Canapes

Canapés

Minimum order of 25 pieces per canapé

$2.50 per piece

Winter squash paté over a toasted crostini with an apple rhubarb chutney

Mini grilled cheese with gruyère and a tangy tomato salsa

Gougères stuffed with goat’s cheese mousse and basil

Ricotta-stuffed ravioli with crispy sage and a lemon butter emulsion

Mini potato and rosemary pizza with buffalo mozzarella

Celery root mousse with beet relish and micro greens over a rye crisp

Thai vegetable spring rolls with chili and pear dipping sauce

Mini fire-roasted onion quiche with aged balsamic and shaved Parmesan

Crispy cumin phyllo cups with oven-roasted beet salad, local feta and truffle oil

Artichoke fritters with tarragon aioli

Roasted wild mushrooms with Parmesan mousse in a phyllo cup

Heirloom tomato tart topped with local Burrata cheese

Mini sliders with Napa cabbage slaw on a mini soft roll

Pulled pork on a mini soft roll

Thai-inspired shrimp ‘pops’ served with a smoky carrot sauce

In-house smoked salmon with dill crème fraîche and pickled red onion over a potato crisp

Fresh chorizo sausage over buttered sweet peas and corn

$3.50 per piece

Mini Brie-en-croute with apple chutney

Fig wrapped in pancetta with aged balsamic

Salmon rillettes served with radish on a rye cracker

Dungeness crab cakes topped with saffron aioli

Aged prime rib with chanterelles, Roquefort and onion confit

Sustainable salt cod fritter with preserved lemon aioli

Oyster on a half shell with a light cucumber kimchi

Salmon tartare served in a cucumber cup with pickled red onions and avocado cream

Seared rare tuna with a soba noodle salad

Smoked Manila clam soup with sage-scented fingerling potatoes and garlic croutes

Coconut curry chicken with mint chutney

Smoked and pulled chicken with onion jam and pickled vegetables

Peking duck wrapped in a sesame crêpe with a hoisin dipping sauce

Oxtail poutine

Moroccan spiced lamb with firm yogurt, raisins, honey and almonds

Spicy beef empanadas with quail egg

Beef tartare served in a toasted bread box and topped with shallots and tarragon aioli

Mini clam po’ boy with tarragon aioli and Boston lettuce

$4.50 per piece

Butter-poached lobster with pickled fennel and tarragon

Toasted brioche with crème fraîche, Ontario sturgeon caviar and cured egg yolks

Seared scallop with caramelized onions and apple slaw

Seared sustainable swordfish with crispy capers, tomato compote and sundried olives

Grilled, aged beef ribeye with a blue-cheese foam and crispy wild mushrooms

Smoked lamb loin with reduced balsamic, truffle-whipped potatoes and garlic chips

Seared foie gras mini club sandwich

Smoked duck pastrami croque-monsieur