Crave Hors D'ouevres

Hot Hors D'oeuvres

Ground sirloin with a Texas BBQ sauce and smoked applewood Cheddar.
Skewers of grilled chicken marinated in a sesame peanut sauce.
Seared prosciutto wrapped black tiger prawns.
Wild mushroom and goats cheese
Smoked pork brisket with an apple bourbon BBQ sauce
Five spiced duck, shitake mushroom, pea shoots, and a blackberry balsamic drizzle.
Marinated skewers of AAA tenderloin in a Jack Daniels Peppercorn Sauce.
In house hickory smoked baby back ribs with Jacksons homemade BBQ sauce.
Ground turkey patty, served with sun dried cranberries, and feta cheese.
Seared Digby scallop with an orange ginger glaze served on a cucumber round.
Slow roasted prime rib nestled in a miniature Yorkshire pudding with a horseradish aioli.
Herb crusted rack of lamb with a mint pesto sauce.
Sirloin steak skewer marinated in a sesame, soy and ginger.
Braised beef short ribs in red wine and served on garlic toast point with horseradish aioli and chive.
Cumin and chilli rubbed chicken with roasted bell peppers and a lime crema dip.
Alaskan king crab patty served with a dijon aioli.
Seared 7 spiced ahi tuna served on a wonton crisp with a wasabi cream and chive.
Grilled Cajun rubbed chicken and a mild spiced Italian chorizo sausage.
Ginger poached halibut on a Japanese rice cake finished with a sesame drizzle.
Marinated bocconcini cheese with heirloom tomatoes, fresh basil and balsamic drizzle.
Wild sockeye salmon with ginger and maple glaze served on a Japanese rise cake.
AAA rib eye served with creminie mushrooms and red bell pepper.
Grilled Jamaican spiced chicken and mango.
Ginger soy marinated flank steak served on a baby new potato chip.
New potatoes stuffed with butter poached Atlantic lobster finished with a lemon and Italian parsley.