Veggies, Dips and Cheese platters consisting of:~ Mixed crudités vegetables with three dips
~ Sun dried tomato pesto and roasted garlic dip
~ Spinach, artichoke and oka cheese dip
~ Roasted red pepper hummus
~ Mixed sliced breads Ex. pumpernickel, baguette, caraway rye etc.
~ Mixed French cheeses Ex. Camembert, smoked gouda, blue, St andre and aged cheddar
~ Red and green grapes with seasonal berries and assorted crackers.
~ Mango, apple and mint bruscettas with melted brie.
~ Smoked salmon on gourmet crackers with cream cheese, dill and cucumber
~ Curried beef steak tail picks wrapped in phyllo, served with a mango chutney.
~ Shrimp brochettes marinated in coconut and cilantro with a sweet chili ginger glaze
Main / Appetizers:
~ Individual Quiches, caramelized onion parmesan, and mushroom leek selections
~ Open faced, teriyaki flank steak sandwiches with Portobello’s and havarti on foccacia bread with roasted red peppers.
~ New york style cheesecakes with blueberry and cherry toppings
~ Classic carrot cake with a cream cheese icing
For further information please contact Chef Keith Little:
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning