Cold Hors d’oeuvres

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


  • The Haida Veg Dip: Assorted vegetables drizzled with wild garlic dip served in a shot glass – $2.25
  • Vegetarian Salad Rolls: Julienne of Sea Asparagus, Red Peppers, carrots, radish and crushed seaweed wrapped in rice paper served with a spicy peanut sauce (vegan) – $2.50
  • Cucumber cups with toasted hazelnut, red pepper hummus and sea asparagus – $2.25
  • Herb Fritters with red pepper marmalade – $2.25
  • Fig tapenade on toasted bannock rounds with wild rhubarb compote – $2.50
  • Golden honey-scented cream cheese lollipops crusted with toasted crushed hazelnuts – $2.50
  • Tomato and Bocconcini Skewers: Skewers of mini bocconcini, grape tomatoes and fresh basil leaves with fig balsamic glaze – $2.25
  • Parmesan and kelp popcorn served in small bags – $1.75
  • Beet Poke with Avocado – Wasabi Mash: Tender slices of sesame oil and ginger marinated beets, edamame and seaweed, topped with a avocado and wasabi cream served in a phyllo cup $2.75 (vegan)


  • Seaweed salt dusted grilled prawns with preserved lemon aioli – $3.25
  • Shrimp salad in a crisp cucumber cup with radish sprouts
  • Smoked Salmon Rolls: Smoked Salmon,Julienne of red peppers, cucumbers, carrots, radish and crushed seaweed wrapped in rice paper served with a sweet chilli and lime dipping sauce – $3.00
  • Potato nests with gingered crab: Sweet ,gingered fresh crab with delicate slices of crisp apples and scallions served in a potato nest with lime zest and chives $3.25
  • Salmon Poke: Ponzu, honey and sesame seed marinated salmon with pickled cucumbers served in a phyllo cup topped with Sriracha yoghurt – $3.00
  • Wind-dried Salmon in Phyllo cup (really it tastes like the wind) with caramelized apple and wildflower honey and fresh thyme – $3.25
  • Smoked Salmon Eggs with pickled fiddleheads on peppered bannock toasts – $2.75
  • Halibut Ceviche with lime juice, mango and avocado (served on a ceramic spoon *) – $3.25


  • Spice Rub glazed Pemmican Buffalo Jerky strips with Blackberry Dipping Sauce – $3.25
  • Onion and Fig Jam Crostinis with Roasted Garlic, Brie and Prosciutto – $2.75
  • Bison carpaccio on spiced corn cakes with lavender jam
  • Roasted Mowitch Venison Ragout topped with caramelized apples and cranberry marmalade  on a rosemary scented crostini – $3.00
  • Stilton and walnut shortbread topped with tender slices of beef and beetroot mousse —$3.00
  • Skewers of buffalo sausage and grilled yams with a tangy cranberry dipping – $2.50
  • Chicken Caprese Skewers: Oregano and panko fried chicken skewers with mini bocconcini, fresh basil and peppered roasted tomatoes with a preserved lemon aioli dipping sauce – $2.75

Salishan Catering cold hors doeuvres menu pdf