Ordering Guide
Afternoon cocktail party: 2-4 hours
Amuse Bouche per guest: 6-14
Cost per guest: $15.00 - $32.00
Pre-dinner hors d’oeuvre: 1-2 hours
Amuse Bouche per guest: 4-8
Cost per guest: $9.00 - $21.00
Hors d’oeuvre in lieu of dinner: 4-6 hours
Amuse Bouche per guest: 14-20
Cost per guest: $32.00 - $55.00
Hot Amuse Bouche
Chicken & Duck
- Grilled portabella chicken brochettes with basil crème fraiche
- Chicken satés, tamarind yogurt or spicy peanut sauce
- Moroccan chicken chopsticks with papaya relish
- Duck magret with tart cranberry citrus chutney
- Sichuan peppercorn salted duck confit on lotus galettes
- Chicken & scallion Croque Madame
- Lemongrass chicken flan in parmesan tulips
- Chili-spiced pineapple chicken brochettes with wasabi vinaigrette
- Wild ginger duck spoons with star anise, cinnamon sauce
- Crisp duck & pear wontons with orange tomato salsa
- Smoked chicken & gouda quesadilla with chipotle cream
Provencal Crusted Lamchops With Lavendar Aioli
Meats
- Braised pork with pomegranate glaze in petit brioche
- Smoked ham & leek Croque Monsieur with gruyere
- Provencal crusted lamb chops with lavender aioli or fleur de sel lamb chops with lavender meringue
- Asparagus wrapped in proscuito with lemon mayonnaise
- Mini beef & scallion taquitas with sweet cashew hot sauce
- Mini “BLT” clubhouse
- Petite tourtiere du lac with green tomato ketchup
- Crispy sea salted pork ribs
- Procuito, asparagus and brie cheese pizzettes
- Mini Yorkshire puddings filled with sliced roast beef & glace de viande
- Hoi sin pork on rice gallettes with crab apple, rhubarb chutney
- Hot goat cheese pancetta bundles drizzled with fig coulis
Fish & Seafood
- Firecracker prawns with sweet chili & lime dipping sauce
- Mini lobster Wellington with green mango salsa
- Seared baby squids filled with Asian vegetable brunoise
- Mongolian spiced scallops with Roasted Ginger peanut dip
- Salmon Tandoori sticks with lime wasabi rub
- Tandoori spiced ocean scallops on the shell
- Crab wontons with orange soya dip
- Sesame crusted salmon filet with sweet ginger & wasabi
Vegetarian
- Cabo smoked chipotle & chevre cheese soufflés
- Japanese aubergine & bocconcini melt, with white balsamic
- Baked sweet potato & oka grilled cheese
- Grilled vegetable kabobs with balsamic dip
- Butternut squash strudel bites
- Oka cheese potato galettes with garlic crumble
- Vegetarian spring rolls with curry raita sauce
- Mini fig, brie & fresh basil pizzettes
- Smoked chipotle & havarti quesadillas with cilantro sour cream & tomato salsa
Kaffir Lime & Fresh Herb Chicken Spoons
Cold Amuse Bouche
Chicken
- Kaffir lime chicken crostinis
- Grilled chicken & coconut salad served in lettuce cups
- Mini ginger chicken rice wraps with Thai coconut dip
- Peppered strawberry & chicken skewers
- Chicken & mango california rolls
- Asparagus & chicken spears with tangy blue cheese, walnut dip
- Smoked chicken & jalapeno tortilla pinewheels, salsa verde
- Kaffir lime & fresh herb chicken spoons
Fish & Seafood
- Smoked salmon tulips on olive croutons with capers
- Ahi tuna sashimi cubes dipped in chili lime sauce
- Dungeness crab & sour apple tulips
- Grey goose cured wild salmon with a fresh pickled cucumber
- Cilantro Enoki shrimp rice wraps served with sunomono broth
- Fresh shrimp & watercress ceviche shooters
- Tuna sashimi bruschetta flavored with tamarind chili syrup
- Chilled salmon satés dipped in minted tomato chutney
- Smoked salmon tarte with frizee dill herbs
- Tandoori-dusted Ahi tuna chopsticks served with curry dip
- Green peppercorn halibut carpaccio served in demi spoons
- Pink melon & prawn kebabs with tequila lime dip
- California rolls with soya ginger dip
- Ocean scallops on the half shell with cider mignonette
Vegetarian
- Wild rice blinis with caviar and Devonshire cream
- Roasted olive & chevre cheese filo tulip
- Fresh figs filled with peppered mascarpone cheese, wrapped in raddichio
- Roasted pepper & olive tapenade
- Artichoke hearts and Roquefort cheese on filone crackers
- Potato watercress galette with crème fraiche
- Endive spoons with lemon herb goat cheese
- Crispy filo tulips filled with roasted saffron, potato & olive salad
- Whipped mascarpone & port-soaked fig crostini
Sweet
- Assorted truffles
- Mini fruit brochettes with butterscotch dip
- Petit pot de crème in demi tasse
- Chocolate ganache cookies
- Mini tira misu flutes
- Chocolate espresso bouches
- Lemon rind tartlets
- White chocolate macaroons
- Fruit rouge sabayon flutes
- Chocolate rhubarb ganache
- Fresh berry skewers dipped in vanilla caramel Mini passion fruit & mango cones
English Tea Sandwiches
- Chicken salad with diced cantaloupe and pesto mayo on whole wheat triangles
- Curried tuna salad with green onions, on French baguette rounds
- Maple Cured Salmon Pinwheels with Lemon Crème Fraiche
- Traditional cucumber sandwiches garnished with fresh watercress
- Sweet ham & aged cheddar on dark rye rounds
- Scallion & egg salad fingers
Imported Cheeses with Pears and Green Grapes
Platters
- Absolut-cured salmon with lemon thyme crème fraiche
- Wheel of brie cheese with port and pear chutney served warm with baguette and crackers
- Smoked salmon with caper lemon preserves & fresh herbs
- Grilled eggplant, tomato & ginger hummus with pita points
- Assorted cheese board with grapes and nuts served with French baguette & crackers
- Sliced chicken breast, salami, artichokes, & proscuito served with pesto & Dijon mayonnaise
- Wheel of camembert baked in butter pastry served with berry compote & French baguette
- Wild salmon rillette with spiced black currant mustard
- Caramelized garlic & chevre flan served with spiced crystallized nut croutons
- Fresh cilantro, tomato & shrimp ceviche served with poppadum brittles
- Fresh local oysters on the half shell served on iced sea asparagus & mignonette
- Crudité of vegetables with assorted dips
- Seafood basket filled with cracked crab, prawns, and mussels
- Italian pancetta, salami, artichokes, proscuito, olives and cambazola
- Spinach & fire-roasted red pepper galette with citrus crème sur
- Grilled & marinated seasonal vegetables with onion chutney
- Squash & fennel feuillette with saffron aioli
- Pork rillettes with cornichons, potatoes & croutons
- Assorted pates with currant, onion relish, crackers and baguettes
- Peel & eat prawns with lemon mayo & apple chili dip
- Shrimp filled salmon sides baked in pastry
- Sliced sirlion of beef with bread rolls & condiments
- Fig & blue cheese terrine with honey pecans
Dips & Spreads
- Warm blue crab & potato gratin with sesame flatbread
- Roasted garlic hummus with olive oil pita points
- Indian raita with coriander served with crispy pappadums
- Guacamole & fresh tomato saxxlsa served with tortilla chips
- Olive & red pepper tapenade served with filone crisps
- Roasted eggplant remoulade served with baguettes
- Tsatsiki served with crisp pita points
- Sweet potato lentil dip served with crispy pappadums
- Croque monsieur gratin with savoury pastry snaps
Mini Meals Presented in/on small ramkins, martini glasses, square plates and other unique vessels
- Thinly sliced roasted beef piled on mini Yorkshire puddings with jus d’oignon
- Grilled asparagus and beef roulade, pinot noir glace
- BBQ chicken and salmon medallions on a bittersweet blueberry spinach salad
- Broiled seasonal vegetable brochettes with ginger miso sauce
- Lobster & morel mushroom gratin
- Beef tenderloin medallions & vegetable cassoulet on crispy potato hay, lavender sabayon
- Warm crispy duck & endive salad with dried cranberries, bittersweet cassis vinaigrette
- Grilled portobellini mushroom roulades, balsamic Chianti reduction
- Seared salmon filet with scallion emulsion
- Chilled cracked lobster with grated horseradish remoulade
- Filet of beef tenderloin filled with Foie Gras seared lightly on a bed of spring vegetable & potato hay
Themed Food Station
Themed Stations Themed chef-assisted food stations, cost per guest is based on 50 people
Italian Station
- Seasonal antipasto platters
- Caesar salad
- Farfalle pasta, chevre cheese and shitake mushroom ravioli
- Chianti tomato sauce or lavender cream spumente sauce
- Baked calzones filled with spiced sausage & provolone
- Crusty Tuscan loaves
$17.00 per guest
Pacific Northwest Station
- Mixed field greens
- Wild blueberry rice salad
- Seared medallions of beef, Dijon sea salt rub
- BBQ salmon strips with tangy gooseberry relish
- Fresh oysters on the half shell, salsa verde
- Dungeness crab & boursin cheese mushroom caps
$19.00 per guest
Greek Station
- Feta & spinach spanakopitas tarts
- Grape leaf dolmades
- Roasted garlic hummus
- Tsatziki
- Greek salad with fresh mint
- Grilled eggplant and artichoke dip
- Lamb, chicken & pork skewers
- Basket of crispy calamari
$18.00 per guest
Asian Stir-fry Station
- Choice of :
- Black bean chicken
- Green onion ginger beef
- Coconut, prawn, pineapple, lotus root and gailan
- Served with:
- Hot, spicy, sweet & sour sauces and pandan-flavoured steamed rice
- California rolls
- Prawn dumplings
- Bokchoy, peanut noodle salad served in bamboo baskets with banana leafs
$19.00 per guest
Le Quebec Station
- Lac St Jean tourtiere with green tomato ketchup
- La poutine du chef with melted cheese curds and gravy
- Maple-glazed smoked bacon on frizee lettuce with vinaigrette
- Rillette cretons with hearth-baked baguette
- Legume de campagne
- Pan-seared trout with parsley, chive butter
$18.00 per guest
BBQ Station
- Pulled pork with tamarind lime sauce
- Beef tips with green peppercorn cognac sauce
- Grilled chicken satés with chili peanut soya rub
- Broiled prawn skewers with espresso BBQ sauce
- Grilled vegetable kebabs
- Asian slaw on hearts of romaine
- Tomato basil pesto and bocconcini
$19.00 per guest
- Add On: Tequila Soaked BBQ crab & lobster
Plus $15.00 per guest
Sweet Station
- Sweet French crepes with fresh berries & sabayon
- Chocolate brisé & berry mousse flutes with gateau citron fingers
- Banana, peanut butter pudding cups
- Assorted squares & macaroons
- Lemon cream puffs dipped in caramel
- Sliced seasonal fresh fruit
$7.95 per guest
Ocean Scallops Poached in Saffron Broth
