BUFFET CATERING MENUS MARRY CONVENIENCE AND LUXURY
For large gatherings, a buffet-style presentation offers an ideal balance of convenience and luxury. All of our buffet dinner items are presented on elegant stainless steel chafers, designer platters, or bowls. A long, clothed table will hold the dishes and allow guests to queue on both sides for faster service, while you can add on optional items like a chef station or dessert platters to suit the requirements of your particular occasion. The Truffles Vancouver catering team will work hand-in-hand with you to develop a customized menu to accommodate your needs to create a unique experience for your next event. Whether a wedding, corporate gathering or simply a get-together of family and friends, you can rest easy knowing that your event will run smoothly with excellent food and seamless service.
**30 guest minimum. Prices do not include applicable taxes, service, gratuities, or china, glassware and linen rentals. Please contact us to create a tailored proposal for your event.
We are always willing to work with you to get things right for your event. Feel free to contact us if you have any questions.
Download our Buffet MenuPRICING
• 1 Platter
• 2 Entrées
• 1 Chef Station
• 3 Sides & 3 Salads
• 1 Dessert
ADDITIONAL OPTIONS
• 3/ person
• Choose 3 hors d’oeuvres
• Requires on-site chef
• Choose one station
• 2/ person
• Substitutes indv. dessert
ENTRÉES
(V)=Vegan (GF)=Gluten Free
VEGETARIAN
Aromatic Squash Ravioli
Served with roasted wild mushrooms, whole pecans and a sage-pecan truffle emulsion
Portobello Mushrooms
With quinoa and goat cheese
Cauliflower and Chickpea Curry (V)
Pennette Arrabiata
with herb and garlic roasted cherry tomatoes
Wild Mushroom and Pea Risotto (GF)
Served with shaved Parmesan
MEAT
Pan Seared Fraser Valley Chicken Breast
With sherry vinaigrette, sautéed peas, gnocchi, served a shimeji mushroom jus
Traditional Chicken Coq au Vin
With pearl onions, mushrooms, double smoked bacon simmered in red wine sauce
B.C. Pork Loin (GF)
With wild flower honey braised onions and apple gastrique
Prosciutto Wrapped Fraser Valley Stuffed Chicken Breast (GF)
Stuffed with tomato, basil & bocconcini and served with balsamic red wine reduction and herb risotto
Grilled Sirloin Steak (GF)
Served with a sundried tomato butter sauce
Salt Spring Island Lamb Sirloin (GF) (+ $7/plate)
With spiced yam mousseline, preserved lemon and fig chutney
Red Wine Braised Short Ribs (GF) (+ $7/plate)
Served on a head of creamy polenta
Salt Spring Island Lamb Chops (+ $7/plate)
With whole roasted shallots and mint scented fig demi-glace
Five Spice Roasted Duck Breast (GF) (+ $7/plate)
Served with braised beetroot and ginger infused sauce
SEAFOOD
Roast Lobster Tail (GF) *market price*
With garlic drawn butter
Roasted Wild B.C. Salmon (GF)
With fennel, orange, fresh herbs and olive oil sauce
Seared B.C. Albacore Tuna (GF)
Served niçoise style with green beens, cherry tomatoes, potatoes and a grainy Dijon vinaigrette
Seafood Paella (GF)
with saffron scented rice, market fresh seafood, olives, diced tomatoes and capers
Roasted Wild B.C. Sockeye Salmon (GF)
With a lemon thyme beurre blanc (seasonal)
Line Caught B.C. Black Cod (+ $7/plate)
With baby bok choy, Asian slaw, ginger lime vinaigrette and miso emulsion
SIDES
(V)=Vegan (GF)=Gluten Free
VEGETABLES
Steamed Farm Vegetable Medley (GF) (V)
Carrots, green beans, cauliflower and broccoli
Grilled Seasonal Vegetables (GF) (V)
Peppers, onions, zucchini, Belgium endive, cherry tomatoes with herb garlic olive oil
Provencal Tomatoes (GF)
Baked and topped with herbs and goat cheese
Roasted Butternut Squash (V)
With herbs and garlic
Farm Fresh Green Beans (GF)
With shallot and chive butter
Roasted Baby Carrots (V)
With olive oil and fresh herbs
STARCH
Roasted Garlic Mashed Pemberton Valley Potatoes (GF)
Parmesan Herb Risotto (GF)
Herb Roasted Yukon Nugget Potatoes (V)
Potato Gnocchi
Served with tomato sauce and Parmesan
Seven Grain Rice Pilaf
Coconut and Ginger Basmati Rice (V)
Herbed Orzo
SALADS
(V)=Vegan (GF)=Gluten Free
Artisan Mixed Greens (V)
With house-made vinaigrette
Truffles Caesar
With croutons, parmesan and traditional dressing
Classic Spinach (GF)
With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette
Cherry Tomato & Bocconcini (GF)
With a zesty pesto dressing
Beetroot & Goat Cheese (GF)
With crumbled goat cheese, honey, toasted candied pecans, dill and parsley
Classic Greek (GF)
With cucumbers, cherry tomatoes, yellow and red peppers, red onion, Kalamata olives, feta, garlic and oregano
Moroccan Quinoa (GF) (V)
With dried fruits, nuts, cinnamon in a cilantro vinaigrette
Garden Shell Pasta Salad
With julienne vegetables, peas and hard-boiled eggs, in a yogurt dijon dressing
Classic Potato Salad
With nugget potatoes, onions, capers, fresh herbs, mayo and dijon cider vinaigrette
Kale Salad (GF)
With kale, kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion
Vietnamese Chicken Salad (GF)
With shredded cabbage, green onion, julienne carrot, pickled vegetables, cilantro and toasted sesame dressing
Cobb Salad (GF)
With iceberg lettuce, egg, chicken, blue cheese dressing and corn
Asian Vegetable Slaw (GF) (V)
Served in a ginger soy dressing
Roasted Sunchoke and Jicama (GF)(V)
With sunflower and sesame seed vinaigrette
Shanghai Broccoli Salad (V)
With red peppers and sesame dressing
DESSERTS
(V)=Vegan (GF)=Gluten Free
Dark Chocolate Mousse
With fresh whipped cream, mint and raspberry purée
Lemon Blueberry Cheese Cake
Classic Italian Tiramisu
Seasonal Fruit Platter (V, GF)
Chocolate Ganache Cake
With a crème anglaise and lime raspberries
Sticky Toffee Pudding
With spiced rum and caramel cream
Chocolate Raspberry Tart
With a vanilla crème anglaise
Gluten Free Pressed Chocolate Polenta Cake (GF)
With fresh whipped cream, mint and raspberry purée
CHEF STATIONS
(V)=Vegan (GF)=Gluten Free
Whole Roasted Prime Rib (+$10/plate) (GF)
With horseradish, dijon, and red wine jus
Whole Roasted Striploin (GF)
With horseradish, dijon, and red wine jus
Carvery of Whole Roasted Stuffed Pork Loin (GF)
Stuffed with apricots and sage and garnished with a caramelized apple beurre blanc
Pemberton Valley Beef Tenderloin (+$10/plate) (GF)
Served with a Béarnaise sauce
Whole Roasted Porchetta (+$7/plate) (GF)
Served with salsa verde
Steamed Clam and Mussels (GF)
Steamed clams in white wine garlic sauce, mussels steamed in a curried tomato broth
Sautéed Chile Garlic Prawns (GF)
Fresh prawns sautéed to order with garlic, chili, cilantro and lemon
B.C. Smoked Salmon Caper Linguini
With a caper, lemon, dill cream sauce
Vegetable Penne
Fresh seasonal vegetables, roasted tomato basil sauce
Fresh Crêpes
Flambéed with Grand Marnier and served with peaches and cream
Banana Foster Flambéed in Dark Rum
Served on pound cake with caramel toasted walnuts and cream
ADDITIONAL ITEMS
Bread Rolls & Butter
+$1.00/per person
Coffee and Tea Service
+$2.75/per person