CATERING
 Each and every employee at Curious Thyme's Bistro is dedicated to excellence in the products served and the services provided. Curious Thyme's Bistro is committed to making each event unique and the best, our clients and their guests have ever attended.
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SALAD
CURIOUS CAESAR SALAD
Curious Thyme’s own Caesar dressing mixed with hand ripped romaine lettuce, served in a pumpernickel bowl topped with pancetta wheels and lemon wedges
CAPRESE SALAD
Sliced Buffalo mozzarella, layered with sliced hothouse tomatoes, and fresh basil leaves, seasoned with course ground pepper and sea salt drizzled with extra virgin olive oil and a sweet balsamic reduction
CURIOUS GREEK SALAD
English cucumber chunks, marinated with a touch of gin, thyme and a hint of garlic, mixed with kalamata olives, bermuda onions, and cherry tomato halves, topped with crumbled goat’s cheese
PASTA
SEAFOOD FETTUCINNE
Fresh P.E.I. mussels, diver scallops, baby clams and jumbo tiger shrimp, sautéed with julienne sundried tomatoes and homemade pesto with a touch of white wine, finished with a touch of cream and homemade fettuccine noodles
SZECHWAN BOWTIE BEEF
Sliced AAA Alberta beef, sautéed with Bermuda onions, mixed bell peppers, crimini mushrooms and fresh chopped garlic, finished in a spicy Szechwan sauce, topped with toasted cashews and chopped coriander
ASIAN PENNE
Asparagus spears, julienne red and yellow bell peppers, julienne carrots, bean sprouts, lemon grass, baby bok choy, and water chestnuts, sautéed in toasted sesame oil with a touch of garlic and a drizzling of hoi sin sauce, served on a bed of imported penne noodles
MAINS
BISON PRIME RIB
Seasoned and day long roasted bison prime rib roast, cooked to a medium doneness, accompanied by a port wine demi glaze served with roasted mini tri- coloured potatoes and fresh seasonal vegetables
STUFFED QUAIL
Jumbo quail, seasoned with fresh thyme, coarse ground pepper and sea salt, stuffed with wild mushrooms, basmati rice and toasted walnuts, served in a red grape, roasted pine nut and shiraz reduction, served with baked marbled mashed potatoes and a blend of our house vegetables
WRAPPED CHICKEN
Hand sliced prosciutto, wrapped around a chicken supreme with sage, baked in the oven, served with an orange vodka and citrus cream reduction. Accompanied by Italian Blood Orange tea infused basmati rice, grilled bell peppers and asparagus spears
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