Buffet Catering

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 Menu

PRICING

$35/ plate (30 minimum)
The Premiere

• 2 Entrées (1 Meat & 1 Vegetarian)
• 2 Sides & 3 Salads
• 1 Dessert

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$42/ plate (30 minimum)
Silver Screen

• 3 Entrées (2 Meat & 1 Vegetarian)
• 3 Sides & 3 Salads
• 1 Dessert

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$52/ plate (30 minimum)
The Oscar

• 1 Platter
• 2 Entrées (1 Meat & 1 Vegetarian)
• 1 Chef Station
• 3 Sides & 3 Salads
• 1 Dessert
• Bread Rolls & Butter
• Coffee & Tea

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ADDITIONAL OPTIONS

$10/ person
Hors d’Oeuvres

• 3/ person
• Choose 3 hors d’oeuvres

$10/ person
Chef Station

• Requires on-site chef
• Choose one station

$10/ person
BBQ Entrée

• Requires on-site chef
• Choose from our BBQ menu

$5.00/ person
Dessert Platter

• 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)

Potato Gnocchi
Served with fire roasted tomatoes and fresh herbs and a Parmesan glaze 

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 New York 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 Atlantic 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

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

Roasted Wild B.C. Sockeye Salmon (GF)
With a lemon thyme beurre blanc

Line Caught B.C. Sable Fish (+ $7/plate)
With wasabi miso emulsion and Asian dressed slaw

SIDES

(V)=Vegan    (GF)=Gluten Free

VEGETABLES

Steamed Farm Vegetable Medley (GF)
Carrots, green beans, cauliflower and broccoli

Grilled Seasonal Vegetables (V)

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)

Wild Mushroom 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

Mixed Greens (V)
With house made vinaigrette

Truffles Caesar
With roasted garlic dressing

Cherry Tomato & Bocconcini  (GF)
With a balsamic vinaigrette and basil

Classic Spinach  (GF)
With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette

Beetroot & Goat Cheese  (GF)
With crumbled goat cheese, honey, toasted candied pecans, dill and parsley

Kale Salad (GF)
With kale, kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion

Moroccan Quinoa
With dried fruits, nuts, cinnamon in a cilantro vinaigrette

Classic Greek (GF)
With Feta cheese, olives and oregano

Asian Vegetable Slaw (GF) (V)
Served in a ginger soy dressing

Roasted Sunchoke and Jicama  (V)
With sunflower and sesame seed vinaigrette

7 Grain & Edamame Bean
With whole grain, wild rice, spelt, oats, barley, rye, wheat, carrots, celery and edamame beans

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

House-Made Cheese Cake
With local strawberry purée

Apple Strudel
Caramel sauce, apple sugar crisp

Chocolate Raspberry Tart
With a vanilla crème anglaise

Raspberry Tart
With a vanilla crème anglaise

Gluten Free Pressed Chocolate Polenta Cake (GF)
With fresh whipped cream, mint and raspberry purée

 

CHEF STATIONS

Whole Roasted Prime Rib (+$7/plate)
With horseradish, dijon, and red wine jus

Whole Roasted Striploin
With horseradish, dijon, and red wine jus

Carvery of Whole Roasted Stuffed Pork Loin
Stuffed with apricots and sage and garnished with a caramelized apple beurre blanc

Pemberton Valley Beef Tenderloin (+$7/plate)
Served with a Béarnaise sauce

Whole Roasted Porchetta (+$7/plate)
Served with salsa verde

Steamed Clam and Mussels
Steamed clams in white wine garlic sauce, mussels steamed in a curried tomato broth

Sautéed Chile Garlic Prawns
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