Cold Hors d’Oeuvres

Appetizers are sold per dozen with a minimum of three dozen per item

New York Steak au Poivre on Rosemary Skewer
26

Bagel Quarters - BC Albacore Tuna & Tomato
30

Bagel Quarters - Lox & Cream Cheese
33

Bruschetta - Tomato and Basil with Parmesan Cheese
18

Buckwheat Blinis with Smoked Wild Salmon and Crème Fraiche Sauce
26

Cherry Tomato Cups filled with Boccocini, Red Onion and Basil
26

Chilled Jumbo Prawns with Cocktail Sauce
28

Chilled Jumbo Prawns with Coconut Curry Dip
28

Wild Maple Salmon Bite
26

Tataki of B.C.Albacore Tuna in Crispy Croute Cup on Avocado Mousse
34

Spinach and Cheese filled Artichoke Hearts
20

Assorted Sushi 32

Seasonal Cold Hors d'Oeuvres

Truffle and Asparagus Mousse on Edible Spoon

36

Proscuitto Wrapped BC Sablefish with Caramalized Orange Drizzle on Porcelaine Spoon

36

Mini Prawn Cocktail with Lemon Baton in Shot Glass

32

Seasonal Fall Cold Hors d'Oeuvres

• Brioche with Cinnamon Roasted Duck and a Sundried Cherry Ginger Chutney
  36
  
  Crepe Cup with Mousse of Chevre and Squash dusted with Crushed Pistachios
  28
  
  Crisp Belgian Endive with Candied Walnuts, Bosc Pears and Camembert drizzled with an Aged Sherry Vin
  30
  
  Grilled Polenta with Portobella Mushrooms with a Balsamic Glaze and a touch of Gorgonzola Cheese
  28
  
  Salmon Carpacchio, Fried Capers and Bosc Pear Served with a Lemon Vin
  26
  
  Duck Croustade - Duck Confit on Puff Pastry with a Parsnip Puree and Fruit Chutney
  36