TRAY PASSED HORS D’OEUVRES
Wild Mushroom & Chive Tartlets
In incredibly flaky pastry…served hot
Smoked Salmon & Savoury Shortbread
Black pepper shortbreads topped with dill crème
fraiche, smoked salmon, fresh dill and lemon zest
Bruschetta
With a classic mixture of oven-roasted and sundried tomato,
extra virgin olive oil and Italian flat leaf parsley
PLATED SALAD
Butter Lettuce Salad
Tender butter lettuce with candied pecans, caramelized
pears and chevre, with a champagne vinegar and pear vinaigrette
BUFFET DINNER
Pesto Chicken
Grilled and stuffed with prosciutto, leeks, provolone
cheese and basil in a creamy tomato-pesto sauce
Roasted Salmon Filets
Wild BC salmon…crusted with fresh herbs and served
on a baby spinach and shitake mushroom cream sauce
Butternut Squash & Polenta Triangles
Topped with herbed oven-roasted cherry tomatoes and Parmigiano-Reggiano
shavings
Crispy Risotto Cakes
Creamy risotto, leeks, toasted pinenuts, parsley and chives…sautéed
until golden brown
Oven-roasted Winter Root Vegetables
A colorful assortment of carrots, parsnips, new baby potatoes,
squash and red onions, slow roasted with a balsamic glaze
and fresh rosemary and parsley
Artisan Breads & Butter
