Reception

HORS D’OUEVRES

Individually plated, bite sized, passed designed for socializing and networking.

We recommend the following:

30-minute service – 4-6 pieces per person
45-minute service – 6-8 pieces per person
60-minute service - 8-10 pieces per person
For passed service, please add $1 per person

 

COLD HORS D’OUERVES

Cherry tomato and bocconcini skewers
Bruschetta – tomato, red onion, garlic, basil, red wine vinegar on crostini with shaved parmesan
Chicken liver pate, herbed chevre, caramelized shallots on crostini

 

DELUXE COLD CANAPES

Wild mushroom bruschetta with shaved parmesan on crostini
Duck confit with hoisin glaze in a lettuce leaf wrap
Old bay poached shrimp with curried seafood sauce
Mini lobster rolls

 

HOT HORS D’OUEVRES

Spanakopita, spinach and feta cheese in phyllo pastry
Crab Rangoon with a spicy plum sauce
Pork and leek pot stickers with a sour soy sauce
Vegetable samosas with curried yogurt
Mini quiche Florentine and Lorraine – Florentine – white cheddar, spinach, ricotta, herbs and spices – Lorraine – Monterey jack, swiss cheese, bacon, herbs and spices
Mini Swedish meatballs
Mini spring rolls with sweet and sour sauce

 

DELUXE HOT CANAPES

Crab cakes with caper aioli
Mini beef wellingtons
Brie with raspberry en croute
Truffled macaroni and cheese fritters with spicy ketchup
Bacon wrapped scallops with maple black pepper glaze

 

RECEPTION STATIONS

 

 

SELF SERVE STATIONED ITEMS

 

COLD STATIONS – Platters. Each platter is designed to serve 20 people.

Charcuterie Display – local and imported cheese, cured meats, dried fruit, nuts, grapes, marinated olives, crackers and baguette

Local Fresh Vegetables – baby carrots, cucumber, celery sticks, cherry tomatoes, radishes, bell peppers, hummus, blue cheese dressing, buttermilk ranch

Sturgeon caviar trio board – 3 tiers of fresh sturgeon caviar, blinis, crème fraiche, chives, hardboiled egg

 

HOT STATIONS

 

Mashed Potato/Poutine Bar-choice of two fries – French fries, waffle fries, sweet potato fries, chippers or tater tots

Accompaniments: cheese curds, cheddar cheese, sour cream, green onion, diced bell peppers, guacamole, pickled jalapenos, poutine gravy, chicken gravy - 

Add burnt end beef brisket 

Add achiote pulled chicken 

Add bbq pulled pork

 

Churro Bar – cinnamon sugar churros, salted caramel sauce, chocolate sauce, berry coulis, marshmallows, sprinkles, chocolate chips, butterscotch chips 

 

CHEF ATTENDED ACTION STATIONS

Slider Station – BBQ pulled pork, beef patties, sauteed root vegetable, caramelized onions, sliced tomatoes, shredded cheese, garlic aioli, ketchup, mustard, BBQ sauce, mini brioche buns 
Mini Grilled Cheese and Mini Grilled Cheese with Bacon – served with tomato dill soup
Smoked Fish Station – Each platter is designed to accommodate 20 people - house hot smoked steelhead trout, cold smoked Atlantic salmon, hot smoked maple glazed salmon, smoked sturgeon, capers, pickled red onion, crackers, baguette, marinated olives - 
Bloody Caesar Shrimp Flambé 
Buffalo cauliflower flambé 
Sambuca Beef Flambé 

 

CARVING STATIONS – Minimum 40 guests

Carved Montreal Smoked Meat – served with mini rolls, dill pickles and grainy Dijon mustard 
Carved Prime Rib – slow cooked served with rolls, demi-glace, horseradish, grainy Dijon 
Rack Of Lamb – served with rolls, chimichurri, espagnole sauce, grainy Dijon, olive tapenade