Cocktail Buffet Station Reception

Hors D’Oeuvres - Passed
Cold poached shrimp with a cilantro cocktail sauce
Stilton cheese baked on sourdough toast points
topped with fire roasted peppers

Crab and corn fritters with a Cajun mayonnaise
Roasted tenderloin of beef on toast rounds with
a sesame/soy spread

Chicken and pineapple skewers with a spicy peanut
dipping sauce

Italian Station
Wild mushroom ravioli with a cilantro, chive and veal reduction with parmesan cheese
Spinach and egg striped cheese-filled turnovers with chopped tomatoes, roasted garlic, basil and oil
Rigatoni with a provencale tomato sauce, black olives, snow peas and parmesan cheese
Assorted focaccia and breadsticks with a lemon/ anchovy/black olive butter
Caesar salad with crispy julienned leeks, freshly shaved parmesan, roasted julienned red peppers and herbed croutons

Asian Station

Chicken and vegetable stir-fry with Mandarin pancakes
Peking duck with Mandarin pancakes
Mushu vegetables with steamed pancakes, hoisin and scallions
Crispy wontons with a ginger salsa

Seafood Station

Pan-seared salmon encrusted with cumin, coriander and mustard seed - served on a bed of shaved fennel, celery root and tomato with a fresh fruit Thai salsa
Swordfish skewers (with zucchini) brushed with a citrus glaze
Marinated mussels, raw cherrystones and oysters, crab claws
Raw bar condiments - Spicy cocktail sauce, horseradish cream, lemon wedges, freshly cracked black pepper, mignonette sauce (shallots, chilies, lemon, tomato and vinegar)