E X T 2 C A F T R U F F L E S F I N E F O O D S. C O M T R U F F L E S F I N E F O O D S. C O M

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2 When you are looking for seamless service for your next shoot, Truffles Fine Foods offers hot lunches for film crews. You can order from our buffet-style catering menu that is regularly updated and is freshly prepared every day by talented Chef. Convenient and efficient, you simply need to order one day in advance, we include any necessary catering equipment, for pick up or delivery. Contact us and we will be more than happy to organize an amazing and seamless meal for you. Orders must be placed by 3pm for following day delivery Specify any food restrictions (dairy free, gluten free, etc.) Baskets and catering equipment will be picked up the following business day, additional charge apply for equipment pick up on same day Delivery Charges - Zone 1: Within Vancouver North Vancouver Burnaby = $25 - Zone 2: Coquitlam, Surrey, Delta, White Rock, Langley Richmond = $50 PRICING GUIDE THE PREMIERE SILVER SCREEN THE OSCAR 2 Entrées (1 Meat 1 Vegetarian) 2 Sides 1 Salad 2 Entrées (1 Meat 1 Vegetarian) 2 Sides 3 Salads 3 Entrées (2 Meat 1 Vegetarian) 2 Sides 3 Salads $11.75 per person $12.75 per person $13.75 per person (V)= V EG AN (GF)=G L U TE N FR EE Additional Options Dessert Drinks Side of the Day Bread Rolls $2 per person $2.75 per person $3 per person $1.00 per person

3 -- MONDAY FEBRUARY 6 TH -- CHICK EN CAC CI ATORE Braised in a spiced tomato, onion and vegetable sauce G R IL L ED ITAL IAN SA US AG E With pork, sautéed peppers and onions STUFF ED PORTOB EL L O M USHR OOM CAP S Quinoa, fire roasted tomato and Parmesan glaze STE AM ED VEG E TAB L ES SEV E N G R AIN R IC E P IL AF TOMATO BO CCO NCI NI SA L AD With zesty pesto dressing CUM IN SC EN TED RO AST E D CAR R OT S AL AD With hazelnuts and citrus cilantro vinaigrette M IXED GREENS Served with house vinaigrette

4 -- TUESDAY FEBRUARY 7 TH -- G AR L IC AND GING ER SE AR ED BEEF AND BROC CO LI HONE Y L EM ON A ND GING ER CHI CK EN ASIA N STIR FR Y V EG E T AB L ES AND TOFU STE AM ED JASM I NE R IC E SEAR ED BAB Y B OK CHO Y With garlic and chilli M IXED GREEN S AL AD With a toasted sesame vinaigrette G AI LAN SAL AD With spicy Asian peanut dressing SPINAC H SAL AD With berries, goats cheese, almonds and house dressing

5 --- WEDNESDAY FEBRUARY 8 TH --- G R IL L ED MEAT L OAF With smoked tomato bbq glaze CAR AM EL IZED H AZ EL NU T CR US TED SNAP P ER With lemon and sundried tomato beurre blanc R OAST ED EG G P L ANT P AR M E SAN With tomatoes, 3 kinds of cheeses and fresh herbs G AR L IC SEAR ED BROC COL I SCAL L OPED POTA TOE S K AL E SAL AD With kale, Kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion CL ASSIC G R E EK SAL AD With cucumber, onions, red and yellow peppers, olives, and feta cheese M EDITER R A NE AN Q UIN OA S AL AD With quinoa, cucumber, tomato, red onion, red pepper, feta cheese, Kalamata olive and cilantro

6 -- THURSDAY FEBRUARY 9 TH -- R OAST ED LAM B SHOUL DE R With a mint salsa verde P AN SE AR ED HER B CR U S TE D TIL AP IA With a plum tomato, olive and caper sauce SPICED F AL AFEL SKEW E RS With cucumber dill cream L EM ON AND H ER B P OTA T OE S G R IL L ED VEG ETAB L E M E DL EY SPINAC H SAL AD With berries, goat cheese, almonds and house made dressing CL ASSIC G R E EK SAL AD With cucumber, onions, red and yellow peppers, olives, and feta cheese P ITA B R EA D AND TA TZ I KI

7 -- FRIDAY FEBRUARY 10 TH -- B EEF BURGER S Grilled beef sirloin burgers CHICK EN B URGER S Lemon, herb and garlic marinated chicken breast CAJU N SPIC ED VEG G IE B URGER S With black beans, roasted corn, brown rice, jalapeno peppers and green chilies CORN ON TH E COB With chilli lime butter B AK ED POT ATO ES Served with sour cream and chives CAE SAR S AL AD With croutons, Parmesan and traditional dressing SHIRAZ I SAL AD Tomato, cucumber, red onion, cilantro and mint with a champagne and olive oil vinaigrette B URGER TOPPING S Buns, cheese, lettuce, tomato, onion and pickles

8 -- MONDAY FEBRUARY 13 TH -- SEAR ED CH ICK E N M EDAL L IONS With mushroom and espresso infused cream sauce G R IL L ED NEW YORK ST E AK S With charred corn salsa and balsamic red wine jus P ORTOBEL L O MUSHR OOM S With quinoa and goat cheese HER B R OAS TED PO TA TOE S STE AM ED VEG E TAB L ES In olive oil 7 GRAIN A ND ED AM AM E B E AN S AL AD With whole grain, wild rice, spelt, oats, barley, rye, wheat, carrots, celery and edamame beans M IXED GREENS Served with house vinaigrette CL ASSIC G R E EK SAL AD With cucumber, onions, red and yellow peppers, olives, and feta cheese

9 -- TUESDAY FEBRUARY.14 TH -- SM OKED BBQ PORK RIBS With an apple cider slaw SPICE R UBBED CAJ UN C HICK EN With charred corn salsa HOME M ADE V EG ET AR IA N CH IL I With crushed tomatoes and ground cumin B AK ED POT ATO ES With all the traditional dressings FOUR CH EES E B R OC COL I B AK E CUM IN SC EN TED RO AST E D CAR R OT S AL AD With hazelnuts and citrus cilantro vinaigrette AR UG UL A AND W AT ER M EL ON S AL AD With reduced balsamic vinegar and feta cheese SPINAC H SAL AD With berries, goat cheese, almonds and house made dressing

10 --- WEDNESDAY FEBRUARY.15 TH --- CAR IBBEAN J ER K CHI CK EN Authentic sweet and sour spices AL B ACORE TUN A L OIN With jicama slaw and blood orange vinaigrette G R EEN C HIL I VEG E TAB L E C URRY With chickpeas, turnip and collard greens JAM AIC AN B AK ED SW EET P O TA TOES With brown sugar and exotic spices SPICY OKRA With garlic and chili infused V INE R IPEN ED T OM ATO B O CCO NCI NI SAL AD With a zesty pesto dressing M IXED GREENS Served with house vinaigrette R OAST ED BEET S AL AD With goat cheese, dill and candied pecans

11 -- THURSDAY FEBRUARY 16 TH -- R ED TH AI CO CON UT C HI CK EN CURRY Finished with fresh cilantro and lime CHIA NG M AI FIS H CAK E S Authentic thai fish cakes with sweet chili dipping sauce CHA NA M AS AL A Spiced Chickpea curry with fresh tomatoes and exotic spices STE AM ED BASM A TI RIC E Finished with summer sweet peas G ING ER SEAR ED BROC CO LI CUM IN SC EN TED RO AST E D CAR R OT S AL AD With hazelnuts and citrus cilantro vinaigrette M IXED GREENS Served with house vinaigrette SHIRAZ I SAL AD Tomato, cucumber, red onion, cilantro and mint with a champagne and olive oil vinaigrette

12 -- FRIDAY FEBRUARY 17 TH -- G R OUND BEE F TA COS Seasoned ground beef and all the traditional garnishes CHIPOTL E P UL L ED CHIC K E N E NC HIL ADAS Four cheese and cilantro cream glaze V EG ET AR IAN TA COS Seasoned veggie ground and grilled vegetables SPANIS H R ICE R OAST ED SQ UAS H, ZUCC HINI AND PEP P ER S SPINAC H SAL AD Berries, goat cheese, almonds and house dressing CAE SAR S AL AD With croutons, Parmesan and traditional dressing Salsa, Sour Cream, Guacamole, Diced Tomatoes, Shredded Lettuce, Cheddar Cheese and Taco Shells!

13 -- MONDAY FEBRUARY 20 TH -- G R IL L ED BRATWURST With pork, grilled onions, grainy Dijon mustard and fresh rolls P ORK LOIN CHOPS Served with mushroom and cream sauce CHE ES E P ER OGIES With caramelized onions and sour cream SAUER K R A UT With caraway seeds B AB Y R OAS TED PO TA TOE S With fresh herbs and olive oil K AL E SAL AD With kale, Kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion M EDITER R A NE AN Q UIN OA S AL AD With quinoa, cucumber, tomato, red onion, red pepper, feta cheese, Kalamata olive and cilantro R OAST ED BEET S AL AD With goat cheese, dill and candied pecans

14 -- TUESDAY FEBRUARY 21 ST -- CHICK EN M AR S AL A Boneless chicken breast, sautéed mushrooms, marsala wine, diced tomatoes and olives STUFF ED SOL E With spinach, rice, sundried tomatoes and goats cheese with a herb crust G R IL L ED VEG ETAB L E R A T AT OUIL L E Grilled seasonal vegetables, fire roasted tomatoes, herbs and garlic served with jasmine rice SEAS ONAL ST EAM ED VEG E TAB L ES CR EAM Y P OL E NTA With herbs and Parmesan CAE SAR S AL AD With croutons, Parmesan and traditional dressing V INE R IPEN ED T OM ATO B O CCO NCI NI SAL AD With a zesty pesto dressing M IXED GREENS Served with house vinaigrette

15 -WEDNESDAY FEBRUARY 22 ND - B R EAD ED COD LOIN Panko and herb crusted, lemon and dill slaw and tartar sauce G R IL L ED NEW YORK ST E AK S With red wine and mushroom demi glace EG G P L ANT P AR M ESA N With tomato basil sauce and cheese glaze M INTED PEAS AND CAR R OTS K ENN EB E C FREN CH FRI E S CAE SAR S AL AD With croutons, Parmesan and traditional dressing SHIRAZ I SAL AD Tomato, cucumber, red onion, cilantro and mint with a champagne and olive oil vinaigrette K AL E SAL AD With kale, Kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion

16 - THURSDAY FEBRUARY 23 RD - CHICK EN AND CHORIZO SA USAG E J AM B AL AY A Cajun inspired with saffron rice and vegetables FIVE SPIC E G R IL L ED F L ANK STE AK With sesame soy and honey glaze, caramelized mushrooms and shallots CAUL IFL OWER FRI TT ER S With sundried tomato aioli CR EAM Y B L A CK B EA NS SEAS ONAL V EG ETAB L E F R I CA SSE E CL ASSIC P O TA TO SAL AD With nugget potatoes, onions, capers, fresh herbs and Dijon cider vinaigrette M EDITER R A NE AN Q UIN OA S AL AD With quinoa, cucumber, tomato, red onion, red pepper, feta cheese, Kalamata olive and cilantro SPINAC H SAL AD With berries, goats cheese, almonds and house dressing

17 -- FRIDAY FEBRUARY 24 TH -- B EEF S TE AK CHIL I Black and kidney beans, vegetables and smoked chili s, served with sour cream and cheddar SM OKED SAL M ON FIS H C AK ES With lemon and dill aioli M OROCCA N V EG E TAB L E C OUSC OUS S TR UDEL Harissa cream garnish SOUTH ER N S TYL E TR ADI TION AL G R ITS Finished with whole butter and cream ORANG E AND H ONE Y G L A Z ED BEE TS Fresh tarragon and candied hazelnut crumb B OWTIE P A STA SAL AD With julienne vegetables and hardboiled eggs in a yogurt Dijon dressing M EDITER R A NE AN Q UIN OA S AL AD With quinoa, cucumber, tomato, red onion, red pepper, feta cheese, Kalamata olive and cilantro M IXED GREENS Served with house vinaigrette DINNER B U NS AND BUT TER

18 -- MONDAY FEBRUARY 26 TH -- B UTT ER M IL K FRIED BON EL ESS CHI CK E N With herbs and spices B B Q P ULL ED PORK With apple cider slaw R OAST ED PORTOBEL L O M USHR OOM S Stuffed with Israeli couscous and feta cheese M AP L E INFUSED B AK ED B EAN S CORN ON TH E COB With lime and chili butter CL ASSIC P O TA TO SAL AD With nugget potatoes, onions, capers, fresh herbs and Dijon cider vinaigrette M IXED GREENS S AL AD Served with house vinaigrette DINNER B U NS AND BUT T ER

19 -- TUESDAY FEBRUARY 28 TH -- B L ACK EN ED SPIC E R UBB ED CHICK EN With fresh tomatillo salsa verde R OAST ED SAL M ON P AIL L AR D With orange fennel and dill slaw CORN SU CCO TAS H With zucchini, leek, tomato and roasted peppers Q UINOA A ND LEN TIL P I L AF G R EEN B E ANS, P EAS AN D CAR R OT S Lightly tossed in olive oil, salt & pepper V INE R IPEN ED T OM ATO B O CCO NCI NI SAL AD With a zesty basil pesto AR UG UL A WA TER M EL ON A ND F ETA SAL AD With a reduced balsamic vinegar M IXED GREEN S AL AD With a house made vinaigrette

20 - WEDNESDAY MARCH 1 ST - R ED WIN E B R AIS ED SHO R T R IBS With a horseradish cream garnish HER B M IE DE P A IN CR U ST ED ATL ANTI C S AL M ON With a sorrel cream reduction COBB SAL AD With romaine, watercress, tomato, egg, fired tofu and 2 kinds of cheese R OSEM AR Y CHEV R E B R EA D P UDDING STE AM ED GREE N B E ANS With shallot butter R OAST ED BEET S AL AD With goat cheese, dill and candied pecans M EDITER R A NE AN Q UIN OA S AL AD With quinoa, cucumber, tomato, red onion, red pepper, feta cheese, Kalamata olive and cilantro M IXED GREEN S AL AD With a house made vinaigrette

21 - THURSDAY MARCH 2 ND - WHIT E WIN E AN D DIJON B R AI SED CHI CK EN With julienne of onions SEAR ED NE W YORK ST EA K With miso and white truffle buerre blank CAUL IFL OWER G R A TIN Baked with four cheese R OAST ED ROOT V EG ET AB L ES Turnip, carrot, red onion and parsnip G AR L IC M ASHED PO TA TO ES B OWTIE P A STA SAL AD With julienne vegetables and hardboiled eggs in a yogurt Dijon dressing CAE SAR S AL AD With croutons, Parmesan and traditional dressing CUM IN SC EN TED R O AST ED CAR R OT S AL AD With hazelnuts and citrus cilantro vinaigrette

22 - FRIDAY MARCH 3 RD - WIL D COHO S AL M ON P R O V ENÇ AL E With orange and tarragon emulsion CHICK EN P AR M E SAN Rich tomato basil sauce and cheese glaze P ENN E P R IMAV ER A Market fresh vegetable in plum tomato sauce Q UINOA A ND LEN TIL P I L AF G R IL L ED VEG ETAB L ES Zuchinni, eggplant and peppers B OWTIE P A STA SAL AD With julienne vegetables and hardboiled eggs in a yogurt Dijon dressing K AL E SAL AD With kale, Kalamata olive, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion CL ASSIC G R E EK SAL AD With cucumber, onions, red and yellow peppers, olives, and feta cheese