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Hot Hors d’oeuvres

Minimum order of 2 dozen per hors d’oeuvres            *staff required

VEGETARIAN

  • Corn Chowder soup Shot with fried sage * – $3.00
  • Wild Mushroom Ragout on a mini bannock roll with melted gruyere- $2.50
  • Brie and Fig preserve Pies – $2.50
  • Zucchini Fries with roasted garlic and Siriacha aioli * – $2.75
  • Chickpea, kelp and roasted corn fritters with  a beetroot creme fresh- $2.50
  • Roasted Sweet Potato Risotto lollipops with tomato jam – $2.50
  • Spinach, fiddlehead and feta in puff pastry cups- $2.75

SEAFOOD

  • Seared Salmon Cake topped with lime creme fraiche and micro greens – $3.00
  • Maple Glazed Spiced Salmon Kebabs with cucumber yoghurt dipping sauce – $3.00
  • Prawn bouillabaisse soup shot, caramelized fennel  with saffron aioli  * $ 3.50
  • Clam Fritters with house-made tartar sauce served on asian spoon with
    shredded arugula and salted kelp – $2.25
  • Golden Clam and herb Cakes with red pepper marmalade –   $2.50
  • Lemon zest and garlic marinated grilled prawn with a thyme and red onion jam – $3.00
  • Seared Scallops served with a warm tomato and baconvinaigrette served on an asian spoon * – $3.50
  • Prosciutto wrapped Halibut on spiced carrot puree and a sage butter sauce  on a asian spoon *  – $3.50
  • The Classic Smoked Salmon and Dill Tartlets – $2.50

MEAT AND POULTRY

  • Stinging Nettle Pesto chicken, artichoke and asiago tartlets – $2.50
  • Alder smoked Paprika rubbed Chicken skewers with spicy yoghurt dipping sauce – $2.75
  • Citrus and thyme infused Duck confit on mini brioche garnished with bourbon-infused candied
    orange peel * – $3.75
  • Herbed corn cakes with alder smoked duck and cedar jelly – * $3.25
  • Smokey Beef Brisket Empanadas with house made maple bbq sauce – $2.50
  • Mini Beef sliders with blue cheese and caramelized onions and lavender jelly – $3.00
  • Juniper Berry glazed Venison Meatballs – $2.25
  • House made Venison sausage rolls with a smokey mustard dip – $2.25

Salishan Catering hot hors-doeuvres menu 2017