Vancouver caterers, Taste to Savour, specialize in unique, homemade creations using locally made ingredients whenever possible.

Review our sample menus below, or see our 2009 hors d'oeuvres listing here.

Sample Menu 1

Cocktail Reception in lieu of a meal

• International Cheese Board with Strawberries, Figs, and Grapes
• Chevre, Lemon and Artichoke Heart Torte topped with a Sundried Tomato Tapenade
• Antipasto Platter with Marinated Feta, Prosciutto, Melon, Asparagus and Olives
• Poached Giant Shrimp with a Lemon Tarragon Aioli and a Traditional Horseradish Cocktail Sauce
• Smoked Sockeye Salmon with Caper Berries and Goats Cheese
• Grilled Vegetables with a Balsamic Reduction
• Savoury Hot Crab Dip
• Sweet and Sticky Mongolian Baby Back Ribs
• PEI Mussels in a Thai Green Curry Broth
• Chicken Skewers Marinated in a Sesame Oil, Basil and Soy accompanied
  by a Spicy Peanut Sauce
• Cumin Scented Lamb Meatballs paired with a Fresh Mint Yogurt Raita
  Dipping Sauce and Naan

Sample Menu 2

Afternoon Cocktail Reception

• International Cheese Board with Strawberries, Figs, and Grapes
• Trio of Dips: Basil Hummus, Blue Crab Dip with Coconut Milk and Cilantro and an Artichoke,
  Spinach and Parmesan Dip
• Baskets of Assorted Specialty Breads, Flatbreads and Crackers
• Roasted Garam Masala dusted Shrimp Lollipops served with a Spicy Ginger Peach Chutney
• Mini Savoury Herb Scones stuffed with Prosciutto, Brie and Caramelized Onions
• Chilled Soup Shooter of Cucumber and Fresh Mint
• Grilled Lamb Crostini topped with an Artichoke Puree and Herb Salad

Sample Hors d'Oeuvres

Cold:

• Roasted Garam Masala dusted Shrimp Lollipops served with a Spicy
  Ginger Peach Chutney
• Mini Savoury Herb Scones stuffed with Prosciutto, Brie and Caramelized Onions
• Chilled Soup Shooter of Cucumber and Fresh Mint served in Espresso Cups
• Grilled Lamb Crostini topped with an Artichoke Puree and Herb Salad
• Tiny Brioche filled with Garlic Shrimp and Arugula
• Caper and Polenta Muffins topped with Smoked Salmon and Crème Fraiche
• Seared Beef Crostini with a Roasted Tomato Salsa

Hot:

• PEI Mussels in a Thai Green Curry Broth
• Chicken Skewers Marinated in a Sesame Oil, Basil and Soy accompanied by a Spicy Peanut Sauce
• Salmon and Chives Fritters served with a Caper Aioli
• Individual Pizzas with a choice of the following toppings:
  • Roasted Red Pepper, Artichoke and Chevre
  • Spicy Salami, Pesto and Mozzarella
  • Caramelized Garlic and Shallots with Rosemary and Blue Cheese
  • Hot Italian Sausage, Wild Mushrooms and Sage
• Goats Cheese and Rosemary Phyllo Tartlets served with a Cranberry Chutney
• Coconut and Ginger Pancakes filled with Chinese BBQ Duck and served with a Hoisin and Ginger Dipping Sauce

For more information on our menus and catering services, please see About Us.