TABL Catering


Hors d'oeuvres


-Crisp vegetable spring rolls with a red pepper sauce
-Roast beef stuffed yorkshire pudding with creamed horseradish
-Grilled chicken satay with spicy peanut sauce
-Spinach and feta parcels
-Roasted red pepper soup shots with basil creme

-Smoked salmon crepe rolls
-Peach, arugula and prosciutto rolls
-Moroccan spiced flank steak skewer, cumin yogurt
-Shaved pork tenderloin with apple puree on baguette
-Endive topped with herbed goats cheese and sundried tomato


Full service dinner choices

-Wild mushroom stuffed chicken with herb roasted potatoes, green
beans, and roasted red pepper sauce.
-Herb crusted pork tenderloin with roasted garlic mashed, mixed
peppers and mushrooms and a grainy mustard reduction.

-Red wine braised beef short ribs with a roasted garlic mashed and root
-Pan seared atlantic salmon with a puree of sweet peas, boiled potatoes
and a white wine butter sauce.
-Fennel crusted rack of pork with bacon and potato hash, root
vegetables and house made apple chutney.
-Oven roasted beef tenderloin with chive mashed potatoes, maple
glazed carrots and a thyme jus.
-Pan fried, sweet potato gnocchi, with cherry tomatoes and kale tossed
with a sage brown butter sauce.

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