D E S S E R T M E N U 2 0 1 8

“The Mingler” Tapas Pla�erChorizo sausage, serrano ham, proscui�o, aged manchego cheese, marinated olives, ar�chokes, and roasted peppers accompanied by sliced ar�san breads

Smoked Salmon Pla�erWild BC Smoked Salmon elegantly presented with dill cream cheese, capers, thinly shaved marinated red onion slivers, caramelized lemon wedges, Cros�ni bread and bagel crisps

Local Ar�san Cheese Selec�onFeaturing a selec�on of BC ar�san cheeses from Poplar Grove, Salt Spring Island and Qualicum farms, accompanied with seasonal fruits, berries and grapes as well as sliced French bread and organic crackers.

Vegetarian Hors D'oeuvres Selec�onA selec�on of vegetarian finger foods including avocado and mango salad on endive, mini caprese salad, spinach and ar�choke cucumber cups with asiago.

Fresh Fruit Pla�erAn assortment of fresh seasonal fruits elegantly arranged and served with a light citrus yogurt.

$17.95per person

Gourmet Hors D'oeuvre Sampler Canapés:

• Seared rosemary flank steak with smoked tomato confit on savoury truffled pancake rounds

• S�cky rice cakes with ginger sesame chicken and sesame lime asian slaw

• Avocado and mango salad on belgian endive with lime vinaigre�e

• Wild BC salmon on rye with dill lemon cream cheese and slivered sweet onion

Grilled Vegetable DisplayAssorted grilled vegetables with parmiggiano shavings and fresh basil pesto

Tapas Pla�erChorizo sausage, serrano ham, proscui�o, aged manchego cheese, marinated olives, ar�chokes, and roasted peppers accompanied by sliced ar�san breads

Fresh Fruits and Seasonal Dessert Bites

$19.95per person

Satay and Canapé Package Canapés:

• Avocado and mango salad on belgian endive, lime cilantro vinaigre�e

• Tequila Lime roasted chicken with pico de gallo and chili aioli on toasted focaccia

• Hand rolled shiitake springrolls with chili plum aioli and chives• Smoked salmon on brioche with tomato confit, pea greens

Chicken and Pork SatayWith house peanut sauce and fresh cilantro

Grilled Vegetable DisplayAssorted grilled vegetables with parmiggiano shavings and fresh basil pesto

Cheese DisplayA selec�on of fine cheeses garnished with house made compotes, fruits, organic crackers and cros�ni

Fresh Fruit Pla�erAn assortment of fresh seasonal fruits elegantly arranged and served with a light citrus yogurt.

$21.95per person

Canapé and Platter Lunch Packages

For additional menu options, visit drewcooks.com

Beverages

Assorted so� drinks, bo�led water$1.50 each

Assorted RW Knudsen Farms Sparkling Juices$2.00 each

San Pellegrino$2.00 each

Assorted bo�led juices$2.00 each

Casa Del Cafe Premium Coffee$19.95 per 12-15 cup push-pot

Assorted teas and hot water$14.95 per 12-15 cup push-pot

The Deep South Chorizo and Chicken JambalayaHouse cured chorizo and chicken with okra, tomatoes, roasted vegetables and Cajun spices in a spicy tomato broth

Steamed Cajun Rice

Cilantro, Grilled Pepper and Chick Pea SaladWith ancho vinaigre�e, smoked croutons, baby greens

House made Bu�ermilk Biscuits

$18.00per person

Diners, Drive-ins and...

Drew Cooks! Signature Smoked Mac n CheeseWith crisp padano and herb topping

'Old School' Iceberg SaladWith shaved vegetables, house made ranch dressing

Caesar SaladWith focaccia croutons, shaved padano, house dressing

Diner Style RollsWith whipped garlic and parsley bu�er

$16.50per person

Mornings on the Capilano

Wild SalmonWith roasted bu�ernut squash, tomato beurre blanc, crispy shallots

Roasted Rosemary Baby potatoes

Grilled Zucchini and Feta SaladWith baby arugula and spinach greens, tomato thyme vinaigre�e, pumpkin seeds

House Baked Focaccia with Herb Bu�er

$19.50per person

Full Moon

Lemongrass Braised BeefTender beef with ginger, roasted fall vegetables, cilantro and coconut milk

Kaffir Lime and Coconut Basma� Rice

Cilantro, Rice, Snap Pea and Sprout SaladWith shaved carrot, baby greens, lemongrass vinaigre�e

Pineapple with Spiced Yogurt Dip

$18.50per person

The Night Market Choice of:

Grilled Chili Ginger Beef Short RibsWith black sesame seeds, roasted peppers, green onions

OR

Grilled Sesame ChickenWith braised Chinese cabbage, baby bok choi, ginger broth

Lemon Jasmine Rice

Mandarin and Peanut SaladWith fall greens, crispy won tons, 5 spice vinaigre�e

$16.75per person

Hot Lunch PackagesAll our corporate deliveries include 100% biodegradable Taterware plates, utensils, napkins and hot beverage cups. Food is presented on high quality re-usable serving pla�ers and bowls that our staff will pick up the following business day.Italian Inspired

Free Range Chicken ParmigianaBreaded with brioche breadcrumbs, topped with melted mozzarella, padano cheese and covered in our house marinara

Grilled Fall Vegetable OrecchieteWith sundried tomato pesto, asiago, roasted cherry tomatoes, fall herbs

Classic Caesar SaladWith focaccia croutons, shaved padano, house dressing

Freshly Baked Bague�e with Bu�er

If you wish, fresh fruit can be added to your lunch for $2.50 per guest, or a tray of our seasonal house made desserts for $2.85 per guest.

$17.00per person Road Trip to Memphis

Smoked Pulled PorkCooked low and slow with our secret dry rub, house BBQ sauce, served with freshly baked buns.

Todd's ColeslawOur chef de cuisine's special recipe

Roasted Potato SaladWith crispy house made bacon, honey Dijon dressing, cherry tomatoes

Freshly Baked Cornbread

$18.50per person

Parlez vous Francais? Coq Au VinFree range chicken cooked with shallots, house made bacon, white wine, carrots and herbs provencal

Haricot Vert AlmondineGreen beans sautéed with garlic, parsley, slivered almonds

Nicoise SaladWith steamed potatoes, fall greens, olives, hard boiled egg, capers, Dijon vinaigre�e

Freshly Baked Bague�e with Bu�er

$18.50per personFall Comfort

Wine Braised BeefWith root vegetables, wild mushrooms, peppercorn Madeira demi glace

Chive and Garlic Mashed Potatoes

Baby Spinach SaladWith spiced pecans, shaved fennel, citrus dijon vinaigre�e

Freshly Baked Bague�e with Bu�er

$17.95per person

Hot Lunch Packages

Additional Sandwiches and Salads

Sandwiches (Available as wraps as well)

• Black Forest Ham with Maple Dijon mustard and swiss• Smoked Salmon, Dill lemon cream cheese, tomato relish• Egg Salad with whole grain mustard, capers and shallots• Spicy Calabrese, pesto, provolone• Tuna with olive tapenade and roasted peppers• Smoked Turkey, sage and roasted apple salsa, aged cheddar• Mediterranean Club with crispy pance�a, roasted eggplant,

ar�chokes, peppers and feta• Grilled Chicken Breast with roasted tomato sauce, parmiggia-

no reggiano and baby greens• Grilled Chicken Breast with Thai Peanut Sauce, carrot ginger

slaw• Pear and Cambozola with organic greens• Bacon Turkey Club with avocado, honey mustard, organic

pea greens

Addi�onal sandwich and salad op�ons that may be subs�tuted in with your lunch package, or added for an extra charge.

Salads

• Roasted New Potato Salad, honey dijon dressing with spinach, fresh flatleaf parsley and cherry tomatoes

• Pear and Spiced Pecan Salad with baby spinach and organic greens and balsamic vinaigre�e

• Caesar salad with crisp romaine hearts, house roasted garlic caesar dressing, brioche croutons and parmiggiano reggiano

• Greek Pasta Salad with roasted peppers, cucumber, feta, caramel-ized red onion and oregano lemon dressing

• Roasted Beet Salad with organic greens, crumbled Okanagan goat cheese and tomato thyme vinaigre�e.

• Italian Bread Salad with toasted focaccia and roasted tomatoes, peppers, onions and asparagus. Finished with parmesan and basil.

• Thai Noodle Salad with shredded carrot, sliced scallions, thai-pea-nut dressing and black sesame seeds

• Roasted Bu�ernut Squash with baby spinach, ar�chokes, toasted pumpkin seeds and a citrus herb dressing.

Signature Quinoa Salads

A gluten-free "super grain" with numerous health benefits, we are proud to have quinoa op�ons available to be subs�tuted or added to your lunch!

• Quinoa and Grilled Balsamic Vegetable salad with lemon shallot vinaigre�e, parmiggiano reggiano, cherry tomatoes

• Greek Quinoa Salad with caramelized red onion, feta, cucumber, roasted peppers and roasted garlic and oregano dressing

• Shaved Fennel and Citrus Quinoa Salad with ginger basil dressing, pea shoots, Okanagan goat cheese, fresh herbs

• Basil Pesto Quinoa Salad with Grilled Asparagus, roasted wild mushrooms, asiago and cherry tomatoes

$7.50

Cold Lunch Packages

$4.25 per serving min. order of 6 servings

min. order of 6 servings$5.00 per serving

Lunch MenuO u r h o u s e m a d e p e t i t f o u r s a r e s m a l l , b e a u t i f u l a n d i n s p i r e d d e s s e r t s t h a t a d d e l e g a n c e t o a n y e v e n t . W e s u g g e s t o r d e r i n g 2 - 3 p i e c e s p e r g u e s t . C o n t a c t o u r e v e n t s p e c i a l i s t s f o r t h e i r r e c o m m e n d a t i o n s o n y o u r e v e n t .

Petit Fours

F A L L / W I N T E R

M A C A R O N D E P A R I S French almond cookies with assorted seasonal fillings

B R O W N B U T T E R A N D A L M O N D C A K E

Almond tea cakes with lemon curd and toasted meringue

H A Z E L N U T F I N A N C I E R S

Mini hazelnut cakes with chocolate ganache, cocoa nib

M I N I C R E A M P U F F S

Cookie crusted choux pastries, with choice of filling: Espresso, Vanilla Diplomat, Praline

M I N I V I E T N A M E S E C O F F E E L ’ O P E R A C A K E

Classic French layered cake with almond sponge, Vietnamese coffee buttercream, dark chocolate glaze

M I N I D C S I G N A T U R E C A K E

Our signature petit four. Chocolate devil’s food cake with burnt orange and hazelnut buttercream, crunchy hazelnut crust, dark chocolate glaze, brandy snaps

M I N I S ’ M O R E T A R T

Chocolate crust with chocolate ganache, graham & almond crumble, toasted housemade marshmallow

M I N I B A N A N A C R E A M T A R TSweet tart crust with banana custard, graham crumble, Chantilly cream

M I L K C H O C O L A T E A N D P A S S I O N F R U I T V E R R I N E

Milk chocolate and passionfruit cremeux with devil’s food cake, chocolate ganache and crunchy walnut crumble. Served in a 2oz glass

C A R A M E L I Z E D W H I T E C H O C O L A T E P A N N A C O T T A

Valrhona Dulcey panna cotta with concord grape gelee, crystallized chocolate, caramel popcorn

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M A C A R O N D E P A R I S

French almond cookies with assorted seasonal fillings

B R O W N B U T T E R A N D A L M O N D C A K E

Almond tea cakes with lemon curd and toasted meringue

H A Z E L N U T F I N A N C I E R S

Mini hazelnut cakes with chocolate ganache, cocoa nib

M I N I C R E A M P U F F S

Cookie crusted choux pastries, with choice of filling: Espresso, Vanilla Diplomat with Summer Berries, or Praline

M I N I M A T C H A O P E R A C A K E

With matcha and strawberry buttercream, matcha sponge cake, dark chocolate glaze, sesame sugar glass

M I N I D C S I G N A T U R E C A K E

Our signature petit four. Chocolate devil’s food cake with burnt orange and hazelnut buttercream, crunchy hazelnut crust, dark chocolate glaze, brandy snaps

S P R I N G / S U M M E R

M I N I W H I T E C H O C O L A T E C H E E S E C A K E T A R T

White chocolate cheesecake mousse scented with lime and honey, passion fruit glaze, toasted coconut and pistachios

M I N I L E M O N M E R I N G U E T A R T S

Sweet tart crust with lemon curd, toasted meringue

M I N I B A N A N A C R E A M T A R T

Sweet tart crust with banana custard, graham crumble, Chantilly cream

L E M O N T R I F L E V E R R I N E

Lemon chiffon cake, lemon curd, seasonal berries, Chantil-ly cream, toasted coconut, served in a 2oz glass

B U T T E R M I L K P A N N A C O T T A

With raspberry gelee, seasonal berries, toasted pistachios. Served in a 2oz glass

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Petit Fours

C O O K I E C R U S T E D C H O U X P A S T R I E S

With choice of filling: Vanilla Diplomat, Praline, or Espresso

V I E T N A M E S E C O F F E E L ’ O P E R A C A K E

Classic French layered cake with almond sponge, Vietnamese coffee buttercream, dark chocolate glaze

D C S I G N A T U R E C A K E

Chocolate devil’s food cake with burnt orange and hazelnut buttercream, crunchy hazelnut crust, dark chocolate glaze, brandy snaps

S ’ M O R E T A R T

3” tart with chocolate crust, chocolate ganache, graham & almond crumble, toasted housemade marshmallow

B A N A N A C R E A M T A R T

3” tart with banana custard filling, caramelized banana, graham crumble, Chantilly cream

C A R A M E L I Z E D W H I T E C H O C O L A T E P A N N A C O T T A

Valrhona dulcey panna cotta with concorde grape gelee, crystallized chocolate, caramel popcorn. Served in a 4 oz glass

C H O C O L A T E A N D P A S S I O N F R U I T V E R R I N E

Milk chocolate and passionfruit cremeux with Devil’s food cake, chocolate ganache and crunchy walnut crumble. Served in a 4 oz glass

T h e s e b u ff e t s t y l e d e s s e r t s m a k e a s t u n n i n g e n d t o y o u r m e a l . W e s u g g e s t p r o v i d i n g a n a s s o r t m e n t o f 2 o r 3 s e l e c t i o n s f o r y o u r g u e s t s t o e n j o y .

Dessert Buffet

F A L L / W I N T E R

C O O K I E C R U S T E D C H O U X P A S T R I E S

With choice of filling: Vanilla Diplomat, Praline, or Espresso

M A T C H A O P E R A C A K E

With matcha and strawberry buttercream, matcha sponge cake, dark chocolate glaze, sesame sugar glass

D C S I G N A T U R E C A K E

Chocolate devil’s food cake with burnt orange and hazelnut buttercream, crunchy hazelnut crust, dark chocolate glaze, brandy snaps

W H I T E C H O C O L A T E C H E E S E C A K E T A R T

3” tart with white chocolate cheesecake mousse scent-ed with lime and honey, passion fruit glaze, toasted coconut and pistachios

B A N A N A C R E A M T A R T

3” tart with banana custard filling, caramelized banana, graham crumble, Chantilly cream

L E M O N T R I F L E V E R R I N E

Lemon chiffon cake, lemon curd, seasonal berries, Chantilly cream, toasted coconut, served in a 4oz glass

B U T T E R M I L K P A N N A C O T T A

With raspberry gelee, seasonal berries, toasted pista-chios. Served in a 4oz glass

L E M O N M E R I N G U E T A R T S

3” Sweet tart shell with lemon curd, toasted meringue

S P R I N G / S U M M E R

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Slab Cakes

S A L T E D C A R A M E L

Devil’s food cake with salted caramel buttercream, salted caramel glaze

B L A C K F O R E S T C A K E

Chocolate devil’s food cake filled with Chantilly cream, Kirsch-soaked sour cherries, topped with dark chocolate shavings

C H O C O L A T E E A R L G R E Y T E A C A K E

Filled with Earl Grey infused milk chocolate ganache, dark chocolate glaze, garnished with crystallized chocolate rocks

L E M O N C H I F F O N C A K E( S U M M E R / S P R I N G O N L Y )

With lemon Chantilly icing, seasonal berries, toasted coconut and pistachios

O u r s l a b c a k e s a r e u n i q u e , s p e c i a l a n d e a s y t o s e r v e , m a k i n g t h e m p e r f e c t f o r c e l e b r a t i n g w i t h a l a r g e g r o u p . E a c h s l a b c a k e p r o d u c e s 3 0 s e r v i n g s .

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Signature Cakes

D C S I G N A T U R E C A K E

Devil’s food cake with burnt orange and hazelnut buttercream, crunch hazelnut crumble, dark chocolate glaze, brandy snaps, chocolate pearls

M I L K T E A C A K E

Tea infused Bavarian cake with sticky pumpkin cake insert, roasted apple compote, oatmeal crumble

C E L E B R A T I O N C A K E

Chocolate cake with salted caramel icing, garnished with caramel popcorn, toasted meringue, chocolate pearls, chocolate chip cookie crumble, wafer sticks

V I E T N A M E S E C O F F E E L ’ O P E R A C A K E

Classic French layered cake with almond sponge, Vietnamese coffee buttercream, dark chocolate glaze

D C S I G N A T U R E C A K E

Devil’s food cake with burnt orange and hazelnut buttercream, crunch hazelnut crumble, dark chocolate glaze, brandy snaps, chocolate pearls

L E M O N C U R D C H E E S E C A K E T O R T E

Cheesecake mousse with lemon curd filling, topped with seasonal berries, toasted coconut and pistachios

C E L E B R A T I O N C A K E

Chocolate cake with salted caramel icing, garnished with caramel popcorn, toasted meringue, chocolate pearls, chocolate chip cookie crumble, wafer sticks

M A T C H A O P E R A C A K E

With matcha and strawberry buttercream, matcha sponge cake, dark chocolate glaze, sesame sugar glass

O u r s i g n a t u r e c a k e s a r e s p e c i a l c r e a t i o n s b y o u r p a s t r y t e a m , p e r f e c t f o r c e l e b r a t i n g s p e c i a l m o m e n t s . T h e c a k e s a r e a v a i l a b l e i n d i ff e r e n t s i z e s d e p e n d i n g o n y o u r e v e n t ’ s n e e d s . P l e a s e a s k o n e o f o u r e v e n t s p e c i a l i s t s f o r r e c o m m e n d a t i o n s .

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D E L I V E R Y R A T E S

V a n c o u v e r / R i c h m o n d – $ 1 5 . 0 0B u r n a b y / N e w W e s t m i n s t e r - $ 3 5 . 0 0

D e l t a / T s a w w a s s e n – $ 4 0N o r t h V a n c o u v e r / W e s t V a n c o u v e r – $ 4 5

C o q u i t l a m / S u r r e y – $ 5 5P o r t C o q u i t l a m / P o r t M o o d y / L a n g l e y – $ 6 0 . 0 0

O t h e r a r e a s – P l e a s e e n q u i r e

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M i n i m u m o r d e r f o r d e l i v e r y : $ 3 0 0 / M i n i m u m o r d e r f o r p i c k u p : $ 1 2 5

P r i c e s e x c l u s i v e o f d e l i v e r y f e e s , s e t u p f e e s a n d t a x e s

M i n i m u m o f 4 8 h o u r s n o t i c e r e q u i r e d f o r a l l p e t i t f o u r s , c a k e s a n d b u ff e t

d e s s e r t s .