Custom Catering

Bread & Butter caters events big and small. Book your cocktail party, next office lunch, corporate event or wedding! Check out our seasonal menus here.  Have something else in mind?  We will work with you to create a menu to suit your style and the needs and dietary restrictions of your guests.  Check out our sample custom menus below.

And yes, we deliver!  Orders over $200 deliver at no charge in the Greater Victoria Area.  Orders under $200 delivery in Greater Victoria Area for $10.  Compostable plates, napkins and utensils are available for $1/pp.

Chef’s table dinner / 18 guests

 

  • Roasted vegetable terrine, pan seared halloumi, balsamic, basil puree and parmesan
  • Shrimp and Leek Tortelloni, shrimp broth, crispy pork belly, scallop and grilled spring onion
  • Crispy duck confit, Jerusalem artichoke puree, tri colored gnocchi, asparagus, roasted carrots and asparagus, duck jelly
  • Smoked Sablefish Carpaccio, olive oil, preserved lemon, apple, caper and parsley salad
  • Deconstructed Margarita, lime custard tart, tequila sponge toffee, candied zest and cointreau gastrique

 

Wedding rehearsal barbecue dinner / 25 guests

 

  • BBQ Pork tenderloin with maple mustard glaze
  • Jalepeno cornbread muffins
  • Potato salad with roasted yams and sweet potatoes, Silver Rill corn, local leeks and locally-made bacon
  • Sunwing tomato and bocconcini salad with fresh basil and local greens
  • Fresh fruit, brownies and cookies

 

Elegant wedding banquet / 125 guests

 

Picnic-style appetizers:

  • Marinated wild mushrooms
  • Pickles and olives
  • House made chicken rilette
  • House made pork terrine with apricot and pistachio
  • Cheeses
  • Cold smoked salmon and oysters
  • Farmers sausage and shaved cured meats
  • Fresh fruit
  • Baguettes, grissini and crackers
  • House made mustards and fig and date chutney with local apples and pears

 

Mixed barbecue platters:

  • Fresh herb and lemon marinated salmon
  • Balsamic marinated portobello mushrooms
  • NY striploin
  • Marinated chicken breast

 

Salads:

  • Local green bean and carrot salad, with basil pesto and shaved parmesan
  • Charred local corn salad with shrimp, black beans, avocado, tomato and cilantro
  • Manitoba wild rice caponata. With roasted peppers, eggplant, zucchini, tomato, pine nuts and capers

 

Lunches for multi-day conference / 20 attendees

 

  • Day 1 – Two sandwich options: pear and brie with caramelized onions, basil puree and greens and pork roast with onion jam, roasted apples and brie; Late Harvest Farm salad; and assorted desserts
  • Day 2 – Kale and bacon pie; organic spinach salad with beets, marinated goat’s cheese and toasted hazelnuts; and assorted desserts
  • Day 3 – Spinach and feta hand pies with side soup; vegetables and dip; and assorted desserts
  • Day 4 – Slow cooked pork carnitas spiced with cumin and cinnamon; Silver Rill corn and black bean salad with cilantro local tomatoes and avocado; local greens and locally made corn tortillas; and assorted desserts