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 Cr?me 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

Smoked Mini Bocconcini wrapped in Westphalia Ham with Basil and a Tomato Red pepper sauce
28

Skewers - Lemongrass Prawns with Soy Wasabi Glaze
30

Seared Cinnamon Duck with Sour Cherry Chutney in a Mini Chinese Spoon
42

Scallop On Cocktail Spoon with Fennel Slaw
42

Rosti Potato Nest with Caramelized Leeks
30

Roasted Cherry Tomato, Feta and Olive Crisps
18

Red Pepper Confit on Endive
24

Peking Duck on Mini Green Onion Pancakes
34

Parmesan Crisps with Salt Spring Island Goat Cheese & Port Poached Pears
28

On Baguette-Open Faced Beef Tenderloin w/ Grainy Dijon Cream sauce
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