Hors d' oeuvres
Piri Piri Chicken Cones
Spicy Piri Piri Flame Grilled Chicken in a Black Miniature Cone Topped With Radish Sprouts
Polynesian Ahi Poke
Chaka-Fu seasoned Ahi Tuna along with Avocado & Macadamia Nuts in a Black Miniature Cone
Potted Lobster Mousse
Buttery Potted Lobster accompanied with Cream Cheese and Whipped into a Light Mousse served in a Crisp Cone
Prosciutto Wrapped Figs
Ripe Figs With Arugula Wrapped In Niagara Prosciutto And Topped Off With A Rosemary Honey Mascarpone
Sake Lemongrass Short Ribs
Sake And Lemongrass Boneless Short Ribs Served On A Bed Of Lotus Root Frites
Salmon Gravlax with Green Apple Relish
Vodka Cured Salmon Gravlax Tartar blended with Crisp Green Apple and Fennel Relish. Served in individual spoons.
Satay Chicken Salad Rolls
Satay Chicken, Fresh Mango And Crisp Vegetable Wrapped In A Tender Rice Paper Wrap
Sausage on Brioche Roll
Italian Sausage on a Tender Roll Topped With Spiced Tomato Catsup, Dijon & Crisp Onions
Seared Duck Breast with Kumquat Marmalade
Seared Seasoned Duck Breast Served Atop A Ciabatta Crostini Glazed With A Kumquat Vanilla Marmalade
Seared Strip Loin Black Truffle Crostini
Seared Strip Loin With Black Truffle Vinaigrette Atop Tapenade And Arugula On A Crostini