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