Main Courses

Jane Hammond Events is renowned for the extraordinary food that our chefs create. Our food incorporates current trends of lighter and healthier eating. We specialize in preparing fish and seafood, vegetarian and vegan choices, and in the extensive use of fresh herbs, fresh produce and the profusion of local ethnic ingredients. Please have a look through our main course options for an idea of the types of meals we can create.
Fish and Seafood Main Courses
Grilled gulf prawns etouffé, with garlic, salt and cracked pepper, grilled and served over scallion rice with a rich Creole sauce
Sesame and chive seared ahi tuna served medium rare with crispy rice and a salad of mizuna, pea shoots, and daikon sprouts dressed with a blood orange and miso vinaigrette
Sautéed artic char with braised fennel, olives, fingerling potatoes and cherry tomatoes
Coriander crusted sea scallops served on a bed of orzo pasta with a confetti of vegetables and a saffron-mascarpone cream sauce
Pan seared halibut marinated in lemon, garlic, and fresh herbs, with a tomato and caper compote served with roasted red pepper risotto finished with parmesan surrounded by sauté of baby vegetables
Grilled herb crusted wild salmon kebabs served on a mâche and avocado salad with a grapefruit and sweet onion mojo
Pan seared wild salmon with Thai butter sauce of Thai basil, lemon grass and white wine, served over coconut jasmine rice with baby bok choy, zucchini and kabocha squash
Meat Main Courses
Kobe flat iron steak, with a ginger and garlic rub, pan seared with soy ginger glaze, sliced and served with a shiitake mushroom potato stack, and stir fried Chinese broccoli with gingered carrots
Garlic and herb rubbed grilled New York steak frite, finished with a cabernet reduction with garlic and herb tossed shoestring fries
Niman Ranch black pepper crusted fillet of beef with fresh horseradish, served with a wild mushroom-potato gratin and seasonal grilled vegetables such as; asparagus, baby artichokes, and sauté of toybox cherry tomatoes
Red wine braised beef short ribs slow simmered in red wine and herbs, with a rich gravy, baby onions, baby carrots, and peas, served with Yukon gold mashed potatoes and grilled baby zucchini
Herb and garlic crusted rack of lamb with fig port reduction, roasted to medium rare, fanned and served with chive whipped potatoes, a sauté of sugar snap peas, wood ear mushrooms, and baby carrots
Morroccan spiced lamb shanks sweetened with dates and braised in a garlic, cumin, and red wine sauce served with curried cous cous with butternut squash and currants, and toasted black mustard seed green beans with fried shallots
Rosemary and garlic stuffed leg of lamb roasted and thinly sliced, served with balsamic braised red onions, figs and rosemary jus
Maple brined roasted pork loin served with a roasted squash puree, sauteed Swiss chard and cider sauce
Lavender honey glazed duck breast roasted to medium rare, fanned and served with confit of duck and roasted garlic braised white bean compote with arugula
Herb roasted organic chicken, pappardelle pasta with a light cream sauce with lemon, peas, and prosciutto served with garlic braised spinach and morel mushrooms
Vegetarian and Vegan Main Courses
Vegetable Napoleon -a marinated and grilled stack of eggplant, squash, portobello mushrooms, tomatoes and aged parmesan, served with an oven roasted tomato coulis and pesto
Vegetable tagine - curried spiced eggplant, sautéed with onions, zucchini, tomatoes and herbs, encased in fillo pastry, served with roasted red pepper purée and basil oil
Portobello Wellington –mushrooms sautéed in garlic, leeks, sherry, and cream wrapped in flaky puff pastry served with a frisée and micro green salad with roasted red pepper vinaigrette
Autumn vegetable pot pie with butternut squash, carrots, parsnips, onions, green beans and peas simmered in a sage and orange butter sauce, capped with a cheddar and chive drop biscuit topping
Wild mushroom ragout served on a gruyère cheese, green onion, and Yukon gold potato cake, garnished with fried crispy leeks
Three cheese ravioli with mixed seasonal wild mushrooms, leeks, baby spinach and a sun dried tomato cream sauce finished with chopped chives
Tamari and chili roasted butternut squash sauté, stir fried with wild rice, green beans, caramelized pearl onions, wilted spinach and toasted walnuts
Crispy lentil cakes, topped with sauteed fennel slivers, with a curry cream
Marinated grilled tofu with a herb scented marsala sauce, with sliced garlic roasted zucchini and basil whipped potatoes
Eggplant “steaks” - sesame crusted eggplant rounds marinated and oven roasted with a roasted pumpkin, tomato and shiitake mushroom ragout