infuse menus
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the menus we create at infuse will always appeal to a variety of tastes. usually they are split 50/50 between protein and vegetarian items with many having the option to be served gluten free. the flavours, textures, and culinary influences will be complimentary with some items being more approachable and some more adventurous. this is the successful combination we’ve honed while serving calgarians over our 15 plus years of operating.
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infuse parties
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dinner parties, cocktail dinner parties, buffet dinners, weddings, brunches, after work cocktail parties, memorial services... at infuse we do them all! let’s talk about your event so we can make some suggestions and custom design the perfect menu.
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infuse hors d'oeuvres
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our offerings at infuse are always changing and we often create one off items for particular themes or seasonal ingredients. when it’s time to put together your menu we’ll do it from scratch so it will be best suited for your needs. we’re providing this sample list of infuse hors d’oeuvres so you can get a feel for the style of food we create.
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sample passed items
curried lamb and cumin seed carrots in crispy naan with mint raita
duck confit and mushroom fritter with bing cherry and grainy mustard dip
ricotta tortellini, stinging nettle cream sauce, pecorino romano, and hazelnuts
cedar planked sockeye salmon rillettes on crostini with pickled radish and parsley
fennel, grapefruit, and arugula salad with lemongrass dressing on taro root chip
korean bbq beef on kimchee rice cake with grilled scallion mayonnaise
butternut squash risotto cake with cremini mushrooms and german butter cheese
sample stationary items
spanish chicken bites with capers, peppers, lemon, and green olives
grilled annatto seed beef skewers with green chimichurri
scallop ceviche with lovage, lime, and chili on cucumber coin
black bean chipotle tostada with avocado and queso fresco
smoked salmon layered with cream cheese, buckwheat crepes, dill crème fraiche
tequila lime grilled shrimp with cilantro and peppers
lemon oregano cucumber spears with feta and kalamata olive dip
curried lamb and cumin seed carrots in crispy naan with mint raita
duck confit and mushroom fritter with bing cherry and grainy mustard dip
ricotta tortellini, stinging nettle cream sauce, pecorino romano, and hazelnuts
cedar planked sockeye salmon rillettes on crostini with pickled radish and parsley
fennel, grapefruit, and arugula salad with lemongrass dressing on taro root chip
korean bbq beef on kimchee rice cake with grilled scallion mayonnaise
butternut squash risotto cake with cremini mushrooms and german butter cheese
sample stationary items
spanish chicken bites with capers, peppers, lemon, and green olives
grilled annatto seed beef skewers with green chimichurri
scallop ceviche with lovage, lime, and chili on cucumber coin
black bean chipotle tostada with avocado and queso fresco
smoked salmon layered with cream cheese, buckwheat crepes, dill crème fraiche
tequila lime grilled shrimp with cilantro and peppers
lemon oregano cucumber spears with feta and kalamata olive dip
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