Plated Catering


For more formal occasions, a plated dinner adds an air of sophistication. Whether wedding, charity event, formal dinner party or a very special occasion, you’ll find that Truffles has mastered the art of elegance when it comes to fine foods. Choose from 3, 4, or 5 courses to suit your event and your budget.

We work tirelessly to accommodate all preferences and budgets. Please do not hesitate to contact us to assist you in making your event as seamless and memorable as possible!

** All plated dinners in this package are based on a minimum of 20 guests and require on-site chefs and service. Prices do not include applicable taxes, service, gratuity, or costs for china, glassware and linen rentals.

Download our Plated  Menu


$51/ plate (20 minimum)
The Premiere

Three Course
• 1 Appetizer
• 1 Entrée
• 1 Dessert

$59/ plate (20 minimum)
Silver Screen

Four Course
• 2 Appetizers
• 1 Entrée
• 1 Dessert

$68/ plate (20 minimum)
The Oscar

Five Course
• 1 Amuse Bouche
• 2 Appetizers
• 1 Entrées
• 1 Dessert



(V)=Vegan    (GF)=Gluten Free


Roasted Butternut Squash Soup (GF) (V)
With cinnamon

Local Mixed Spring Green Salad (GF) (V)
Elegant garnishes and dressing

Grilled Vegetable and Quinoa Mille-Feuille (GF) (V)
With roasted garlic and olive oil

Salad of Heirloom Tomatoes and Bocconcini (GF)
With micro basil, balsamic and olive oil


Braised Short Ribs Ravioli
With beef Consommé

Duck Rillette On Hazelnut Biscotti
With roasted duck breast, squash puree, braised red cabbage in blackberry and sloe gin sauce

Glazed Pork Belly (GF)
Braised pork belly with three bean double smoked bacon Cassoulet and star anise red wine reduction


Oysters on a Half Shell
With a tobiko and shallot mignonette

Seared Prawn and Scallop Duo (GF)
Celery root purée, with orange segments and pesto oil

Seafood Risotto (GF)
Served with lemon, thyme and white wine


(V)=Vegan    (GF)=Gluten Free


Aromatic Squash Ravioli
Served with roasted wild mushrooms and a sage-pecan truffle emulsion

Portobello Mushrooms (GF)
With quinoa and goat cheese

Oven Roasted Mediterranean Vegetable Ratatouille (GF) (V)
With field ripened tomatoes, basil and oregano

Cauliflower and Chickpea Curry
In a cumin spiced puff pastry bowl

Wild Mushroom and Pea Risotto (GF)
Served with shaved Parmesan


Pan Seared Fraser Valley Chicken Breast
With  sherry vinaigrette, sautéed peas, gnocchi, served with a shimeji mushroom jus

Prosciutto Wrapped Fraser Valley Stuffed Chicken Breast (GF)
Stuffed with tomato, basil and bocconcini and served with balsamic red wine reduction and herb risotto

Grilled New York Steak (GF)
With charred red onion, mashed potatoes and red wine Demi-glace

Roasted Pork Tenderloin (GF)
With rosemary and apples, served with parsnip purée

Salt Spring Island Lamb Sirloin (GF) (+ $7/plate)
With spiced yam mousse line and preserved lemon and fig chutney

Red Wine Braised Short Ribs (GF) (+ $7/plate)
With yam and potato pavé and roasted carrots


Truffles Signature Cioppino (GF)
Local seafood cooked in fennel infused white wine tomato broth

Roast Lobster Tail (GF)
With garlic drawn butter, fresh herbs and Parmesan orzo risotto *market price*

Pan Seared Wild B.C. Sockeye Salmon (GF)
With spring pea rice pilaf and lemon thyme beurre blanc

Albacore Tuna Niçoise (GF)
With French beans, tomatoes, Yukon potatoes, Kalamata olives, tossed in a warm red wine & fresh herb vinaigrette

Roasted Wild B.C Salmon (GF)
With fennel, orange, fresh herbs and olive oil sauce

Line Caught B.C Black Cod (+ $7/plate)
With Asian slaw, served with a wasabi miso emulsion


(V)=Vegan    (GF)=Gluten Free

Ganache Chocolate Cake
With a crème anglaise and lime raspberries

Lemon Blueberry Cheese Cake
With local blueberry puree

Sticky Toffee Pudding
With spiced rum and caramel cream

Chocolate Raspberry Tart
With a vanilla crème anglaise

Lemon Tart
With a rich, buttery shortbread crust, baked with a sweet and tangy lemon curd and topped with bruleed Italian meringue

Gluten Free Pressed Chocolate Polenta Cake  (GF)
Served with crème anglaise and fresh raspberries