Sample Menus

Guatemalan Potato & Green Bean Salad in Pumpkin Seed Sauce

Guatemalan Curtido (Coleslaw)

Apple, Carrot & Walnut Salad in Coconut Cream Honey Cardamom Dressing

Guatemalan Spinach & Black Bean Quesadillas

Smoked Salmon & Red Pepper Wraps

Smoked Trout and Cucumber Wraps

Oven Baked Plantain Chips

Guatemalan Corn Cake

Creamy Tarragon Clam Chowder

Juniper Roast Bison Skewers served on a bed of Santa Fe Corn Accompanied
With Blueberry Juniper Berry Sauce

Side of Creamed Garlic Potato & Chipolte Sweet Potato Served in Martini Glass

Salmon with Blood Orange and Rosemary
With Wild Rice & Spinach

Baby Greens Salad

Fruit Tray
Nanaimo Bars

Potted Smoked Dill Salmon in
Cucumber Cups

Creamy Clam Chowder

Shirley’s Special Fry Bread

Juniper Roast Bison with Blueberry Glaze

Mustard and Thyme Baron of Beef Au Jus

Salmon & Mushrooms in Puff Pastry with Basil Cream

Lemon Herb Roast Potatoes

Roast Vegetable Salad of Zucchini, Squash, Mushrooms, Assorted Bell Peppers, Onions, Garlic, with a Maple Balsamic Olive Oil Drizzle

Spring Garden Salad

Fruit Tray
Assorted Cakes & Cheesecake Poppers

Mini Tuna Salad Sandwich on Homemade 12-Grain Bread

BBQ Short Ribs

Mix Potato and Chorizo Salad with Guatemalan Pumpkin Seed Dressing

Curtido – Guatemalan Coleslaw

Smoked Trout Mousse & Dill in Cucumber Cup

Prawns & Green/Red Pepper Garlic & Lime Skewers

Canapé’s:
Juniper Roast Beef with Garlic Horseradish Cream & Blueberry Drizzle

Goat Cheese, Pistachio & Fig

Capicolla Ham, Moroccan Olive with Granny Smith Apple Spears

Potted Smoked Salmon on Petite Toast Cups

Smoked Salmon, Dill & Spinach Tart

Veggie Tray with Sour Cream Pesto Dip

Fruit Tray

Nanaimo Bars

Apple, Coconut & Walnut Salad with Cardamom Coconut Cream

Cold Seafood Salad
Mussels, Clams, Prawns, Oysters, Crab: Steamed with fresh herbs, butter, garlic.

Assorted fresh dips and salsas

Wild Rice Salad with radishes, green onions, chives

Green mixed field greens with baby tomatoes and cucumbers

Roast Elk & Roast Buffalo
Slow roasted with dry spice/herb blend and garlic & Roast Gravy

BBQ Salmon with red onion, lemon, fresh sprigs of herbs and butter

Roasted Red and White New Potatoes with olive oil, lemon and fresh herbs

Assorted Roasted Summer Vegetables with olive oil, balsamic vinegar, fresh herbs

Baked Bannock and Fried Bread

Bannock Short Cake with Assorted Fresh Berries with Whipped Cream
Bannock Cinnamon and Sugar Fingers

“I recently attended the National Annual General Meeting of Friendship Centres in Victoria where your company had catered the dinner. I must tell you that it was the most wonderful catered meal I have ever had.  Not only was the food delicious, it was most elegantly and professionally delivered. You and your staff were so pleasant and your attire was reperesentative of the fabulous meal. The display of food was the most impressive. It made me proud as a First Nation to have our traditional food displayed in such a manner. For that, I  thank you again for a pleasurable dinner enjoyed by all.”  Anne Morgan, Cultural/Education Coordinator, Toquaht Nation

Potted Smoked Salmon Mousse &
Dill in Cucumber Cup

Juniper Roast Beef with Garlic Horseradish Cream & Blueberry Drizzle Crostini

On Wild Rice & Corn Fritters

Imu Salmon – Smoked Salmon
Baked in Seaweed

First Course: Italian Sparkling Water with Sweet Hibiscus Flower

Clean Italian sparkling water prepares the pallet for romantic foods. The Hibiscus flower is representative of delicate beauty…. the love one shares with another.

Second Course: Nutmeg Cream Cheese filled Strawberries dipped in Dark Chocolate

Nutmeg has been well known for centuries because of its medicinal properties, the spice is embraced for its more sensual properties as a stimulant in raising body heat and sweetening breath. A perfect little red heart, the strawberry is an edible Valentine. Touted as an aphrodisiac fruit since the times of ancient Rome, the strawberry was a symbol of Venus. Chocolate has been proven to increase energy levels and release ‘feel good’ endorphins.

Third Course: Caesar Salad with Herb Croutons & KOD Signature Garlic Dressing

Garlic has been proven to be immune boosting making those who eat it feel more energetic and healthy.

Fourth Course: Velvet Asparagus Soup

A Phallic symbol with aphrodisiac chemicals. Being rich in potassium, folic acid, vitamin A and vitamin E, it amazingly stimulates sex hormones and glandular function. Asparagus, like an all-purpose medicine, can boost up your sex drive and enhance your general well being.

Fifth Course: Cayenne Pepper Chicken

Cayenne boosts your sexual drive. It can heat up your entire body, increase your blood circulation and make your erogenous zones become even more sensitive to sexual stimulation.

Coconut Cardamom Rice & side of Gingered Carrots with Slivered Almonds

In the Caribbean, coconut has a reputation as a love enhancer. Coconut is loaded with compounds that boost the action of testosterone. Almonds are rich in Vitamin E and are a good source of healthy monounsaturated fats. Almonds can help boost the sex drive. It is useful in the treatment of some forms of sexual inadequacies (premature ejaculation). Additionally, in Sicily, it is also used to make sweet liqueur and almond-flavored wines, thought to be an aphrodisiac. In some cultures also, they are associated with passion and fertility. Their aroma is alleged to excite women. Cardamom seed produces a good mood, along with a tonic stream that makes your whole body feel better.

Sixth Course: Cinnamon Panna Cotta drizzled with Sexona Spoon

Cinnamon is known for attracting and exciting men.

Seventh Course: Zallouh Root Tea

Used in Arabian & Mediterranean countries to increase ones sex drive
With Fine Belgian Dark Chocolate.

“It was so good to see you last night at The Halo Office in your beautiful red chef jacket! The aphrodisiac food you made last night was so exquisite! It melted in my mouth and left me wanting more and more! You are a true chef and the presentation of the food was beautiful. I could tell that you are very passionate about your profession. I am happy I was able to indulge! Thank you!”  Holly Graham

First Course
Creamy Wild Mushroom & Blue Cheese Crostini

Second Course:
Wild Smoked Salmon Tartare with Dill, Crème Fraiche & Capers on Cucumber cup

Third Course
Lobster Bisque with Caviar & Chili Threads

Fourth Course
Fresh picked roasted yellow & candy stripped Beets, assorted baby Tomatoes with sun dried Tomato Goat Cheese with candied Pecans drizzled with Pomegranate & Truffle Oil Dressing & Pink Sea Salt

Fifth Course
Black Sesame Seed Seared Citrus marinated Ahi Tuna Steak with Mango Mint Salsa
Herb Butter Sauté fresh picked baby Carrots, yellow & green Zucchini, Red Pepper mix
Creamy whipped Potatoes with Gruyere Cheese & Chives

Sixth Course
Dessert: Mascarpone Cheese & Vanilla Crème Mousse with Strawberry fan & Belgian Dark Chocolate

“Elizabeth and Ben were exceedingly delighted with dinner and are most definitely unwilling to share what sounds like wonderful leftovers. Much of their descriptions of the flavours and tastes were in the ‘ooh ahh’ category. They said the chicken was superb and they both loved the carrots with the combinations you presented.  I think you have helped to open their eyes, and taste buds, to discover yet more possibilities to explore in the kitchen.  Their happiness was what mattered, as an intimate evening is difficult to arrange.  Thank you for making this a perfect first anniversary gift.  I look forward to using your services in the future.”  Karen