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.
Hors D'oeuvre Platters
Cold Hors D'oeuvres
Sesame tuile with smoked salmon, lemon zest, chive crÃ¨me friache.
Grilled chicken, sun dried tomatoes and pesto served on a asiago crostini.
Rock crab, red bell pepper, red onion and Italian parsley served on Belgium endive.
Slow roasted AAA prime rib served on a grilled mini baguette with a horseradish and chive mayo.
White wine poached prawn served with a mango salsa.
Black tiger prawns and mild spiced Italian chorizo.
Alaskan king crab, avocado and green onion.
Ahi tuna served with cucumber and green onion.
Balsamic marinated bocconcini cheese with fresh basil and grape tomatoes on a skewer.
Fresh asparagus wrapped in prosciutto with truffle butter.
Sun dried black olives, red bell pepper, red onion, fresh basil and feta cheese on a crostini.
Served in a ginger, cilantro and sweet chili mayo.
Capicolla, geno salami, prosciutto with havarti cheese on a crisp baguette.
Smoked sockeye salmon with an herb cream cheese, capers and red onion on a crisp baguette.
Chicken with a cranberry chutney, basil aioli and brie cheese on a mini baguette.
Poached black tiger prawns served with a citrus infused cocktail sauce.
A blend of camembert, parmesan, mascarpone cheese served in a crisp phillo cup.
Spinach and Alaskin king crab served with corn tortillas.
Fresh seasonal cut vegetables served with dipping sauce.
White wine poached pear with stilton cheese on a puff pastry round.
Scallops stuffed with cherry tomatoes, crisp pancetta, red romaine and garlic mayonnaise.
Smoked salmon, herbed cream cheese.
Assortment of thin sliced meats, roasted red peppers, olives, bocconcini cheese and pickles.