| |
Hors D'Ouevres
Cold — approx. 24 pieces |
|
|
Sesame Crusted Tofu With a carrot-cumin coulis |
$38.00 |
|
Roasted Poblano Polenta Topped with Cuban black bean puree and candied tomato with a lemon-cilantro oil |
$38.00 |
|
Cherry Tomatoes Stuffed with a Fresh Basil Parmesan Mousse With white balsamic syrup |
$38.00 |
| |
Miso and Butternut Squash Goat Cheese Mousse In a sesame beet cup garnished with Meyer lemon confetti |
$38.00 |
| |
Oregano, Thyme & Garlic Chicken Stuffed Vine Leaves With tarragon pearls |
$38.00 |
| |
Cold Shrimp Spring Roll Refreshing with mango-Asian pear coulis |
$38.00 |
| |
Candied Char Mousse With Meyer lemon marmalade on a cracked pepper scone |
$38.00 |
| |
Cold Beef Tataki With a creamy jicama slaw and lime cells |
$38.00 |
| |
Hors D'Ouevres
Hot — to be reheated — approx. 24 pieces |
|
|
Warm Chick Pea Turnovers Served with a spicy carrot chutney |
$38.00 |
|
Mushroom and Asparagus Tarts With a lemon, herb roasted garlic emulsion |
$38.00 |
|
Roasted Shiitake Mushroom Caps With Kimchi and Smoked Peanuts |
$38.00 |
|
Warm Sweet Potato and Shrimp Dumpling With a chipotle-caper mayo |
$38.00 |
|
Twice Baked New Potato Bites With house-made bacon and double-smoked Cheddar cheese |
$38.00 |
|
Mint Infused Jamaican Patties Seasoned beef served with peach and grapefruit coulis |
$38.00 |
|
Beef Short-Rib Panini With Kimchi mayo |
$38.00 |
| |
Platters
15-20 bites per platter |
|
|
The Vegan's Veggie Selection |
$50.00 |
|
Fish Charcuterie Platter |
$65.00 |
|
The Italian Job |
$65.00 |
|
Great White North |
$65.00 |
|
Cheese Showcase of the Month |
$50.00 |
|
Chef's Charcuterie Platter |
$65.00 |
| |
Dessert Platters |
|
|
Majestic Macaron Platter |
$38.00 |
|
Seasonal Petit Four Platter |
$38.00 |
|
Hand-Crafted Truffle Platter |
$38.00 |
|
House-made Cake Pops |
$48.00 |