All hors d’oeuvre are handmade by our chefs and presented on a variety of designer trays that suit the occasion and setting.

Ordering Guide

Cold Hors d'oeuvre

Corn cake with smoked salmon

apple horseradish cream and chives

Cranberry and turkey tortilla roll

with spiced cream cheese, celery and red peppers

Crêpe purse with basil chicken salad

tender crêpe stuffed and tied with a chive

Crêpe purse with shrimp and herb cheese

tender crêpe stuffed and tied with a chive

Crusty baguette panini with cappicolo

filled with house-roasted peppers, feta cheese and basil

Crusty baguette panini with roasted vegetables

filled with grilled vegetables, provolone cheese and basil

Duck confit pumpkin crêpe roll

garnished with candied walnuts

Edible spoon with barbecued duck

a crisp toasted brioche spoon topped with braised duck and kumquat

Edible spoon with beef tenderloin

with parsley, capers and truffle emulsion

Edible spoon with Tuscan salad

roasted peppers, fontina cheese, smoked tomato mayonnaise, basil, and crispy capers

Fig tapenade on a thyme pepper biscotti with walnuts

with Danish blue cream cheese

Foie gras pâté

on a brioche crostini with spiced apple

Fresh oysters with lime granita

Fresh oysters with mango and balsamic jewels

Grilled tiger prawn and papaya kebab

Honey roasted pork

served on a wonton crisp with lemon mayonnaise and fresh fennel salad

Japanese rice cake with ginger prawn

and chili mayonnaise

Japanese rice cake with sesame tuna

chili mayonnaise, tobiko and scallion

Jumbo prawns with Aztec spices, tequila and lime

served with a pumpkin seed dip

Jumbo prawns with garlic and fresh herbs

served with roasted garlic aïoli

Jumbo prawns with preserved Meyer lemon and mint

Leek and asparagus flan

with fresh lemon and crème fraîche

Leek and grilled artichoke flan

with tomato fondant and Parmesan cheese

Marinated lentil salad

with oven-roasted tomatoes on a china spoon

Mexican tortilla pinwheel

with grilled chicken, black beans and roasted red pepper

Parmesan pear crisp

topped with red wine poached pears and chèvre

Potsticker with duck and shiitake mushrooms

served with chili lime dipping sauce

Profiterole filled with a choice of:

basil chicken salad
shrimp and herb cheese

Sablefish cake with preserved lemons

wild black cod seared in panko breadcrumbs and topped with porcini mayonnaise

Sake-cured salmon crisp

seasoned with fresh ginger, pink peppercorns and fennel

Salad roll filled with a choice of:

chicken and red Thai curry served with chili lime dip
julienne of vegetables served with chili lime dip
shrimp, ginger, crisp vegetables served with chili lime dip
tender Chinese spiced chicken and lettuce served with spicy sesame soy dip

Sesame crusted tuna

rare ahi tuna marinated in orange and topped with wasabi cream and tobiko caviar

Salmon cake with crisp capers

flavoured with lemon, dill and shallot

Spiced paprika nuts

house-made mixed nuts flavoured with sea salt and smoked Spanish paprika

White truffle pancake with grilled New York steak

smoked salt rubbed beef with tomato Parmesan fondant

Wild rice blini

topped with tobiko caviar garnished with lemon zest and sour cream

Wild rice blini with smoked salmon

finished with lemon cream

back to top | print Cold Hors d'oeuvre menu

Hot Hors d'oeuvre

Beijing lamb skewer

seasoned with cumin, garlic, ginger, scallion and chilis served with a spicy soy dipping sauce

Chicken wings:

ancho chili rubbed and served with blue cheese dip
crispy cumin rubbed wings served with mango dip
honey, garlic and soy marinated served with spicy peanut dip

Chili peanut spring roll

julienned bell peppers, celery and carrots with fresh mint, ginger and roasted peanuts served with a mint dip

Crêpe purse with chicken and asparagus

tender crêpe stuffed and tied with a chive

Crêpe purse with ginger orange duck

tender crêpe with hoisin, five spices and snow peas served with kumquat dip

Crêpe purse with lobster and tarragon

tender crêpe stuffed and tied with a chive

Crêpe purse with porcini mushrooms

tender crêpe filled with wild mushrooms, fresh herbs and cream

Crispy mac and cheese croquette

with a creamy sauce made with aged cheddar served with a spicy tomato dip

Fennel roasted lamb lollipop

served with lemon aïoli

Grilled fig and Danish blue sandwich

Grilled pulled pork sandwich

slow-cooked smoky pork with fontina cheese

Kebabs:

beef satay served with a red Thai curry coconut cream dip
chicken with cumin, red and yellow peppers served with a lime, cilantro crema
chicken with Moroccan spice rub with red and yellow peppers served with roast pepper dip
lemon grass chicken satay served with spicy Thai peanut sauce

Miniature brioche with braised short rib and brie

Miniature burger

ground sirloin patty nestled in a miniature bun with onion confit

Miniature frittata filled with a choice of:

sweet Chinese sausage and tomatoes
ham, roast potato and Parmesan

Miniature pizzas topped with a choice of:

bocconcini, fresh basil, smoked tomato sauce and Maldon salt
caramelized onions, black olives and rosemary
duck, porcini mushrooms and fontina
wild mushrooms, sage and fontina

Miniature vegetarian walnut burger

house-made burger with Parmesan cheese, served on a brioche bun with tomato jam and jalapeño pickled cipollini onions

Polenta cup with basil scented chèvre

topped with a roasted cherry tomato

Polenta cup with chicken and Piave cheese

braised chicken in red wine and rosemary

Profiterole filled with forest mushrooms flavoured with herbs

Quesadilla filled with a choice of:

chèvre and pear served with creamy lemon sage dip
chicken and pesto served with a creamy lime dip
roasted peppers, asparagus and Monterey Jack cheese served with guacamole

Risotto ball with tomato and fontina

scented with basil and fire-roasted tomatoes stuffed with fontina cheese

Scallop BLT

seared scallop stuffed with cherry tomato, crisp pancetta, radish sprouts and chipotle mayonnaise

Scallop on a spoon with lavender

seared scallops with fennel and blood orange butter

Scallop on a spoon with peanuts and black bean sauce

Spring roll filled with a choice of:

Caribbean jerk spiced chicken with peppers and passion fruit dip
shiitake mushroom peanut served with a sweet chili dipping sauce

Thai shrimp with red curry and coconut mango dip

Thai pork satay

served with fresh cilantro and roasted pineapple chili dip

Toast cup filled with a choice of:

scallops, Gruyère and fresh basil
wild mushrooms and Asiago

Wild rice tartlet with mushrooms and sage

delicate wild rice tart shell with porcini mushrooms and crispy sage gremolata

back to top | print Hot Hors d'oeuvre menu

Hors d’oeuvre Platters

Antipasto platter

with balsamic grilled vegetables, Italian cheeses and prosciutto, peppered salami, cappicolo with olives and marinated artichokes served with focaccia

Camembert topped with pecans and maple sugar

whole wheel sprinkled with brandy served warm with baguette and crackers

Camembert topped with roasted apples, shallots and thyme

whole wheel served warm with baguette and crackers

Chèvre, pesto and pine nut torte

served with assorted breads and crackers

Crab Dip with Corn and Cheddar

served warm with pita crisps

Dips:

guacamole served with tortilla chips
roasted red pepper hummus with pita chips
tomato salsa served with tortilla chips
Tuscan white bean spread with crostini

Gourmet meat and cheese platter

grilled chicken breast, ham, roast beef, wine-cured salami, cheddar, Edam, and Monterey Jack cheeses, served with pickles, gourmet mustards and baguette

Fresh seasonal fruit platter

Grilled Tuscan vegetables

seasonal vegetables grilled with balsamic vinegar and extra virgin olive oil

Imported cheese and fresh fruit

a selection of fine imported cheeses and fresh seasonal fruit served with assorted crackers and baquette

Market vegetable basket with dip

Spinach and artichoke dip

grilled artichokes and Piave cheese served warm with crostini

Roasted pork platter

herb and pepper crusted striploin with grainy mustard and fruit chutney served with baguette

back to top | print Hors d'oeuvre Platters

Sweet Hors d'oeuvre

Cheesecake pop with toffee crunch

cheesecake lollipop encased in rich dark chocolate and crushed toffee

Chilled lemon mousse shot

light and tangy and garnished with candied lemon and fresh mint

Fresh pineapple and basil kebab

kissed with citrus glaze

Kisses with dolce de leche

petite crêpe filled with milk caramel and a touch of dark chocolate

Petite brownie bite

dense double fudge chocolate

Petite dolce de leche cheesecake

creamy cheesecake with a swirl of dolce de leche caramel

Petite milk chocolate cheesecake

baked on a chocolate crumb base finished with rich dark chocolate

Profiterole with white chocolate raspberry mousse

garnished with rich dark chocolate

Shot of chocolate mousse and fresh raspberry

rich dark chocolate mousse and fresh raspberry compote

White chocolate bread pudding bite

studded with sun-dried cranberries

back to top | print Sweet Hors d'oeuvre