Cocktail Party Menu
Selection of Hors d’oeuvres

Download printable version of this menu (PDF format)

Vegetarian Served Cold

• California Rolls served with Wasabi and Soy Dip
• Cherry Tomatoes filled with French Goat Cheese and Toasted Pecan
• Egyptian Tortilla Spirals with Black Olive Tapenade and Roasted Red Peppers
• Maple Glazed Walnut and Chevre in Wine Pastry
• Parmigiano-Reggiano Crisps with Goat Cheese Mousse with Tomato Jam
• Parmigiano-Reggiano Crisps filled with Caesar Salad topped with Bacon Rashers
• Sun Dried Tomato and Chevre Phyllo Tartlets
• Spicy Noodle and Peanut Sang Choy Bow in Radicchio Cup
• Vietnamese Rice Noodle Rolls (vegetarian or prawn) with Saigon Dipping Sauce

Vegetarian Served Warm

• Asian Vegetarian Dumplings with Spicy Passion Fruit Dip
• Cheddar Cheese Dreams
• Chevre and Sweet Potato Wonton with Apricot Ginger Glaze
• Eggplant and Pine Nut Pizzette
• Goat Cheese and Onion Tartlets
• Gorgonzola, Caramelized Onion and Toasted Pecan Turnovers
• Grape Tomatoes and Bocconcini Tartlets
• Japanese Eggplant with shredded Mozzarella Cheese and Oven Dried Tomato
• Leek and Brie Pizzas
• Madeira Mushrooms in a Phyllo Cup
• Mini Bruschetta with Asiago Cheese
• Mushroom and Spinach in Puff Pastry Pinwheels
• Phyllo Tartlet filled with Caramelized Onion, Sun-dried Tomato and Feta Cheese
• Potato Croquettes with Saffron Aioli
• Provencale Stuffed Mushrooms
• Sweet Potato and Coconut Tarts
• Tartlet Nicoise, savory Tomato and Black Olive Tartlets
• Tomato and Basil Pizzette
• Tomato and Stilton Tartlets
• Traditional Spring Rolls with Plum Sauce
• Wild Mushroom Risotto Cakes with a Mildly Spicy Tomato Sauce

Poultry Served Cold

• Curried Coconut Chicken Sticks
• Chicken and Mango Omelet Nets
• Duck Salad Rolls with Thai Dip
• Foie Gras on Toasted Brioche with Cumberland Sauce
• Ginger and Scallion Crepes with Hoi sin Sauce wrapped around Peking Duck
• Golden Baskets filled with savoury Chicken, Shrimp or Tofu
• Herb Stuffed Chicken Pinwheels served on Toasted Baguette Bread
• Mini Pita Pockets filled with Curried Chicken
• Quail Egg Canapés, topped with Caviar served on a nest of Alfalfa Sprouts
• Oriental Chicken Salad Rolls with Thai Dipping Sauce

Poultry Served Warm

• Asian Chicken Dumplings with Spicy Orange Dip served on Chinese Soup Spoons
• Chicken Spring Rolls with Plum Sauce
• Curried Chicken Satay with Mango Chutney or Peanut Sauce
• Ginger Hoisin Chicken Drummettes
• Persian Chicken Bundles with Apricots, Sultanas
• Quesadilla filled with Grilled Chicken, Three Cheeses and Papaya
• Sesame Chicken Fingers served with an Apricot Poppyseed Dip

Meat Served Cold

• Grilled Beef Filet with Salsa Verde Croutes
• Proscuitto Rolls with Arugula and Figs
• Phyllo Tartlets with Asian Beef Salad
• Rare Roast Beef, Honey Cup Mustard & Arugula Tortilla Spirals
• Rare Roast Beef with Crème Frâiche in Poppy Seed Tartlets
• Open Faced Tenderloin of Beef on Wheat Rounds with Grainy Mustard
  

Meat Served Warm

• Asian Pork or Beef Dumplings with Spicy Orange Dip
• Beef Satay with Peanut Sauce
• Beef Spring Rolls with Plum Sauce
• Chorizo Empanadas with Potato and Peppers
• Curried Meat Pastries
• Individual Herb Encrusted Lamb Racks with Fresh Mint Sauce **
• Mini Beef Burgers with Caramelized Onions and Tomato Relish
• Miniature Yorkshire Puffs with Ribbons of Beef, Horseradish Cream and Fresh Chives
• Pancetta and Cheddar Cheese Dreams
• Phyllo Triangles filled with Curried Lamb (pork or veal)
• Wellingtons stuffed with Tenderloin of Beef and Duxelle of Wild Mushrooms *
• Sausage Rolls with Russian Mustard
• Skewers of Bacon Wrapped Filet of Beef with a Béarnaise Dip *
• Spicy Orange Lamb filled Phyllo Cups
• Tenderloin of Beef and Artichoke Puree on Rye Toasts
• Thai Beef Salad in Rice Paper Rolls

Seafood & Fish Served Cold

• Endive Appetizers with Crab, Blood Orange and Truffle Oil
• Gravlox Infused with Chiles, Cilantro and Vodka Cream served on Toasted Baguette
• Jumbo Gulf Shrimp with Traditional Seafood Sauce or Mary Rose Sauce *
• Mango Shrimp Salad in Spring Roll Umbrellas
• Pita stuffed with Thai Shrimp Salad
• Potato Rosti with Crème Fraîche, Smoked Salmon Rosette and Fresh Dill
• Scampi jumping from Martini Glasses served with Chilli Horseradish Sauce $5.00 each
• Seared Sea Scallops with Crème Fraîche and Caviar
• Smoked Salmon Lollipops with Herb Cream Cheese
• Smoked Salmon Roulade with Lemon Mascarpone presented on Endive Spears
• Smoked Salmon Rosettes atop Multi Grain Rounds
• Smoked Salmon Tortilla Spirals
• Smoked Salmon wrapped in a Dill Crepe tied with a Chinese Chive
• Smoked Salmon and Smoked Oyster on Crostini
• Sushi served with Soy Sauce, Wasabi and Pickled Ginger (Market Availability)
• Tequila Glazed Shrimp on Mini Pancakes with Avocado Cream *
• Tuna Ceviche on Corn Tortillas with Mango Salsa
• Vietnamese Prawn Rice Noodle Rolls with Saigon dipping sauce

Seafood & Fish Served Warm

• Asian Crab Cakes with Pickled Ginger and Wasabi
• Asian Shrimp Dumplings with Spicy Orange Dip served in Chinese Soup Spoons
• Coconut Shrimp with Sweet & Sour Sauce *
• Crab Cakes served with Jalapeno Mayonnaise or Cajun Saffron Aioli
• Escargot and Stilton Pastry Puffs
• Grilled Scallops with Sweet Chili Sauce and Crème Frâiche
• Lime-Chili Grilled Shrimp *
• Lobster Bouchees *
• Moroccan Spiced Swordfish Brochettes
• Salmon Satay in a Mustard Rosemary Marinade
• Seared Sea Scallops with Crème Fraiche and Caviar *
• Skewered Hoi Sin glazed Scallops wrapped with Water Chestnut and Bacon
• Szechwan Salmon Cakes with Bangkok Curry Dip
• Thai Crab Cakes with Peanut Coriander Pesto

Something Sweet

• Apple Galettes
• Carmelized Lemon Tarts
• Chocolate Meringue Kisses
• Chocolate Sushi
• Delicate Hors d’oeuvre Cookies
• Hazelnut and Raspberry Mini Meringues
• Kiwi and Passionfruit Mini Pavlovas
• Lemon Meringue Kisses
• Mango Galettes
• Phyllo Wrapped Figs with Pernod Mascarpone
• Raspberry Ripple Meringue Kisses
• Roasted Marshmallow Ice Cream Balls in Shooter Glasses
• Shooters: Lemon Mousse, Chocolate Mousse, Crème Brule, English Trifle, Butterscotch & Cherry Jello. Creatively decorated in Square Shooter Glasses, eaten with Demitasse Spoons
• Strawberry and Pistachio Mini Meringues
• Tuxedo Strawberries dressed for the occasion in White and Dark Chocolate
• Raspberry Pyramids ~ Raspberry Peaks on a base of Belgian Milk Chocolate
• Crème Brûlée ~ Decadent Sugar Glazed Custard presented On Chinese Soup Spoons
• Frozen Chocolate Kisses ~ Chocolate coated ice-cream bonbons in Hazelnut, Chocolate,Mocca, Vanilla,White Chocoalte Vanilla, Limoncello

Hors d’oeuvre Pricing

Cocktail Finger Sandwiches and Finger Food

With Chef’s choice of fillings which may include:

• Egg Salad, Chicken Salad, Tuna Salad, Salmon Salad, Ginger Cream Cheese with Arugula, Cucumber Flowers, Asparagus Rolls, Smoked Salmon Rosettes, Roast Beef Rolls, Olive Tapenade and Herb Cream, Cheese Rolls
• Devilled Eggs
• Skewers of Cherry Tomatoes, Mini Bocconcini and Fresh Basil

$1.50 each

Heartier Fare Tasting Plates

Chicken Pot Pie – Our Specialty!
Thick and meaty this artfully decorated pie is sure to impress your guests served in individual Ramekins sided by traditional Greek salad with halved grape tomatoes, olives and oregano.
$8.00 each


Tourtiere
Ground veal and pork pie served with rhubarb chutney sided by California greens, papaya and toasted pine nuts splashed with our Grand Marnier inspired vinaigrette.
$8.00 each


Wild Mushroom Tart
Mixed wild mushrooms presented in a fluted tart
$8.00 each


Beef and Guinness Pies
Tender chunks of beef in a rich beer sauce served in Ramekins draped in a fresh Thyme puff pastry
$10.00 each


Main lobster filled crepe purse
topped with a pea shoot salad on a pool of ginger-carrot emulsion
$15.00 each

Soup Sips:
A Whimsical Presentation Soups in Demitasse Cups

• Asparagus Puree with a Pinpoint of Spicy Tomato Chutney
• Butternut Squash and Apple (or pear) with Seasoned Pepitas
• Carrot, Honey and Ginger with Chive Spears
• Chilled Spiced Chickpea with Avocado Salsa
• Double Chicken Consommé with Carrot Threads

$3.00 each

To Enhance your Cocktail Reception:

Platters:

Fruit and Cheese Tray
$5.50

Deluxe Artisan Fruit and Cheese Tray
$12.00

Exotic Fruit Tray
$6.50

Baked Brie Encroute filled with Apricots and Nuts wrapped in Pastry
$75.00
serves 20

Wheel of Brie with Red Pepper Jelly served on Hot Rocks
$65.00
serves 20

Sun Splash Pate filled with layers of Sun Dried Tomato and Pesto
$75.00
serves 15 - 25

Vegetable Crudités and Choice of Red Pepper, Fresh Herb or Curried Banana Dip (presented in either a Basket or Martini Glasses)
$5.00

Kristapson’s Smoked Salmon Display with Cocktail Bread and Condiments
$140.00
serves20 - 30

Pate Maison Wrapped in a Freshly Baked Bread Wreath $65.00
serves
15 - 25

Wild Mushroom Pate served with Baguette Slices and Crackers $65.00
serves
15 – 25

Shrimp Platter served with Lemon Wedges and Cocktail Sauce

$3.00 each

Tenderloin of Mustard Glazed Beef served at room temperature with Caramelized Onion Confit, Creamy Horseradish Sauce, Harvest Bounty Breads and Rolls
$250.00
serves 10 –15

Maple Glazed Braided Salmon on a Cedar Plank served with
Dill Mayonnaise and French Baguette Breads
$130.00
serves 30

Bread Wedges and Toasted Seasonal Pita for spreading your choice of dips: Tapenade Spread ~ Roasted Eggplant Dip ~ Roasted Red Pepper Dip, Spinach Dip ~ New Age Guacamole ~ Roasted Garlic ~ Hummus
$6.00

Antipasto Tray
A Selection Artisan Cheeses (including Aged Gouda (6 yr), Chevre Noir, Epeoisses, Aurichio Provolone), Smoked Salmon, Proscuitto, various Salamis, Kabonosy Sausage, Lamb Sausage, Roasted Peppers, Stuffed Hot Peppers with Goat Cheese, Selection of Olives, Artichokes, Mustards & Bread Display


Fresh Caviar and Its Garnishes:
Sour Cream, Egg Whites and Yolks, Chopped Red Onion, Chopped Chives, Lemon Wedges, Sliced Buttered Toast Points, Baby Red Potatoes
Market Price


Oyster Bar:
Variety of Oysters and Sauces shucked to order
Market Price


Sushi Bar:
Our Japanese Chef will prepare assorted Maki Rolls, Nigiri and available seafood
Such as Salmon, Tuna, Yellowtail, Snapper and Shrimp
(estimate) $15-25.00 per person



Elegant Finger Desserts:
Belgian Chocolate Sushi
Made from Belgian and Swiss Chocolate each “sushi” is carefully hand-rolled
2.50 each

Truffles, Petite Four, Fruit Tarts, Lemon Curd Tarts
Assorted Squares, Almond Cookies $1.50 eachHors d’oeuvre Cookies, Hazelnut Ovals, Pistachio Squares, Duplos Rounds, Almond Hexagon, Raspberry Crowns, Lemon Poppy Seed, Chocolate Macaroon Peaks
$1.50 each


Tuxedo Strawberries dipped in White and Dark Chocolate
Chocolate Raspberry Pyramids
$3.00 each


Chocolate Mousse, Raspberry Mousse, Mango Mousse or Crème Brûlèe
Presented in either Belgian Chocolate Cups or Votives served with a Demi Tasse Teaspoon
$3.50 each

Helpful tips when choosing your cocktail menu

• Less than 1 hour duration 4 items (minimum)
• 1–2 hour duration 6–8 items
• 2–4 hour duration 8–10 items
• 4 hour plus duration 10+ items
• Afternoon Reception Suggestion 5-8 items
• After you have made your cocktail selections we will provide a written quote.

Please let us know about any dietary requirements you may have so that we can build these in to your menu selection.

Estimate $15.00 per person for Equipment Rentals

Wait and Bar Staff at $30.00 per hour (minimum 4 hours)

Chef at $40.00 per hour (minimum 4 hours)

Supervisor at $40.00 per hour (minimum 4 hours)

Minimum order is $20.00 per person. Delivery Charge within the Toronto Area $30.00

Menu updated: November 2006