Hors d’oeuvres

Group A

• Blackened chicken with pineapple jalapeno salsa
• Herb crusted beef sticks with red wine aioli
• Mini wieners in a blanket
• Mushroom & leek strudel
• Potato cup filled with a herbed meatloaf
• Potato latke with maple and pear compote
• Sesame chicken batons
• Spinach, leek and roasted garlic triangles
• Vegetable spring rolls with plum sauce

Group B

• Beef satays with thai dipping sauce
• Charred rare beef on a rice cake with caramelized orange compote
• Chicken satay with spicy peanut sauce
• Curried beef samosas with mango chutney
• Mini taco with shredded chicken and a tomato avacado corn relish
• Oven cured tomato, caramelized red onion, toasted walnut on puff pastry rounds
• Steamed Oriental chicken parcels with orange zest served with hoisin sauce
• Sweet potato and caramelized onion phyllo triangles
• Sweet potato chips with apricot curry chicken salad
• Vegetarian beggars purse with hoisin sauce
• Mini potato latke with smoked salmon rosette
• Twice baked mini potato skin filled with roasted garlic and wild mushroom ragout

Group C

• Charred rare tuna with peach and walnut salsa
• Duck confit on cornbread crouton with tomato relish
• Duck Thai basil & caramelized onion wonton with chili wasabi aioli
• Mini beef Wellington with peppercorn dipping sauce
• Thai chicken sticks with pickled ginger dip
• White fish lemongrass sticks with thyme infused honey dip
• Lamb kofta pick up sticks with black currant chutney

Group A

• California roll (sushi) with soya sauce & pickled ginger
• Curried chicken tartlets
• Lavender pizza crisp topped with balsamic infused oven dried tomato & black pepper
• Mini corn muffins filled with black bean & roasted corn salsa
• Mini grilled vegetable wraps
• Rosemary potato crisp with red onion marmalade & grilled eggplant
• Sweet potato corn fritter with pineapple chili dipping sauce
• Vegetable frittata with hummus & black olive spear
• Vegetable roll with soya sauce & pickled ginger
• Wild Mushroom ragout on a garlic crostini topped with roasted red pepper

Group B

• Black olive tapenade with smoked chicken en croute
• Charred rare beef croustade with rosemary & olive mash
• Crostini with black olive artichoke tapenade
• Cucumber sake cup filled with smoked salmon mousse and mango papaya chutney
• Gravlax & Asian sprouts on chive blini
• Lemongrass infused rare beef on honey risotto cake with crisp fried leeks
• Merlot soaked crostini with basil infused beef & a roasted garlic squeeze
• Mushroom & roasted red pepper crostini
• Red & yellow grape tomato and purple basil salad on a Garlic Crostini
• Salmon pastrami on blini with sour cream and Asian sprouts
• Smoked salmon with avocado corn salsa in crispy potato nest
• Thai salad rolls with sweet chili dipping sauce
• Waldorf chicken and apple barkette

Group C

• Green tea infused duck breast on wonton chip with lemongrass & pickled ginger relish
• Hoi sin bbq duck & caramelized shallots
• Plantain chip with smoked salmon mousse
• Smoked chicken and black olive salad on a rosemary potato cake