Louis Gervais Fine Foods & Catering

Valentine’s Day

Surprise your valentine with a romantic gourmet dinner for two. Pick it up at our studio kitchen complete with warming instructions and recommendations for presentation.

• Bacchus fennel salad with roasted leek lace & passion fruit truffle vinaigrette
• Duo of lobster & beef tenderloin with pink peppercorn cream sauce
  & pomme allumette
• Forbidden chocolate gateau

• One dozen freshly shucked oysters with shallots & red wine vinegar

Easter Feast minimum order – 12 guests

Relax and enjoy Easter with family and friends. Let Chef Louis prepare Dinner for you and your guests.

• Spring greens with pearl tomatoes and vinaigrette tarrago
• Braised leg of lamb brushed with fig cumin coulis Or top sirloin roast with port jus
• Bouquetiere of vegetables & gratin dauphinois
• French apple lattice tart

Burger Feast Served with assorted condiments and toppings

• Asian slaw with a kumquat cilantro dressing
• Barbecued sirloin beef & cheddar burgers
• Grilled BC salmon medallions served in a bun (or not) with lemongrass mayonnaise
• Vegetarian burgers with havarti cheese & aioli sauce
• Chocolate cake with fresh berries and sliced summer fruit
  

The West Coast

• Leafy greens with local berries and purple onions, balsamic dressing
• Whole marinated salmon stuffed with fresh dill, lemon & capers
• Warm potato salad with crispy bacon & fresh parsley
• Grilled marinated summer vegetables
• Fresh fruit tartlets

South East Grill

• Tossed new growth greens with tarragon vinaigrette
• Gilled chicken brochettes with peanut sauce
• Marinated rib eye steaks with ginger mango salsa
• Grilled honeycomb potato sticks
• Grilled marinated summer vegetables
• Sliced melons
• Peach & apricot pies with whipped vanilla cream

• Mixed greens, dried cherries and winter vegetable chips, mandarin dressing
• Traditional roasted turkey with gravy & sage stuffing or Maple-glazed baked ham
• Bouquetiere of seasonal vegetables
• Honey glazed yams & whipped savoury potatoes
• Cranberry sauce
• Cherry clafouti with caramel

Suggestion #1

Amuse Bouche: bite-sized foods – 10 pieces per guest

• Mini brie & pesto pizzettes
• Smoked turkey chopsticks dipped in cranberry wine sauce
• Roasted potato garlic galette with green tomato relish
• Goat cheese pancetta bundles drizzled with fig coulis
• Pine nut-crusted lamb loin with arugula pesto
• Roasted winter vegetable tapenade with sage cream

Sweets:

• Mince meat tarts
• Pecan maple snaps

Suggestion #2

Amuse Bouche: bite-sized foods – 10 pieces per guest

• Rare Ahi tuna with red peppercorn aioli on pappadum
• butternut squash strudel  with pear chutney
• Proscuito wrapped asparagus with caramelized onions
• Wild duck magret spoons with star anise, cinnamon sauce
• Nutcracker prawns in crispy noodles with mandarin wasabi
• Mini Yorkshire puddings filled with shaved beef tenderloin & cabernet jus

Sweets:

• Five spice crème brulee
• Rhubarb mascarpone tulips

Suggestion # 1

• Mixed greens, dried cherries and winter vegetable chips, mandarin dressing
• Traditional roasted turkey with gravy & sage stuffing
• Bouquetiere of seasonal vegetables
• Honey glazed yams & whipped savoury potatoes
• Cranberry sauce
• Apple pie with brandy cream

Suggestion # 2

• Winter endive salad with crystallized walnuts, maple Dijon dressing
• Lavender-scented lamb loin
• Sweet potato gratin
• Caramelized carrots
• Cinnamon tiramisu

Suggestion # 3

• Mixed butter lettuce, with cardamom cider dressing
• Chestnut mushroom velouté with nutmeg cream
• Beef rib roast rubbed with salted herbs, Burgundy pinot sauce
• English plumb pudding with whipped vanilla cream