beet stacks (seasonal)
yellow and red baby beet slices topped with salt spring island goat cheese...then wrapped in a fresh arugula leaf
caprese skewers
skewers of mini bocconcini, cherry tomatoes & fresh basil with balsamic glaze
skewered greek salad
marinated feta, cherry tomatoes & pitted kalamata olives with greek vinaigrette
cheddar cups
served with an oven-roasted tomato relish
cucumber cups
crunchy cucumber cups with hummus, yogurt and toasted sesame seeds
fig-balsamic shortbreads
parmesan poppy seed shortbreads topped with balsamic-fig compote

vegetarian salad rolls
julienne of carrots, celery, sweet red peppers, mango and jicama wrapped in rice paper...served with spicy peanut sauce
watermelon bites (seasonal)
sweet and salty...juicy watermelon bites topped with feta, basil and balsamic glaze served on a bamboo fork
zucchini & haloumi fritters
a golden brown fritter of zucchini and sharp mediterranean cheese topped with dill crème fraiche
“truffles”
pistachio crusted chevre and grape ‘truffles”
chilled gazpacho shots (seasonal / staff required)
in sake cups with basil and vodka crème fraiche

ambrosia apple cup & crab salad
(staff required)
candied “ambrosia” apple cup with dungeness crab & mango salad and micro greens
crab, avocado, and mango salad
fresh dungeness crab, diced mango, avocado, rad- ishes, lime juice, cilantro and citrus aioli...served in a crisp cucumber cup
jumbo prawns
skewers of marinated jumbo prawns, grilled and served with a tequila-lime mayo
leek risotto cake
with poached prawn and caramelized tomato jam
lobster and mango skewers
a heavenly combination of fresh east coast lobster and lush juicy mango accompanied by a tahitian vanilla chili dip
mojito shrimp shot (*staff required )
jerked shrimp with rum-spiked melon salsa, served in a salted rim shot glass
ponzu tuna tartare (*staff required )
a lbacore tuna and citrus ponzu served in a black
sesame-seed rimmed cucumber cup
sesame tuna cone (*staff required )
black & white sesame seed cones with albacore tuna, micro greens & gold leaf...served from a lucite cone
holder
“blt” scallop (*staff required )
seared jumbo scallop with bacon & tomato vinaigrette, butter lettuce presented on an asian spoon
scallop & potato crisp
jumbo sea scallops, lightly grilled and served on a potato crisp with cauliflower and sour cream puree and tobiko caviar

scallop on a sweet potato latke
jumbo sea scallops, lightly grilled and served on a crisp sweet potato latke with pineapple-papaya salsa
seared tuna on a wonton crisp
crispy wontons and fresh seared albacore tuna, topped with green onion, black sesame seeds and a wasabi aioli
shrimp cones (*staff required )
poppy seed cones with hand peeled shrimp, dill crème fraiche & lemon...served from a lucite cone holder
salmon tartare (*staff required )
wild salmon tartar with tarragon-chive crème fraiche on russet potato crisp
smoked salmon & asparagus (seasonal))
crisp spears of asparagus wrapped with smoked salmon & boursin cheese
smoked salmon & chive biscuit
a chive biscuit served with fennel cream cheese and west coast smoked salmon
shrimp & gazpacho shooter (*staff required )
spicy tomato cucumber gazpacho served in a shooter glass with cool lime shrimp
shrimp salad rolls
rice wrappers filled with fresh hand peeled shrimp, mango, carrot, celery, red pepper, and basil... served with an asian dipping sauce
smoked salmon lollipops
west coast smoked salmon and lemon & dill scented cream cheese formed into savoury lollipops...garnished with snipped chives
smoked salmon & savoury shortbread
black pepper shortbread’s topped with dill crème fra- iche, smoked salmon,fresh dill and lemon zest
smoked tuna & crème fraiche
house-smoked albacore tuna in a yukon gold potato nest with snipped baby herb

recommended by the vancouver aquarium
as a sustainable seafood choice

traditional beef carpaccio
seared, marinated beef carpaccio on a crisp crostini with caramelized red onion
italian beef carpaccio
beef carpaccio wrapped around pea shoots & parme- san shavings, drizzled with balsamic reduction and speared
smoked beef carpaccio (*staff required)
tasting spoon with celeriac salad, smoked beef tender- loin carpaccio & cornichon
caesar salad spring rolls
rice paper rolls stuffed with romaine, arugula and prosciutto and topped with crispy croutons and caesar “dressing”
ginger-hoisin beef “straw”
beef marinated in soy sauce, garlic and fresh ginger; grilled rare, thinly sliced and wrapped around a puff pastry straw
lamb carpaccio
thinly shaved salt spring island lamb with crispy shal- lots and mint crème fraiche
prosciutto, melon & mozzarella skewers
colorful skewers of cantaloupe, bocconcini, prosciutto and fresh basil leaves
prosciutto rolls
with lemon goat’s cheese, fig preserves and arugula

spicy thai shredded beef
mixed with kaffir lime leaves, chopped peanuts, lemon- grass, mint, and thai basil in a crisp english cucumber cup
sugar cured beef skewers
tender slices of sugar-cured beef speared with mint leaves on carved bamboo sticks, served on a bed of crushed roasted peanuts with a lemongrass scented dip
honey-pecan chicken crostini
tender slices of honey-pecan marinated chicken served on toasted crostini with tarragon aioli and topped with a spicy mustard sauce
curried chicken salad
lightly curried chicken salad on basmati rice cake and ‘crowned’ with gold leaf
house-made pate (*staff required)
brandy & black peppercorn pate on toasted brioche with balsamic-onion marmalade, pistachios and micro greens
kumquat glazed duck breast
thin slices of duck breast served on a crisp sweet po- tato latke with citrus-kumquat chutney
miniature scones with duck confit
mini herb scones with tender duck confit and sundried cherry chutney
thai chicken & peanut cakes
delicately spiced with thai red curry paste, kaffir lime leaves and lime juice...topped with a mango salsa