Cocktails & Canapes

Cocktails & Canapes

Prices range from $36 per dozen. Minimum 2 dozen per canapé.

Contact us for your custom designed menu and quote – some selections only available for staffed events and not suitable for drop-off orders. Menu prices reflect food only – service staff, rentals, gratuities and taxes are in addition. *Served warm (w).

Menu prices reflect food only, service staff, rentals, gratuities and taxes are in addition. 

Beef and Lamb

Seasoned beef carpaccio, caramelized onion, horseradish crème fraiche, rosemary sprig on mini yorkshire (w)
Seasoned carpaccio of beef , fresh horseradish puree, pea shoot, brioche toast
Seasoned carpaccio of beef , beet root compote, brioche toast
Braised beef short rib, caramelized pear and bleu cheese, herb gougere (w)
Beef chuck with crumb bleu cheese and micro arugula
Hoisin-ginger beef rice noodle spring roll, pickled carrot, Asian dip
Skewer of grilled flank steak, chimchurri marinade
Lamb and feta bites, microgreen (w)
Grilled lamb lollipop, bone in with cherry glaze


Italian sausage, broccoli rabe, Fontana cheese on phyllo tart (w)
Proscuitto, pear, fig and brie tart (w)
Pumpernickel toast with pumpkin and prosciutto, pistachio dusting
Shaved prosciutto and sweet pea puree on crostini
BBQ pulled pork in apple cup, microgreen
Chorizo sausage cup, red pepper mousse and scallion (w)


Cranberry crusted turkey breast, creamy mash potato, savory short bread, cranberry chutney
Skewer of smoked chicken with balsamic fennel
Lemongrass chicken stick with mint jus
Skewer of traditional Indian butter chicken, raita, cilantro


Bacon scallop cup, bib lettuce, avocado
Lobster croquette (w)
Nori crusted local albacore tuna loin, sesame, wasabi aioli, scallion, crispy wonton
Sea salt crusted local albacore tuna loin, lemon pepper, tomato chutney, parmesan crisp
Crisp potato cake, dill and lump fish caviar
Madras curry prawn and pineapple skewer, cilantro
Lime cured wild sockeye salmon, ginger yogurt, lime peel, potato crisp
Beetroot cured wild sockeye salmon and fennel on bellini
Dungeness crab cake, spicy aioli, microgreens (w)
Dungeness crab salad in wonton spoon
Sugar cured trout, dill creme fraiche, beet chip


Tomato, olive tapenade and goat cheese tart (w)
Wild mushroom, mascarpone, balsamic drizzle, chive puff medallion (w)
Caramelized onion, balsamic drizzle, microgreens, puff tartlet (w)
Crispy fried polenta, pesto, pine nuts and parmesan
Sauteed fingerling potato, tarragon, crispy caper (w)
Crispy fried brussel sprout and pomegranate glaze in spoon
Pear and gorgonzola phyllo parcels (w)
Cranberry, goat cheese, basil puree, pepper shortbread
Smoked mozzarella phyllo parcels, fig and honey compote (w)
Sautéed cheese ravioli with butternut sage sauce (w)
Red and yellow beet, goat cheese, arugula rice wrap
Cherry tomato, caramelized onion, balsamic drizzle, basil pure puff tart (w)
Mini quiche – Spinach, sundried tomato, feta – Wild mushroom Goat cheese
Arancini Risotto Balls – (w)
squash and sage with goat cheese whip
marguerite with marinara sauce
wild mushroom with goat cheese whip

Mini Croque Monsieur

(aka. gourmet grilled cheese)
* chef presented, grilled on site
Aged cheddar and bacon
Pear and brie (v)
Classic 3 cheese
Braised short rib and bleu cheese
Festive turkey and swiss


*chef presented – shot glasses built on site
Creme du Mushroom
Milk blanched cauliflower, chive evoo, thyme butter rye crostini
Tomato, basil, olive oil drizzle, basil crostini

Suggested Servings

For Afternoon Cocktail Party (2-4 hours)
Suggested Serving of 6 – 8 per guest
For Pre-Dinner Hors d’oeuvres (1-2 hours)
Suggested Serving of 4 – 6 per guest
Hor d’oeuvres instead of Dinner (4-6 hours)
Suggested Serving of 10 – 15 per guest