labour costs and rentals are a separate charge
minimum order is 3 dozen per hors d’oeuvre
prices range from $1-$3 per piece
emelle’s helpful tips for quantities:
3-4 pieces per person prior to a dinner
6 pieces per person for a 1 hour reception
8-10 pieces per person for a 1-2 hour reception
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hors d'oeuvres – ambient
vegetarian chèvre, forest mushroom & pear strudel mexican fiesta bites with spicy salsa bombay chapatti roll ups eggplant romesco crostini blood orange & black pepper marmalade on chèvre crostini celebrating red white & green with grape tomatoes, basil & cherry bocconcini swords
watermelon, tomato & mint skewers with balsamic drizzle
winter polenta moon with oven dried tomato, shallot & wild mushroom roasted beet & blue juliette cheese on brioche crostini crispy cauliflower panna cotta on black pepper shortbread with fried capers & tapenade heritage tomato & caramelized onion tarte tatin with oregano dust moonstruck’s ash mon cheese & caramelized pear on gingerbread biscotti ice wine glazed apple on walnut blue-cheese sable cookies eggplant & arugula roulade tuscan sun antipasto skewer thai green papaya & lemongrass crepe bundles tortilla española with aioli
meat greek chicken strudel southern corn pudding with smoked turkey seared duck breast with merlot cherry jam topping our sunshine coast crisps ported chicken pate en croute prosciutto provolone pinwheels old fashioned ham & yam scone with house made corn relish mango ball cuddled with prosciutto on creamy pesto crostini buttermilk dampers with fresh turkey & cranberry salsa seafood twisted vodka prawn & melon swords house cured sockeye salmon (gravad lax) with brandy & pear dijon on pumpernickel rounds prawn & cape gooseberry swords tamarind glazed prawn crostini delicate dungeness crab cupcakes with strawberry caviar pan seared pacific tuna blackberry mayo on forbidden rice cake seared thai green curry scallops on jade rice paddy rainbow trout on flat bread snaps with golden caviar and a twist bruschetta caprese smoked salmon & maple cream cheese stuffed in cornmeal muffins hors d’ oeuvres – warmed vegetarian
tomato salsa chèvre & sun dried tomato pizza wheels spoonfuls of roasted red bell pepper sauce & polenta hearts wild mushroom risotto poppers
vegetarian spring rolls with plum sauce
spinach & artichoke pastry puffs
spanakopita veggie pizza wheels
caramelized onion & roasted pine nut pizzettas
smashed potato & caramelized onion knish with horseradish sour cream québécois tortière turnovers marinated artichoke & parmesan crostini with piave shard hilary’s belle ann cheese & cranberry pistachio tart yam fritters with lemon herb aioli spicy pakoras with tamarind date chutney
chèvre & pomegranate en croute
macadamia & sour cherry stuffed shiitake caps
mini wonton spoons filled with classic mac n' cheese
meat
skewers of chicken tenders with chocolate love bite chicken pot pies turkey bites encased in savoury holiday stuffing (inside out Christmas dinner) pulled pork & apple butter empanadas diner style little chicken drummie boys with kobe sauce bite sized turkey pot pies coq au vin pastries crispy olive poppers stuffed with spicy chorizo sausage skewered rosemary lamb spiedini with pickled grapes garlic herbed escargot en croute stuffed kung pao wings whiskey steeped lamb shank in mini yorkies seafood sockeye salmon wellington bites
amore oysters baked with red onion marmalade & apple cider glaze
a pearl of paella on the half shell crab, artichoke & spinach dip bouche prawn & ginger dumplings with chili soy dip smoked salmon & chive tartlettes seared ahi tuna satay with wasabi lime dipping sauce rubbed salmon skewers with raspberry balsamic reduction prosciutto wrapped sockeye salmon satay with preserved lemon chutney
garlic herbed escargot en crout
selections savory potato cupcake selection:
apple chip & potato
bacon & cheddar
turkey & cranberry
slider selection:
housemade veggie sliders with onion sprouts & melted feta
pulled pork & tobacco onions
tender jalapeno turkey slide w/ mango salsa
succulent beef with melted blue cheese
bc wild sockeye salmon with mango salsa & pea shoots
tasty quesadilla selection:
mandarin duck quesadillas with orange aioli smoked turkey & curry apple with cranberry salsa roasted red peppers & balsamic onions with chèvre caramelized onion & fig
four cheese
satay selection: ginger prawn brushed with pear butter compote cabernet marinated beef tenderloin satay au poivre bourbon blasted barbecue chicken satay hazelnut dusted sockeye salmon satay our not so traditional sausage rolls selection: turkey & cranberry chicken & lemongrass chorizo & tequila lime venison & blueberry
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platters to graze on vegetarian emelle's signature fresh vegetable garden in a wheat grass meadow, served with dip trio
dip selection includes: red pepper miso, classic hummus, bombay cashew hummus, classic ranch or blue cheese whole baked brie with rhubarb conserve
sweet potato tart with california walnut crust memories of peschici antipasto platter – vegetarian butternut squash soup sips with cinnamon crème fraiche and savoury pumpkin seed biscotti
roasted tomato bisque soup sips
international cheese board with baskets of sliced baguettes,artisan bread & our house made sunshine coast crisps flat bread, pita & bagel chips with your dip of choice
dip selection includes: szechwan eggplant dip, greek layer dip, queso fundido artichoke & spinach, asian miso & red pepper, classic hummus, bombay cashew hummus, mexican black bean gorgonzola cheesecake with nut crust & pear compote
elegant cheese truffles in gold candy cups served with fresh fruit and fig & anise bread meat emelle's famous tribute to pithiviers black forest ham & gruyere torte memories of peschici antipasto platter – charcuterie seafood halibut en papillote with coconut mint chutney sushi maki with wasabi, ginger & soy poached pacific salmon terrines with maple mustard & pesto mayonnaise seafood antipasto of ocean wise fish grand tower of jumbo prawns |
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demi turkey breast stuffed with celery sage & artisan breads, roasted garlic fingerling potatoes
with fresh herb & pinot gris gravy grilled whole beef tenderloin, brussel sprout hash & caramelized shallots and bourbon blue cheese jus
roasted stuffed pork loin with apple chutney, four potato gratin, roast leg of lamb stuffed with rosemary focaccia dressing and blueberry mint tea jus |
