Hors D’oeuvres and Appetizers


Seafood

Prawn and mango spring roll with sweet chili dip
Prawn tails with cilantro and lime
Rare tuna spring roll with lime and soy
Seared scallop with chili black bean glaze
Seared tuna with peanuts and lime leaf
Grilled scallop on cauliflower or green pea puree
Lime marinated scallops with chili jam and crispy shallots
Scallop with mint and ginger salad
Prawn and galangal salad served in a wonton shell
Freshly shucked B.C. Oysters with mignonette sauce or tomato chive vinaigrette
Oysters on the half shell with ginger, chili and shallots
Baked oysters casino in the half shell
Baked oysters Rockefeller in half shell
Fresh tomato, basil and oyster shooters
Caper and polenta muffin topped with smoked salmon and crème fraiche
Salmon sate with ginger lime mayonnaise
Swordfish sate with chili lime dressing
Seared tuna with wasabi mayonnaise
Salmon tartar canape
Tuna tartar with sesame soy served on a bed of sesame watercress
Wonton shell filled with Mexican layer dip and shrimp
Saltspring Island mussels in half shell with tomato and basil
Crepe cones filled with smoked trout
Smoked salmon, flying fish roe on mini pancakes
Savoury puffs filled with smoked salmon rillet, capers and dill
Crab bisque shooter
Saffron Roulade with lemon crème and salmon roe
Mini pancakes topped with egg and caviar
Spicy prawn and crab cakes, chili lime dip
Vietnamese salad roll with shrimp
Salad rolls with crab and jicama
Cuban cevice in martini glass or tortilla cup

Vegetarian

Gougere, choux pastry puffs with gruyere and parmesan
Blue cheese gougere –savoury choux pastry puff
Phyllo cases filled with caramelized onion, spinach and brie custard
Mini pizza, topped with caramelized onion and goats cheese with rosemary oil
Mini pizzas with chefs toppings
Parmesan custard tart with yam or squash
Eggplant, goat’s cheese and roasted tomato rolls
Caesar salad in martini glass
Caesar salad in cracker cups
Thai noodle salad in take-out boxes or wonton shells
Fennel seed allumettes and savoury cookies ( $15.00 per dozen)
Parmesan biscuits ($15.00 per dozen)
Fig and fennel scones with camembert
Caramelized onion and dried prune empanadas
Chilled gzspacho shooter
Leek terrine with goat’s cheese
Tortilla rollups with chef’s fillings
Tomato, olive and goat cheese galettes
Vegetarian spring roll with sweet chili dip
Greek dolmades with lemon aoli
Mini tortilla shells with 4 layer dip
Bruschetta with 3 toppings, traditional tomato, white bean, green olive tapenade
Bruschetta with brie and fig compote
Bruschetta topped with fresh basil, goats cheese and semi roasted roma tomato
Sage and polenta madelines stuffed with onion marmalade and boursin cheese
Feta and walnut quesadillas with apple and fig salsa
Warm tart of blue cheese and caramelized onion with tomato chutney

Chicken, Duck and Meats

Steak tartar and anchoiade toasts
Rare beef fillet with beet marmalade, on crostini
Soy beef fillet, pickled ginger wrapped in nori
Seared beef with roasted tomato salsa or beet relish on crostini
Beef sate with hoisin dipping sauce
Asparagus spears wrapped with proscuitto
Chicken empanadas
Pork and almond empanadas with tomato relish
Duck and marmalade empanadas
Hoisin beef salad in wonton shell
Five spice chicken in wonton shell
Pita pockets stuffed with lamb, feta and spinach salad
Polynesian meatballs
Greek meatballs
Corn cakes topped with Japanese chicken
Trio of chicken wings – three different marinades
Chicken sate with Indonesian peanut dip
Spicy chicken skewers
Moroccan chicken phyllo rolls
Barbecue duck cones