Hors D'oeuvres & Canapés

Visit the Virtual Patisserie

Cool Hors D'Oeuvres

Cheese and veggie tray
with sides of crackers & baguette

Vietnamese Spring Rolls
With sweet orange dip and traditional spicy dip

Baked Apricot-Brie
With sides of crackers, toasts and croustades

Mini Smoked Salmon Terrines
Individual servings with layers of whipped cream cheese, smoked salmon and spinach surrounded by baguette slices

Grilled Shrimp Sails
Lightly grilled shrimp set on to herbed croustades with pesto

Bocconcini and pineapple skewers

Brie stuffed strawberries

Vietnamese Vegetable Wraps (in rice paper – not deep fried)

Crostini Selections - a medley of toppings (tomato-basil, grilled apricot and brie, mushroom-cream, etc) set on toasts, baguette slices and crackers

Garlic Croustade Baskets – bite sized squares of herbed/grilled bread baskets with smoked salmon surrounding feta, capers and dill

Roast beef croustade – our own special garlic-potato spread over baguette slices, topped with shaved roast beef and topped with béchamel sauce and a sprig of tarragon

Apricot cheese phyllo swirls

Large shrimp swords – lemon-wine marinated shrimp set onto skewers with snow peas

Shrimp Sword Handles – large shrimp intertwined, 4 or 6 to a skewer, premarinated

Bowl of saffron shrimp with lemon and lime

Crab and cheese stuffed cherry tomatoes

Endive spears – filled with baby shrimp

Ham filled baby potato snacks

Potato florette cuplets – baby new potatoes brimming with potato salad mixture

Bau Xao (Vietnamese) – Shrimp & Pork stuffed courgettes – a blend of shrimp and pork cooked in a special blend of Vietnamese herbs, stuffed into zucchini centres then cut into medallions and served cold or at room temperature

3-cheese quesadilla wedges

Proscuitto-wrapped water chestnuts

Smoked Salmon Terrine – layers of our specially blended creamed cheeses and butter, smoked salmon and warmed spinach; may be prepared in individual portions also

Baked Apricot-Rum Brie

Savoury Torta – layers of our specially blended herbed creamed cheeses with pesto and sundried tomato

Warm Hors D'Oeuvres

Chicken Satays
With peanut marinade (grilled on site)

Beef Bobettes
With teriyaki marinade (grilled on site)

Bucket of Meatballs
In tomato-Madiera sauce

Asian Crab Points
Bread points with crab and herb blend; deep fried and served warm

Chicken satays with peanut marinade and dipping sauce

Beef bobettes – bite sized pieces of well marinated and seasoned sirloin on skewers (5 mini pieces per skewer)

Spinach & Bacon Phyllo Spirals

Bocconcini Fritters

Artichoke-cheese phyllo bundles

Smoked salmon and spinach puff pastry cups

Bacon-wrapped scallops

Savoury vegetable wontons

Feta and spinach spring rolls

Meatballs in rich sauces: tomato, tomato-madiera, stroganoff, mushroom-crème

Asian Pork and Crab Points – may be prepared with just one or the other of pork/crab

Little Extras

Nachos with Salsa
Asiago-stuffed Dates

Sweets

Fruit Kabobs with dip
Trays of little sweets

Refreshments

Virgin Punch
Tea and Coffee