*on site assembly and heating of hors d’oeuvres required – suitable for a hearty cocktail reception – 8 pieces per guest plus samplings from 4 platters
Cold Hors D’oeuvres
Melon, Prosciutto & Mozzarella Skewers
Colorful skewers of cantaloupe, bocconcini, prosciutto and fresh basil leaves
Peking Duck Salad Rolls
Served with a mandarin-Hoisin sauce
Sugar-Cured Beef Skewers
Tender slices of sugar-cured beef speared with mint leaves…served on a bed of crushed cashews with a lemongrass scented dip
Smoked Salmon Lollipops
West Coast smoked salmon and lemon & dill scented cream cheese formed into savoury lollipops…garnished with snipped chives
Hot Hors D’oeuvres
Butternut Squash Risotto Balls
Caramelized spiced butternut squash and risotto, stuffed with Smoked Gouda
Braised Beef Short Rib Gougere
With aged Farmhouse white cheddar
Dungeness Crab Cakes
With preserved lemon aioli
Butter Chicken Cups
Indian spiced butter chicken in a poppodum tart topped with mango chutney
Platters
Brie en Croute
A whole wheel of Brie stuffed with spiced pecan and balsamic fig compote…served warm with French baguette & crackers
Double Smoked Ham Platter
Classis citrus-Dijon glazed double smoked boneless ham…slow roasted, sliced and plattered and served with assorted chutneys, honey-mustard, and petite sourdough buns
Beef Tenderloin Platter
Thinly sliced AAA beef tenderloin, crusted with black peppercorns and served with horseradish, assorted mustards, sour cream & onions, cornichons and herb buttered baguette
Fresh & Grilled Vegetable Platter
A fresh and grilled display that may include asparagus, red and yellow peppers, zucchini, baby carrots, broccoli, snap peas, fennel and yams…served with a sundried tomato or yogurt-dill dip
|
