Passed Hors d'oeuvres

Contact us to build a menu for your event.

• Mushroom onion & fontina turnovers
• Grilled shrimp with citrus salsa on fresh corn chips
• Beluga caviar & creme fraiche bouchées
• Shaved rare beef with horseradish cream on toasts
• Turkey empanadas with molé
• Crab & salmon cakes with fresh herb aioli
• Roquefort & pear canapés
• Cornmeal crusted fried oysters with Cajun remoulade
• Prosciutto wrapped asparagus spears
• House smoked halibut salad with fresh herbs in puff pastry
• Baked clams on the half shell with roasted peppers, bacon & parmesan
• Charred rare lamb with black olive tapenade
• Endive leaves with smoked trout pate & capers
• Goose liver mousse on flatbreads with cornichon
• Tekka Maki rolls with soy & wasabi