- Spicy vegetable samosas with Norm's Niagara peach chutney
- Vietnamese springrolls with orange-chile dip
- Shrimp or chicken-scallion potstickers with ginger and sesame
- Ricotta, spinach and garlic or wild mushroom-ricotta phyllo purses
- Feta and spinach spanakopita
- Parmesan-pesto stuffed mushroom caps
- Scallion-cilantro crepes with hoisin chicken
- Mussels on the half shell stuffed with parmesan, garlic and fennel
- Satay ( chicken, shrimp, lamb, beef or pork tenderloin ) with spicy peanut dip
- Choux puff shells with marsala shrimp or mushrooms
- Pancetta wrapped pesto marinated shrimp or scallops
- Yukon gold potato blini or crisp potato latkes with vodka cured smoked salmon and creme fraiche
- Mini blue cheese popovers with seared tenderloin of beef and horseradish cream
- Gingered Asian meatballs with snowpea pod
- Baby grilled lamb chops with rosemary-thyme apple jelly
- Sherried water chestnuts or honey pitted dates wrapped in alderwood smoked bacon
- "Bacon and eggs" :butter poached quail egg with crisp pancetta-brunoise, served on a spoon
- Lobster risotto with truffle oil and caviar, served on a spoon
- Pissaladiere of butter puff paste with caramelized onions, black olives and anchovies
Cold Selections:
- Endive spears with chevre (or roquefort), candied pecan and pear
- California roll with avocado, crabmeat, wasabi and pickled ginger
- San Danielle proscuitto and melon
- Vodka cured smoked salmon mousse on cucumber chip
- Potato pizza with smoked salmon and creme fraiche
- Smoked salmon on pumpernickle
- Seared venison loin on crostini with blueberry-cassis compote
- Guacamole with blue corn chips
- Hummus or baba ghannouj with crisped pita chips
- Seared tenderloin of beef on crostini with horseradish cream
- Crisp vegetable crudites with dip blue cheese dip
- Cocktail shrimp (various sizes and prices) with traditional dip
- Crostinis: minted fava bean with parmesan, wild mushroom, caramelized onion, olive tapanade, roasted pepper
- Tea sandwiches (crusts removed and cut into quarters) with various fillings
- Frittata espagnole
- Devilled eggs
Stations:
- Oyster bar with the usual accompaniments
- Cheese and fruit display with nuts, dried fruits and Carr's crackers
- Gravlaax or vodka cured smoked salmon with buttered breads and creme fraiche, caper and red onion remoulade
- Carvery: with roast of choice, small rolls and condiments
- Pasta bar
Tel: 905-682-0050 Fax: 905-682-8826 Email Robin