Cocktail Reception
COLD HORS D'OEUVRES TO BE PASSED:
CRAB PALMIER
Dungeness crab leg on a chervil and lemon palmier with herb cream cheese
MINI BOCCONCINI TOMATO STACKS
Mini bocconcini with cherry and grape tomatoes topped with basil and drizzled with balsamic vinaigrette served on a spoon
SMOKED APPLE AND CHICKEN CREPES
Chopped smoked chicken with diced green apple in pesto mayo wrapped in delicate herb crepes
SHRIMP LEMON DILL LOLLIPOP
Fresh hand peeled shrimp finely chopped and combined with lemon zest, crème fraiche and dill and given a whimsical twist being served on a lollipop stick
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
SEAFOOD PURSES
Fresh seafood with fresh lemon dill wrapped in crepe bundles, served warm
MINT MEAT BALLS
Filet of beef meat balls, flavoured with mint and served with an Indian curry chutney
SPINACH AND FETA FIRECRACKERS
Filo pastry rolled with fresh spinach, feta cheese and herbs
GINGER PRAWN WONTON SKEWER
Fresh prawns rolled in a wonton wrapper and served with a zesty mango dipping sauce
WILD MUSHROOMS IN HERBED CROUTE CUP
Rich flavourfu, seasonal wild mushrooms and fresh herbs served in our herbed croute cup
Platters to be Displayed
SMOKED SALMON TORTE
Layers of julienne wild sockeye smoked salmon, chevre and cream cheese, avocado and lime, served with whole wheat baguette
DELUXE GRILLED VEGETABLE PLATTER
Grilled assortment of baby vegetables served with a sun-dried tomato or yogurt dill dip, served with an assortment of bread and bread sticks.
LAYERED TUSCAN TORTE
Layers of chevre, cream cheese, basil pesto and sun dried tomatoes served with foccacia ficelle
