Each Platter will serve approximately twenty five guests.
Fresh Seasonal Vegetables
Marinated green beans, broccoli, cauliflower fresh sugar peas,
carrots, celery, cucumber and cherry tomato.
Served with house made aioli.
A variety of fruits including pineapple,
melons, strawberries and grapes served with chocolate sauce.
A selection of local and imported cheeses which may include:
St Remon, blue brie, ash covered chevre, St laurier, triple cream brie as well
as extra aged cheddar, apple slices, walnuts, sliced baguette and crackers.
Calabrese, capricola, pepper salami, grandfather ham,
prosciutto, onion jam, mustard, olives, artichokes and gherkins.
Salmon Gravlax *
Thinly sliced salmon cured in sugar, salt & dill.
Served with cucumbers, dill mustard and capers.
Poached Wild Prawns
Poached tail on with lemon & herbs served with cocktail sauce and aioli.
Smoked Salmon Pate
House smoked salmon with cream cheese capers and spices.
Dungeness Crab Pate
With spinach chiffonade, sliced baguette.
Liver Mousse Pate
Bruleed with sugar served with condiments, onion jam and sliced baguette.
Roasted Turkey Duxelle Roulade
Sautéed mushrooms and herbs rolled into a turkey breast and roasted,
sliced and served with cranberry compote, aioli and breads.
Whole Seared Peppercorn Beef Tenderloin
Served with horse radish cream, mustards and breads.
Rosemary Chicken, Beef & Lamb Grilled skewers
marinated with rosemary & lemon grilled vegetable, served over
Pistou flavoured rice.
Canapés are priced per dozen with a minimum of three dozen per order.
~ cold canapés suitable for drop off ~
Quinoa Salad Cups
Toasted cumin, apricot & sweet onion maple sherry vinaigrette
served in Belgium endive.
Prawn and candied mango skewers with cracked spices,
served with Indian cocktail sauce.
Flavors can include: aged cheddar & asparagus,
quiche lorraine & tomato brie.
Cheese tortelliniskewered with kalamata olives and marinated
mushrooms with pistou.
Glazed Beet Salad Cup
With feta cream and walnut drizzle.
Wild Mushroom Duxelle Tartlett
With herbed goat cheese cream, microgreens and truffle oil.
Seared Scallop Tart
With cauliflower puree and red pepper couli.
Smoked Salmon Tart
Fromage frai, cucumber and salmon roe.
~ cold canapés not recommended for drop off ~
Braised Beef Short Rib Profiterole
With horse radish cream.
Duck Confit Profiterole
Duck confit & cranberry compote with crème fraiche.
~ something sweet suitable for drop off ~
Individual tatins, caramelized apple tarts served with crème fraiche.
Flavours may include pistachio, coffee, raspberry, coconut with
passion fruit, chocolate with English tea and lavender with apricot.
Menus and pricing are subject to change due to seasonal availability and/or cost fluctuations.