Hors D’oeuvres are a truly wonderful way of catering just about every conceivable event you can imagine. These can be served to greet your guests as they arrive or as the main attraction. We have a huge selection to choose from, from simple to extravagant. Please feel free to mix and match, and decide how many pieces per person you wouldl ike to serve. Please remember that if you serve Hors D’oeuvres over a meal time – guests are expecting a meal!

SAMPLE MENUS AND SELECTIONS

ALTERNATE MENU CHOICES LISTED BELOW. FEEL FREE TO CHANGE ANY ITEM FOR ANOTHER ONE. SOME MENU CHOICE ALTERNATES MAY INCREASE OR DECREASE THE PRICE, SO PLEASE DISCUSS WITH YOUR SALES ASSOCIATE.

SUGGESTED PREMIUM MENU

HOT STATIONED & COLD BUTLERED

• WON TON WRAPPED MUSHROOM PORK (WITH HONEY HOISIN SAUCE)
• BOMBAY TANDOORI CHICKEN SKEWERS LOBSTER AND WHITE TRUFFLE RAVIOLI (WITH SCALLIONS AND FLYING FISH ROE)
• JUMBO SHRIMP WITH GARLIC BUTTER
• AN ARRAY OF CANAPÉS
• FRESH ASPARAGUS SPEARS WITH PROSCIUTTO HAM
• CHERRY TOMATOES WITH BABY SHRIMP AND CRAB
• BUTTERNUT SQUASH RISOTTO CAKE (WITH APPLE WOOD SMOKED SCALLOP AND PEA SHOOT PESTO)
• POTATO TORTILLA CUP (WITH CHARRED TOMATO SALSA AND CHEVRE)
• STANDARD SELECTION OF CHEESE, PICKLES/OLIVES/BEETS/ONIONS MEDLEY OF CRISP
• SEASONAL VEGETABLES & DIPS
• PASTRIES & DESSERT SQUARES (2 PIECES PER PERSON)
• SEASONAL FRESH FRUIT
• TEA & COFFEE

SUGGESTED COCKTAIL MENU ALL ITEMS STATIONED

(PRICE BASED ON 14 PIECES PER PERSON)

• COCKTAIL SAUSAGE ROLLS (WITH HONEY MUSTARD DIP)
• MINI THREE CHEESE QUICHE
• MINI CHEESE PEROGIES WRAPPED IN BACON
• HOT & SPICY MEATBALLS
• INDIVIDUAL SPANAKOPITA WITH TZATZIKI SAUCE
• STUFFED MUSHROOM CAPS
• SMOKED SALMON ON RYE
• PUFF PASTRY POCKETS
• GARLIC ROASTED PITA WEDGES (TRIPLE OLIVE FETA DIP, SALMON CAMEMBERT DIP & HUMMUS)
• CHEESE STRAWS
• CHEESE AND PICKLES
• MEDLEY OF CRISP SEASONAL VEGETABLES & DIPS
• SELECTION OF DESSERT SQUARES (2 PIECES PER PERSON)
• SEASONAL FRESH FRUIT
• TEA & COFFEE

PLEASE REMEMBER THAT THESE ARE SUGGESTIONS ONLY AND FEEL FREE TO MIX AND MATCH TO CREATE YOUR PERFECT MENU.

ALTERNATE SUGGESTIONS

SILVER SELECTION HORS D’OEUVRES

HOT SELECTION OF HORS D’OEUVRES

• COCKTAIL SAUSAGE ROLLS, HONEY MUSTARD DIP
• MINI THREE CHEESE QUICHE
• THREE ALARM CHICKEN WINGS
• HOT AND SPICY MEATBALLS
• STUFFED MUSHROOM CAPS FLORENTINE
• MINI BACON WRAPPED PEROGIES
• MINI STUFFED BAKED POTATOES

COLD SELECTION OF HORS D’OEUVRES

• ASSORTED MINI STUFFED PITA BREADS
• CHEESE STRAWS
• PESTO OLIVE PINWHEELS
• PUFF PASTRY POCKETS
• STUFFED DEVILLED EGGS
• CHERRY TOMATOES STUFFED WITH BABY SHRIMP & CRAB
• CHERRY TOMATOES STUFFED WITH HUMMUS
• SWEETIE PEPPERS STUFFED WITH HUMMUS
• CUCUMBER CROWN STUFFED WITH HUMMUS

GOLD SELECTION HORS D’OEUVRES

HOT SELECTION OF HORS D’OEUVRES

• EMPANADITAS
• JAMAICAN JERK CHICKEN KABOB - WITH TAMARIND CHUTNEY DIP
• WARM CHEESE AND MUSHROOM TOASTS
• CAJUN SHRIMPS & SCALLOPS
• JUMBO SHRIMP WITH GARLIC BUTTER
• BEEF OR VEGETARIAN SAMOSAS

COLD SELECTION OF HORS D’OEUVRES

• PARMESAN SHRIMP PUFFS
• SMOKED SALMON ON RYE
• SMOKED SALMON ROLLS WITH HERBED CREAM CHEESE
• HONEYDEW MELON WRAPPED IN PROSCIUTTO
• CALIFORNIA ROLLS

PLATINUM SELECTION HORS D’OEUVRES

HOT HORS D’OEUVRES

• BOMBAY TANDOORI CHICKEN SKEWERS
• LOBSTER AND THAI BASIL DUMPLING IN RED CHILI AND STAR ANISE CREAM
• LOBSTER AND WHITE TRUFFLE RAVIOLI WITH SCALLIONS AND FLYING FISH ROE
• COCONUT CRAB CAKE WITH MANGO RAITA
• BEEF TENDERLOIN BROCHETTE WITH BALSAMIC SUNFLOWER DIP
• MINI BEEF WELLINGTON
• ARTICHOKE AND FETA TARTS
• CRAB QUESADILLAS
• BEEF EMPANADA WITH AVOCADO LIME MOJO
• MARYLAND CRAB CAKES WITH SWEET CHILI SAUCE COLD HORS D’OEUVRES
• ALDER WOOD SMOKED CHICKEN AND PEAR SALAD ON WHITE CHEDDAR CRISP
• APPLE WOOD SMOKED PORK TENDERLOIN ON SWEET POTATO BRIOCHE WITH RADISH SLAW
• FRESH ASPARAGUS SPEARS WITH PROSCIUTTO HAM
• ORANGE SCENTED TUNA TARTAR IN WON TON CONES
• POTATO TORTILLA CUP WITH CHARRED TOMATO SALSA AND CHEVRE
• JUMBO SHRIMP AND SPICED COCKTAIL SAUCE SHOOTER

THIS IS JUST A SMALL SELECTION THAT WE OFFER FOR APPETIZERS. THE ONES LISTED ABOVE ARE THE MOST POPULAR AND THE EASIEST TO SERVE. PLEASE ASK YOUR SALES ASSOCIATE FOR ANY OTHER SUGGESTIONS THAT YOU MIGHT HAVE.

TRAYS, ACTION STATIONS AND OTHER IDEAS

CRUDITES
Medley of fresh and pickled vegetables, served with ricotta herb dip, garlic fava bean dip, basil and spinach pesto.
CHARCUTERIE
Artisan cured meats, country rustic paté, local and national cheese selection. Pickled eggs, onion and port marmelade. Served with crackers, crisps and artisan bread slices.
IMPORTED RUSTIC CHEESE BOARD
A wide selection of artisan european and canadian cheeses, set on a rustic board and beautifully decorated. 100 gms per person. Served with crackers, crisps and breads. A feast for the eyes!!
FRUIT PALM TREE
A “pineapple palm tree” decorated with little fruit skewers. Served with sweet greek yogurt dip. Stands 4 feet tall and is a visual crowd pleaser! Minimum of 100
FANCY PASTRY PRESENTATION
This extravagant french pastry selection is a hit for visual “look” and taste. Choux pastries (swans, eclairs and profiteroles) puff pastries, cream horns, palmiers, chocolate dipped strwberries; to name just a few.
SQUARES AND COOKIES
This tray is loaded with 4 different types of mini cookies and good variety of freshly baked squares, from our pastry chef.

MANNED “ACTION STATIONS” CHEF CHARGES WILL APPLY

SHRIMP AND SCALLOP SAUTÉ
A selection from the sea! Our chef will sauté shrimp and scallops onsite, right in front of your guests. Mildly Cajun, this station is always the most popular at every event.
MUSSEL MEUNIÉRE STATION
Fresh PEI mussel, cooked onsite, with garlic, shallots, white wine and parsley. Served with warm baguette, this is truly a feast from the sea.
CARVED STRIPLOIN STATION
Alberta beef strip loin on a mini Kaiser bun. Served with garlic aioli and horseradish. Chef carved.
HAMBURGER MINI SLIDER STATION
Mini slider bar. Little “mini burgers” with all the fixings, are always popular at all stationed type of events. Usually chef manned, these little burgers come with mini kaiser buns little cheese slices, pickles, onions, and gourmet sauce.
JUMBO PRAWNS IN GARLIC BUTTER STATION
13 – 25 size prawns, sautéed in garlic butter, and served.
CREPE STATION
A nice, traditional, thin crepe, cooked onsite, and served with wildberry filling, whipped cream, icing sugar.