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Appetizers

Hot Hors d'oeuvres

Mini Spanikoipita turnovers

Cranberry brie cheese phyllo purses

Mini crab cakes with sweet chilli dip

Shrimp and cream cheese in mushroom caps

Scallops wrapped in bacon

Black tiger prawns sautéed in fresh herbs and garlic

Breaded Camembert with sourdough crostini

Chicken satays with peanut sauce

Lamb souvlaki

Sausage rolls

Mini quishes

Egg rolls

Teriyaki chicken wings

Swedish meatballs

Vegetable samosa

Seafood hors d’oeuvres assortment including crab in filo,
shrimp puffs, lobster filo rolls and smoked trout n pastry shells

Cold Hors d'oeuvres

Honey dew melon wrapped in proscuitto

Black forest ham roulade with asparagus

Chef’s brochette on toasted crostini

Smoked salmon roulade

Shrimp Mousse served with sourdough crostini

Cold canapés assortment on rye bread rounds including salmon mousse circled
with smoked salmon, Pate de foie, ham and cheese spiral with mandarin orange, Salami cornucopia filled with horseradish cream

Munchies

Spinach and artichoke dip with tri color tortilla chips

Mixed Nuts (serves 15 guests)

Pretzels (serves 25 guests)

Tri-color tortilla chips served with salsa (serves 25 guests)

Desserts

Something Sweet

White & dark chocolate mousse

New York Cheesecake with strawberry coulis

Chocolate caramel pecan pie

Fresh fruit salad

Vanilla ice cream with chocolate sauce

Tiramisu with chocolate coulis

Triple chocolate cake

Chef’s Dessert of the Day

Ultimate Dessert Buffet