Vancouver Hors D’oeuvre Catering

Our delicious selection of canapes is perfect for adding a social, elegant feel to any event. Don’t hesitate to get in touch with one of our event specialists to start planning your party today!

Served cold:

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

Mini Caprese

Fresh mozzarella, basil and cherry tomatoes on a mini pipette with balsamic and extra virgin olive oil

Seared Albacore

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

Wild BC Smoked Salmon Click to view photo

With charred chive creme fraiche, roe, dill and lemon on a potato pavé round.

Compressed Cucumber Click to view photo

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

Dungeness Crab SaladClick to view photo

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)

Cardamom Braised Pork Belly Click to view photo

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.

Shiitake Springrolls

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.

Bananas Foster

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.

Party Platters

Our unique and elegant platters are a great way to add supplementary food to your event that your guests will love. Platters are all available in Small, Medium and Large sizes depending on your requirements. Contact us for your personalized event quote!

House Made Charcuterie Display

Our most popular party platter. Featuring a selection of Chef Drew’s house ground, cured and dried locally sourced charcuterie. Served with house made mustard, pickles, olives and sliced baguette. Read more about our full charcuterie program here.

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 Display

Wild BC Smoked Salmon presented with dill cream cheese, capers, cured red onion, lemon wedges, house made crostini

Bone Marrow*

Roasted Beef Marrow bones with sherry cooked onions, house focaccia, condiments, dressed greens

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.