Hors D’Oeuvres
- Russian pirozhki stuffed with caramelized onions and potatoes. Salmon caviar with blitzes. Accompanied a Russian cuisine menu. Photo by Sierra Fish.
- Mini tacos with skirt steak guacamole and crema.
- Salmon tartare.
- Lemongrass chicken satay with peanut dipping sauce. Accompanied an hors ‘doeuvres menu for business meeting.
- Twice baked potatoes with pancetta, aged white cheddar, parmesan, cream, scallions and chives.
- Salmon caviar with blitzes. Accompanied a Russian cuisine menu. Photo by Sierra Fish.
- Pirozhki filled with caramelized onions and potatoes, served with sour cream and hot adjika sauce. Photo by Sierra Fish.
- Bite-size grilled cheese sandwiches with Gouda and caramelized onion.
- Vegetarian empanadas with sweet grilled corn, black beans, caramelized onions, ricotta and queso fresco.
- Thai chicken peanut cakes with sweet chili sauce. Photo by Sierra Fish.
- Vegetarian empanadas that accompanied a Peruvian cuisine menu.
- Selection of local and imported cheeses with seasonal fresh fruit, accompanied with crostini and crackers.
- Mini BLT’s with lemon aioli.
- Roasted vegetables with an herb aioli sauce.
- Fruit platter that accompanied a Ukrainian cuisine menu.
- Caramelized onion and potato stuffed piroshki with sour cream and Adjika sauce.
- Sesame noodle salad with asian vegetables served in chinese take-out containers with chop sticks and forks.
- Lemongrass chicken satay with peanut dipping sauce.
- Chili-lime shrimp skewers with sweet chili dipping sauce.
- Vegetarian quesadillas filled with cheese, roasted peppers and mushrooms and topped with guacamole and sour cream.
- Vegetable chips. Photo by Sierra Fish.
- Lemongrass chicken satay with peanut dipping sauce.
- Marinated prawns served with sesame cracker.
- Vegetarian stuffed mushrooms with fromage blanc and roasted leeks and drizzled with truffle oil.
- Bite-size grilled cheese sandwiches with gouda and caramelized onion.
- Marinated olives that accompanied a Moroccan menu.
- Potato and pea samosas with tamarind-date and mint chutneys.
- Selection of Local and Imported Cheeses with seasonal fresh fruit, accompanied with crostini and crackers
- Flank steak sandwich on two-bite buns with red pepper relish.
- Fresh vegetable Spring Rolls with mango and nam pla dipping sauce. Photo by Sierra Fish.
- Cucumber and mint tea sandwiches.
- Pizza: fig, caramelized onion and gorgonzola cheese mushrooms and rosemary with Fontina cheese.
- Smoked salmon on pumpernickel bread with chive cream cheese and crème fresh.
- Assorted Gyoza and dumplings that accompanied a Japanese cuisine menu.
- Mini gourmet BLT Bites on brioche with basil.
- Pulled chicken on two-bite buns with homemade pickles.
- Goat cheese wontons with sun-dried tomatoes and chives.
- Kalua pork quesadillas with smoked mozzarella cheese and avocado salsa. Photo by Sierra Fish.
- Caprese skewers: imported marinated Buffalo mozzarella, tear drop tomatoes and fresh basil, drizzled with olive oil.
- Gougeres: cheese pastry with gruyere cheese.
- Vegetable crudités platter. Photo by Sierra Fish.
- Dried apricots with Stilton blue cheese and caramelized pecans..
- Smoked wild salmon tea sandwiches with Meyer lemon and dill cream cheese.
- Mini tacos with smoky chipotle chicken, guacamole and chipotle basil crema.
- Indian samosas filled with potatoes, peas and onions served with tamarind chutney. Photo by Sierra Fish.
- Rosemary and meyer lemon marinated lamb with fresh mint chutney. copy
- Spicy tuna tartar with wasabi tobiko and daikon sprouts.