Sample Menu Items

Sample Hors D’oeuvres

  • Chicken Sate with Thai Peanut Sauce
  • Macaroni and cheese shooters
  • Miniature portable mushrooms stuffed with herbed boursin
  • Toasted butternut squash ravioli with roasted tomato aiolo
  • Sesame Seared Ahi Tuna on cucumber round with wasabi cream
  • Asian Marinated Beef Sate with ginger soy dipping sauce
  • Duck confit on sweet potato pancake with pomegranate reduction
  • Curried vegetable samosa
  • Summer Vegetable Spring Roll
  • Tomato Bisque shooter with whole grain gruyere grilled cheese
  • crisp endive leaf with lump crab meat topped with mango salsa
  • Miniature Maryland crab cakes with assorted remoulade
  • Potato pancake with pickled red onion and caramelized apples
  • Asparagus with brie wrapped in a puff pastry
  • Petit filet of beef with apple cider horseradish cream
  • Oriental Vegetable egg roll with Thai Chili Sauce
  • Stuffed grape leaves with rice and herbs
  • Traditional Spanakopita
  • Coriander Crusted Nw Zealand Rack of Lamb
  • Assorted Bruschetta
  • Sliders Three Ways – Pulled Pork, CAB beef, Lamb
  • Artichoke stuffed with Boursin
  • Garlic crostini with vine ripened tomato, basil and buffalo mozzarella
  • Mini stilton popovers
  • Wild Mushroom and St. Andre Garlic roasted toast
  • Cilantro Butter Poached lobster and portabella skewer with a Meyer lemon glaze
  • Diver Scallops wrapped in Applewood smoked bacon
  • Grilled Margarita Marinated gulf shrimp
  • Prosciutto wrapped melon
  • Miniature beef Wellington
  • Maine Lobster Risotto
  • Peking Duck Spring Roll with duck sauce
  • Crab Rangoon with a bing cherry mustard sauce
  • Miniature Philadelphia cheese Steak with Chipotle Chili sauce
  • Canape of smoked salmon cream topped with lemon créme Fraiche

Cocktail Reception

Stationary Displays

  • Raw Spring Crudité garnish accompanied by Black Bean Hummus, assorted Tapenade, Vegetable Pate, Herb roasted Flat Breads and Pita Chips
  • Local Cheese and Saucisson Display with Seasonal Fruit and Assorted Water Crackers
  • Seafood bar including Shucked Oysters and Clams, Sushi, Cocktail Shrimp, Lump Crab Ceviche and PEI Mussels sautéed in butter, White Wine, Garlic, Roasted Tomato and Fennel

Plated Salad

  • Baby Iceberg, Applewood smoked Bacon, Grape Tomatoes and Scallions with Blue Cheese Dressing
  • Artisan Greens, Roasted corn, Pimentos, Avocado, Heirloom Tomatoes Dressed in a Cilantro/Lime Vinaigrette
  • Organic Greens, Roasted Corn, Slice Fresh Apples, Candied Pecans, Craisins and Heirloom Tomatoes Dressed in a Pomegranate Vinaigrette

Dessert

  • Wedding cake (Supplied by Client)
  • Hand Dipped chocolate covered Strawberries
  • Coffee and Tea service