Menu

Little Piggy Catering

Promoting Sustainable Choices and Plant Forward Menus since 2006

Limited availability

We are experiencing a very high demand for this service. We accept a limited number of hors d'oeuvre bookings on any given day, due to their high labour requirements. While we are still accepting bookings for some dates during the spring and summer season, please accept our apologies if we are not available for your desired date. 

altPrices

Hors d'oeuvre prices range from $2.25 to $4.49 per piece. Please contact us for more information. Customisation is available.

It is advised to order at least 2 pieces of any given selection per person, to avoid disappointment among your guests.

A la Carte selections are subject to a minimum order of 3-5 dz (depending on the item).  Please note many menu items are seasonal and subject to availability.

Some items require onsite preparation and are not suitable for drop-off service - an asterix* indicates some of those items

Minimum Order $500 during peak periods, subject to availability

Assorted platters - do not permit A la carte selections

Assorted Cold Savoury Platters: Chef's choice

 150 pieces - $350        200 pieces - $470

Assorted Hot Savoury Platters: Chef's choice, (if you don't have an oven onsite, and/or you don't book service staff, we can't keep hot hors doeuvres hot for you. Blame physics.)

150 pieces - $350        200 pieces - $470

Assorted Sweet Platter: Chef's choice of dessert squares, tarts, cookies, cannolis, profiterolles etc...

150 pieces - $299         200 pieces - $399

 

CHARCUTERIE AND CHEESE BOARD
Local and imported hard, soft and blue cheeses, charcuterie and salumi, served with fresh fruit garnish, cornichons pickles, moutarde a l'ancienne, seasonal compote and crackers - refreshment portion $6.49 pp (min 20 ppl)

 

A la Carte Hors D'oeuvres Menu

Please note this is a sample menu and many menu items are seasonal and subject to availability. Please accept our apologies if your selection is not available.  Similarly, this list is only updated periodically and may not reflect current availability. .  (items with asterix are not suitable for drop off  events, or events without full service and kitchen facilities)


Ocean Wise Seafood

COLD HORS DOEUVRES

  • Crostini with Bococcini Cheese, Salsa Verde and Roasted Red Pepper (veg)
  • Roasted Red Pepper and Olive Tapenade canapes (veg)
  • Cherry Tomato and Bococcini Cheese Skewers with Fresh Basil and Balsamic Gastrique (veg - gluten free)
  • Naturally Raised Tandoori Chicken Cucumber Cups with mint raita (gluten free)
  • Crostini with Caramelized Pear,Gorgonzola and Local Hazelnuts (veg)
  • Baby potatoes with Rosemary Creme Fraiche and Candied Bacon (gluten free)
  • Endive Spear Filled with goat cheese mousse, red wine poached pear and toasted almonds (veg  - gluten free)
  • Cobb Salad Spear - Free Run Egg, Honey Cured Bacon, Blue Cheese, Cherry Tomato, Avocado Crema (GF)
  • Caprese Salad Spear - Cherry Tomato, Bococcini Cheese, Fresh Basil and Pistou (GF)
  • Asparagus wrapped in Proscuitto with Saffron Aioli Dip (gluten free)
  • BC Raised Roast Beef Canapes with Roasted Garlic Aioli and Balsamic Macerated Red Onion
  • Deviled Free Run  Eggs with smoked paprika and piri piri chillies (veg - gluten free)
  • Honey-pecan Chicken Crostini with a spicy mustard sauce
  • Vietnamese Style Rare Beef Skewers with Housemade Pickled Vegetables and Lime-Chili Dip (gluten free)
  • Adobo Yam Tostada with Black Bean and Salsa Verde (vegan - GF)*
  • Cucumber and Jicama Salad Rolls with Chili Lime Dip (vegan - GF)
  • Club Salad Skewers, Grilled Chicken Breast, Honey Cured Bacon, Romaine, Cherry Tomato, Ranch Drizzle (GF)
  • Sticky Rice Cake, Miso Mushroom, Gojujang, Black Sesame, Nori (Vegan - GF)

SEAFOOD - the following items are made with sustainable seafood choices

  • Wild Smoked Salmon Canapes with Red Onion, Capers and Horseradish Mousse
  • Devilled Free Run Eggs topped with Poached Prawns and Pepperocini Peppers
  • Devilled Free Run Eggs topped with Smoked Albacore Tuna and Pepperocini Peppers
  • Cucumber rounds with lemon mousse, scallions and poached shrimp (seasonal - gluten free)
  • Oysters on the half shell with shallot mignonette (seasonal - gluten free)* (min 4 dz)
  • Wild Smoked Salmon Mousse, Lemon-Caper Mousse, Cucumber Cup (GF)
  • Crab and Jicama Salad rolls with Sweet Vietnamese dipping sauce (gluten free)
  • Locally smoked Albacore tuna and celeriac remoulade, arugula, endive spear (seasonal - gluten free) 
  • Locally Smoked Albacore Tuna Crostini with Horseradish Mousse and Capers
  • Baby Potatoes filled with Lemon Mousse Creme Fraiche and topped with Wild Pacific Smoked Salmon (gluten free)
  • Seared Tuna on a Wonton Crisp - Crispy wontons and fresh seared Albacore tuna,  green onion, black sesame seeds and a wasabi aioli*
  • Seared Albacore Tuna Tostadas with Chipotle Aioli and Crispy Scallions (GF)*
  • Seared Albacore Tuna, Soy-Ginger Slaw, Endive spear (GF, DF)
  • Seared Albacore Tuna, Sticky Rice Cakes, Gojujang Aioli, Black Sesame, Nori (GF, DF)

Tea Sandwiches

  • Cucumber and cream cheese
  • Traditional Free Run Egg Salad
  • Locally Cured Ham and moutarde a l'ancienne grainy mustard
  • BC Raised Roast beef and Smoked Cheddar
  • Smoked Salmon Cream Cheese and Fresh Dill
  • Naturally Raised Curry Chicken Salad with Granny Smith Apple

HOT ITEMS (items with asterix are not suitable for drop off  events and/ or events without full service and kitchen facilities)

Hors D'oeuvres   

  • Bao Bun -char siu pork, fresh cucumber pickle, pea shoots, ssam sauce (DF)*
  • Crostade with Duxelles (Mushrooms, brandy, cream) (veg)*
  • Wild Seasonal Salmon Cakes with saffron aioli*
  • Cochnita Pork Empanadas with Tamarind Dip
  • Barbacoa Beef Brisket Empanadas with Tamarind Dip
  • Cassoulet croustade: white bean, tomato confit and housemade sausage *
  • Jerk Chicken Roti, Grilled Pineapple*
  • Hoisin Chicken Canasta Tacos with watercress, scallions and hoisin *
  • Chorizo Sausage with Eggplant Caponata on sourdough crostini*
  • Mini Pulled Pork Sandwiches with housemade BBQ sauce*
  • Mushroom caps baked with fresh herbs, cream and honey cured bacon 
  • Gorgonzola stuffed figs wrapped in proscuitto (GF)
  • Caramelised Onion, Fig and Gruyere Cheese Puff Pastry tart
  • Cherry Tomato Confit, Roasted Garlic  and Goat Cheese Puff Pastry tart (veg)
  • Adobo Yam Emapandas with Tamarind Dip (veg)
  • Guava and Goat Cheese Empanadas (veg)
  • Jerk Chicken Roti with Grilled Pineapple and Jicama Slaw*

Phyllo Pastries

  • Brandied Mushrooms
  • Brie Cheese and apricot compote
  • North African spicy yam

Satay Skewers: marinated skewers

  •     Pork Vindaloo (GF, DF)
  •     Chicken Yakitori (DF)
  •     Chicken Chermoula (GF, DF))
  •     Tandoori Chicken (GF)
  •     Beef Bulgogi (DF)
  •     Beef Chimmichurri (GF, DF)
  •     Red Curry Prawn (GF, DF)
  •     Miso Mushroom (GF, DF)
  •     Satay style Tofu and Broccoli (GF, DF)

(items with asterix are not suitable for drop off  events, or events without full service and kitchen facilities)

 

ALL ITEMS ARE SUBJECT TO SEASONAL AVAILABILITY

Looking for a customized menu - email, or give us a call at 250-483-3779

Afternoon reception:  
2-3 hours (25 + ppl)
Hors d'oeuvre per guest:  
7-8
Cost per guest:   
$16.75+
 
Evening reception:  
1-2 hours  (25 + ppl)
Hors d'oeuvre per guest:  
4-5
Cost per guest:  
$9.95+
 
Hors d'oeuvre Dinner (meal replacement):  
3-4 hours  (25 + ppl)
Hors d'oeuvre per guest:  
14
Cost per guest:  
$33