Chef Keith’s Barbeque Buffet

Salads and starters

Classic Ceaser salad with homemade dressing, mixed croutons, bacon lardon and fresh shaved parmesan

Village Greek salad with feta cheese, olive oil, oregano and lemon vinaigrette

Main Courses

Brined ½ split chickens, grilled to perfection served brushed with a lemon, thyme and garlic butter

Cedar planked Atlantic salmon with a honey grand marnier glaze, finished with a classic green peppercorn cream reduction

Jerked roast pork loin served with a fresh mango, pineapple and red pepper salsa

Roast fingerling potatoes with rosemary, onions and sea salt

Flame broiled anti-pasto platter: asparagus, eggplant, zucchini, Portobello mushrooms, roma tomatoes, Belgium endive, grilled lemons, red onions, leeks and more


~ Assorted mini butter tart selection with brownies and crème anglaise

~ Fresh fruit platter with mixed fruit and chocolate sauce.

For further information please contact Chef Keith Little:

Phone: 519.716.2433


Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning