Catering and Events Menu

Lunch Banquet Menu

Entrees Includes fresh bread, chef’s accompaniment, coffee service.

  •  Lemon chicken with Moroccan couscous
  • Salmon fillet with lemon buurre blanc sauce or mango salsa
  • Braised chicken with asparagus morel saute and cream fraiche
  • Breaded pork cutlets with a Bing cherry sauce sauce
  • Pork tenderloin herb de provenance, rosemary wrapped with pancetta served with seasonal chutney


Accompanied with fresh baked bread, coffee service

  • Baby greens, gorgonzola, red onion, watermelon, chopped macadamia nuts tossed with Raspberry vinaigrette
  • Shrimp skewers with taztziki over spinach topped with feta

Select a Salad

Seasonal greens tossed with vanilla bean vinaigrette, seasonal nuts, plum tomato or Wilfs classic Caesar salad with crisp romaine, and grana padano cheese

House Made Desserts

Seasonal cheesecake, chocolate torte, pumpkin pie, creme brulee, pecan pie  – just to name a few.

Wilfs Buffet Reception Menu

  • Miniature tartlets filled with brie, walnut and grape salsa
  • Tenderloin carved medium rare, creamed horseradish, dollar rolls
  • Asian spring rolls, pork and vegetable, sweet chile sauce
  • Wonton wonders – peanut curry chicken salad, wonton cup with scallions
  • Stuffed mushrooms with herb cream cheese
  • Classic Caesar salad
  • Eggstravaganza ~ seasoned deviled eggs
  • Miniature salmon cakes with aioli
  • Tender chicken sauteed with bamboo shoots, bock choy, julienne red peppers in an Asian peanut sauce
  • Fresh baked breads

Average 18 pieces per person 

**Prices are subject to change**

Dinner Banquet Menu

Includes choice of salad, chef’s selection of side and vegetable, freshly baked bread, coffee or tea service,  and chef’s selection of dessert.


  • Salmon fillet topped with Olympic dill glaze or mango salsa
  •  Breaded pork cutlets with a Bing cherry sauce
  • Tenderloin filet,with a port demi-glaze
  • Airline breast with chevre basil, oven baked  over wild rice


Vegetarian Selections

  • Imported and artisan cheeses with summer berries and crackers
  • Stuffed mushroom caps – herb cream cheese, broiled in butter, chardonnay
  • Herb focaccia topped with caramelized onion, chevre and asparagus
  • Miniature tartlets filled with brie, walnut and grape salsa
  • Grilled pizza with pears, fresh pecorino and walnuts
  • Bruschettta with peppers, basil, capers, oven baked with gorgonzola
  • Tomato tart with black olives, chevre cheese with a herb crust – serves 20
  • Warm wheel of brie, seasonal fruit chutney, baked rustic bread – serves 20
  • Savory mushroom truffle bread budding, simply the best! – serves 30

Pork, Chicken, Beef Selections

  • Asian pork & vegetable spring rolls with sweet chile sauce
  • Cold peppered beef tenderloin with creamed horseradish, served on croistini
  • Seared beef lettuce wraps with sweet chili sauce, crushed peanuts
  • Chicken Oriental – tender chicken sauteed with bamboo shoots, bock choy, julienned red peppers and finished with peanut sauce
  • Antipasto platter, assorted salamis, prosciutto, mozzarella balls, artichoke hearts, marinated mushrooms – served with a baguette

Seafood Selections

  • Miniature Salmon Cakes with ginger chili aioli
  • Chilled Prawns with special cocktail sauce
  • Orzo with Grilled Shrimp, summer vegetables and pesto vinaigrette
  • Prawns Pancetta – tiger prawns wrapped with pancetta, basil oven baked with herbed olive oil
  • Flaked Salmon on cucumber rounds with a lemon aioli

(Catering prices subject to change based on market price)


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