distinctive catering since 1973

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, cr�me 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

Menus:


  • Buffet Dinner
  • Casual Buffet Dinner
  • Tapas Buffet Dinner
  • Sit Down Dinner #1
  • Sit Down Dinner #2
  • Cocktail Reception
  • Extended Cocktail Reception