• JAG Catering :
  • 604.277.2103
We’re experienced, dependable and are environmentally responsible – call us today.
Special menus, help finding a special venue, Christmas and holiday catering – we can do it!
We really cater to you! Breakfast, lunch and dinner, home and office.
Weddings, special events, BBQ’s, we do it all, and do it right, call now!
We are corporate catering specialists, we make it easy, call us!

Entrees

Here is a selection of JAG Catering’s entrée choices. If you don’t see what you’re looking for, just ask! Custom menus are always available.

article-dinner-entrees
 
 

Poultry

 
 
Braised Chicken with Wild Mushrooms ~
Chanterelles, shitake and oyster mushrooms with thyme, brandy and cream

Chicken Breast ~
stuffed with prosciutto, boccocini and fresh basil, served with roasted red pepper beurre blanc

Chicken Scaloppini ~
tender medallions of chicken breast served with white wine lemon au jus

Chicken Breast ~
stuffed with a fresh cranberry, celery and herb stuffing in a sage pan gravy

Jerk Chicken ~
with mango cilantro relish and barbecued red onions.

Mediterranean Chicken ~
marinated in olives, prunes, capers and apricots and cooked in dark sugar and red wine.

Whole Roasted Turkey ~
with rich gravy, sausage herb stuffing and cranberry pineapple chutney

Roast Turkey Breast ~
stuffed with wild mushrooms and leeks with Cognac shallot cream
 
 

Seafood

 
 
Poached Fillet of Salmon ~
served with roasted red pepper beurre blanc and papaya cilantro salsa

Snapper Filet ~
coated in a hazelnut crust with fresh lemon zest

Filet Sole ~
stuffed with smoked salmon mousse with a shrimp white wine sauce

Salmon wrapped in Phyillo ~
with shiitake mushrooms, wild rice in butter sauce

Grilled Tuna Steak ~
with fresh mint, figs and nectarine relish

Crab Cakes ~
served with a mango salsa and ginger aioli

Halibut Fillet ~
crusted with wild mushroom in champagne burre blanc

Large Tiger Prawns ~
grilled then served with a lobster sauce
 
 

Meats

 
 
Beef Medallions ~
wrapped in potato herb crust and served with port wine demi glaze

Lamb Chops ~
marinated in tarragon with pineapple pecan relish

Leg of Lamb ~
butterflied and glazed with Dijon – garlic sauce

Veal Chop served with grilled wild mushrooms ~
in a Dijon demi sauce

Pork Tenderloin ~
with oyster cornbread pudding and sage pan gravy

Angus Beef Strip Loin ~
grilled and served with peppercorn sauce.
 
 

Pasta

 
 
Rigatoni and Italian Sausage ~
with roasted peppers in plum tomato sauce

Sweet Curry Linguini ~
with clams, shrimp and scallops in a honey sweetened curry cream sauce with fresh pear

Chicken & Prosciutto Cannelloni ~
baked in a rich Fontina cream sauce with fresh sage

Speghetti Primavera ~
with sautéed vegetables in a rich plum tomato cream sauce with fresh basil

Penne Pesto with grilled chicken, ~
artichoke hearts, and sun dried tomatoes in pesto cream sauce

Bolognaise Lasagna ~
with spinach and ricotta cheese.
 
 

Vegetarian

 
 
Grilled Vegetable Ratatouille ~
with marinated tofu served over rice.

Eggplant Wraps grilled eggplant ~
filled with wild mushrooms and rice topped with robust tomato sauce Brie cheese.

Grilled Polenta Cakes ~
topped with sautéed vegetables in a spicy tomato sauce.

Burrito Pie layers ~
of flour tortillas, refried beans, grilled vegetables fresh tomatoes, sweet corn and jack cheese.