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Wits End Catering

Telephone: 250-474-1066


Dinner Buffet #2

Your choice of one carved item:

-AAA Sterling top round of Alberta beef, pan gravy, horseradish

-Boneless pork loin, Okanagan dried fruit stuffing, roasted onion pan


-Australian lamb leg, minted lamb jus

-Chutney glazed old fashioned ham, stoneground and Dijon mustards


Your choice of two additional entrees:

-Grilled Galloping Goose Moroccan OR country garlic sausage, with stoneground mustard and house made fruit chutney

-Butternut/sage OR wild mushroom OR roasted garlic/spinach ravioli in either a pesto Alfredo or sundried tomato Alfredo sauce

-Baked lasagne, mushroom and beef

-Stuffed cannelloni, Italian sausage and spinach OR spinach, ricotta and peppers

-Roast chicken thighs, bourbon/honey BBQ , tandoori OR pineapple curry baste

-Barbecue glazed or sweet and sour meatballs

-Creole Jambalaya-spiced rice with chorizo sausage, chicken and shrimp braised in Cajun spiced tomato sauce


Baby roast potatoes


Chilled Pacific salmon fillets, sundried tomato mayonnnaise


Your choice of six salads:

-Classic Caesar

-Smokehouse- mixed greens, bacon lardons, crispy tortilla strips, smoked Bartlett pear vinaigrette

-Mandarin- Spring greens, toasted almonds and mandarins in a pineapple/curry vinaigrette

-Spinach-Tender spinach, spiced pecans, gruyere, sweet onion dressing

-Thai Noodle-Rice noodles, sui choy, scallions, carrot, peanut/chili dressing

-Market Potato-Sliced red potatoes and yam, mixed beans, creamy Dijon mustard mayonnaise

-Greek-Peppers, onions, cucumber, tomato, kalamata olives feta cheese, vinaigrette

-Pasta-Penne pasta, roasted root vegetables, sundried tomato dressing

-Curried Couscous-Curry spiced couscous tossed with roasted vegetables, cashews and currants 

-Caprese-Baby bocconcini, cherry tomatoes, fresh arugula, pesto vinaigrette

-Mexican Harvest- Corn, tomatoes, black beans, peppers, scallions, spiced sundried tomato dressing

-Asian Slaw-Shredded sui choy, daikon, bok choy and carrot, toasted sesame dressing

-Cajun Power Slaw-red cabbage, broccoli stalks, carrots, scallions, radicchio, shaved brussell sprouts,

     Toasted sunflower seeds, dried blueberries, Cajun spiced mayonnaise

-Curried Linguini-Tender linguini noodles, baby shrimp, peppers and mango in a creamy curry mayonnaise

-Apple and Fennel -Diced apple and fennel in a grainy mustard, honey and balsamic vinegar mayonnaise

-Quinoa- Poached in vegetable stock, cherry tomato, diced cucumber, radish, scallions, fresh herb vinaigrette

-Spicy Green Bean-Green beans and julienne of red peppers tossed in a Chinese black bean, chili and ginger dressing

-Ceci- chick peas, Asiago cheese, roasted peppers, red onion, Nicoise olives and arugula in lemon herb vinaigrette

-Grilled Vegetable-B.C. Hothouse peppers, zucchini, red onion and roast garlic with a balsamic/olive oil dressing

-Fresh Vegetable Basket with Dip


Fresh Royal Bay Bakery breads and butter

Assorted pastries or decadent cakes/cheesecakes

Fresh fruit salad


Fresh brewed coffee and a selection of teas

$39.95/person includes table linens, linen napkins-choice of colour, china and cutlery and staff for five hours. Additional staff hours, if required, charged at $24.00/ hour

5% GST is not included.

15% staff gratuities on food and service are not included


$85.00 delivery/pickup charge from rental company will apply if rentals required

Minimum number of guests-40


Please note- If you are having a wedding cake or substituting a wedding cake for our desserts we will look after the cutting of the cake after your initial photo-op cut. There is NO extra charge for this service.