COLD HORS D'OEUVRES TO BE PASSED:

FIRE ROASTED VENISON ON YAM PANCAKE
Fire roasted venison with a crab apple glaze on a yam pancake.

OPEN FACE CAESAR SALAD ROLLS
Classic Caesar salad rolled in rice paper with traditional Caesar salad dressing and prosciutto. Served open faced and topped with mini croutons.

PULLED DUCK CORNET
Five Spice Marinated pulled Smoked Duck in a Sweet Sesame cone topped with Preserved Orange.

HOT HORS D'OEUVRES TO BE PASSED:

SMOKED HALIBUT CAKES
Smoked Halibut with dried mandarin, krasin, and seasonings topped with a Dailkon Apple Slaw.

TRUFFLE SCENTED STUFFED MUSHROOMS
Fresh B.C. button mushrooms stuffed with Portobello and shiitake mushrooms, scented with truffle oil.

A BITE OF CHRISTMAS DINNER
A Crisp, Golden Wonton filled with Tender Turkey and savoury Caramelized Pear Stuffing, served with a Cranberry Dipping Sauce.

MINI DECONSTRUCTED EGGPLANT PARMESAN
Majors Homemade Tuscan Tomato Sauce is layered between Breaded Eggplant, Grilled Heirloom Tomatoes and Bocconcini slices. Topped with a Parmesan Crisp.

DISPLAYED:

PEARS & CAMEMBERT
Fresh Wheel of Camembert filled with warm Bosc Pears, sauted in Brandy and Rosemary.

UCCELETI SCAPPATI
Tiny bundles of veal rolled up and skewered with pancetta and fresh sage, pan-fried and served with fried polenta .

SEARED AHI & SAKE GAZPACHO
Chilled Fresh Tomato and Sake Gazpacho Served in a shot glass and topped with Filet of Seared Ahi Tuna layered atop a crispy Potato Gaufrette.

LAMB CHOPS SUPREME WITH BLACKBERRY CHUTNEYbr/> Frenched petit Lamb Chops marinated in Mint and served with a Blackberry Chutney.

SWEET CONCLUSIONS:

HAZELNUT MERINGUE KISSES
Bite size hazelnut meringue kisses sandwiched with a hazelnut buttercream.

A BITE OF CHRISTMAS CAKE
Traditional Christmas cake bite sized .

GRAND MARNIER SNAPS
Lacey, Golden Crisp Cookies rolled in a Cylinder filled with a Grand Marnier Cream.

COFFEE & TEA
Enjoy our premium gourmet coffee, freshly brewed, or a soothing cup of tea.