cocktail parties

Intimate affairs to large corporate parties, Chef Wade and Boreal Cuisine put their culinary creativity into top gear to create menus that fit your party theme. Looking for something a little more conservative? We can do that, too.

Take a peek at our selection of past menus to get an idea of what can be done, then contact Boreal Cuisine to discuss your event and catering needs.

• strut tiki party

  mesquite smoked spam crostini with caramelized pineapple and starfruit relish
  black sesame crusted ahi tuna w/ ponzu-lychee sauce
  seared scallops with candied macadamia crust
  crisp coconut and mango spring roll with banana ketchup
  volcano rolls
  lobster potstickers with wasabi-miso butter sauce
  tropical fresh fruit
  braised pork belly with kona bbq glaze
  chilled hibiscus infused pineapple-yuzu soup in shooter glasses
  

• preston engagement party

  hot

  alberta beef sliders with double-smoked bacon and aged canadian cheddar
  pulled pork sliders with napa cabbage slaw and carolina-style bbq sauce
  bbq duck in 5 spice crepes
  korean-style beef with spicy kimchi pancakes

  cold

  watermelon, mint and feta on chinese spoons
  pesto rigatoni stuffed with goats cheese and sun-dried tomatoes
  crispy soba noodle wrapped prawns with banana ketchup
  wild rice blinis with smoked arctic char, meyer lemon crue fraiche and fried capers

• distinctive 5 launch

  Condominium launch party featuring a 5-stop trip around the world via food and wine representing the 5 main countries of origin for Distinctive 5's high-end finishings and appliances.

  france

  salade nicoise with seared ahi tuna on grilled potato crisps
  roquefort gougeres

  italy

  lobster "cannoli's" with lemon gastrique
  peperonata on garlic baguettes

  germany

  dark rye crostini with cucumber and watercress dressed with sour cream
  wurst-salat on pumpernickel

  usa

  spicy prawn and grapefruit salad on congee spoons
  california rolls

  canada

  maple-cured salmon on cranberry bannock
  carpaccio of alberta beef with horseradish aioli