Cold Hors D’oeuvres

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

VEGETARIAN – $36/dozen

  • The Haida Veg Dip: Assorted vegetables drizzled with wild garlic dip served in a shot glass
  • 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)
  • Cucumber cups with toasted hazelnut, red pepper hummus and sea asparagus
  • Herb Fritters with red pepper marmalade
  • Fig tapenade on toasted bannock rounds with wild rhubarb compote
  • Golden honey-scented cream cheese lollipops crusted with toasted crushed hazelnuts
  • Tomato and Bocconcini Skewers: Skewers of mini bocconcini, grape tomatoes and fresh basil leaves with fig balsamic glaze
  • Parmesan and kelp popcorn served in small bags

SEAFOOD – $46/dozen

  • Seaweed salt dusted grilled prawns with preserved lemon aioli
  • Shrimp salad in a crisp cucumber cup with radish sprouts
  • Double 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
  • Wind-dried Salmon in Phyllo cup (really it tastes like the wind) with caramelized apple and wildflower honey and
  • fresh thyme
  • Smoked Salmon Eggs with pickled fiddleheads on peppered bannock toasts
  • Halibut Ceviche with lime juice, mango and avocado (served on a ceramic spoon *)

MEAT AND POULTRY – $42/dozen 

  • Spice Rub glazed Pemmican Buffalo Jerky strips with Blackberry Dipping Sauce
  • Onion and Fig Jam Crostinis with Roasted Garlic, Brie and Prosciutto
  • Bison carpaccio on spiced corn cakes with cedar jam
  • Roasted Mowitch Venison Ragout topped with caramelized apples and cranberry marmalade on a rosemary-scented crostini
  • Walnut shortbread topped with tender slices of beef and beetroot mousse
  • Skewers of buffalo sausage and grilled yams with a tangy cranberry dipping
  • 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
  • Mini Yorkshire pudding, shaved beef/ venison w/ horseradish & stinging nettle creme fraiche

Salishan Catering Cold Hors D’oeuvres Menu PDF