Passed Hors d'Oeuvres and Canapés
(preparations may vary due to availability of ingredients)

Seafood

Charred Ahi tuna
with honey wasabi and mango salsa on a wonton crisp

Mini Maryland crab cakes
with garlic-roasted-pepper aioli

Citrus smoked Atlantic salmon
with pickled red onion, capers and crème fraiche on crostini

Smoked salmon wrapped asparagus
with organic sprouts

Salsa of shrimp, mango and Thai basil
on crispy wonton chips

Lobster and prawn 'Potstickers'
with soya glaze

Shrimp & scallop ceviche
studded with chives served on an oriental spoon

Grilled prawn skewers
with sweet chili dipping sauce

Malpeque oysters **
on a half shell with traditional garnishes and housemade sauces

 

Vegetarian

Goat cheese mousse
with sundried tomatoes, olive tapenade and crostini

Vegetarian springrolls
with plum-mustard dipping sauce

Wild mushroom duxelle
with grana padano shards, truffle oil on a wonton crisp

Sweet corn, roasted pepper and scallion fritters
with roasted garlic aioli

Cucumber wrapped finger salad
with fresh baby greens and balsamic vinaigrette

Wild mushroom risotto balls
rolled in panko with tomato ragoût

Vegetarian samosa
(chickpeas, potato, peas & curry)

 

Meat and Poultry

'Dream Dates'
Dates stuffed with gorgonzola, wrapped in bacon and pan seared

Barbequed beef satays
with red wine jus

Proscuitto wrapped asparagus

Grilled venison tenderloin (served rare)
with creamed horseradish on toasted crostini

Roast Australian lamb rack chops **
with honey-mustard-pecan crust

Mini `USDA Prime' Burgers
with St. Andre, oyster mushrooms, tomato and arugula

Grilled chicken satays
marinated with lemongrass, soy and sesame oil

Duck confit
 on a scallion blini with pear jam

Steak tartar
on potato crisp

** Priced per piece