The holiday season is just around the corner, need a hand?

Baked brie crostini with fig and pistachio, from Little Goat catering.

We can cater your holiday dinners, office Christmas parties and family gatherings. Do you just need a hand prepping a few apps? We can do that! Need full service catering with servers and bartenders? We can do that too. Food for 6 or 60 (or even 600!) we can accommodate. We like to make custom menus for our clients so please contact us at and let us help you.

We can also do some great holiday baking for you. Let us bake some festive cookies and dainties or make some showstopper desserts like our dark chocolate, sour cherry trifle! One of my favourite things to make is a traditional Buche de Noel, complete with little meringue mushrooms. Just let us know what you need!

Here are a couple sample menus for you:

Menu 1

Pass Around Appetizers


  • roasted squash, sesame, shiitake mushroom
  • brie, fig and pistachio crostini
  • baby bocconcini, cherry tomato and basil skewers

Main Course, Buffet Style


  • roast pork loin stuffed with apricots, sundried cranberries and apples with a dijon mustard glaze
  • baked salmon with sundried tomatoes, italian parsley and olive oil
  • oven roasted potatoes with rosemary and garlic
  • wild rice with mushrooms and parmesan
  • roasted beets and carrots with sunflower seeds and scallions
  • brussel sprouts with bacon and cream
  • field greens with currants, feta and walnuts in a balsamic vinaigrette
  • romaine lettuce with artichoke, red onion and avocado in lime, cilantro dressing


assorted dainties and cookies

Menu #2

Pass Around Apps


  • berber spiced shrimp with mint and lemon
  • savoury profiteroles with chicken liver mousse and cornichon
  • roast garlic and white bean tapenade with eggplant relish

Main Course, Buffet Style


  • Brown sugar and smoked paprika crusted beef tenderloin with chimichurri
  • Chicken fricasee with leeks and mushrooms
  • sweet and savoury potato dauphinoise
  • saffron pilaf with sundried cranberries, raisins and toasted pine nuts
  • green beans with pancetta and parmesan
  • roasted cauliflower with coriander, orange and chilies
  • roasted root vegetables with sage and brown butter
  • Butter lettuce with fennel and grapefruit in a mint and ginger dressing
  • arugula salad with roasted pear, blue cheese and walnuts in a red wine vinaigrette


banana, chocolate chip bread pudding with warm caramel sauce