Cocktail Buffet Reception
Hors D’Oeuvres - Stationary
Victoria’s cheese torte - alternating layers of a curried mascarpone, scallions, pecans, chutney and toasted coconut - served with assorted crackers and garlic toasts
Crudite basket with a pear curry AND a sun-dried tomato/roasted garlic mayonnaise
Roasted boneless breast of turkey with cranberry/ginger chutney, assorted rolls, mustard and a horseradish mayonnaise
Cold sesame noodles with sesame, soy, a little garlic, ginger and scallions, topped with chopped roasted peanuts
Cold poached salmon with a lemon/dill/garlic mayonnaise
Artichoke and roasted red pepper tapenade with endive spears and cucumber rounds
Assorted imported cheese platters with fruit garnish - assorted crackers, French bread
Cayenne/parmesan pita triangles with black bean hummus
Wontons with a spicy Thai fruit salsa

Hors D’Oeuvres - Passed
Miniature spicy chicken and cashew spring rolls with a bourbon duck sauce
Brie, almond and pear phyllo purses
Toast cups with fig, caramelized onion and goat cheese
Maple pecan chicken skewers
Dessert - Miniatures
Lemon goat cheese cheesecakes
Chocolate truffle hearts
Maple pecan triangles with bourbon sabayon
Rosemary shortbread
Fruit platter with candied ginger creme fraiche
Traditional coffee and tea service