Formal Buffet

nomnomadmin Flambe Menus, Weddings

Formal Buffet Menu
starting @ $35.00 /pp

Freshly baked artisan rolls & butter with your choice of three of the following salads:

  • Classic Caesar salad, Flambe’s signature house dressing, crisp croutons & shredded Grana Padano
  • Japanese soba noodle salad, julienne snap peas, shredded carrots, pickled shiitake mushrooms, scallions, toasted sesame & sweet soy
  • Traditional Greek, marinated olives, crumbled feta & fresh oregano
  • Creamy red skin potato & green bean salad, grainy dijon & fresh parsley
  • Local organic greens, maple spiced pecans, Pecorino Romano, seasonal Okanagan fruit, pickled red onions & tarragon mustard seed vinaigrette
    (local greens available May – Oct,  baby spinach greens mid Oct – early May)
  • Vine ripened tomato & feta salad, fresh herbs, white balsamic & extra virgin olive oil
    (local organic heirloom tomatoes early August – early October)
  • Preserved lemon & herb Orecchiette pasta salad, fresh julienne vegetables, capers, sundried tomatoes & artichoke hearts
  • Roasted corn and black bean salad, diced tomatoes, red onions, bell peppers, spicy cilantro lime vinaigrette
  • Roasted red beet salad, Okanagan goat cheese, confit garlic, shaved red onions, fresh parsley & sweet balsamic vinaigrette

Included with your buffet:

Seasonal Okanagan vegetables, extra virgin olive oil & fresh herbs
Rosemary & garlic, roasted nugget potatoes
Add sweet corn on the cob to your summer buffet menu – add $1/pp – seasonal availability

Your choice of two of the following entrée’s:

  • Moroccan citrus grilled breast of chicken, brandy & seasonal Okanagan fruit gastrique (best served late spring to late summer)
  • Char grilled breast of chicken, tarragon scented demi cream (best served late fall to early spring)
  • Fennel & coriander crusted Italian style Porchetta, herb & lime chimichurri – *Chef recommended!
  • Herb roasted baron of beef, rosemary Cabernet Sauvignon demi glace
  • Seasonal vegetable Korma, lentils, chick pea’s, tomato & coconut milk – (vegan, gluten free & delicious!) includes steamed basmati rice
  • 12hr braised beef short ribs, caramel soy glaze, toasted peanuts & coriander (best served late spring to late summer) OR herb & red wine jus (best served late fall to early spring) – add $4/pp *Chef recommended!
  • Sweet and smokey slow roasted baby back ribs smothered in our delicious Naramata Nut Brown ale bbq sauce – add $2/pp
  • Char grilled wild salmon filet, Tahitian lime pepper, preserved lemon & Thai basil emulsion – add $3/pp
  • Char grilled wild halibut filet, sweet Penang style coconut curry & Thai basil – add $5/pp (deliciously inspired by Chef Jordan’s travels through Thailand!)

Dessert Buffet $7/pp
The chef’s selection of freshly prepared cakes, tarts & squares – Our most popular dessert offering!
– Please refer to our full dessert menu for alternate options

Menu available as a “drop off” please contact us for detail

Our chef will work with you to put together a custom menu tailored to your personal taste, budget & the time of year

  • Coffee & Tea $2/pp
  • Sweet orange iced tea  $40 per 10L
  • Tropical fruit punch  $40 per 10L
  • Lemonade $40 per 10L
  • Punch bowl/dispenser not included
  • Fresh seasonal fruit platters $3/pp

We would be happy to assist you with pairing menu items together to best compliment your special event. At Flambe Catering we are flexible when it comes to the menu.  If you see an item from one our other delicious menu’s that you would like to substitute, please let us know and we will do our best to accommodate this. Additional fee’s may apply.

Prices do not include service staff, dish rentals, travel/service charges, taxes or gratuity.

Minimum 20 guests required

Ready to Order – Contact Us