Sample Catering Cocktail Reception Menu

Cocktail Reception Menu ItemsCreative, gourmet, appetizers combined with innovative presentation.  We offer a full cocktail reception with a wide variety of canapés both hot and cold, including seafood, vegetarian and meat.  Whether appetizers are handed around to guests by our staff or uniquely designed platters of local artisans cheeses, organic farm fresh fruits, vegetables and dips and rustic breads are set out for guests, we can create the perfect ‘guest reception’ for after your ceremony. These inspired creations are a selection of our most popular items and we are delighted to create any of your favourites.

VEGETARIAN:

  • Salt Spring Brie and Blackberry phyllo bundles, little phyllo bundles stuffed with brie and blackberries.
  • Cucumber rounds with goat cheese topped with grape tomato, pesto and walnuts.
  • Greek Salad on a stick, fresh cucumber, feta cheese, kalamata black olive and cherry tomato rolled in first press olive oil.
  • Apricots topped with goat cheese and pistachio.
  • Bocconcini & Tomato Basil Skewers, fresh small bocconcini rolled in basil with cherry tomatoes drizzled with olive oil and balsamic glaze
  • Salt Spring goat cheese, roasted garlic and cranberry corn relish on flatbread rounds.
  • Globe grapes stuffed with chevre and pistachios.
  • Tiny twice baked potatoes with scallions and four cheese mix.
  • Spinach and feta phyllo triangles.
  • Asparagus and pancetta bundles, fresh asparagus wrapped in crisped pancetta
  • Roasted Tomato Basil Crostini, topped with fresh basil, Asiago cheese with a balsamic drizzle.
  • Pesto & Artichoke with wild mushrooms, served on a crostini .
  • Marinated Tofu & Broccoli Skewers, organic tofu marinated in a ginger miso glaze with fresh broccoli & oyster mushrooms.
  • Phyllo Pizza, 7 layers stacked with Parmesan and topped with fresh basil, red onion, and thinly sliced Roma tomatoes, and fresh rosemary,  cut into small triangles

BEEF, LAMB AND PORK:

  • Beef, asparagus, red pepper and green onion roll-ups with Hoisin sauce.
  • Beef Carpaccio, seared marinated beef Carpaccio on a crisp crostini with caramelized red onion.
  • Grilled baby lamb chops, marinated in Dijon, merlot, garlic and rosemary.
  • Pulled pork, slow roasted bathed in our own chipotle bbq sauce and served on a miniature cornmeal muffin.
  • Indonesian Beef, pork, or lamb satays, marinated in coconut milk, soy ginger, coriander and garlic….with peanut sauce.
  • Ham, leek, shallot and red pepper mini crust less quiches’

MINI BURGERS:

  • AAA Beef Burger with pancetta, farmhouse cheddar and grainy mustard or with an onion confit and blue cheese.
  • Lamb Burger with tzatziki, feta, red onion and greens.
  • Pulled Pork topped with fontina cheese and house made bbq sauce.
  • Salmon Burger with capers, red onion, tomato and a watercress sauce.
  • #1 Ahi Tuna, pan seared with mint-caper aioli.
  • Pesto chicken burger, fresh chicken breast with sun-dried tomatoes and mozzarella cheese.

FISH AND SEAFOOD:

  • Mini fresh Dungeness crab cakes with a watercress aioli.
  • Smoked salmon, purple onion, capers, dill and cream cheese on baguette or pumpernickel rounds.
  • Citrus Lobster, mango-cilantro in crispy won ton or cucumber cups
  • Shrimp on linguine nests.
  • King Crab and boursin phyllo triangles.
  • Prawn and/or Scallops wrapped with prosciutto on skewers.
  • Tuna Tartare in a black sesame seed rimmed cucumber cup.
  • Smoked Salmon or Tuna & Crème Fraiche in a Yukon Gold potato nest topped with snipped baby herbs.
  • Prawn & Pineapple Pesto, poached prawn with fresh cubed pineapple and drizzled with basil pesto sauce.
  • Spinach, artichoke and shrimp dip in mini puff pastry cups.
  • California pizza, 7 layers of phyllo stacked with Parmesan and topped with shrimp, pesto, onion and sun-dried tomato, served in small triangles.

POULTRY:

  • Chicken and prosciutto swords, boneless chicken marinated in lemon and garlic, wrapped in prosciutto and grilled, served with a citrus yogurt dip.
  • Chicken, mushroom and leek turnovers, in a cream cheese puff pastry.
  • Buckwheat bilinis with smoked turkey, Camembert and Merlot jam with chive.
  • Pesto Chicken Quesadilla, mini triangles stuffed with chicken, pesto and cranberry corn relish.
  • Tandoori Chicken Satays with a cool ginger-garlic dip.
  • Sesame Chicken Strips, marinated in soy sauce and crusted with a light coating of sesame seeds, grilled and served with a honey-mustard dipping sauce.
  • Crepe Purse with Basil Chicken Salad, tender crepe stuffed and tied with a chive.
  • Cranberry and Smoked Turkey Roll with herbed cream cheese and red peppers.

ENGLISH TEA SANDWICHES:

A classic assortment cut into triangles, squares, pinwheels.

  • Black Forest Ham and Dijon Mustard
  • Roast Turkey with Cranberry Sauce
  • Tarragon Shrimp
  • Egg Salad with scallions
  • Lemon Crab Salad
  • Sesame-crusted chicken salad
  • Smoked Salmon and cream cheese
  • Cucumber, watercress and cream cheese

View Sample Dinner Reception Menu

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