Passed Hors d'oeuvres 

baby-style crab cake

sky deviled egg

buffalo bleu chicken with bleu cheese mousse

prosciutto-wrapped shrimp

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cocktail reception display

the crostini station

artichoke salad, white bean salad with feta, roasted red peppers with basil, hummus, baba ganoush, grilled flatbreads and crostini

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PLATED DINNER 

 

SEASONAL SALAD

baby arugula tossed in extra-virgin olive oil with trimmed snap peas,

lemon juice and fresh mozzarella 

 

Entree Course

sea scallops

with wild mushroom risotto

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new zealand lamb porterhouse

with goat cheese polenta, sweet honey & mint pesto

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Fresh Catch

Served with confetti pepper couscous, grilled pineapple salsa

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Vegetarian: grilled seasonal vegetable skewers

with creamy polenta, red wine mushroom sauce

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DESSERT DISPLAY

key lime trifle

mini seasonal fruit shortcake

mini lemon meringue tarte

carrot cake pops

tiramisu

chocolate covered strawberries

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LATE NIGHT SNACK

make-your-own poutine bar