Passed Hors d'ouevres
(combinations are available)

Vegetarian
Polenta squares with marinated grilled pumpkin & spiced pumpkin seeds
Parmesan sticks wrapped with roasted tomato & prosciutto
Bruschette: white bean & garlic, percorino & fig, tomato & basil
Butternut squash, toasted hazelnut & sage puff pastry tart
Crispy fried artichokes with roasted tomato aioli
Focaccia: red wine poached pear & gorgonzola, caprese
Arancini
Brioche toast with truffled forest mushrooms
Mini veg bouquets: crisp haricot vert, julienne spring carrots & sweet peppers in shot glass drizzled with lemon beurre blanc
Corn tostadas with mango & avocado salsa
Black plum & brie puff pastry tart
Cranberry chutney & feta cream served on black forest rye toast with fresh mint



Meat
Duck breast on rye toast with red onion marmalade
Figs stuffed with marscapone & wrapped in prosciutto
Chicken satays with a traditional peanut sauce topped with cilantro
Steamed curry chicken dumplings on wonton spoon



Seafood
Seared tuna on yukon gold potato chip with lemon aioli & nicoise olive
Raw tuna on rye with cucumber wasabi mayo, cracked black pepper & sea salt
Mango shooter with grilled spicy shrimp pick
Paprika shrimp skewers with citrus aioli
Crab cakes with lemon aioli & tobiko
Beet rosti with smoked salmon & dijon cream