SAMPLE MENUS
- Asparagus wrapped with prosciutto and shaved Gruyère
- Crustini with rosemary chèvre and shitake mushrooms
- Fresh salad-roll pieces on endive with cashew sauce
- Artisan cheese platter and fruit garnish with fresh crackers
- Buckwheat blinis topped with caviar and crème fraîche
- Mini quiches Lorraine
- Salmon skewers brushed with basil-mint butter
- Panko-crusted scallops with tomatillo chutney
- Caprese bruschetta
- Italian-herbed chicken skewers with lemon zest
- Curried-chicken skewers with macadamia sauce
- Artichokes with spicy aioli
- Galettes with herb chèvre and caramelized onions
- Fresh prawns with gingery cocktail sauce