Reception Menus

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The following menus are just a few examples of our reception menus. A reception menu with passed hor’s d oeuvres and an appetizer station, gives you the best of both worlds, butlered appetisers/hors d oeuvres with smart serving staff in tux shirts / bow ties, as well as an appetizer station set out attractively on a square table for your hungrier guests.

”White Glove” Reception Menu

Butlered Hor’s d oeuvres

Pulled Pork Quesadillas with Jack Cheese & Spinach

Jamaican “Jerk” Chicken Skewers

Baby Scallop & French Brie Phyllo Purses

Bocconcini & Roma Tomato Toasts with Fresh Cilantro

Pacific Crab & Mango Pastry Puffs

Cambozola Cheese & Sun-Dried Cranberry Toasts

Appetizer Platters

French Brie Wheel, Baked in Puff Pastry with Maple Syrup Glaze

(served with crackers & water biscuits)

Smoked Steelhead Salmon Platter

(with cream cheese, capers, olive tapenade & sliced baguettes)

Grilled Vegetable Platter with Roasted Garlic Aioli

Fresh Seasonal Fruit & Grape Platter

(served with Chef’s raspberry coulis)

Assorted French Pastries

Freshly Brewed, Arabica Coffee & Tazo Teas

Chilled Hor’s d oeuvres Selection

Parmesan Puff Pastry Twists with Nori & Sesame Seeds (with sour cream dip)

Bocconcini Cheese & Grape Tomato Spears (drizzled with olive oil & balsamic vinegar)

Thai Spicy Beef Salad (served on a Chinese soup spoon)

Puff Pastry Bombs with Herbed Vegetable Ratatouille (bite sized vegetarian pastry)

Ahi Tuna Tartare with Roasted Red Pepper (served on an endive lettuce boat)

Brushetta Toasts with Tomato, Roasted Garlic (topped with olive oil & parmesan cheese)

Pacific Crab & Fresh Mango Pastry Puffs (bite sized puff pastry bowls)

Smoked Oyster Toasts (with roasted red pepper & fresh mango)

Cambozola & Sun-Dried Cranberry Canapes (German, mild blue brie cheese)

Cantaloupe & Proscuitto Spears (skewered melon with Italian smoked ham)

Smoked Salmon Canapes (BC cold smoked salmon with capers & scallions)

Beef Tenderloin “Carpaccio” (thin sliced beef tenderloin, capers, shaved parmesan on sliced baguette)

Fresh Asparagus Spear (wrapped with Italian prosciutto ham)

Seared Ahi Tuna with Ginger & Lime (served on endive leaf)

Curried Chicken Salad (served on pastry boat with house chutney)

Vietnamese Salad Roll with Tiger Prawn (wrapped in rice paper with hoisin sauce)

Roast Beef Toasts (with a honeyed onion marmalade)

Tiger Prawn Skewer (served with a chipotle mayonnaise dipping sauce)

“Tuxedo”Reception Menu

Butlered Hor’s d oeuvres

Tomato & Bocconcini Toasts with Fresh Cilantro

Smoked Salmon canapés with capers & Shallots

Lamb Souvlaki Skewers with Minted Yoghurt Dip

Brushetta Toasts with Roasted garlic & Tomato

Spanikopita Parcels with Feta & Spinach

Caramelized, Chicken Skewer with Asian Five Spice

Platters @ Station

BC Artisan Cheese Platter with Olives & Pickles

(with baskets of crackers, French baguette & water biscuits)

Mediterranean Dip Platter

(Homous & Tzatziki dips with pita bread triangles for dipping)

Fresh Fruit & Berry Spears

Warmed Hor’s d oeuvres Selection

Jamaican “Jerk”Chicken Skewers (mini skewer marinated with spicy Jerk seasoning)

Skewered Scandinavian Meatballs (steeped in tomato & fresh chilli sauce)

Pacific Crab Cakes (served with a Cajun aioli dip)

Mini Chicken Saltimboca (rolled chicken breast with prosciutto, sage & asiago cheese)

Pulled Pork Quesadillas (with jack cheese & spinach)

Crab & Boursin Stuffed Mushroom Caps (dollar sized mushroom cap with crab/cheese stuffing)

Alberta Beef Tenderloin Tipbits (wrapped with smoked bacon, horseradish cream)

“Thai” Mini Chicken Satay Skewers (with spicy peanut, satay sauce)

Pancetta Wrapped Tiger Prawns (with a sweet ancho chilli sauce)

Vegetarian Pot Stickers (with ginger & sesame dipping sauce)

Spinach & Blue Cheese Puff Pastry Bombs (vegetarian pastry bomb with blue cheese & spinach)

Baby Scallop & French Brie Wraps (wrapped in phyllo pastry purse)

Mini Grilled Vegetable Skewers (with a roasted garlic aioli)

Coconut Crusted Tiger Prawns (sweet chilli dipping sauce)

Classic Sausage Rolls (pork sausage meat with sage, honey/mustard dip)

Mini Teriyaki beef Brochettes (with a roasted garlic aioli)

Mini Lamb Souvlaki Skewers (with classic greek tzatziki dip)

Panko Crusted Pacific Salmon Cakes (served with papaya & lime mayo)

We recommend the following amounts for hor’s d oeuvres only events …

Afternoon cocktail Reception—6 to 10 pieces per guest

Pre-Dinner hor’s d oeuvres—4 to 6 items per guest

Evening reception (in lieu of dinner) - 10 to 12 items per guest

We have other reception menu suggestions including station only & butlered hor’s d oeuvres only, let us help you customize a menu for your event to suit your taste & budget. You may also want to see our “Appetizer Platters” page

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