Stationery Hors D’oeuvres Buffet #1–
Forecourt
Brie en Croute with Spiced Pecans & Figs
One of our most constantly requested items! A whole wheel
of Brie stuffed with spice pecans and balsamic-fig compote…served
warm with French baguette
Artichoke and Sundried Tomato Fondue
A classic dip…cream cheese, sour cream and Parmesan
cheese with artichokes, sundried tomatoes, spinach and
herbs. Topped with more Parmesan and served warm with
toasted foccacia and crostini…served warm from a
chafing dish
Applewood Smoked Indian Candy & Salmon Platter
Nuggets of applewood smoked Indian candy and rosettes
of sliced smoked salmon accompanied by whipped cream cheese,
red onions, capers, lemon, French baguette and rye toast
points
Sushi & Maki
A selection of salmon nigiri, tuna nigiri, ebi nigiri,
rainbow roll, bbq salmon roll, California roll, dynamite
roll, oshingo roll and cucumber roll…served with
soy sauce, pickled ginger and wasabi
Charcuterie Board
A selection of pates, prosciutto, smoked turkey, chorizo
sausage and rosemary ham with a selection of chutneys
and mustards…served with crostini, flatbreads and
foccacia
Market Fresh & Grilled Vegetable Platter
A bountiful display that may include baby carrots, red
and yellow peppers, crisp English cucumber, zucchini,
broccolini, celery, snap peas, asparagus, Japanese eggplant,
fennel and yams…accompanied by a sundried tomato
dip and a yogurt dill dip
Stationery Hors D’oeuvres
Buffet #2 - Lobby
Indonesian Beef Satays
Skewers of beef marinated in coconut milk, soy, ginger,
coriander and garlic…grilled and served warm with
a spicy peanut dip
Orange-Rosemary Chicken Skewers
Tender chunks of chicken glazed with orange and rosemary
and jeweled with mandarins and cranberries…grilled
and served warm with a citrus yogurt dip
Teriyaki Chicken Drumettes
"Frenched" chicken wings marinated and slow-roasted
in a Japanese teriyaki sauce…garnished with toasted
sesame seeds and served warm
Lemongrass Prawns
Minced prawns, spring onions, cilantro and mint, wrapped
around a lemongrass ‘skewer’ and served warm
with a sweet chili sauce
Tray Passed Hors D’oeuvres
Tomato Tarte Tatin
A "Savoury" take on a classic…ripe cherry
tomatoes and caramelized onions baked on puff pastry and
served warm
Honey-Pecan Chicken Crostini
Tender slices of honey-pecan marinated chicken served
on a toasted crostini with tarragon aioli and topped with
a spicy mustard sauce
Fig Balsamic Shortbreads
Parmesan poppy seed shortbreads topped with balsamic-fig
compotePear & Cambazola Parcels
Caramelized pears, sautéed leeks and cambazola
in phyllo pastry…served warm
Butternut Squash Risotto Balls
Caramelized spiced butternut squash and risotto, stuffed
with Smoked Gouda cheese…served warm
Mini Beef Wellington
Flaky puff pastry filled with AAA beef tenderloin and
wild mushroom
duxelles…served warm
Grilled Scallop & Potato Crisp
Jumbo sea scallops, lightly grilled and served on a potato
crisp with cauliflower and sour cream puree and tobiko
caviar
Spicy Thai Shredded Beef
Mixed with Kaffir lime leaves, chopped peanuts, lemongrass,
mint and Thai basil in a crisp English cucumber cup
Coconut Prawns
With a snappy blend of spice and a crisp coating of coconut
and panko breadcrumbs…served warm with a Tahitian
vanilla chili dip
Midnight Quesadilla Bar
A trio of quesadillas to feed the hungry hordes after
an evening of festive merry-making…these will be
served warm on a playfully decorated buffet table, accompanied
by small plates and cocktail napkins
Grilled Vegetables, Monterey Jack Cheese
& Cilantro
Chicken & Mole with Mozzarella
Shrimp & Crab with Scallions & Brie
Accompanied by salsa, sour cream and guacamole
