About US and Menu Ideas

1723-aboutusphotoLisa Garvie, owner and head chef, started Masters Touch Catering 14 years ago with an enjoyment of good food, a life time of cooking with love and a heart for serving. Through the years, Masters Touch has developed a team of professionals who will deliver delicious foods with skill and personality.

From office lunches to gala banquets, the same attention to detail will be given. Masters Touch Catering provides full service catering or simply delivery of quality foods for your enjoyment and convenience. You will find our prices to be very competitive, especially when you consider th quality that goes into our product. All of our foods are prepared daily… just for you.

Following our some of our most popular presentations. All menus will be customized according to your personal preferences. We always promote local product wherever possible with a variety of the best merchandise Vancouver Island has to offer. Our aim is to present you with “comfort foods with an exotic flair”. If there is a dish you would specifically enjoy please let us know. Our chefs aim to please! Let our menu become yours….

CUSTOM LUNCHEON MENU Choose from the following list of Entrees

  • Lasagna (Italian and / or Vegetarian)
  • Tuscan Chicken (Pan Roasted Chicken Breast with Peppers, Zucchini, Mushrooms and Penne Pasta with Italian Herbs and Fig)
  • Shrimp Newburg with Rice Pilaf (fresh bay shrimp in a cream sauce made from scratch with a hint of chipotle)
  • Chicken Rotini (Seared Chicken in a Rose Sauce in al dente Rotini)
  • Pork Loin with Nugget Potatoes (baked pork loin with a dried fruit compote served with roasted nugget potatoes or warm potato salad)
  • Hawaiian Chicken (Roasted Chicken legs and thighs with a sweet glaze…Hawaiian style)
  • Vegetarian Entree: Checkerboard Polenta (buttery rich corn grain topped with a checkerboard of sundried tomato pesto and basil pesto)
  • Selection of Wraps (tuna, deli meat, cajun chicken in multi colored wraps)


  • Old Fashioned Potato
  • Traditional Greek
  • Green Salad
  • Southwest Corn and Black Bean
  • Boccichini and Tomato with Fresh Basil
  • Carrot & Raisin
  • Cous Cous, Pea and Piri Piri Sauce
  • Caesar Salad Or
  • Waldorf Salad
  • Dinner Rolls with Butter


  • Dinner Rolls with Butter
  • Served with your choice of salads


  • Choice of Potatoes
  • Hot Seasonal Vegetables


  • Roast Turkey with all the accompaniments
  • Baron of Beef (with gravy and horseradish)
  • Roasted Chicken
  • Tender chicken legs and thighs glazed with a mild curry and mango sauce
  • Butter Chicken (Chicken Breast with peppers in a creamy-sweet coconut curry sauce, served with basmati rice on the side)
  • Shrimp Diablo
  • Large shrimp in a zesty tomato based sauce
  • Pork Loin Served with Dried Fruit Compote
  • Coconut Shrimp Linguini (Local Bay Shrimp in a coconut curry cream sauce served on al dente linguini)
  • West Coast Paella

OUR SIGNATURE DISH A spicy rice dish with local triple smoked sausage, chicken, prawns and other treasures from the sea

HOT AND COLD CUSTOM SOIREE MENU Items may be served by combination of tray service and Buffet Style Select items from both the hot and cold hors d’oeuvres selection: COLD HORS D’OEUVRES:

  • Taragon Chicken Salad in Phyllo Cups
  • Assorted Sushi
  • Brie Tartellets with Almonds
  • Black Olive Tapenade on Toast Point
  • Seared Tuna with Wasabi Mousse
  • Carr Cracker Topped with Bleu Cheese Mousse & Walnut Artichoke
  • Spinach Mousse in a Filo Cup
  • Chilled Shrimp Kabob or Prawns in Cocktail Sauce
  • Pate’ on A Toasted Crouton
  • Chicken Liver Mousse on Foccacia
  • Roma Tomato & Mozzarella Stack
  • Assorted Bruschetta
  • Smoked Salmon with Strawberry on Cucumber Slice
  • Tortellini Kabob


  • Spinach & Feta Cheese Triangles
  • Ginger Thai Beef on Belgian Endive
  • Chicken Satay with a Peanut Sauce
  • Sundried Tomato & Mushroom Strudel
  • Beggers Purse with Morels & Foie Gras
  • Pineapple Chicken Kabobs
  • Sweet and Sour Meatballs
  • Scallops Wrapped in Bacon
  • Breaded Artichoke Heart with Balsamic Glaze
  • Petite Crabcakes with a Citrus Remoulade
  • Sausage or Spinach Stuffed Mushrooms
  • Almond Crusted Shrimp
  • Cheese & Vegetable Quesadillia
  • New Potatoes Stuffed with Cream Friache & Topped with Caviar
  • Gilled Eggplant, Tomatoes, Romano Cheese on French Bread
  • Ginger Soy Marinated Beef Kabobs
  • Crunchy Chicken Fingers, Coconut Sauce

(Please Choose 8 Items from the EACH Cold AND Hot Hors D’oeuvres)   SET HORS D’OEUVRES STATION

  • Fresh Fruit Display
  • Crudite with Dips
  • Spinach Artichoke Dip with Tri Colored Nacho Chips
  • Antipasto Platter with Imported and Domestic Cheeses
  • Cured Meats and Grilled Sausage
  • Crackers
  • Choice of Canapes
  • Pickles and Italian Olives


  • Assorted Chefs Choice of Sweets
  • Trio of Chocolate Fountain
  • Dark, Milk and White Chocolate Fountains served with
  • Strawberries, Biscotti and other yummy dipable items…