluten free)

Sweet Corn and Black Eye Pea Salad with Fresh Lime Vinaigrette (gluten free)

Fresh Watermelon with Sea Salt (gluten free)

POPULAR ADD ONS

-Naturally Raised Anchiote Chicken BBQ (mild) (gluten free)

-Porchetta (pork loin wrapped in pork belly and roasted) (gluten free)

-Roasted Potatoes with Olive Oil and Sea Salt (gluten free)

-Corn on the Cob with with Lime-Cilantro Butter (gluten free)

-Roasted Squash with Poblano Peppers and Grilled Mushrooms (gluten free)

ITALIAN DINNER MENU

FIRST COURSE

Vegetable Antipasto, Charcuterie and Salumi

Assorted House Marinated Olives and Pickles

DINNER BUFFET

Naturally Raised Roast Chicken with Lemon, Fresh Herbs and Prosciutto 

Italian Sausage with Sauteed Onions and Bell Peppers

Ricotta filled Cannelloni baked with Seasonal Mushrooms and Cream (veg)

Rigatoni with Braised Beef and Tomato Ragu

Potatoes Roasted with Olive Oil, Sea Salt and Smoked Paprika

Baby Spinach Salad with Olive Oil Roasted Chickpeas, Red Onion, Mushrooms, Housemade Croutons and Citrus Vinaigrette

Grilled Italian Vegetable and Bococcini Cheese Salad with White Balsamic Reduction

Roasted Beet and Arugula Salad 

Assorted Bread and Honey Butter

AFTER DINNER

Seasonal Fruit and Assorted Hard, Soft and Blue Cheese with Fig Compote and Honey

 

SAMPLE MIDDLE EASTERN MENU

FIRST COURSE

Assorted Mezze - marinated vegetables and dips

Assorted Olives and Pickles

DINNER BUFFET

BC Naturally Raised Chicken Shish Taouk with Baharat Rub

Peace River Lamb Carvery with Pomegranate Molasses Glaze

Pemberton Valley Beef Kofta with Chermoula

Tahina Sauce with Fresh Lemon

Assorted Artisan Bread and Buns

Yogourt Salad with Cucumber, Fresh Mint and Lemon

Fataoush Salad with Crispy Pita, Fresh Herbs, Sumac and Tomatoes, Cucumber and Radish

Baby Spinach Salad with Dried Mission Figs, Red Onion, Toasted Almond, Feta Cheese and Lemon Vinaigrette

Roasted Sweet Potato Salad with Zataar Spiced Chickpeas

Sliced Watermelon

SAMPLE ARGENTINE BUFFET MENU

-Whole Beast Chorizo Sausage

-BC Raised Striploin Steak Skewers with Chimmuchuri Sauce

-Island Raised Chicken grilled with lemon and fresh herbs

Roasted Local Red Skin Potatoes with Sea Salt, Olive Oil and Smoked Paprika

Provolone Cheese, Roasted Corn and Grilled Pepper Empanadas (vegetarian)

Malbec Poached Pear Salad with Seasonal Organic Greens and Toasted Almonds

Baby Organic Spinach Salad with local Radish, Carrot, Red Onion, Housemade Croutons and Citrus Vinaigrette

Fresh SunWing Farm Tomato Salad with Bococcini Cheese, Fresh Basil, Olive Oil and White Balsamic

Assorted Bread and Buns served with Honey Butter

 


SAMPLE TAPAS HORS DOEUVRE MENU


Marinated Olives
House Pickled Vegetables
Spiced Almonds

Mission Figs filled with Blue Cheese and wrapped in Serrano Ham

Grilled Chorizo Sausage Hojaldre (pastry) with Salsa Verde

Endive Spears filled with Sherry Marinated White Beans and Cherry Tomatoes, topped with Smoked Albacore Tuna

Empanadas de Pollo
- chili braised chicken turnovers, served with Salsa Brava

Tarteletas with Goat Cheese, Roasted Red Pepper and Honey

Patatas Tartara with Smoked Salmon
- Baby potatoes filled with capers, herbs, pickle and aioli, topped with Wild Pacific Smoked Salmon

Crostinis with Wild Seasonal Mushrooms, Cream, Brandy and Manchego Cheese

Devilled Eggs skewered with Prawns and Pepperocini Peppers

 

SAMPLE CHINESE BUFFET MENU

HOT
Choose 1
Soy Sauce Chicken
or
Wuxi Roast Pork (spicy)

Choose 1:
Ginger Beef
or
Sweet and Sour Pork, or Prawn (add $2 per person for prawn)

Choose 1:
Ma Po Tofu with Pork, or Mushrooms (spicy)
or,
Braised Eggplant with Sweet Bean and Scallions

Choose 1:
Vegetable Chow Mein with Cabbage and Cashews Nuts
or,
Pork Chow Mein with Mushrooms

Organic Jasmine Rice

Seasonal Vegetables with Fermented Black Bean and Garlic

COLD
Assorted Pickled Vegetables

Fresh Organic Spinach Salad with Julienne Carrot, Cucumber and Radish with Soy-Yuzu Vinaigrette

Glass Noodle Salad with Water Chestnuts and Wild Pacific Shrimp with Soy-Citrus Vinaigrette

Egg Noodle Salad with Long beans, Pea Shoots and Sesame Ginger Dressing

Sliced Watermelon and Assorted Fruit

ADD ON
Assorted Dumpling Station (har gow, shu mai etc...)

SAMPLE GERMAN BUFFET MENU

Patrick's Sauerbraten with Gingersnap Gravy

Bratwurst with Fried Onions

Housemade Mustard and Pickles

Housemade Pickled Red Cabbage and Sauerkraut

Roasted Potatoes and Seasonal Vegetables

Potato Salad with Bacon
Krautsalat (coleslaw)
Seasonal Green Salad

Assorted Rye Bread, Buns and Butter

 

HAWAIIAN THEMED COCKTAIL MENU

Albacore Tuna 'Poke'
-Sustainably harvested Albacore Tuna served raw and marinated with soy, sesame and scallions, served on a wonton crisp and garnished with a thin slice of house pickled jalepeno and toasted macadamia nut. Served cold

Pepeiao Dumplings
- Wild pacific shrimp, scallion and water chestnut steamed dumplings, served with a pineapple-ginger dipping sauce. Served warm from a bamboo steamer

Huli Huli Chicken Drumettes
-Naturally Raised Chicken Frenched Drumettes in a traditional Huli Huli Style Marinade, glazed with honey and sesame seed. Served warm

Kaluha Pork Empanadas
-Hawaiian style slow roasted pork, wrapped in pastry and served with a savoury guava dip. Served warm

Hawaiian Macaroni Salad (vegetarian)
-Traditional Hawaiian Macaroni Salad garnished with grilled pineapple salsa. Served cold on endive spears

Spam Rumaki!
-A combination of two iconic Hawaiian dishes. Teriyaki glazed Spam and water chestnut wrapped in bacon. Bite size skewers served warm. Possibly the best way to enjoy spam.

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 Parsely 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