Updated Hors D’oeuvre Menus 2013
Brie and Roasted Garlic
Whipped brie with roasted garlic purée and cranberry port compote on organic crackers.
Terrine de Campagne
House made pork terrine with cherry mustard, crispy shallot, on toasted country bread
Espresso Rubbed Braised Pork Belly
Served in savoury cones with pickled enoki mushrooms
Sliced Rosemary Flank Steak
Served on grilled corn bread with roasted tomatillo aioli
Fresh mozzarella, basil and cherry tomatoes on a mini pipette with balsamic and extra virgin olive oil
Seared Albacore Loin with caramelized onion salsa and miso aioli with pea shoots on a tasting spoon
Ginger Sesame Chicken
On sticky rice cakes with 5 spice mandarin compote, black sesame seeds, scallion oil
Ling Cod Crepe Dumplings
Crepe dumplings filled with honey & lime ling cod salad
With charred chive creme fraiche, roe, dill and lemon on a potato pavé round.
With charred pepper, Sicilian olive, chervil, and lemon, served on a bamboo mini fork.
Lemon Curry Prawns
Grilled lemon curry prawns on skewers with basil, cured sweet onion, charred pepper confit
With roasted pepper, Spring pea puree, watercress, served on a tasting spoon
Prawns with Salsa Verde
Served on grilled cornbread rounds and finished with roasted poblano aioli
Shaved Salt Spring Island Lamb Loin
Served on grilled polenta with spiced mustard, pistachio dust, fennel fronds
Mango and Basil Dungeness Crab Salad
With crispy pancetta, served on a tasting spoon
House cured Arctic Char
With house basil pesto, sage and fennel infused cherry tomato, micro watercress
Roasted Duck Breast
With balsamic shallots, arugula and lavender scented orange on toasted crostini
Sous Vide Ginger Shinko Pear
With roquefort mousse, candied smoked walnut, pickled endive
Oysters on the Half Shell
The best market oysters with orange and shallot mignonette and fleur de sel.
Mango and Scallop Ceviche Shooter
Refreshing mango lassi, scallop ceviche with mango salsa in a chilled shooter glass.
“Mini Caesar” Shooter
House-made caesar mix with fresh horseradish and rosemary marinated shrimp, served in a chilled shooter glass.
Served Hot: (Minimum order of 36 for each hot item)
With pickled daikon, miso beech mushroom, served on a won ton spoon
Morroccan Braised Lamb Shoulder
With white bean purée, fennel pollen, mint salt, served on fig anise flatbread
Curried Lamb Sliders
Mini ground lamb burgers with mango chutney and curried mayo on a toasted naan rounds.
Mac ‘N Cheese Croquettes
3 Cheese orzo croquettes with smoked tomato confit.
Warm Smoked Black Cod
With arugula pesto, fennel and sage infused tomatoes, crispy won ton
Twice Cooked Short Rib
With panko crust, fig anise compote, black pepper short bread
Mini Gratin Dauphinois
Sliced baked potatoes with gruyere and cream, topped with shaved asparagus and parmiggiano, served on a tasting spoon
Jerk Chicken Mini-Tarts
Chicken breast in a spicy and flavourful jerk marinade baked in a tart shell and topped with fresh mango.
Mini Pulled Pork Sandwiches
Applewood smoked pork in our house-made Guinness BBQ sauce on toasted brioche.
Spicy Peanut Satay
Choice of beef, chicken or Fraser Valley pork, spiced and grilled. Served with house-made peanut sauce.
Seared Scallops Bites
Seared scallops with roasted piquillo pepper sauce and white wine poached mushroom caps. Served on a wonton spoon.
Hand-rolled spring rolls with sautéed shiitake mushrooms, ginger and assorted vegetables. Served with chili plum aioli.
Braised Lamb Shank
Shredded braised lamb shank with warm brie on toasted brioche and finished with mint infused sea salt .
Asparagus and Smoked Salmon Shooter
Vibrant asparagus pureé with Wild BC smoked salmon and minced roasted peppers served hot in a shooter glass.
Dessert Hors D’oeuvres
Chocolate Ganache with Port Berry Compote
Served on a won ton spoon garnished with cinnamon and fresh mint.
Diced bananas with rum and brown sugar served on sweet brioche with hazelnut caramel sauce.
“Peanut Butter Cup”
Crystallized peanut butter with dark chocolate and espresso creme anglaise served in a shooter glass.
Cabernet Poached Pear
Slices of flavourful wine poached pears with dark chocolate, fresh mint and vanilla custard.
Artisan Cheese Display
Featuring a selection of BC artisan cheeses from Poplar Grove, Salt Spring Island and Qualicum farms, accompanied with seasonal fruits, berries and grapes as well as sliced French bread and organic crackers.
Wild BC Smoked Salmon presented with dill cream cheese, capers, cured red onion, lemon wedges, house made crostini
Roasted Beef Marrow bones with sherry cooked onions, house focaccia, condiments, dressed greens
Chorizo sausage, serrano ham, proscuitto, aged manchego cheese, marinated olives, artichokes, and roasted peppers accompanied by sliced artisan breads
Grilled Pita Bread with Dips
Lightly oiled and grilled pita bread wedges, served with a trio of spreads: Classic hummus, roasted garlic and asiago, and spinach and marinated artichoke.
Fresh Fruit Platter
An assortment of fresh seasonal fruits elegantly arranged and served with a light citrus yogurt sauce.
House Made Seasonal Desserts
A selection of our house made seasonal dessert offerings.
*not suitable for drop-off events
Recommended Quantities and Pricing Information:
Afternoon event with hors d’oeuvre service: Generally, service times would be between 2-4 hours, and we recommend having between 8-12 hors d’oeuvres per guest.
Evening event with hors d’oeuvre service (no dinner): This would be a 4-6 hour service time and we recommend between 12-18 hors d’oeuvres per guest.
We can make recommendations for any style of event, so please don’t hesitate to ask.
There is a $500 minimum charge, and minimum of 20 guests. Pricing does not include tax, gratuity, and any service staff or rentals that may be necessary.