Please contact catering@alexanderskitchen.ca for all your catering needs. We would love to customize a menu for you event.
Every event is unique. Because of this, we like to create individual menus for each event. We can do simple lunches, fancy brunches and multi-course dinners. We can do intimate dinners for two to weddings for 300. Inside, outside, at home, in your office, at that cool warehouse space you rented, we can go anywhere!
Send us an email, let us know what type of event you are planning, tell us your budget and we will create a menu for you. Its really that simple.
Holiday Party Menus
Pass Around Appetizers
$9/person
roasted squash, sesame, shiitake mushroom
brie, fig and pistachio crostini
baby bocconcini, cherry tomato and basil skewers
Main Course, Buffet Style
$34/person
roast pork loin stuffed with apricots, sundried cranberries and apples with a dijon mustard glaze
baked salmon with sundried tomatoes, italian parsley and olive oil
oven roasted potatoes with rosemary and garlic
wild rice with mushrooms and parmesan
roasted beets and carrots with sunflower seeds and scallions
brussel sprouts with bacon and cream
field greens with currants, feta and walnuts in a balsamic vinaigrette
romaine lettuce with artichoke, red onion and avocado in lime, cilantro dressing
Dessert
assorted dainties and cookies
Menu #2
Pass Around Apps
$11/person
berber spiced shrimp with mint and lemon
savoury profiteroles with chicken liver mousse and cornichon
roast garlic and white bean tapenade with eggplant relish
Main Course, Buffet Style
$40/person
Brown sugar and smoked paprika crusted beef tenderloin with chimichurri
Chicken fricasee with leeks and mushrooms
sweet and savoury potato dauphinoise
saffron pilaf with sundried cranberries, raisins and toasted pine nuts
green beans with pancetta and parmesan
roasted cauliflower with coriander, orange and chilies
roasted root vegetables with sage and brown butter
Butter lettuce with fennel and grapefruit in a mint and ginger dressing
arugula salad with roasted pear, blue cheese and walnuts in a red wine vinaigrette
Dessert
banana, chocolate chip bread pudding with warm caramel sauce
CD Launch Cocktail Party $15/person
Smoked Salmon with dill cream cheese on cucumber slices
Profiteroles with chicken liver mousse and cornichons
Roast Jarrahdale squash with shitake and sesame
Bosc pears with prosciutto, fig jam and blue cheese
caprese salad bites with cherry tomato, basil and bocconcinni
berber spiced grilled shrimp with lemon and mint
Thanksgiving Dinner
Just the Turkey
Brined, seasoned and stuffed. Ready to roast $8/person (min 8 ppl)
Roasted and Ready to serve, delivered hot. $15/person
for a free run bird, add $5/person
All the Sides
mashed potatoes, baked yams, 3 veggie dishes, cranberry sauce, pickles, gravy and a salad $12/person (min 8 ppl)
Dessert
Pumpkin Pie, Apple Pie and Chocolate Brownies $8/person (min 8 ppl)
Appetizers
mini crab and corn cakes, kale and feta galettes,
blue cheese and bacon stuffed mushrooms $9/person
Three Sample Menus for a celebratory luncheon
Menu 1:
Starters $6/person
Labneh with pomegranate, lemon and pistachio
Hummus with olives and crispy eggplant
warm feta dip with cherry tomatoes and basil
Luncheon $20/person
arugula with lentils, shaved fennel and grapefruit
crab cakes with mango salsa and sweet potato puree
lavender shortbread, white chocolate mousse, blackberries and almonds
Menu 2:
Pass around apps $9/ person
smoked steelhead cakes, lemon ginger aioli
butternut squash with shitake mushrooms and apple
za’tar roasted tomatoes, goat cheese, crostini
Luncheon $20/person
creamy cauliflower soup, roasted cauliflower, sesame oil, lime
Roasted pork loin, baby potatoes, gingered snap peas
coconut panna cotta, peach granita, mint, hazelnuts, orange zest
Menu 3:
Pass around apps $11/person
grilled shrimp with berber spice and pomegranate molasses
baked brie on crostini with fig and pistachio
roasted artichoke with coppa and parmesan
Luncheon $23/person
Grilled corn and tomato panzanella with fresh basil
stonewall steelhead on green lentils with celery root remoulade
dark chocolate truffle cake, sour cherries, dark rum and brown sugar whipped cream
MotherShuckers Oyster Party
$30/person (if you want more oysters we will charge and additional $3 per oyster)
For a fun party idea, host an oyster shucking party. Invite your friends and we will show up with a box full of oysters, an assortments of condiments and oysters knives. Let Chef Alex show you how to shuck an oyster and then let the fun ensue.
Evening includes 6 oysters per person, all the necessary supplies and a chef to teach you how to shuck. We will bring lemon, hot sauce, horseradish and an assortment of mignonettes.
To book an oyster party, email us at catering@alexanderskitchen.ca
Sample Menues
A Light Three Course Dinner for August
(dairy free)
Pass Arounds
butternut squash with shitake and apple
crostini with arugula pesto, coppa and cherry Tomato
smoked steelhead cakes with spicy mint aioli and smoked steelhead
Salad
fresh fig, caramelized fennel, toasted walnuts and arugula
with a lemon balsamic vinaigrette
Entree
steelhead trout on green lentils with roasted nugget potatoes, green beans
and cucumber remoulade
Dessert
coconut panna cotta with grilled peach granita, pomegranate seeds, sunflower seeds, cashews, coconut, dried mango, fresh peaches, fresh fig and mint
Casual Summer Wedding Luncheon
Pass Around Hors’ D’oeuvres
summer tomato, basil and goat feta bruschetta
cold poached shrimp on cucumber with avocado
pork banh mi sliders
Salad and Sandwich Buffet
kale and quinoa salad with sultana raisins, sunflower seeds
and toasted coconut with a crab apple vinaigrette
chopped market veggie salad with green goddess dressing
mixed greens with roasted peaches, hazelnuts
and crispy prosciutto with balsamic vinegar
open faced curried egg salad sandwiches with snap peas, mango and cashews
cucumber sandwiches with dill cream cheese
braised lamb sandwiches with romaine lettuce, whipped feta and olive tapenade
grilled chicken sandwiches with slow roasted tomatoes
and ginger, preserved lemon and basil
grilled eggplant, zucchini and bell pepper sandwiches with hummus
Carvery
charcoal and applewood bbq beef on dinner rolls
with horseradish and Smak Dab mustards
Mussel Station
beer, bacon and cheddar mussels
tequila, lime and jalapeño mussels
Dessert
an assortment of pies brought to the table
Seven Course Spring Wine Tasting Menu
sunflower seed cracker, salty butter, paper thin slice of Radish
Sparkling Brut
soft polenta, mascarpone, rhubarb
Pinot Gris
mountain spinach, green strawberry, barely poached salmon, salmon roe, popped buckwheat, tarragon, begonia petals
dry rosé
rabbit terrine, serrano honey vinegar, broccoli stem, golden raisins, gorgonzola
marsanne, rousanne, viognier
salt roasted lamb loin, green pea gnocchi, buttered brioche crumbs, guanciale, mint
syrah, viognier
dry aged ribeye, haskap berry, roasted mushrooms, dried shitake jus,
heirloom carrots, asparagus
bordeaux blend
dark chocolate almond torte, black pepper and brown sugar ice cream, aged balsamic, burnt almonds, dried currants
merlot
