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Chef’s Table Party Menu


Organic greens & seedling rice paper wrap
Mixture organic baby greens, seedlings wrapped in rice paper, chef‘s dressings
Three potato salad, pommery mustard and fresh chives
Slow herb poached Fingerling potato, mini red skin, new potato, sweet pommery mustard and chive on individual plates

Honey baby golden beets 
Honey pickled baby golden beets, Cooks Town green, lemon pepper vinaigrette on a spoon

Tomato avocado martini
Olive tapenade gazpacho broth, Avocado and Vermouth foam

Virgin Caesar shooter
Truffle tomato coulis, Hawaiian sea salt rim, gorgonzola spiked celery

Ice berg boat with cherry tomato, crumbled Stilton cheese and fire roasted sweet pepper compote
Stilton cheese, three pepper compote served on a top of ice berg

Oven roasted tomato and goat cheese crostini
Mixed fire roasted pepper salad, baked mission figs, shaved fennel and balsamic glaze

Three cheese ravioli
Fire roasted vegetable, tangy tomato sauce, fresh parmesan cheese

Wild mushroom strudel

Cognac scented forest mushrooms en croute   

Phyllo pastry, baby spinach, goat-feta cheese

Vegetable samosa
  Chick pea and potato filled samosa with spicy mint sauce

 Crisp vegetable crudités
Crisp fresh garden vegetable with hummus, honey yogurt, salsa

Sea Food

Solo Tuna Nicoise
  Sesame crusted rare ahi tuna, quail egg, marinated olives, French beans, tear drop tomato, fingerling potato and red wine vinaigrette on plates

Mini crab cakes
Griddled Maryland Lump Crab, Micro Greens, Spicy Remoulade on a spoon

Coconut ginger dragon shrimp
Crispy coconut ginger battered shrimp with wasabi soya dipping sauce

Grilled sugar canes jerk shrimp
Spicy jerk marinated jumbo shrimp skewered in sugar canes

Tequila cured Atlantic salmon with fennel slaw

Jumping prawn cocktail
Pickled dikon wrapped jumbo prawn, spicy cocktail sauce and pea shoots

Chef’s Table Raw Bar

Assorted sushi and sashimi

Oyster and jumbo shrimp


Vietnamese pork tacos
Sweet and tangy roasted pork belly, cucumber- carrot slaw, onion, chillies, cilantro and sesame seeds

Assortment of Chef’s Table Signature Satay
Chicken, Lamb and Beef with spicy peanut sauce, pineapple salsa, tamarind sauce, yogurt cumin raitta

Chef’s Table signature Black Angus sliders
Chef’s Table signature Black Angus mini burger, old cheddar, tomato, jalapeno mayo on ACE mini brioche bun

Quebec Foie-gras Torchon
Quebec Foie gras poached in white Chardonnay stock, wild blue berry compote, orange & purple potato pave

Thyme & Gremolata chicken roulade
Savoury & citrus marinated chicken poached chicken medallion on crushed Yukon potato and natural pan jus

Sweet & sour glazed quail breast
Pan roasted Ontario quail breast glazed with crisp rice cake, sweet & sour mustard plum jus

Grilled chicken quesadilla
Mixed bean puree, three cheese blend, grilled chicken breast, jalapeno pepper and corn

 Chicken chops
Chef’s Table hand pulled chicken wing tossed three flavourful sauces and toasted sesame seeds

Crispy spring rolls (shrimp, vegetable and chicken)
Hoisin, Sweet chilli and Plum sauce

Mini beef wellington
Truffle jus

Korean short ribs
Hand pulled short ribs, kim chi crostini, pop corn sprouts

Prosciutto and Melon
Baby Arugula, peppered melon, lemon truffle vinaigrette

 Medallions of veal scaloppini with truffle risotto
Baby arugula, cipollini onions and red wine reduction

Maple-Dijon rubbed pork tenderloin
 Sesame sushi rice cake, sautéed garlic baby spinach, fig-balsamic glaze

Mini grilled sandwiches
Ham & Brie, 5 hour slow roasted beef with spiced tomato relish, smoked turkey-cranberry compote and old white cheddar with assortment of ACE’s organic bread

Chicken roulade stuffed forest mushroom
 Pearl barely risotto and rosemary spiked jus

 Smoked chicken and blue cheese quiche

Bi Bim Bab
Soy-sesame-young ginger marinated tender sirloin with fine julienned vegetables, sunny side up quail egg delicious spicy Korean chilli sauce and sticky rice

Vegetable and starch

French beans with browned almond & butter
Roasted root vegetable medley with pearl onion
Mediterranean vegetable antipasto
Wok fried medley of Asian vegetable
Buttered asparagus
Three pepper medley
Peas and honey glazed carrots
 Zucchini trifolati
Braised artichokes and sweet potatoes
Whipped garlic mash potato
Griddled goat cheese polenta cake
Buttermilk mash potato
Hand thrown Clementine Spatzle
Roasted Fingerling potato
Crushed Stilton cheese fingerling potato mash
Roasted three potatoes
Seasoned sushi rice balls
Stir fried rice


5 hour slow roasted Canadian “AAA” select prime rib of beef with Dijon mustard, horseradish and Shiraz jus

Peppercorn glazed New York strip loin

 Herb grilled Canadian Black Angus fillet mignon

Grilled New Zealand lamb chop
Vanilla parsnip puree, French beans, lingon berry jus

Roasted all spiced half chicken

Pan seared diver scallops with wild mushroom tomato risotto

Fresh sea food linguini marinara
prawns, calamari, clams, PEI mussels and sea scallops are tossed in marinara sauce

Oven baked Atlantic salmon with saffron white wine sauce

Butter poached lobster with tomato caper relish

White Zinfandel poached Nova Scotia lobster
Mayer Lemon Butter Sauce and Chive

Succulent herb roasted turkey
Traditional sage stuffing, cranberry sauce, gravy

Sweet endings

Quebec & Ontario Farm house cheese

Fresh sliced fruit and berries

Summer berries and Jamaican rum sabayon

Chocolate torte

Chocolate fudge brownies and crispy rice squares


Ice cream and mini corn bar

Exclusive New York Cheese Cake Factory Desserts

Mini Italian pastries and Cookies

Starbucks coffee and Tazo tea
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