Peake Catering | Events Menu
Innovation is always on the menu
The way to your guests’ hearts? Through their stomachs. Whether you’re gathering with friends and loved ones, or colleagues and head-honchos, our tastefully-designed menus are sure to impress. Browse our executive chef’s inspired creations, crafted with local, seasonally-inspired ingredients to satisfy your every whim and craving.
A Tiny Feast
Reception Menu
Give your reception guests the finest noshes and nibbles the west coast has to offer, with an abundant array of creative canapés to choose from. Whether your celebration calls for a colourful charcuterie spread, classic comfort food, or something more exotic, our culinary team will go above and beyond to deliver on your unique vision.
To pull off your reception like a seasoned pro, here’s what we recommend:
Afternoon cocktail reception (1 - 2 hours): 2 - 4 pieces per guest
Pre-dinner cocktail reception (1 - 2 hours): 4 - 8 pieces per guest
Cocktail reception in lieu of dinner (2 - 4 hours): 16 - 20 pieces per guest
gf - Gluten Free
df - Dairy Free
vgn - Vegan
vg - Vegetarian
nf - Nut Free
Canapes
Minimum 3 dozen per item | Priced per dozen
*Suitable for drop off
Seafood
Ahi Tuna Niçoise | 48 | df/nf
peppercorn crusted, quail egg, olives, haricot verts, apple mustard
Spicy Tuna | 49 | df/nf
croustade, furikake, sriracha aioli, tobiko, serrano
Beet Cured Salmon* | 43 | nf
green pea blini, ikura, yuzu crème fraiche
Smoked Salmon Mousse* | 47 | nf
paprika, dill, yuzu pearls
Smoked Scallop Crudo* | 54 | gf/nf
orange saffron velouté, crispy quinoa, dill oil
Coconut Prawn* | 44 | df/gf/nf
toasted coconut, pineapple rum jelly
Peake Crab Cake | 54 | df/nf
red pepper jam, dill
Lobster Brioche* | 56 | nf
celery, apple, chipotle mayo
Meat
Prosciutto & Chèvre* | 41 | gf/nf
fig, apple mostarda, herbs
Turkey Polpette | 41 | nf
sun-dried tomato jam, whipped feta, italian herbs
Grilled Lamb Kebab | 44 | df/gf/nf
mango mint chutney, cilantro
Fried Chicken Sandwich* | 43 | nf
pickled cucumber, sambal aioli, brioche
Beef Wellington | 51 | nf/df
braised short rib, duxelles, spinach emulsion
Blackened Beef Tri Tip* | 46 | df/nf
peruvian pepper, basil aioli, vol au vent
Char Siu Pork Belly* | 45 | df/gf/nf
pineapple salsa, black garlic aioli, scallion, tostada
Smoked Duck Crêpe* | 50 | df/nf
plum hoisin, scallion crepe, cucumber
Vegetarian
Peach Caprese Skewers* | 39 | gf/nf/vg
sangria olives, pickled peach, heirloom tomato, bocconcini
Carrot “Lox” Aburi | 40 | gf/nf/vgn
kombu cured carrots, miso mayo, furikake rice
Macaroni & Cheese Croquette | 45 | nf/vg
kimchi, green goddess mayo
Roasted Mushroom * | 39 | gf/nf/vgn
smoked beet hummus, crispy quinoa
“Tuna” Poke * | 44 | nf/gf/vgn
shoyu, chili aioli, scallion, croustade
Baba Ghanoush * | 43 | nf/vgn
tahini, olive & pepper salsa, puff pastry
Cheddar Gougères * | 43 | nf/vg
roasted garlic cream cheese, herbs, everything seasoning
Kabocha Croquette | 42 | nf/vg
corn, gochujang mayo
Tofu Satay* | 41 | gf/vgn
smashed chili cucumber, peanut sauce
Platters & Boards
Small serves 10 | Large serves 20
Cheese Platter | S 85 | L 145 | vg
smoked cheddar, gruyere, bleu, comox brie & goat gouda, garnished with fresh & dried fruit, fresh baguette & artisan crisps
Banh Mi Board | S 125 (serves 10) | L 200 (serves 20) | df/nf
vietnamese ham, pate, mayonnaise, pickled vegetables, jalapeno, cilantro, soy, crispy shallot & garlic, baguette
Artisan Cheese Platter | S 140 | M 240 | vg
selection of artisanal canadian & european cheeses, fruits, jams & truffle honey, baguette, crostini, artisan crisps
Antipasto Platter | S 100 | L 180
italian cheeses, prosciutto, peppered salami, calabrese, grilled vegetables, olives, artichokes, baguette, crostini, artisan crisps
Charcuterie Board | S 135 | L 230
vancouver’s finest salamis, pâté, cured meats, olives & pickled vegetables, mustards, baguette, crostini, artisan crisps
Salmon Platter | S 160 | L 280
smoked sockeye & candied salmon, capers, cucumber, lemons dill cream cheese, baguette, crostini, artisan crisps
Vegetable Crudité Platter | S 62 | L 110 | nf/gf/vg
celery, carrot, heirloom tomatoes, cucumbers, bell peppers, red radishes, cauliflower & broccoli florets, hummus & toasted nori dip
Mezze Board | S 90 | L 155 | df/nf/vgn
falafel, grilled & marinated vegetables, artichokes, olives, radish, smoked beet hummus, avjar, pita
Seasonal Fruit Platter | S 72 | L 118 | nf/gf/vgn
sliced pineapple, cantaloupe, honeydew, oranges, grapes, & berries
Presentation & Dips
Dips include sliced baguette, crostini, artisan crisp
Elote | 55 (serves 20) | nf/vg
corn, paprika, jalapeno, chili, lime, cilantro
Whipped Feta | 68 (serves 20) | vg
hot honey, lemon, pistachio
Marinated Sundried Tomato Pâté | 75 (serves 20) | vg
basil, piquillo peppers, feta
Truffle Hummus | 60 (serves 20) | vgn
chickpeas, white truffle oil, tahini, olive oil, lemon
Edamame Tahini | 60 (serves 20) | nf/vgn
mint, lime, scallion, sesame
Peake Dip Trio | S 85 (serves 20) | L 140 (serves 40) | vg
truffle hummus, whipped feta, edamame tahini
Tea Sandwiches
Minimum 3 dozen (choose 3 varieties)
Jackfruit Waldorf | 40 | vgn
butter lettuce, walnuts, grapes
Smoked Salmon | 45 | nf
cucumber ribbons, dill cream cheese, rye
Curried Chicken Salad | 42 | df
herbs, craisin, apple, pistachio
Ham & Spinach | 40 | nf
honey onion jam, dijon mustard
Classic Egg Salad | 40 | nf/vg
dijon aioli, pea shoots
