Appetizers | Savoury City Catering
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Appetizers / Hors d’Oeuvres / Canapes

We’ve got plenty of appetizer or “small bite” menus for your party planning requirements. Individual hors d’oeuvres have a minimum order of 24 for each item selected.

 

Tray Passed Appetizers

As a general rule of thumb, plan on serving 3 to 4 per bites per person before dinner and slightly more – 5 to 6 per person – if you’re only serving a light meal. If you’re serving appetizers in lieu of dinner, plan on 10 to 12 bites per person.Tray passed hors d’ouevres are a great way to control the pacing of an event by controlling the flow of food. It also helps to ensure all of your guests are served equally.

 

Stationary Platters

Stationary platters work well if you’re working in a tight space and want guests to spread out. Strategically placing platters in different areas of the room as opposed to one central area helps with flow. Less service staff are required – they’re mainly on hand to replenish – but unlike the tray passed option, it’s difficult to control pacing.

 

A Combination of the Two

In our experience, a combination of the two styles of service works well for “cocktail style” events where you want guests to mingle. Add tray passed drink service and a stand-up bar, and you’ve got a party!

INDIVIDUAL COLD

Vegetarian

Minimum order of 24 per hors d’oeuvre

Asian Edamame Hummus
On a wonton crisp with radishes and sprouts
2.25

Baguette Bites
Tomato 2 ways with fresh and oven dried tomatoes, mozzarella and arugula on house made ciabatta bread
2.25

Beet Stacks

Yellow and red baby beet wedges with Salt Spring Island goat’s cheese topped with arugula and served on a ceramic spoon

2.75

Beluga Lentil Caviar Blini
Beluga lentil ‘caviar’ on a buckwheat blini with caper crème and chives
2.75

Caprese Skewers
Skewers of mini bocconcini, cherry tomatoes and fresh basil with balsamic glaze
2.25

Cucumber Cups (Vegan)
Crunchy cucumber cups with hummus, oven-cured cherry tomato, garlic chip and micro herbs
2.25

Feta Mousse Crostini
Fig-rosemary crostini with Macedonian feta mousse, rosemary pickled cherries and candied pine nuts
2.50

Fig Cup
Mission fig with Beddis blue cheese mousse, candied hazelnut and fried sage leaf
2.75

Grape “Truffles”
Pistachio crusted chevre and grape “truffles”
2.25

Greek Salad Skewers
Marinated feta, cherry tomatoes and pitted Kalamata olives with Greek vinaigrette
2.25

 Herbed Boursin Endive Leaf
Crisp endive spears with herbed Boursin mousse, yam chips and chives
2.25

Kale & Quinoa Cake
With arugula pistou, crispy kale and oven roasted tomato
2.50

Tomato Shortcake
Parmesan shortbreads topped with whipped cream cheese and goat’s cheese, cherry tomatoes, lemon olive oil & fresh basil
2.75

Vegetarian Salad Rolls (Vegan)
Julienne of carrots, celery, sweet red peppers, mango and daikon wrapped in rice paper…served with spicy peanut sauce
2.50

Watermelon Bites (Seasonal)
Sweet and salty…juicy watermelon bites topped with feta, basil and balsamic glaze served on a bamboo fork
2.25

Fish & Seafood

Minimum order of 24 per hors d’oeuvre

“Blt” Scallop
Seared jumbo scallop with bacon & tomato vinaigrette, butter lettuce presented on a ceramic spoon
3.25

Crab And Mango Salad
Fresh Dungeness crab, diced mango, lime, cilantro, and spicy aioli…in a crisp cucumber cup
2.75

Crab Gougere
A delicate gruyere puff filled with fresh Dungeness crab, lemon cream cheese & chives
2.75

Jumbo Prawns
Skewers of lemongrass marinated jumbo prawns, grilled and served with a spicy yogurt dip
3.00

 Lobster “Blt”
Butter poached lobster, butter lettuce, tomato jam, lobster aioli and pancetta crisp on brioche
3.00

Prawn Palmier
Saffron poached prawn on a herbed palmier, with orange-scented cream cheese and baby pea shoots
3.00

Seared Tuna On a Wonton Crisp
Crispy wontons and fresh seared Albacore tuna, topped with green onion, black sesame seeds and a wasabi aioli
2.75

Shrimp Salad Rolls
Rice wrappers filled with cold poached prawns, mango, carrot, celery, red pepper, and cilantro…with an Asian dipping sauce
3.00

Fish & Seafood

Minimum order of 24 per hors d’oeuvre

Smoked Salmon Lollipops
West Coast smoked salmon and lemon & dill scented cream cheese formed into savoury lollipops…garnished with snipped chives
2.75

Smoked Salmon & Savoury Shortbread
Black pepper shortbread’s topped with dill crème fraiche, smoked salmon, fresh dill and lemon zest
2.75

Smoked Salmon Quenelle
Smoked Sockeye salmon mousse, Thai yellow curry cream on a ceramic spoon
2.75

Thai Scallop
Seared scallop with red pepper gel and Thai mayo on a crispy coconut base
3.25

Tuna Cone
Crisp wonton cone with Albacore tuna tartar, Italian pickled vegetables and micro greens
3.50

Tuna Poke
Albacore tuna with soy, sesame oil and green onions in a crisp cucumber cup
3.25

Vodka Cured Arctic Char
With roasted tomato puree and fresh horseradish on a crispy wonton
3.00

Meat & Poultry

Minimum order of 24 per hors d’oeuvre

 Asian Duck Crepe
Sesame and green onion crepe with seared 5 spice duck breast, hoisin, enoki mushrooms & orange tied with a leek
3.00

Caesar Salad Rolls
Rice paper rolls with romaine, arugula & prosciutto and topped with crispy croutons and Caesar dressing
3.00

Chicken Gougere
A delicate gougere puff filled with tarragon crème & chicken salad
2.50

Chicken Souvlaki
Oregano-lemon marinated chicken on a toasted pita chip with lemon-feta aioli
2.50

Honey-Pecan Chicken Crostini
Tender slices of honey-pecan marinated chicken served on toasted crostini with a sweet mustard sauce & candied pecans
2.50

Italian Beef Carpaccio
Beef carpaccio wrapped around pea shoots & parmesan shavings, drizzled with balsamic reduction…served on a ceramic spoon
2.75

Lamb Ossobucco
Braised lamb shank on a crispy polenta cake with arugula
3.25

Moroccan Lamb Carpaccio
Thinly shaved spiced lamb with orange scented cous cous salad with harissa yogurt and charmoula, served on ceramic spoon
3.00

Prosciutto, Melon & Mozzarella Skewers
Colorful skewers of cantaloupe, bocconcini, prosciutto and fresh basil leaves
2.75

Prosciutto Rolls
With lemon goat’s cheese, fig-balsamic preserves and arugula
3.00

Rosemary Roasted Pork Loin
On a rosti potato with apple butter, caramelized apple and crispy sage leaf
3.00

Sage Shallot Turkey Sausage
Savoury apricot bread pudding with turkey sausage, giblet gravy, cranberry and celery leaf
3.00

Smoked Duck Breast
Jasmine tea smoked duck breast with soy Szechuan glaze and shitake mushroom on a ceramic spoon
3.25

Southwestern Beef Salad Roll
Rice paper wraps filled with thinly sliced southwestern beef brisket, julienne red pepper, shredded green leaf lettuce & corn salsa… served with chipotle aioli
3.00

Sugar Cured Beef Skewers
Tender slices of sugar-cured beef speared with mint leaves on carved bamboo sticks, served with a Lemongrass scented dip
2.75

INDIVIDUAL HOT

Vegetarian

Minimum order of 24 per hors d’oeuvre

 Fafafel Skewer (Vegan)
With preserved lemon and tahini dip
2.25

Grilled Cheese & Tomato Soup Shots (Staff Required)
Grilled cheese sandwiches with tomato-basil soup…in a demitasse cup and saucer
4.00

Haloumi Zucchini Fritters
With harissa yogurt dip
2.25

Margarita Mac ‘N’ Cheese Balls
Sundried tomatoes, mozzarella, parmesan & fresh basil mac ‘n’ cheese croquettes… with an oven roasted tomato chutney
2.50

Mini Mushroom Yorkies
Sautéed wild mushrooms with a hoisin and red wine reduction in a mini Yorkshire pudding…topped with micro greens
2.50

Mini Pizzas

Brie, Apple & Arugula
Roasted Peppers, Goat’s Cheese & Olives
Butternut Squash, Caramelized Onion & Parmesan
2.50

Mini Tartlets

Truffled Mushroom and Brie
Caramelized Onion and Manchego
Proscuitto, Aged White Cheddar and Pea
2.50

Pear And Cambazola Parcels
Caramelized pears, leeks & cambazola in phyllo
2.25

Risotto Balls

Mushroom & Brie with herbed crema
Butternut Squash & Smoked Gouda with chipotle crema
2.50

Spanakopita
Filo bundles with green onions, spinach, feta, eggs & herbs… with dill yogurt dip
2.25

Truffle Mushroom Caps
Roasted button mushrooms stuffed with truffled mushrooms and parmesan
2.50

Vegetarian Samosas
Potato, yam, peas and carrots with Indian spices with a tamarind dipping sauce
2.25

Seafood

Coconut Prawns
With a snappy blend of spice and a crisp coating of coconut and panko bread crumbs…with a Tahitian vanilla chili dip
3.00

Crab Mushrooms Caps
Roasted button mushrooms stuffed with Dungeness crab, cheese and herbs
3.50

Dungeness Crab Cakes
With preserved lemon aioli
3.50

Miso Sable Fish Spoon (Staff Required)
Miso marinated and roasted sable fish on cauliflower-celeriac puree, micro greens on a ceramic spoon
4.00

Pancetta Prawns
Jumbo prawns wrapped with pancetta, seared and served warm with caper aioli
3.00

Shrimp Paella Cakes
Rice cakes flavoured with the traditional paella seasonings, topped with pea puree and a saffron poached prawn
3.50

Meat & Poultry

Minimum order of 24 per hors d’oeuvre

Butter Chicken Cups

Indian spiced butter chicken topped with mango chutney and cilantro
2.25

Chicken Karaage Lollipops
Crispy Japanese style chicken wings with sesame siriicha sauce
2.25

Chicken Mole Quesadillas
Mini flour tortillas folded over shredded chicken with mole sauce and melted Monterey jack cheese…served with a cumin scented sour cream
2.50

Chicken Noodle Soup (Staff Required)
Ravioli filled with roast chicken breast and chicken broth, poached vegetables & olive oil on a spoon
3.00

Crispy Pork Belly Skewers

Sake, soy, mirin and ginger glazed pork belly, garnished with spring onion and sesame seeds

2.75

Indonesian Beef Satay
Skewers of beef marinated in coconut milk, soy, ginger, coriander and garlic…served with peanut sauce
2.50

Indonesian Chicken Satay
Fragrantly spiced and served with a spicy peanut dip
2.50

Italian Meat Balls
Spicy herbed beef meat balls stuffed with mozzarella… served with basil marina sauce
2.25

Lamb “Keftetes”
Spicy lamb meatballs seasoned with lemon, garlic, rosemary and mint with tzatziki
2.25

Lamb Ossobucco
Braised lamb shank on a crispy polenta cake with arugula
3.25

Mini Beef Burgers (Staff Required)
With Farmhouse cheddar, lettuce, grainy mustard and cornichon

3.50

Mini Yorkshire Pudding
AAA beef tenderloin lserved on a miniature Yorkshire pudding with horseradish crème fraiche and caramelized onions
3.00

Moroccan Chicken Filo Cigar
With exotic spices and wrapped in filo with preserved lemon yogurt dip
2.50

Pulled Pork (Staff Required)
Slow roasted “pulled” pork with chipotle bbq sauce & Southwestern slaw in a mini sourdough bun
3.50

Rosemary Roasted Pork Loin
On a rosti potato with apple butter, caramelized apple and crispy sage lea
3.00

Short-Rib Tartlet
Braised beef short ribs in a pastry cup with caramelized apple & Beddis Blue cheese
3.00

Smoked Duck Breast
Jasmine tea smoked duck breast with soy Szechuan glaze and shitake mushroom on a ceramic spoon
3.25

PLATTERS and DIPS

Vegetarian Platters

Minimum order of 24 per hors d’oeuvre
small serves 10 – 15, medium serves 15 – 20, large serves 25 – 30

Fresh Vegetable Platter
A bountiful display that may include baby carrots, red and yellow peppers, crisp English cucumber, zucchini, broccoli, celery, snap peas and cherry tomatoes… accompanied by a yogurt-dill ranch dip
S 40.00 M 70.00 L 110.00

Grilled Vegetable Platter
A grilled display that may include asparagus, red and yellow peppers, zucchini, Japanese eggplant, snap peas, fennel, yams, baby carrots and mushrooms…accompanied by a yogurt-dill ranch dip
S 50.00 M 70.00 L 120.00

Market Fresh & Grilled Vegetable Platter
A beautiful selection of both fresh and grilled vegetables… accompanied by a yogurt-dill ranch dip
S 50.00 M 70.00 L 120.00

Vegetarian Antipasto Platter
A colorful display of marinated artichokes, roasted and grilled vegetables, stuffed jalapeno peppers and olives as well as a selection of imported cheese…accompanied by a white bean dip and a selection of crusty Italian breads
S 80.00 L 130.00

Fresh Fruit & Berry
A beautiful display of seasonal fruits and berries, which may include strawberries, raspberries, blackberries, gooseberries, cantaloupe, honeydew, pineapple, kiwi, papaya and mango
S 40.00 M 70.00 L 110.00

Domestic Cheese Platter
An array of domestic cheeses and grapes… served with assorted crackers and baguette
S 55.00 M 100.00 L 140.00

Imported Cheese Platter
Imported cheeses garnished with berries and grapes… served with assorted crackers and baguette
S 65.00 M 125.00 L 175.00

West Coast Cheese Platter
Featuring some of the finest artisan cheeses from BC; including those produced by Poplar Grove, Mountain Meadow, Moonstruck, Qualicum and David Wood of Salt Spring Island. Garnished with seasonal fruit, berries, grapes, dried fruits and nuts, and accompanied by our own savoury shortbreads and Lesley Stowe crackers
M 150.00 L 200.00

Sundried Tomato, Pesto & Chevre Torta
Layered chevre, pesto and julienne sundried tomatoes…accompanied by baguette
L 100.00

 Brie En Croutes (staff required)

 Spiced Pecans & Figs
One of our most constantly requested items! A whole wheel of Brie stuffed with spiced pecans and balsamic fig compote. Served warm with French baguette
L 140.00

Caramelized Apple, Walnut & Black Currant
Served warm with French baguette
L 140.00

Sundried Tomatoes, Pesto & Pine Nuts
Served warm with French baguette
L 140.00

Fish Platters

Minimum order of 24 per hors d’oeuvre
small serves 10 – 15, medium serves 15 – 20, large serves 25 – 30

Vancouver Aquarium Ocean Wise Logo Smoked Salmon Platter
A beautiful display of smoked salmon, whipped cream cheese, red onions, capers, lemon and dill…accompanied by French baguette and rye toast crisps
S 115.00 L 165.00

Shrimp Platter
Jumbo prawns, grilled and marinated with rum, lime & cilantro, served with an ancho chili & mango aioli
S 75.00 M 150.00 L 225.00

Vancouver Aquarium Ocean Wise Logo Sushi And Maki
A selection of salmon nigiri, tuna nigiri, ebi nigiri, rainbow roll, bbq salmon roll, California roll, dynamite roll, oshingo roll, and cucumber roll…served with soy sauce, pickled ginger and wasabi
S 75.00 M 150.00 L 225.00

Pacific Ocean Platter
Cold poached jumbo prawns & pink peppercorn dusted seared scallops with tarragon aioli, albacore tuna tataki with bacon tomato vinaigrette
L 225.00

Vancouver Aquarium Ocean Wise Logo Cured Fish Platter
Citrus cured sockeye salmon, cold smoked albacore tuna and Indian candied salmon with roasted tomato cocktail sauce and togarashi aioli
L 175.00

Vancouver Aquarium Ocean Wise Logo recommended by the Vancouver Aquarium as a sustainable seafood choice

Meat Platters

Minimum order of 24 per hors d’oeuvre
small serves 10 – 15, medium serves 15 – 20, large serves 25 – 30

Deli Meats & Cheeses
House brined roasted turkey, Gelderman smoked ham, roast beef, Genoa salami, prosciutto, cheddar, asiago and havarti, served with cornichons, assorted mustards, French baguette and crackers
S 75.00 L 150.00

Oven-Roasted Turkey Breast Platter
Rossdown Farms organic breast of turkey, slow roasted and thinly sliced and served cold with cranberry-cassis chutney, grainy mustard, tarragon aioli and mini sourdough buns
S 100.00 M 125.00 L 175.00

Double Smoked Ham Platter (seasonal)
Citrus-Dijon glazed ‘Gelderman Farms’ double smoked boneless ham served with honey mustard and mini sourdough buns
S 75.00 M 110.00 L 150.00

Flank Steak Platter
Coffee rubbed, thinly sliced, MR roasted flank steak accompanied by a trio of ‘Mason Jar’ condiments – Chimichurri sauce, Pickled Red Onions & Dijon…and mini sourdough buns
L 175.00

Beef Tenderloin Presentation
Thinly sliced, rare, cracked black pepper roasted AAA beef tenderloin; served with horseradish, sour cream and onions, Dijon, grainy Dijon and gherkins. Accompanied by herb buttered French baguette
L 250.00

Charcuterie Board
Pate, prosciutto, chorizo sausage, and salumi with a selection of mustards. Served with crostini, flatbreads and foccacia
S 75.00 L 150.00

Granville Island Charcuterie Board
A selection Oyamas premium pates, prosciuttos, and artisanal salamis…served with assorted mustards, cornichons and rustic breads and crackers
L 225.00

Tuscan Antipasto
Grilled vegetables, pesto-marinated bocconcini & cherry tomato skewers, prosciutto, salami, marinated olives, and artichokes…Served with Tuscan white bean dip and crostini (china and cutlery required)
S 115.00 L 165.00

Spanish Tapas Platter
Chorizo sausage, Serrano ham, aged Manchego cheese, potato-chorizo torta; assorted olives, “house” almonds and stuffed jalapeno peppers…accompanied by olive tapenade, sliced artisan breads and crisp breads
S 125.00 L 185.00

Mediterranean Platter
Mini chicken souvlaki, lemon & fennel grilled jumbo prawns, hummus, baba ghanouj, tzatziki, marinated feta, olives, dolmades and spiced pita chips
S 125.00 L 185.00

Pan-Asian Platter
Mini Vietnamese beef satays, Szechuan shrimp, crisp vegetable spring rolls, sesame-marinated snap peas, carrot spears and spicy peanut dip
S 125.00 L 185.00

Madras Platter
Tandoori lamb kebabs, red curry chicken drumettes, vegetable samosas, tamarind dipping sauce, cool ginger yogurt dip, cucumber spears and mini poppodums
S 125.00 L 185.00

Persian Platter
Lemon & saffron marinated and grilled lamb kebabs, chicken Koobideh (meatballs seasoned with onion, garlic & coriander), grilled & marinated vegetables; mint, cilantro, scallion & walnut marinated feta cheese, marinated olives, za’atar yogurt dip, baba ganoush and pita bread
S 125.00 L 185.00

A La Carte Dips

Roasted Wild Mushroom, Fennel & Leek
With pesto crostini

Smoked Baba Ghanouj
With spiced pita chips

Tuscan White Bean
With grilled flat bread

Tomato, Basil & Roasted Poblano Pepper
With corn tortilla chips

Roasted Red Beet (Vegan, Dairy Free)
Herbed roasted beets, lemon juice & olive oil whipped until smooth, with spiced pita chips
35.00 / 3 cups

Bar Nuts (3 cup minimum)
Oven-roasted cashews, pecans, walnuts and hazelnuts with rosemary and sea salt butter…warning, these are addictive!
15.00 per cup

GRAZING STATIONS

(service staff and rentals required – minimum of 20 portions per choice)

Fruit de Mer

West Coast Oysters
Freshly shucked to order…accompanied by fresh horseradish, lemon wedges, hot sauce, chili infused vodka, classic mignonette 2pp

Cold Smoked Albacore Tuna
Roasted tomato vinaigrette, on baby arugula 1oz/pp

Cold Poached Salt Spring Island Mussels
On the half shell, zesty green olive relish 3pp

Marinated And Grilled Jumbo Prawns
Marinated in toasted fennel seed, garlic, chili and lemon and served with brandied tomato cocktail sauce 2pp
20.00

Dim Sum  

 Pork Pot Stickers 2pp

House Made Shitake Spring Rolls 2pp

House Made Mini BBQ Duck Steam Buns 1pp
Served in steam baskets and on slate tiles with a selection of dipping sauces: sweet chili lime, plum sauce, spicy peanut
13.00

Build Your Own Mac ‘n Cheese Bar    

Creamy 3 cheese macaroni with toppings bar: crispy buttered panko, bacon bits, sautéed mushrooms, green onions, grated white cheddar, parmesan shavings, ketchup, hot sauce
7.00

(service staff and rentals required – minimum of 20 portions per choice)

Beef & Bun Carvery

Baron of Beef
Slow roasted baron of beef, medium rare, chef carved

Sourdough & Multigrain Buns

Accompaniments
Caramelized onions, Dijon mustard, grainy Dijon mustard, creamed horseradish, garlic aioli, housemade pickles
11.00

Duo of Gnocchi  

Hand Made Sweet Potato Gnocchi
Brown butter, crispy sage, pine nuts, shaved parmesan

Hand Made Cracked Black Peppercorn And Ricotto Gnocchi
Spring pea and wild mushroom ragout
12.00

Slider Bar

A Trio of Beef Burgers

Aged cheddar, ketchup, mustard, sliced pickle
Applewood smoked cheddar, bacon, lettuce, tomato, “Triple O” sauce
Crumbled blue cheese, caramelized onion, garlic aioli
12.00

Venetian Fritto Misto  

Prawns, Salmon, Cod And A Variety Of Seasonal Battered Vegetables
Fried to order…served with fresh lemon wedges, preserved lemon sauce grabiche, salsa verde
18.00