PLATTERS

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.

Fresh Fruit

A variety of fruits including pineapple,
melons, strawberries and grapes served with chocolate sauce.

Cheese Platter

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.

Charcuterie

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.

Mediterranean Platter

Rosemary Chicken, Beef & Lamb Grilled skewers
marinated with rosemary & lemon grilled vegetable, served over
Pistou flavoured rice.

CANAPES

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.

Scarlett Prawns

Prawn and candied mango skewers with cracked spices,
served with Indian cocktail sauce.

Assorted Quiche

Flavors can include: aged cheddar & asparagus,
quiche lorraine & tomato brie.

Antipasti Skewer

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 ~

Tarte Tatin

Individual tatins, caramelized apple tarts served with crème fraiche.

Assorted Macarons

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.