Hors D’Ouevres and Platters

afternoon cocktail party – 2 to 4 hours
14.00 – 28.00 per guest
7 – 13 pieces per guest

pre-dinner canapes – 1 to 2 hours
12.00 – 24.00 per guest
5 – 8 pieces per guest

hors d’oeuvres in lieu of dinner – 3 to 6 hours
28.00 – 48.00 per guest
15 – 21 pieces per guest

Canapes / Hors D’Ouevres

arancini *hot
crisp risotto balls stuffed with provolone and sundried tomatoes and basil oil
asian scallop blt
seared BC qualicum bay scallops stuffed with honey’d bacon, cherry tomato, pea sprouts and a ginger miso cream
baby artichoke and peppadew salad
baby artichoke hearts and sweet peppadew peppers with babaganoush on a lavash chip
bacon wrapped scallops *hot
bc qualicum bay scallops, wrapped in bacon, with a maple reduction
beef and caramelized shallot
rare seared Pemberton Meadows flank steak on crostini with aioli and shallot jam
beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls
beef crepe roll
Pemberton Meadows grilled flank steak, pickled carrots and green onion in a ginger crepe with snap pea salad, chili honey hoisin
beef tenderloin skewers *hot
Pemberton Meadows’ beef tenderloin cubes, with braised pearl onions, tomato confit and Maldon sea salt
blue cheese croquette *hot
Stilton blue cheese and creamy potato croquette
braised beef profiteroles *hot
shredded braised ‘Pemberton Meadows’ beef in a profiterole with chervil mustard cream
caprese
cherry tomatoes and baby bocconcini on a crostini with balsamic reduction and basil
chinese tea egg
Chinese style tea eggs with crispy shallots, red braise mayonnaise and green onion in a chinese spoon
crab and mango salad crisp
BC Dungeness crab, mango, cucumber, red pepper, cilantro, avocado mayo, and snap peas with Thai Nam Jim dressing dressing on a wonton crisp
crab cakes
mini BC dungeness crab cakes flavoured with cilantro, chive, lime with a cilantro lime cream
crab croquettes *hot
BC dungeness crab and potato croquettes with a lemon creme
crab spring rolls *hot
crisp mini spring rolls with BC Dungeness crab, jicama, carrot and shitake mushroom with a Vietnamese nuoc cham style dipping sauce
creamed mushrooms
assorted wild mushrooms, thyme and cream on garlic crostini
crispy daikon cakes *hot
crispy rice cakes with daikon and chinese sausage, with pickled shitake mushrooms and micro greens
curried chicken salad
lightly curried chicken salad with raisins, apples and almonds on a crisp brioche round
duck parfait
housemade Fraser Valley duck liver parfait with grapes and candied walnuts on a rye crisp
edamame and shitake salad
pickled shitake mushrooms, carrots and edamame with miso eggplant in a wonton crisp
figs and goat cheese
figs marinated in sherry with ash ripened goat cheese and basil on crostini
fresh shucked oyster and gazpacho soup shots
cold spanish style tomato soup in a shot glass with a freshly shucked oyster and garlic crostini
fresh shucked oysters
freshly shucked Kusshi oysters with lemon and tabasco, gin and tonic granita, and yuzu pearls
fried tofu cubes
crisp tofu cubes with fried garlic, chilli, salt & pepper
goat cheese and roasted beet salad
mini seed crusted goat cheese round topped with baby golden and red beets and micro greens on a toasted brioche round
grilled cheese and tomato soup *hot
mini grilled three cheese brioche sandwiches with roasted tomato and garlic soup shots
individual pizzas *hot
mini gourmet pizzas with fontina cheese and wild mushrooms
japanese tuna tartare
BC Albacore tuna on a wonton crisp flavoured with ponzu, ginger, and soy
lamb chops *hot
roasted fraser valley lamb chops with garlic and rosemary
lamb chops *hot
roasted fraser valley lamb chops with preserved lemon and olive
lamb chops *hot
cumin dusted new zealand lamb chops with a pomegranate glaze
lamb sirloin
cumin crusted lamb sirloin on a lavash chip with a roasted garlic mayonnaise and peppadew peppers
lemongrass prawns
skewered and grilled lemongrass prawns with a sweet chili dipping sauce
lobster mac n cheese *hot
rich and creamy macaroni and cheese with lobster pieces and toasted parmesan breadcrumbs
lotus root chips
crispy chips made from lotus root, even better than potato chips! chinese five spice salt
mini blt’s
crisp ‘Fraser Valley Smoked’ bacon, cherry tomato and radish sprouts on a crostini with garlic aioli
mini pulled pork sandwiches
tender pulled ‘Sloping Hills’ pork, house made bbq sauce, carrot and cabbage slaw on mini focaccia
mini stuffed potatoes *hot
baby yukon gold potatos stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive
mini vietnamese subs
lemongrass pork, chili cilantro mayonnaise, jicama, carrots, mini-pate de choux bun
mushroom and goat cheese quiche
mini quiche filled with rich thyme infused mushrooms and Okanagan goat cheese
nicoise ‘salad’
seared BC Albacore tuna, egg yolk, green bean, olive aioli, cherry tomato and micro greens on a potato pave round
pate de campagne
housemade country style ‘Sloping Hills’ pork terrine on a brioche finger with roasted apples, grainy mustard and micro greens
pear and manchego salad
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup
peking style duck
Yarrow Meadow Farms’ duck, pickled carrots and green onion in a ginger crepe with snap pea salad, chili honey hoisin
pommes frites served in mini cones *hot
house made handcut fries, served with sofrito “ketchup”
pork belly buns *hot
Chinese red braised ‘Sloping Hills’ pork belly in mini steamed buns, spring onion and red braise reduction
potato “skins”
crispy baby yellow potato cups with creme fraiche, chive, and caviar
prawn cakes
mini prawn cakes flavoured with cilantro, lime, and chili, topped with a cilantro cream
prawn satay
skewered butterflied prawns with a tangy cilantro, cashew and chili pesto
ratatouille
provencal style ratatouille (sauteed peppers, zucchini, eggplant, garlic and tomato) in a phyllo cup
sablefish salad
black bean sablefish in a wonton cup with marinated cucumber salad
salmon cakes
moist mini bc wild salmon cakes flavoured with dill and lemon topped with a lemon cream
salmon gravlax
house cured salmon gravlax with whipped lemon cream cheese on a housemade rye crisp
salmon skewers
BC wild salmon with corriander and an orange glaze
short rib croquette *hot
slow braised Pemberton Meadows short rib and potato in a crisp panko coating, with creamy horseradish to dip
short ribs *hot
grilled Pemberton Meadows beef short ribs with spicy pickled daikon salad on a crispy rice cake
smoked duck salad
smoked duck with celery root remoulade on a housemade rye crisp
smoked salmon tartare
savoury smoked salmon with dill, red onion and lemon, with a lemon cream on a crostini
spanish tortilla
roasted peppers and caramelized onion on a potato and egg Spanish omelette
tandoori chicken skewer
Moist and juicy tandoori Maple Hill Farms chicken thigh skewers with cilantro raita dipping sauce (mildly spiced)
thai beef
Thai marinated ‘Pemberton Meadows’ beef slices in a cucumber roll with mint, cilantro, chili and fried garlic
thai chicken satay
Maple Hill farm chicken thighs marinated with Thai spices and served with a coconut curry dipping sauce
the classic slider *hot
mini beef burgers on our house made burger bun, 3 year old white cheddar, onion and tomato relish
the hot dog
mini pate a choux “bun”, Moccia’s lamb merguez sausage, sofrito “ketchup”
tomato tart
mini tomato and puff pastry tarts with goat cheese and chervil
waldorf endive salad
grapes, candied walnuts, celery and blue cheese in an endive spear
watermelon and feta salad
cubes of juicy watermelon with savoury feta and basil dressing in an Asian spoon

Platters

antipasto platter
genoa salami, grilled zucchini, marinated mushrooms, marinated artichoke hearts, roasted peppers olives, and chevre with pesto
asian cold shellfish platter
black bean mussels, sweet chilli spot prawns, lime and black pepper scallops, pickled vegetables
asian fish platter
smoked albacore tuna, house cured salmon gravlax, smoked black cod, miso mayonnaise, black bean dip, limes
biscotti and dips
parmesan and black pepper biscotti with dips: sundried tomato and thyme, pesto, and olive, carmelized onion and caper
charcuterie platter
Fraser Valley duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne, housemade confitures, pickled pearl onions, cornichons and artisan bread
cheese platter
assorted fine local and international cheeses with the season’s fruit, nuts, dried fruit
chinese cold platter
shanghai broccoli, marinated shitake mushrooms, zucchini, red peppers, chinese sausage, smoked tofu, edamame
crisp pita and dips
house made lavash chips with house made chickpea hummus, mushroom and walnut pate, creamy roasted red pepper dip
cured meat platter
assorted cured meats from Moccia meats
fruit platter
grapes, blackberries, gooseberries, raspberries, cantaloupe, honeydew melon , and pineapple
grilled vegetable platter
grilled asparagus, fennel and raddichio with extra virgin olive oil, fresh lemon and shaved Grana Padano
mixed nuts
house roasted nuts: curried cashews, sweet chilli almonds, spiced almonds
mixed seafood platter
grilled and marinated octopus, garlic, white wine and chilli spot prawns, chimichurri mussels
mixed smoked fish platter
cold smoked halibut, sablefish and albacore tuna, house cured wild salmon gravlax, capers, red onion and lemon, crostini and crackers
premium antipasto platter
grilled asparagus and eggplant, golden peppadew peppers (spicy), baby artichoke hearts, proscuitto, house picked carrots
roast beef platter
tender roast beef with fresh house made buns and assorted accompaniments: mustards, horseradishes, sliced red onion
sausage, olive and cheese board
a mix of cured and fresh sausages, hard cheeses and Mediterranean style olives
smoked salmon platter
hickory smoked, salmon candy, cold smoked lox, jerky with dill cream, capers, lemon and red onion slices
phone: (604) 357-7118
fax: (604) 357-7166
@: info@savourychef.com
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