Recent T&M Special Event Menus
Uniquely BC
A British Columbia-based client celebrated an aviation milestone with 100 V.I.P. guests by hosting an elegant sit-down dinner featuring BC ingredients in the National Museum of Aviation, Ottawa. The tables were placed among the historic planes within the museum and guests were treated to the following delicious four-course menu:
- Organic baby greens with wild Sockeye smoked salmon, jasmine tea scented chèvre, marinated artichokes and drizzled with a wonderful avocado lime vinaigrette.
- Lang Vineyards Riesling, celery root and pear soup served with a smoked cheddar “croque monsieur” and truffle oil
- Butter poached colossal BC spotted prawn on beef tenderloin medallion in herb & cranberry mustard crust with a fresh horseradish Oldfield’s merlot reduction
- Mousseline of roast squash and Yukon potatoes with candied garlic
- Fire grilled asparagus with red pepper spears, tossed in a Similkameen sun dried cherry butter
- Dark chocolate and anise pate accented with Fraser Valley preserves of strawberry, blackberry and raspberry compote and honey spiced whip cream
The Who’s Who of Canadian Wine
Our client hosted 300 experts of tastes and aromas as vintners from across Canada gathered to taste and network in Ottawa. We designed the menu around their wine tasting activities and decorated the tables to exude a cozy cellar-like ambiance. Tasty hors d’oeuvres were served to pair with the wines being tasted. Eye-catching food stations were strategically placed in the room and our tantalizing chef interactive stations served delicious hot creations right out of the pan!
Wine-paired hors d’oeuvres
Light White Wines
- ‘Ferme Floralp’e goat cheese truffle with lemon tarragon
- Sweet potato and Ontario apple pancake with smoked West Coast Chinook Salmon crème fraîche & caviar
Medium-White Wines
- East coast meets west seared scallop on saffron mini toast with red pepper aioli and micro sprouts
- Warm PEI lobster bisque “shooters”
Light Red Wines
- Warm Canadian blue cheese and “truffled” wild mushroom mini sandwich
- Elegant Tortiere Skewer
Medium to Heavy Red Wines
- Warm braised lamb shank with pomegranate glaze on grilled focaccia
- Canadian venison kebab marinated in Canadian Rye whiskey and glazed with Okanogan cherry sauce
Eye-catching food stations
T&M’s Cheese Library
A concept unique to Ottawa and to Tulips and Maple! We presented our artisan cheese, not on ubiquitous platters, but in the form of a library. Wine and cheese just got a whole lot more interesting! Accented with our blue cheese terrine with candied walnuts and Port poached pears and Velvety Gouda cheese fondue
Chicken and Salmon galantine platter
Chicken breast seasoned with Italian spices, wrapped with pancetta, threaded with asparagus and red bell pepper and served with roasted red pepper aioli artfully displayed with rolled Atlantic salmon seasoned with sesame oil, soy sauce and cilantro, threaded with bok choy and carrots, coated with sesame seeds and served with plum sauce
Bruschetta with an attitude
Ontario maple syrup roasted butternut squash, sun dried tomatoes, smoked Gouda and garlic blend, tossed in fresh basil dressing. Served with croustades
Tantalizing chef interactive stations
Warm Greek lamb skewers
Our chef grilled these delicious skewers marinated in lemon, oregano and garlic and served them to guests with our own tzatziki sauce
Sautéed East coast shrimp in roasted garlic butter
The aroma of this sweet shrimp sizzling in browned butter and garlic attracted the crowds as our chef served them right out of the pan.
