Cocktails and Canapes
All canapés are ordered by the dozen, a minimum of two dozen per type is required
SELECTION 1 $23 per dozen
Ginger and chili seared prawn on a cucumber round with lemon aioli
Chicken salad with Brie cheese and grapes served on Belgian endive
Spinach and artichoke with Salt Spring Island feta cheese in pastry cups
Sun dried tomato, roasted garlic and goat’s cheese on baguette
Seared Albacore tuna with fresh cilantro, cucumber and tobico salad
Grilled Meditteranean vegetables and bruschetta topped with feta cheese
SELECTION 2 $27 per dozen
Smoked salmon tulips in a filo cup with capers and dill
Juniper cured carpaccio with olive tapenade and a balsamic reduction on a crouton
Caramelized onion and mushroom baked tart
Grilled scallops with roasted corn salsa on a melon timbale
Pemberton potatoes filled with Salt Spring Island goat’s cheese and fresh herbs.
Cherry tomato stuffed with pearl bocconcini, basil and crispy pancetta.
SELECTION 3 - $32 per dozen
Dungeness crab salad with sesame carrot salad and edamame beans
Port syrup, poached pear and stilton on a vol au vent
Pemberton potato Vichyssoise with toasted pumpkin seeds
Lemon poached BC spot prawns on a roasted zucchini with caper aioli
‘Mille feuille’ of North Arm beets and Sieglinde potatoes with goat’s cheese puree
Sweet canapés/petits desserts
$32 per dozen
Mini crème brulées with berries on a china spoon
Petits chocolate cakes with crème anglaise
Tiramisu in a shot glass - espresso and mascarpone with lady fingers
Fresh Fruit pastry tartlets with pastry cream
Chocolate truffles with hazelnut and praline filling
Chocolate dipped strawberries
Chef's selection of Petits Fours
Some recipes are only available seasonally; please ask us about creating a fresh menu from local ingredients.
