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
  • Sea Asparagus, roasted red pepper and goat cheese tarts topped with cedar jelly – $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
  • Deviled Eggs with fried capers, lemon and parsley – $2.25
  • Parmesan and kelp popcorn served in small bags – $1.75


  • Seaweed salt dusted grilled prawns with preserved lemon aioli – $3.25
  • Shrimp salad in a crisp cucumber cup with radish sprouts
  • House smoked Fanny Bay oysters on roasted corn blinis with smoked tomato jam – $3.25
  • Shaved alder-smoked salmon with sea asparagus mousse on polenta rounds – $3.00
  • Alder-smoked Salmon Pate on wild rose glazed bannock rounds with toasted seaweed – $2.75
  • Wind-dried Salmon in Phyllo cup (really it tastes like the wind) with caramelized apple and lavender jam – $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
  • Deviled Eggs with crispy Pancetta, Parmesan Crisp and Fried Sage- $2.50
  • 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
  • Maple and hazelnut crusted chicken on yam cakes with watercress sprouts – $2.75

Salishan Catering cold hors doeuvres menu pdf