~ Mango, apple and mint salsa served on a gourmet cracker selection and topped with melted brie.
~ Curried beef-vegetable samosas and Portobello goat cheese phyllo pouches. Served with a traditional raita yogurt dip.
~ Asian julienne salad with cilantro and cracked peanuts. Served with a marinated, pan seared, then broiled pork tenderloin brochette.
~ Apricot, almond and wild rice stuffed half Cornish hen. Served with a carrot and leek mashed Yukon potato, asparagus with roasted balsamic pearl onions, and sweet bell peppers.
~ Jack Daniels chocolate chip pecan pie. Served with Chantilly cream.
For further information please contact Chef Keith Little:
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning