Cold Hors D'oeuvres
Tuna Tartar Cones
Tuile with sesame enhanced yellow fin tuna
Blackberry and Brie Toasts
Soft brie and fresh berries
Foie Gras Mousse Canapés
With our very own apple butter dipping sauce
Roasted Tomato Canapés
Vine ripened tomatoes oven roasted, topped with an olive tapenade and served on a crisp baguette
Coconut Snapper Ceviche
Flavoured with scotch bonnet pepper and lime juice, served in a spoon
Curried Chicken
West Indian chicken curry on green plantain chips
Jerk Spiced Pork Canapés
Served on toasted hard dough round and garnished with cranberry chutney
Beef Tenderloin Canapés
Topped with horseradish cream and finished with a port wine reduction
Bloody Mary Ceviche
Spoon of tomato ceviche with baby rock shrimp
Carrot and Coriander Mousse
Served on olive oil Bread
Seared Tuna Hors D'œuvre
Served on crispy wonton, spicy sweet chilli sauce
Cauliflower Panna Cotta
Dusted with salmon roe
Smoked Marlin Triangles
Locally smoked marlin on pumpernickel
Jerk Shrimp
Laid on cucumber round, mango-sour cream
Gazpacho Shot
Andalusian gazpacho served in a shot glass
Citrus kumquat compote
Gorgonzola Cheese Cake
Coated with walnut and Graham cracker dust
Gaufrette Potatoes with Gravlax
Potato wafers with gravlax and mascarpone caper cream sauce
Prosciutto Wrapped Figs
Grilled figs wrapped in prosciutto with mascarpone cream
Boursin and Portobello Mushroom
On toasted focaccia points
Tomato and Basil Bruschetta
On brie toast
Black Tiger Shrimp Cocktail
Zesty cocktail dipping sauce
Caribbean Lobster and Avocado Vol au Vents
Garnished with flying fish roe
