Cocktail/Reception Menu

Veggie and cheese platters consisting of:

~ Mixed crudités vegetables with two dips

~ Sun dried tomato and roasted garlic dip

~ Spinach and artichoke dip

~ Mixed sliced breads Ex. pumpernickel, baguette, caraway rye etc.

~ Whipped butter

~ Mixed American cheeses Ex. Swiss, Monterey jack, Havarti, Aged cheddar

~ Red and green grapes with assorted crackers.

Hors d’oeuvres:

~ Famous stuffed mushroom platter

~ Smoked salmon on crackers with cream cheese and dill and cucumber

~ Crab, herb and mushroom phyllo hors d’oeuvres

~ Shrimp brochettes with a thia ginger glaze


~ Grilled chicken, pesto and brie flatbreads with broccoli and red onion

~ Stuffed proscuitto wrapped pork tenderloins with peaches and thyme

Desserts:~ Assorted mini fruit tarts with custard Ex. Strawberry, kiwi, mango, cherry etc.

~ Fresh fruit platter with mixed fruit and chocolate sauce.

For further information please contact Chef Keith Little:

Phone: 519.716.2433


Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning