Weddings

Food Bar Favourites

Inspired by their favourite ‘take out’ foods that the bride and groom dined on when they were first dating, this food bar menu featured a Taco Bar and a Shawarma Bar.  A perfect menu for guests to create their own custom plate and have fun while doing it.

Guests: 120
Location: Southern Alberta Pioneer’s Lodge

Passed Bites

Hors d’Oeuvres – Hot
Lemon truffle chicken lollipop (gf/df)
Pear and gorgonzola flatbread with fresh arugula pesto (v)
Lemongrass beef satay skewers with red curry sauce (gf/df)
Buffalo cauliflower bites (gf/df/v)
Roasted scallops with pea puree and pea shoots (gf/df)

Hors d’Oeuvres – Fresh
Poke ahi tuna with wonton crisp served on a spoon (gf)
Parmesan cannoli with Boursin mousse (gf/v)
Shiitake nori rolls (v)

Popcorn Bar

All popcorn is gluten free and vegetarian
Served in Jars and Small Boxes
Black pepper and truffle oil
Chile lime
Salted caramel corn

Cheese and Charcuterie Bar

Trio of local and imported cheeses
Served with fresh and dried fruit, crackers and confiture

Antipasti boards
Serrano ham, cured and smoked meats, pate, chorizo sausage
Caprese salad skewers – fresh basil, bocconcini, and tomatoes (gf/v)
Mini buns and focaccia
Olives and pickled vegetables
Served with aioli, tapenades and mustards

Vegetable crudités
Green beans, jicama, endive, kohlrabi, fennel, radishes, carrots, asparagus, snap peas with carrot cumin dip

Heirloom tomato bruschetta and white bean dip (v/gf)
Served with flatbread (v)

Food Bars

Rolling service throughout the evening starting at 5:30pm.

Taco Bar

Tacos de Pollo
Sweet and spicy tacos with grilled chicken and pineapple, charred peppers, cucumber salsa and Oaxacan chile sauce
Carne Asada Tacos with Cilantro Crema and chimichurri sauce
Grilled skirt steak sliced thin with pickled red onion, pickled hot peppers, red cabbage, queso fresco, fresh tomato salsa and roasted corn
Honey lime Black Bean and Sweet Potato Taco (v/gf)
Roasted sweet potato and black beans served with shredded lettuce, deep fried tortilla strips, chipotle crème, Cotija and pepper cilantro salsa

Tacos will be assembled- by guests
All will be set as a build your own bar with frames giving suggestions of what to put together
Flour and corn taco shells will be available

Sides

Esquites
Grilled corn cut off the cob with Crema, green onions, cotija cheese, lime juice, and chili powder (v/gf)
Cilantro lime rice (v/gf)
Frijoles Refritos Con Chipotle-refried beans (v/gf)

Let There Be Kebabs!

Chicken shawarma served with pita bread, tzatziki, garlic sauce, veggies and assorted condiments
Falafels with all the toppings (v)
Tabbouleh salad (v)
Hummus, babaganoush and spiced pita chips (v)

A Sweet Finish

Mini pies-peach, blueberry and apple
(Whip cream on the side)
Chocolate pots de crème (gf)
Toasted s’mores on a skewer

Build your own cookie sandwich station
Snickerdoodle cookies, Chocolate chunk cookies and Confetti Cookies
Milk Chocolate buttercream, Cinnamon buttercream
Vanilla bean buttercream

Beverage Service

Full Bar Service 
Red and white wine
Local and imported beer
Champagne
Signature cocktails

Sublime Moment Martini
Bombay Sapphire Gin, pink grapefruit juice, vanilla sugar syrup

Non-Alcoholic
Sweetened southern style tea
Watermelon and mint lemonade
Pellegrino, ice
Coffee and tea

Perfectly Plated

A plated wedding dinner celebration for close friends and family. The bride and groom were married in the back garden on a lovely September afternoon. Guests lingered and enjoyed flutes of prosecco and individual plates of charcuterie and cheese. Once seated at dining tables inside the home, short plate hors d’oeuvres were served followed by a leisurely multi-course dinner.

Guests: 13
Location: Private residence

Cheese and Charcuterie Plates

Local and imported cheeses*
Served with fresh cut fruit and berries, confiture and crackers (v/gf)

Charcuterie Board – Smoked and Cured Meats and Sausage*
Served with fresh vegetables, grainy mustard, olives, pickles and baguette

*Cheese and charcuterie plates will be built as individuals for guests

Small Bite Plates

Served on short plates
Chickpea, fig and blue cheese flatbread (v)
Truffle arancini with porcini crema (v)
Parmesan cannoli with herbed Boursin mousse (gf/v)

Dinner Plates

On the table-bread plate
Fresh focaccia bread, olive oil, balsamic vinegar & herb butter

Soup.
Celeriac bisque with parsley and dill oil and toasted pine nuts (v/gf)

Salad
Caprese salad with heirloom tomatoes, burrata, fresh basil and basil white balsamic vinaigrette served over baby arugula (v/gf)

Mains and sides
Fresh pappardelle with summer squash, asparagus, grilled corn and arugula pesto (v)
Alberta beef tenderloin with demi, gremolata and roasted yams (gf)

Dessert

Individually plated and garnished with whipped cream and berries.
Raspberry chocolate ganache mini cakes
Lemon buttercream mini cakes

Afternoon Tea Party

A gorgeous afternoon wedding held at the home of the bride’s parents and inspired by the tradition of afternoon tea menus. Perfect and intimate with a fresh menu filled with favourites selected by the bride and groom.

Guests: 25
Location: Private Residence

Small Bite Plates

Served on Individual Short Plates
Seared scallop with summer squash compote (gf/df)
Duck confit arancini with berry thyme jam
Aged gouda cannoli with apple mousse (gf/v)
Classic prawn cocktail served in a shot glass with citrus cocktail sauce (gf/df)
Lamb lollipop with coconut red curry drizzle (gf)

Plated Lunch

Salad
Grilled peach and burrata served over baby green and shaved fennel (gf/v)

Soup
Summer minted green pea soup with crispy prosciutto (gf)

Tiered Tea Tray
A selection of finger sandwiches and mini croissants arranged on a platter including:
Seafood salad with lemon and herb
Smoked turkey with cranberry aioli
Marinated cucumber and dill cream cheese
(4 per person)

Each type of sandwich served on different style bread/bun; mini croissant, parkerhouse, white bread and/or brown bread.

Assorted Scones
White cheddar scones, currant orange scones- served with whipped butter, preserves and Devon cream

Smoked salmon and cucumber rolls with lemon-dill crema (gf)
Classic devilled eggs (gf/v)

Dessert

Lemon buttercream wedding cake with raspberry coulis
individually plated and served at the table