Our Chef takes great pride in creating finger foods that reflect the elegance and excellence of our kitchen. Treat yourself and your guests to an exceptional cocktail party, business meeting or catering. We recommend a variety of at least 4 to 6 cold and hot hors d'oeuvres.
A sample of our selection includes:

Cold hors d’oeuvres
* Carpaccio of seared tuna on wonton wrapper with sesame vinaigrette
* Prosciutto ham filled with mint flavored melon served on a silver spoon
* Prawns served on tortilla round with guacamole
* Fresh salmon tartar, chopped dill and sour cream on cucumber crouton
* Marinated sirloin on a garlic crostini with mustard mango chutney
* Puff pastry cup filled with herb goat cheese mousse
* Marinated salmon on a potato chip enriched with caviar and chives
* Little puffs filled with blue-cheese mousse and toasted walnuts
* Beef tenderloin carpaccio on a thyme crostini with a balsamic reduction
* Roasted duck breast on a crostini with apple compote
* Beef tartar on toast with chopped red onions, parsley, capers and egg
* Home made game pate with Cumberland sauce

Warm Hors d’oeuvres
* Crab cake role served in filo dough
* Potato crouton topped with snail ragout with tarragon and garlic
* Mozzarella cheese with sun dried tomato and basil pesto
* Quiche of shellfish, saffron, and dill topped with lobster mayonnaise
* Prawns seared with garlic topped with coconut curry sauce
* Shredded chicken breast with cumin spice and béchamel sauce
   wrapped in filo dough fritters with a tangy cocktail sauce
* Little rose of fresh salmon fillet dressed with a lime butter sauce
* Forrest mushrooms with Parmesan cheese, chives in a pastry cup
* Espresso cup filled with the famous Bouillabaisse de Marseille