BEEF & LAMB:

Hot:
Beef and Mushrooms in Oyster sauce, Meatballs: Swedish, Smoky, Sweet & Sour, Teriyaki. Roasted Garlic Balsamico, Mini Rouladen, Roast Beef in Mini Yorkshire & Horseradish sauce, Beef Satay without the stick, Lamb with Merlot Basil glaze, Lamb Meatballs, Samosas, Mini Sausage rolls.

Cold:
Beef and Cranberries on Croustini, Asian Steak wraps, Roast Beef with Caper sauce, Salad rolls.

PORK:

Hot:
Pork Hoisin, Pork with Duxelle in Puff Pastry, Mini Pizza with Capicollo, Artichokes and Brie, Madras, Dry Ribs (breaded or unbreaded), Schnitzel Fingers, BBQ Pork, Ham Frittata, Pot Stickers.

Cold:
Pate with Crackers or Baguette, Belgium Endive with Ham Mousse, Salad rolls, Asian Pork Sirloin wraps, Genoa Salami.

BIRDS:

Hot:
Chicken satay without the stick, Chicken Tenders or Chicken Meatballs with Creamy Pesto or Roasted Pesto, Garlic Balsamico, Mushroom sauce, Madras, Panang, Tarragon, Samosas or Spring rolls, Turkey and Asparagus in Fillo, Mini Chicken Sausage rolls.

Cold:
Mini tarts with Chicken or Turkey salad, Chicken breast with Apple jelly, or Apricot glazed, Asian Chicken Breast wraps, Salad rolls.


FISH AND SEAFOOD

Hot:
Salmon fritters, Calamari, Scallops wrapped in Bacon, Jumbo Shrimps with Coconut Wasabi sauce, Salmon Strudel.

Cold:
Mini tarts with Tuna or Salmon salad, Pepper tarts with Sole salad, stuffed Cucumbers with smoked Salmon salad (chubs), Belgium Endive with Salmon mousse, Egg and flying fish Roe on a nest, California rolls, Mussels Kurzcaba.


VEGETARIAN

Hot:
Mushroom Strudel, Spiced Cranberries with Almonds and Brie in Fillo, Tempura or Pakoras, Samosas, Spring or Egg rolls, Spanakopitas, Frittata, Cheese balls.

Cold:
International Cheese platter with fresh Fruit and assorted fancy Crackers, Vegetable basket with your choice of dip, Relish tray, Siljan tarts with Chevre and Blueberries, Belgium Endive with Egg salad, stuffed Mushrooms with Cream-cheese and Herbs, California rolls, Choux with Cream-cheese, marinated Mushrooms, Hummus or Babaganouji with Pita or Naan bread.

QUICHES:
Spinach, Lorraine, Asparagus and Brie, Pastrami and Peppers, Chicken Madras, Shitake Mushrooms, Yip Choy and Salsa, Zucchini Tomato.

SUPREME:

Hot:
Kobe Beef Tenderloin with a Asian Strawberry glaze, Ahi Tuna Sashimi, assorted Sushi, Lamb chops with roasted Garlic Mint glaze, Duck or Pheasant breast with Grand Marnier glaze, Venison sauce Grand Veneur, Pearl Hen with Shitake Mushrooms, Pork tenderloin with Apricot glaze and Pecans, Brie with assorted nuts and Honey, assorted Sushi, Haring.

Cold:
Stuffed Figs and Camembert, Dates with Pecans, Quail eggs with Beluga Caviar on a nest, Proscuto with Melon, Salmon Ceviche, Shrimps and Lychee.


MISCELLANEOUS:
Assorted Foccachia mini sandwiches and/or mini wraps.


SAUCES:
Honey Mustard, Plum, Teriyaki, Hoisin, Cocktail, Rose Island, Satay, Oyster, Strawberry or Blueberry Beet, Caper sauce, three Mustard sauce, etc.


SWEETS:
Assorted Squares, Cookies, Cakes, fresh Fruit etc, Chocolate fondue or Chocolate fountain, depending on the type of event.


Additions to make your event spectacular:

Caviar station
Please choose from Flying fish roe, Beluga, Sevruga or Osetra.
$ 5.00 to $ market prices per ounce.

Jumbo Shrimps with cocktail sauce, Rose Island or Wasabi Coconut sauce.
16/20 size $ 1.75 each 12/15 size $ 2.25 each.

You require a minimum of 3 Shrimps per guest.

Smoked Salmon, and or smoked Ahi Tuna, or Gravlax, (7 days notice Please for Gravlax) with seeded Rye Bread, cream Cheese, capers and onions.
$ 4.75 per guest.



Action stations:
Beef on a bun, Mussels Laba, Shrimps and Scallops flambé, Beef, Chicken or Shrimp stir-fry, Peach, Apricot or Banana flambé with Ice-cream, Pasta bar, etc.


Theme cocktail receptions:
Cajun, Nouvelle, Hawaiian, Mexican, Asian, Mediterranean, French, Caribbean, around the World, or your very own.

For more information or clarification, please call
Beat the Chef 403-228-6280.
Thank you very much