Some of our creations

Sample Menu 1, Cocktail Reception in lieu of a meal

International Cheese Board with Strawberries, Figs, and Grapes

Chevre, Lemon and Artichoke Heart Torte topped with a Sundried Tomato Tapenade

Antipasto Platter with Marinated Feta, Proscuitto, Melon, Asparagus and Olives

Poached Giant Shrimp with a Lemon Tarragon Aioli and a Traditional Horseradish Cocktail Sauce

Smoked Sockeye Salmon with Caper Berries and Goats Cheese

Grilled Vegetables with a Balsamic Reduction

Savoury Hot Crab Dip

Sweet and Sticky Mongolian Baby Back Ribs

PEI Mussels in a Thai Green Curry Broth

Chicken Skewers Marinated in a Sesame Oil, Basil and Soy accompanied by a Spicy Peanut Sauce

Cumin Scented Lamb Meatballs paired with a Fresh Mint Yogurt Raita Dipping Sauce and Naan

Sample Menu 2, Afternoon Cocktail Reception

International Cheese Board with Strawberries, Figs, and Grapes

Trio of Dips: Basil Hummus, Blue Crab Dip with Coconut Milk and Cilantro and an Artichoke, Spinach and Parmesan Dip

Baskets of Assorted Specialty Breads, Flatbreads and Crackers

Roasted Garam Masala dusted Shrimp Lollipops served with a Spicy Ginger Peach Chutney

Mini Savoury Herb Scones stuffed with Proscuitto, Brie and Caramelized Onions

Chilled Soup Shooter of Cucumber and Fresh Mint

Grilled Lamb Crostini topped with an Artichoke Puree and Herb Salad

Sample Hors d'Oeuvres

Cold:

Roasted Garam Masala dusted Shrimp Lollipops served with a Spicy Ginger Peach Chutney

Mini Savoury Herb Scones stuffed with Proscuitto, Brie and Caramelized Onions

Chilled Soup Shooter of Cucumber and Fresh Mint served in Espresso Cups

Grilled Lamb Crostini topped with an Artichoke Puree and Herb Salad

Tiny Brioche filled with Garlic Shrimp and Arrugula

Caper and Polenta Muffins topped with Smoked Salmon and Crème Fraiche

Seared Beef Crostini with a Roasted Tomato Salsa

Hot :

PEI Mussels in a Thai Green Curry Broth

Chicken Skewers Marinated in a Sesame Oil, Basil and Soy accompanied by a Spicy Peanut Sauce

Salmon and Chives Fritters served with a Caper Aioli

Individual Pizzas with a choice of the following toppings:
Roasted Red Pepper, Artichoke and Chevre
Spicy Salami, Pesto and Mozzarella
Caramelized Garlic and Shallots with Rosemary and Blue Cheese
Hot Italian Sausage, Wild Mushrooms and Sage

Goats Cheese and Rosemary Phyllo Tartlets served with a Cranberry Chutney

Coconut and Ginger Pancakes filled with Chinese BBQ Duck and served with a Hoisin and Ginger Dipping Sauce