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From The Lazy Gourmet Cookbook

  • Strawberry, Romaine and Spinach Salad with Raspberry Poppy Seed Dressing
  • Wild Rice Pilaf
  • Jade Vegetable Melange
  • Lazy Gourmet Cheesecake with Tropical Fruit Coulis

Journey to Rome

  • Romaine and Radicchio with Croutons, Parmesan and Caesar-Style Vinaigrette
  • Grilled Beef Tenderloin with Marsala Sauce
  • Potato Pave
  • Market Fresh Vegetables
  • Espresso Crème Brûlée and Cinnamon

Mardi Gras

  • Arugula and Field Greens with Jicama, Red Onions, Asparagus and Citrus Vinaigrette
  • Bronzed Sablefish with French-fried leeks
  • Creole Rice
  • Market Fresh Vegetables
  • Banana Chocolate Bread Pudding

Bounty from Land & Sea

  • Roasted Sweet Potato Bisque
  • Crab Salad with Mizuna and Citrus, Ginger and Green Tea Dressing
  • Beef Tenderloin with Balsamic Jus
  • Portobello Mushroom and Shallot Roesti
  • Market Fresh Vegetables
  • Flourless Chocolate Torte

Plated Dinner Suggestions

All dinners include a Selection of Lazy Gourmet Hearth-Baked Breads with Sun-dried Tomato Pâté or Herb Butter.

Directed by the Maestro

  • Creamy Corn Soup with Lobster Sauce
  • Frisseé and Market Greens with Blue Cheese and Balsamic Vinaigrette
  • Slow-Baked Duck Leg with Charmoula
  • Lebanese Style Cous Cous
  • Seasonal Vegetables
  • ropical Fruit compote with Coconut-Ginger Anglaise
    If you prefer an Organic Choice, please inquire with your event planner


Evening Fare |  Plated Dinners à la Carte |  Back to menus
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The Lazy Gourmet Signature Buffet Collection is a compilation of items that have been longtime favorites of our clients with new items that have been created with a local and sustainable focus in mind.

There is a minimum of 10 portions of each item item.

Entrée Items

  • Artisan Ravioli filled with Wild Mushrooms served with a White Truffle Cream Sauce
  • Beef Bourguignon
  • Beef Tenderloin Marinated in Grainy Mustard Balsamic au Jus
  • Black Bean Marinated Grilled Beef Tenderloin Filet
  • Butternut Squash Mezzaluna Pasta
  • Chevre Stuffed Chicken Breast with Roasted Tomato Red Wine Sauce
  • Cold Grilled Teriyaki Wild Salmon with Orange Slices
  • Grilled Teriyaki Wild Salmon
  • Lime Ginger Sablefish
  • Morrocan Lamb Tagine with Couscous -Traditional Lamb Tagine an Tomato Sauce spiced with Cinnamon. Served with Roasted Almonds and Apricot and Mint Flavoured Couscous
  • Thai Green Curry Halibut Light, Sweet and Just Slightly Spicy, this is a traditional Thai Curry Sauce with Coconut Milk, Eggplant and a wonderful blend of Spices- Best served with Plain Rice or our Khao Mok Rice
  • Wild Salmon Wellington with Spinach and Mushrooms - A side of Spring Salmon topped with Spinach and Mushrooms and wrapped in a Golden Puff Pastry

Sides

  • Caramelized Roasted Winter Vegetables
  • Chili Cilantro Roast Potatoes
  • Coconut Scented Rice
  • Fresh Citrus Asparagus
  •  Green Beans with Japanese Sesame Dressing, served at room temperature
  • Grilled Vegetables
  • Khao Mok Rice
  • Potato Mushroom Gratin
  • Oven Roasted Garlic New Potatoes
  • Risotto with Roasted Red Peppers
  • Yam Brulee
  • Wild Rice and Ancient Grains with Wild Mushrooms and Toasted Pecans
  • Spinach and Portobello Mushroom Gratin Timbales
  • Sundried Tomato, Chevre & Roasted Garlic Mashed Potatoes

Salads

  • Asian Glass Noodle Salad with Julienne Tofu A unique blend of Asian Noodles, Cucumbers, Julienne Carrots and Tofu  with a light Sesame-Soy Dressing
  • Baby Spinach Salad
  • Baby Spinach Salad with Grilled Peaches, Candied Walnuts and Blue Cheese
  • Baby Spinach Salad with Yellow and Red Beets, Pink Grapefruit, Salt Spring Island Chevre with Caramelized Orange Dressing
  • Butter Lettuce Salad with Candied Pecans, Sliced Pears, Soft Blue Cheese & Balsamic Dressing
  • Cherry Tomato, Bocconcini & Basil Salad
  • House Mixed Greens with Ranch Dressing, Raspberry Poppy Seed Dressing or Balsamic Vinaigrette
  • Classic Caesar Salad with Housemade Croutons
  • Insalata Caprese - A fabulous mixture of Tomatoes, Bococcini & Basil
  • Wild Rice and Grains Salad with Cranberries and Toasted Slivered Almonds with a Citrus Vinaigrette
  • Tuscan White Bean Salad with Grilled Peppers & Preserved Meyer Lemon Dressing
  • Spinach Salad with warm Wild Mushrooms, Swiss Cheese and a roasted shallot and garlic dressing
  • Saffron Cous Cous and Grilled Vegetable Salad
  • Rotini Pasta Salad with Asparagus, Bell Pepper & Caramelized Onion Vinaigrette
  • Orzo Salad with Asparagus, Peppers & Green Basil Vinaigrette


Evening Fare |  Dinner Buffets |  Back to menus
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As Vancouver and the world continue to study and assess the world’s food processing, we desire to offer our clients their choice in the area of “natural” meats.

If you are interested in upgrading your order to certified organic beef, specialty poultry including un-medicated free run chicken, or wild and farm-raised game meats including Buffalo and Caribou. Please ask your event planner.

This is an example of our favorite plated dinner. As custom caterers we create a menu that is perfectly suited to your event. Please inquire by contacting us to speak to your event planner. There is a minimum of 10 portions of each item item.

Plated Dinner

 

1-

Baby Spinach Salad with Yellow and Red Beets, Pink Grapefruit, Salt Spring Island Chevre with Caramelized Orange Dressing

Assorted Housemade Breads

Whipped Lightly Salted Butter

 

2-

Bocconcini Crusted BC Oceanwise Salmon OR Balsamic Marinated AAA Beef Filet

Roasted Garlic Mashed Potatoes

Grilled Asparagus

 

3-

Individual Chocolate Caramel Mousse topped with chewy Hazelnut Caramel

Coffee, Decaffeinated Coffee & Specialty Tea

 

AND

 

1-

Qualicum Beach Sea Scallop with Pancetta and Green Lentil Ragu

Assorted Housemade Breads

Herb Butter

 

2-

Fraser Valley Cornish Game Hen and Squash Puree with a Wild Mushroom Taragon Cream on a bed of Sauteed Spinach

 

3-

A Chocolate Mousse Stack with a Roche bottom and layered with Creme Brulee and House Made Biscuit

Coffee, Decaffeinated Coffee & Specialty Tea


Plated Dinner Trio

 

1-

Crispy Rice Cake with Tuna Tataki

 

2-

Composed Butter Lettuce Salad with Candied Pecans, Sliced Pears & a Creamy Gorgonzola  Dressing

Onion Ciabatta and  Baguettes

Aioli with Sundried Tomato and Capers

 

3-

Black Bean Marinated Grilled Beef Tenderloin Mini Filet

Hawaiian Miso Glazed Sablefish

Coconut Chicken Tender with Grilled Pineapple Spear

 

Khao Mok Rice Packet in Banana Leaf

Green Beans with Japanese Sesame Dressing “Nami Sauce”

 

4-

Lemon Pavlova with Fresh Berries and Berry Coulis

 

Stand up Dinner

Wild Salmon Martini Meal

Miso Glazed Sablefish on Garlic Mash


Stacks of Roasted Lamb, Yam and Balsamic

Crispy Scallops with Bacon and Dill Hollandaise with Crispy Pomme Allumettes

Roast Duck Breast on Celeriac Puree with Sundried Cherry Sauce


Baby Lamingtons

Cheesecake Lollies

Chocolate Mousse Cups filled with White or Dark Chocolate Mousse
Coffee, Decaffeinated Coffee & Specialty Tea