Menu

Vancouver Catering Menus

Hors d’oeuvres are like little jewels. Each one is perfect!

Our Hors d’oeuvres are presented with an artist’s eye and a social conscience. We custom design menus that suit your individual taste and dietary requirements, while at the same time respecting you budget. On the night your chosen menu will be prepared by our talented chefs, and served at intervals throughout the event to provoke a sense of excitement and anticipation for your guests.

Please note: Ingredients are based on availability and may be substituted without notice. Hors d’oeuvre menus are based on a minimum of fifty guests, with an additional 20% charged to events with less than fifty guests. Staffing, rentals, delivery and taxes are in addition to the per person cost.

Please download a copy of our menus for inspiration:

Sample Menu Ideas

The Silk Road

4 pieces per guest

  • Juicy Tandoori meatballs with caramelized onion and organic rosemary
  • Grilled chicken skewers with fresh mint and basil pesto
  • Masala glazed Tiger prawns
  • Vegetarian Syrian Bombolini (baked cranberry and gorgonzola purses)

Spring Fresh Cuisine

  • Cucumber pedestals with a herb and shrimp mousse
  • Smoked salmon and sweet corns blini
  • Smoked salmon floweret on a fluffy cornmeal petite pancake
  • Asiago Cesar salad cups
  • Chèvre phyllo tart with fig compote
  • Fresh vegetarian salad with fresh beet and a zesty dipping sauce

Pub night

9 pieces per guest

  • Mini aged cheddar dressed cheese burgers with onion jam
  • Phyllo wrapped cocktail wieners
  • Tandoori chicken wings
  • Yam Fries tossed with mineral salt
  • Tomato and basil meatballs

English high tea

An eloquent take a classic English tradition

  • Chicken salad on endive and butter lettuce cups
  • A mixed selection of mini phyllo quiches
  • Minted cucumber and honeydew melon and sauterne wine sips
  • Basil fruit skewers
  • A selection of freshly baked scones and mini pastries
  • Lemon sour cream mousse in phyllo cup
  • Champagne chocolate mousse cups with white chocolate curls and maple balsamic reduction

Exceptional Taste Experiences

10-12 pieces per guest

  • Lemon Asiago risotto Croquette with tomato fennel fondue and a pepper salsa
  • Wine poached Tiger prawns served with a spiced organic herb dipping sauce
  • Sake glazed steak ribbons served with a tangy Ponzu dressing
  • Roasted New Zealand lamb lollipops dressed with organic Dijon and rosemary
  • Basil pesto grilled chicken satay wrapped in prosciutto
  • Seared Ahi tuna with a roasted corn a cilantro salsa
  • Fine cheese platter served with fig compote, candied almonds, and crackers
  • An assortment of freshly baked French pastries

Hors d’oeuvres

Meat

  • Juicy Tandoori meatballs with caramelized onion and rosemary
  • Roasted beef mini Yorkshire puddings with aioli and cilantro
  • Grilled butter chicken skewers
  • Ponzu glazed steak ribbons
  • Mushroom stuffed braised short rib, with read wine and cocoa
  • Potato skins with bacon, chive and sour cream
  • Beef Sliders with aged cheddar and balsamic onion and cumin
  • Basil pesto grilled chicken satay wrapped in prosciutto
  • Grilled asparagus wrapped in prosciutto
  • New Zealand lamb lollipops, seared and roasted with Dijon and rosemary

Seafood

  • Salmon phyllo quiche (2)
  • Fresh shrimp salad rolls with sweet chilli dipping sauce
  • Smoked salmon devilled eggs
  • Seared, maple glazed salmon
  • Wine poached Tiger prawns served with a spicy dipping sauce
  • Wild salmon and cranberry glaze sliders
  • Crab cakes with Asiago and peppers
  • Masala marinated Tiger prawns
  • Tender maple bacon wrapped scallops
  • Cucumber pedestals with a herb and shrimp mousse
  • Tiger prawns stuffed with artichoke pesto
  • Dungeness crab and shrimp cakes topped with a bbq corn salsa
  • Smoked salmon and sweet corns blini
  • Scallop Ceviche with cilantro and mango
  • Ahi tuna on a wonton chip with a roasted sweet organic corn salsa
  • Fish or tuna Ceviche tacos
  • Dungeness crab mac and cheese

Vegetarian

  • Fresh beet and ginger salad rolls with Ponzu dipping sauce
  • Mushroom, artichoke and swiss cheese phyllo quiche (2)
  • Chèvre phyllo tart with fig compote
  • Hand sliced baked yam chips with Himalayan sea salt
  • Mushrooms stuffed with garlic, lemon, and feta mashed potatoes
  • Cucumber pedestals topped with sun dried tomato mousse
  • Spinach, pine nut and feta galette
  • Caramelized purple onion, tomato and Asiago tart
  • Roasted pepper and goat cheese crostini
  • Garden herb and cream cheese Profiteroles
  • Vegetarian Syrian Bombolini
  • Caprese skewer with beet balsamic reduction and Himalayan salt
  • Strawberry and double cream brie Bruschetta drizzled with honey
  • Roasted pear and gorgonzola tart with maple balsamic reduction
  • Marinated bocconcini and grilled tomato tart
  • Apricot, cranberry and double cream brie phyllo
  • Mini Cesar salad in Asiago cups
  • Lemon Asiago risotto Croquette with tomato fennel fondue

Gluten Free

We are happy to accommodate Celiacs upon request

  • Fresh beet and ginger salad rolls with Ponzu dipping sauce
  • Mushroom, artichoke and swiss cheese phyllo quiche (2)
  • Chèvre phyllo tart with fig compote
  • Hand sliced baked yam chips with Himalayan sea salt
  • Mushrooms stuffed with garlic, lemon, and feta mashed potatoes
  • Cucumber pedestals topped with sun dried tomato mousse
  • Spinach, pine nut and feta galette
  • Caramelized purple onion, tomato and Asiago tart
  • Roasted pepper and goat cheese crostini
  • Garden herb and cream cheese Profiteroles
  • Vegetarian Syrian Bombolini
  • Caprese skewer with beet balsamic reduction and Himalayan salt
  • Strawberry and double cream brie Bruschetta drizzled with honey
  • Roasted pear and gorgonzola tart with maple balsamic reduction
  • Marinated bocconcini and grilled tomato tart
  • Apricot, cranberry and double cream brie phyllo
  • Mini Cesar salad in Asiago cups
  • Lemon Asiago risotto Croquette with tomato fennel fondue