Vancouver Hors D'oeuvre Catering!

Served cold:

Beef Tataki

Sliced seared beef tenderloin with horseradish and roasted garlic cream, crispy shallots, microgreens on sliced crostini

Brie and Roasted Garlic

Whipped brie with roasted garlic purée and cranberry port compote on organic crackers.

Quinoa Basil Salad

With lemon shallot vinaigrette, served in crispy ginger apple cups

Ahi Tuna

Ahi tuna seared rare with soy lemon reduction with ginger and asian pear slaw on organic grain crisps

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 skewer with balsamic reduction

Seared Albacore

Seared Albacore Loin with caramelized onion salsa and miso aioli with pea shoots on a tasting spoon

Sticky rice cakes with seared duck breast

Finished with 5 spice mandarin compote, black sesame seeds, scallion oil

Halibut Crepe Dumplings

Crepe dumplings filled with honey & lime halibut salad

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 focaccia rounds.

Avocado and Mango Salad

With light lime vinaigrette, served in endive cups.

Spinach Dip

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

Lemon Curry Prawns

Grilled lemon curry prawns on skewers with basil, cured sweet onion, charred pepper confit

Curried Dungeness Crab Salad

With cilantro lime vinaigrette and roasted peppers, served on toasted brioche

Spot 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

Heirloom Tomato Salad Spoonful

With crispy bacon slivers, vanilla balsamic reduction and basil chiffonade.

Roasted Ancho Chicken Salad

Served in crispy corn tortilla cups with roasted corn and pepper salsa, black bean purée.

Ginger Sesame Chicken Roulade

Seared chicken roulade with ginger sesame vinaigrette, crispy shallots and micro greens on toasted cumin flatread.

Butter Poached Lobster Salad

Lemon and chili aoili, caramelized shallots on toasted brioche.

Mini Caprese

Fresh mozzarella, basil and cherry tomatoes on a mini skewer with balsamic reduction

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)

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.

Brie, Roasted Garlic & Chili en Croute

Warm puff pastry bites finished with black pepper creme fraiche and baby pea shoots

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 Spoonfuls

4 cheese macaroni finished with truffle and mushroom tapenade .

Green Curry Vegetable Croquettes

Potato and spring vegetable crisp croquettes with green curry and shiso

Tamarind and Beef Short Rib Samosas

With chili mango emulsion, cilantro oil

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.

Beet and Okanagan Chevre Ravioli

With lemon asiago cream and micro greens, served on a tasting spoon

Mini Pulled Pork Sandwiches

Applewood smoked pork in our house-made Guinness BBQ sauce on toasted brioche.

Spiced Lentils en croute

Puff pastry wrapped spiced lentils with corinader and mint sauce

Spicy Peanut Satay

Choice of beef, chicken or 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 .

Butter Poached "Lobster Roll"

With lemon tarragon aioli, guajillo chili oil, herbed focaccia.

Goat Cheese and Lemon Chicken Tartlet

Roasted lemon chicken with thyme and garlic vinaigrette, finished with Okanagan goat cheese and fresh flat leaf parsley.

Seared Sake Scallops

Served on crispy won tons with bacon slivers and soy ginger reduction.

Hearts of Palm Spoons

Lightly fried hearts of palm with pesto aioli and caramelized onions, served on spoons.

Gougeres with Prawn Mousse

Light and airy gougeres piped with tiger prawn mousse and finished with parsley oil.

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

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 $500 minimum charge, and minimum of 20 guests. Pricing does not include tax, gratuity, and any service staff or rentals that may be necessary.