Stationary Items

Pissaladiere
French style puff pastry triangle, topped with tomato, onion, fresh herbs, chevre, and black olives

Breads & Dips

Pita points and flatbreads sided with an assortment of dips

Smoked salmon

Smoked Atlantic salmon with pumpernickel rolls, shaved red onion, caper, cream cheese and lemon wedges

Seasonal vegetable platter

Grilled to perfection, topped with balsamic vinaigrette and extra virgin olive

Sushi station

Chef to prepare a wide range of sashimi, sushi and maki

Fresh-shucked oysters

Served with an array of sauces

Beef tenderloin

Served seared and thinly sliced on a bed of spring greens, with horseradish and green peppercorn crème fraiche, accompanied by petit rolls and Dijon

Mini fajita's

Served with a variety of fillings to include chicken, beef, pork, cheese, chopped lettuce, diced tomatoes, sour cream and salsa

Seven-layer dip with red & blue tortillas

Crisp nacho chips with a 7-layer dip of chopped tomatoes, guacamole, sour cream, chunky salsa, grated Cheddar, jalapeno peppers and spring onions

Soup sippers

Harvest squash bisque

Curried corn and blue crab

Smoked tomato Mediterranean vegetable

 

Charcuterie board

Selections of pate, proscuitto, smoked turkey, chorizo sausage, duck and apple sausage, and double-smoked European ham; served with blueberry and pear chutney, and crusty baguette

Niçoise salad platter

Herbed rare Ahi tuna, new potato salad, green beans, assorted marinated olives, cherry tomatoes, hard-boiled eggs, seasonal greens, garlic basil aioli and sun-dried tomato dusted crostini

Fresh fruit platter

An assortment of fresh fruit including melons and berries

Cheese display

A platter of international and domestic white, marbled and other assorted cheeses. Served with crisp grapes and an assortment of water crackers