hors d’oeuvres

$2.50-$5.00 per piece, please inquire

Cool hors d’oeuvres

• Kalamata olives and roasted garlic in a cucumber crown
  
• Belgian endive filled with hummus with Niagara seasonal sprouts
  
• Thai rice paper wraps filled with julienne vegetables, mint and coriander served with dipping sauces
  
• Vegetarian California rolls served with gari, wasabi and soy sauce
  
• Smoked salmon and asparagus gaufrettes with a Dijon cream and capers
  
• Crêpe cornet filled with cinnamon poached pear and creamy Gorgonzola cheese
  
• Caribbean “jump up” chicken in a mini pita pocket with mango
  
• Cherry tomato filled with herbed cheese and mushroom ragoût
  
• Matane shrimp salad in a mini field potato seasoned with dill and fennel seed
  
• Mini vegetarian black bean burritos with sour cream and onion
  
• Chèvre, fig and spiced pecans on a crispy spiced wonton
  

Warm hors d’oeuvres

• Phyllo triangles with spinach, feta, dill and preserved lemon
  
• Vegetarian Thai spring rolls with pumpkin sauce and full-grain mustard
  
• Vegetarian chickpea samosas with tamarind and coconut sauces
  
• Vegetarian or chicken pakoras served with a mango chutney
  
• Presidential’s Canadian chèvre tarts with sweet pepper compote
  
  
• Assorted flavours of gourmet pizzas

Chicken and asparagus; forest mushroom and roasted garlic; fontina cheese and artichoke; prosciutto and roasted bell peppers; pine nut, feta and olives; aged cheddar, shiitake mushroom and tomato

• Assorted quesadilla fillings

Tomato and avocado; smoked chicken and roasted corn; grilled vegetable and kidney bean; black bean and cilantro; popcorn shrimp and charred tomato

• Assorted phyllo flavours

Apple and aged cheddar; Boursin and asparagus; Gorgonzola and poached pear; cream cheese and strawberry pepper; artichoke and chèvre

• Southwestern salmon cakes with cilantro and sweet peppers
  
• Vegetarian or chicken pot stickers served in an Asian spoon, oven-roasted and served with pumpkin sauce and fiery hot sauce
  
• An array of satays (chicken, beef, lamb) with many different seasonings and sauces
  Please ask your catering specialist for more information.
  

Cool hors d’oeuvres

• Smoked salmon on a spiced wonton with a green mustard cream
  
• Pork tenderloin on polenta toast with brandied figs and seasonal sprouts
  
• Shanghai duck on a wild rice pancake with icy hot plum sauce
  
• Pheasant with wild berries in a root vegetable cup
  
• Prosciutto and arugula wrapped in a Parmesan-Reggiano cone
  
• Grape and fig Gorgonzola toast with aged balsamic and pepper
  
• Wild mushroom pastry tart
  
• Ginger and pepper crusted tuna served on a daikon medallion topped with a wasabi yogurt
  
• AAA Canadian beef carpaccio served on a sourdough ficelle with horseradish and roasted garlic pearl
  
• Grapefruit-seared jumbo scallop served in a porcelain spoon
  and finished with peppercress seedlings
  
• Canadian salmon tartare on an orange-scented scone
  
• Merlot poached pear with English Stilton and spiced walnuts served on a sourdough ficelle
  
• Cinnamon poached pear with gorgonzola in an endive spear
  
• Scallop seviche and avocado with a toasted corn crisp
  
• Peking duckling in a rice paper cone with Asian slaw
  
• Hollowed cucumber stuffed with truffle essence and lobster
  
• Mini roasted potato filled with Brie and pancetta
  
• Duck magret with a Niagara peach compote and set on an orange-scented scone or a grilled star fruit
  
• Barbecued salmon nugget set on a grilled star fruit with a sesame seed mayo
  
• Mussels served on the half shell with a coconut-coriander sour cream
  
• Shiitake mushroom cap filled with baby shrimp and olive tapenade set on a rice cracker
  
• Sesame tuile with a soy-marinated salmon and tobiko cream
  
• Garbanzo bean and chorizo sausage served in a mini pastry
  
• Grilled star fruit topped with anise-spiced duck breast with artichoke and pesto-pine nut toasts
  
• Oven-dried tomatoes on a rice cracker topped with Crotonese cheese
  
• Court-bouillon poached tiger shrimp spirals served in Asian porcelain spoons with a tamari-ginger glaze and scallions
  
• Tempura shrimp sushi served with gari and wasabi
  
• Savoury cornbread madeleine topped with crème fraîche and tomato relish
  
• Watermelon with feta, black olives and a balsamic glaze on a silver spoon
  
• Saffron-scented tilefish seviche set in a porcelain spoons
  and served with a wasabi caviar
  

Warm hors d’oeuvres

• Canadian lobster and leek quesadillas with vermouth and Oka cheese
  
• Jerk spiced capon satay with a mango salsa and tamarind glaze
  
• Frenched lamb chops with fresh rosemary and cracked pepper served with a cucumber mustard sauce
  
• Swordfish satays with a tandoori yogurt
  
• Black tiger shrimp marinated with lime pickle and white wine
  
• Assorted pork, chicken and shrimp dim sum served in Asian spoons with spicy dipping sauces
  
• Forked chili charred beef flank on a millennium spiced plantain fritter
  
• Atlantic lobster hushpuppies with cilantro served with a corn and guava salsa
  
• Celeriac potato pancakes with an apple and onion compote
  
• White truffle and lemon cream cheese phyllo purse
  

An array of satays

• Coriander chicken satays with a tomato relish
  
• Coconut-crusted chicken satays accompanied by a coriander dip
  
• Cardamom and cinnamon lamb satays with raita
  
• Chicken teriyaki satays with a sweet chili sauce
  
• Rosemary and garlic marinated beef satays with a horseradish yogurt
  
• Lemon and thyme marinated lamb satays with a tzatziki sauce
  
• Grilled Alberta beef tenderloin kebabs with honey mustard or a curried mascarpone dip
  
• Skewered black tiger shrimp marinated with lime pickle and white wine
  
• Coconut-crusted jumbo shrimp skewers served with a mango-red pepper and coriander chutney
  
• Zucchini pancakes with scallions and herbed crème fraîche
  
• Atlantic lobster and grilled corn hushpuppies with a charred tomato chutney
  
• Turkey tartlets with a tomato chutney or a cranberry chutney
  
• Fried vegetable pancakes served with a red onion compote
  
• A pistachio phyllo cone filled with salmon tartare and fresh cream
  
• Blackened catfish and tomato-filled new potato garnished with cilantro
  
• Cardamom and cinnamon seared lamb chop served with a sweet onion and a mint yogurt
  
• Saki and tamari marinated salmon sushi pizzas finished with a sesame seed mayo
  
• Fig and prosciutto puff pastry pizzas
  
• Chicken dumplings with water chestnuts served in a porcelain spoon with a tamari-fried shallot dipping sauce
  

Cool hors d’oeuvres

Soup shooters
Delicious mini "shot glass" soups served warm or cool, depending on the season.

• Watermelon and miso with shiso leaves
  
• Forest mushroom with spicy greens
  
• Mango-buttermilk with hot chili oil
  
• Charred tomato with coriander
  
• Butternut squash with toasted pumpkin seeds
  
• Oyster and roasted garlic cream
  

• Asparagus with saffron lemon cream
  
• Parmesan cone with prosciutto and arugula
  
• Poached quail egg topped with Iranian caviar in a pastry cup (minimum 80 pieces)
  
• Ostrich carpaccio on a sourdough coin topped with a cloudberry preserve
  
• Osetra caviar and lemon crème fraîche in a croustade
  

Warm hors d’oeuvres

• Mini AAA Alberta beef burgers served with a roasted onion compote in mini Ace buns
  
• Skewered cornmeal-crusted jumbo shrimp served with a Padano Parmesan cream
  
• Sesame and panko crusted chicken served with a tamari-ginger dipping sauce
  
• Smoked salmon and lobster cakes with a pineapple salsa
  
• Cardamom and thyme grilled lamb loin set on a hazelnut tuile with a mint and onion chutney
  
• Cornmeal-breaded oysters served on the half shell with sour cream, chive and double smoked bacon sauce
  
• A salt cod and lobster hushpuppy with a coriander-tomato relish
  
• Sautéed foie gras on brioche French toast finished with rock salt and cedar jelly