Easter To-Go

Easter To-Go is back!

This spring, the classically trained chefs at Railtown Catering are once again providing hosts with a ready-made festive feast courtesy of our popular Easter To-Go packages, available for pickup or delivery on Sunday, April 12 and Monday, April 13.

Our crowd-pleasing Easter To-Go packages feature honey-glazed bone-in ham and a wide array of hearty and homespun seasonal side dishes, salads, and dessert.

Available in both small (four to six servings) and large (10 to 12 servings) sizes for $199 and $339 plus tax, respectively, the popular Easter To-Go packages are fully-cooked and ready to heat-and-serve. A hot, ready-to-eat option is also available for an additional $30 for small packages and $50 for large packages.

Easter To-Go packages may be ordered online at the link below or by phone at 604-568-8811. All orders must be placed by 12 p.m. on Wednesday, April 8th. Packages are available for pickup at Railtown Cafe’s original location at 397 Railway St. in Vancouver on Sunday, April 12 or Monday, April 13 from 10 a.m. to 5 p.m., or by delivery for an additional charge.

As with all of our Holiday To-Go packages, a portion of the proceeds from the sale of each Easter To-Go package will be donated directly to Mission Possible. Over the past three years, Railtown Catering has supplied more than 350 hot meals to the non-profit charity, which offers street-level care for those with immediate and critical needs in Vancouver’s Downtown Eastside neighbourhood.






Honey-Glazed Bone-in Ham with House-made Caraway Mustard (pre-sliced)

Seasonal Side Dishes:

Organic Spring Greens with Asparagus, Haricots Vert, Teardrop Tomatoes, Marinated Artichokes, Toasted Almonds and Aged Sherry Vinaigrette

Cucumber Salad with Fresh Dill and Sour Cream Dressing

Scalloped Potatoes with Gruyère Cheese

Buttered Sweet Peas and Baby Carrots with Mint

Braised Red Cabbage

Roasted Root Vegetables with Caramelized Spring Onions, Wild Mushrooms and White Asparagus

Hot Cross Buns with Whipped Butter


Classic Rhubarb Crumble with House-made Vanilla Ice Cream