Hors D'oeuvre Menu

“My art opening was certainly enhanced by the exquisite food your catering company provided. Your serving staff were professional and I was impressed by the original presentation of the hors d’oeuvre. Thank you again and I look forward to using your services for my next function!”

Charisse Baker – Vancouver Abstract Artist

“Drew Cooks and Drew sure did! Drew Cooks catered a stag for over 30 hungry guys, and we are not talking chips and burgers, we are talking exotic food for an exotic event. Satay (beef, chicken, pork), tapas platter (proscuitto, serrano, manchego), jerk chicken tarts, pita with array of dips. A serious spread needless to say. We played hard and ate well. Thanks Drew!”

Ray - Yaletown

Served cold:

Belgian Endive Variations:

Grilled Prawn Salad, pomegranate-vanilla balsamic reduction
Smoked Salmon, Pea-greens, Dill lemon cream cheese
Beef Tenderloin seared rare, roasted red pepper, gorgonzola

Rosemary Ham

Herbed cucumber slices with hummus and rosemary ham

Ahi Tuna

Ahi tuna seared rare with soy lemon reduction on organic grain crisps

Prawn Basil Mousse

Piped into cherry tomatoes and finished with citrus sea salt

Mini Caprese

Fresh mozzarella, basil and cherry tomatoes on a mini skewer

Ginger Chicken

Ginger and garlic marinated chicken with minced peppers on cumin bagel chips.

Smoked Salmon

Classically served with capers and dill cream cheese on crostini.

Prosciutto and Basil Crostini

Prosciutto ham, fresh chopped basil and roasted red pepper aioli on crostini.

Avocado and Mango Salad

With light lime vinaigrette, served on cucumber rounds.

Spinach Dip

Spinach and artichoke dip in mini cucumber cups topped with asiago cheese

Served Hot: (Minimum order of 24 for each hot item)

Crostini Variations:

Beef Tenderloin, caramelized shallots, horseradish chive aioli.
Grilled salmon with braised leek puree and lemon salt.
Roasted red pepper and garlic, grilled asparagus, fresh basil pesto.
Chipotle Chicken Breast with Cambozola Cheese and arugula.

Chorizo Stuffed Porcini Mushrooms

Chorizo sausage with fresh flatleaf parsley and parmiggiano reggiano cheese, baked until golden brown.

Indian Mini-Burgers

Mini ground lamb burgers with mango chutney and curried mayo on a miniature bun.

Mushroom Mini-Tarts

Medley of fresh mushrooms sauteed with garlic and shallots and baked in mini tart shells.

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 BBQ sauce on a mini bun.

Spicy Peanut Satay

Choice of beef, chicken or pork, spiced and grilled. Served with house-made peanut sauce.

Party Platters

Local Artisan Cheese

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.

Imported Cheese

Cheeses from around the world garnished with heads of roasted garlic, sliced French bread, seasonal fruits and grapes as well as toasted spiced pecans.

Smoked Salmon

Wild BC Smoked Salmon elegantly presented with dill cream cheese, capers, thinly shaved marinated red onion slivers, caramelized lemon wedges, Crostini bread and bagel crisps

Satay

Chicken, pork, and beef satay arranged around house made peanut dipping sauce and garnished with fresh cilantro.

Tapas

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.

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 $400 minimum charge. Our hors d'oeuvres have individual prices per dozen ranging from $13 to $30, not including tax, optional gratuity, and any service staff or rentals that may be necessary.