• Moroccan spiced chicken fillets with yogurt cucumber dip
• Jerk Chicken Fillets with Cucumber Salsa
• Duck Confit with Frissée on merlot soaked Crostini
• Basil Marinated Chicken wrapped in grilled Zucchini
• Steamed Sake Chicken with Mango, Water Chestnuts and Spicy Thai Mayonnaise
• Green Tea Chicken on Yuka Cup with Pomegranate Dressing
• Roasted Tomato Glazed Chicken wrapped in Arugula and Prosciutto with Cantaloupe Dip
• Smoked Chicken and Pear Salad in White Cheddar Cup

• Flank Steak Spiral, Pomegranate and Onion Relish
• Flank Steak Pinwheel with Peppered Gorgonzola Cream
• Hoisin Beef and Scallion Roll
• Beef Carpaccio with Olive Oil, Parmesan, and Black Pepper, on Belgian Endive
• Steak Tartare on Pumpernickel
• Crostini with Carpaccio and Porcini Mushrooms
• Toasted Moroccan spiced Kerr Farms Beef Tenderloin Medallion on Peruvian Blue Potato and Pimiento Mayo

• Basil Marinated Bocconcine cheese wrapped with Prosciutto
• Asparagus Spear wrapped with Prosciutto
• Shitake frittata squares wrapped with Prosciutto
• Pork Tenderloin Medallion filled with Brandied Prunes
• Prosciutto Roll with Fig, Arugula, and Chèvre

• Spicy Crab Shooter with Chives in a Sake Cup
• Gazpacho Shooter with Tuna tartar
• Local Autumn Squash Bisque Shooter with Vinifera Seared Tuna*
• Vichyssoise topped with Tuscan Olive Oil & Roasted Red Pepper

• California Roll, Futomaki, Japanese Nori Roll, with Soy Sauce and Pickled Ginger
• Pate de foie gras with caramelized plum Crostini
• Salmon caviar and crème Fraiche on mini buckwheat blini
• Seared Foie Gras with Fig Balsamic Reduction served in a Spoon
• Quebec Foie Gras Brulee in a Silver Spoon with Pinot Noir and Stonefruit Chutney
• Rice Pepper Roll ups with Duck, shrimp or Spiced Beef
  *seasonal item available September through December

• Atlantic Salmon Skewers Sesame Peanut Glaze or Orange Honey Glaze
• Cherry Tomato with Smoked Salmon Mousse
• New potatoes with smoked salmon slivers and fennel
• Tuna Medallion with Wasabi Mashed Potatoes
• Smoked Salmon on Peppered Shortbread with Cream Cheese, Fresh Dill and Lemon
• Roasted Hoisin Salmon Skewers on Black Bean Sauce
• Savory Salmon Cheesecake with Wasabi Cream and Caviar
• Herb crusted seared Tuna with wasabi mayo and ginger Confit on endive
• Spicy Tuna Tartare on crisp nori chips
• Crêpe Pinwheel with Smoked Salmon and Cream Cheese
• Salmon Tartare on Armenian Flatbread
• Smoked Salmon mousse with crisp fried leeks and horseradish cream
• Phyllo tarts with smoked trout, horseradish cream and cucumber slices
• Miniature Salmon Sushi Burgers with Wasabi Mayonnaise
• Wild Salmon Tartare on Organic Buttermilk popover with Lemon Crème Fraiche
• Smoked Salmon and Thai Basil Sushi burger with Eggplant Caviar and Wasabi Jelly

• Marinated Mussels on the Half Shell
• Artichoke Bottom with Curried Crab
• Profiterole with Aussie prawn salad
• Snow Peas filled with Snow Crab Salad
• Smoked Salmon and cucumber ribbons with crème Fraiche
• Smoked Trout on Grilled Yams with Cranberry Chutney
• Fried Plantain with Caribbean Mango Lobster Salad
• Grilled Jumbo Shrimp with Rouille
• Grilled Tandoori Shrimp, with Raita
• Grilled Jumbo Shrimp with fresh Herbs
• Marinated Sea Scallop served in Chinese Soupspoon
• Artichoke Leaves with Dill Marinated Shrimp and Fennel Lemon Relish
• Chilled Jumbo Shrimp with Jade Sauce
• Chinese Style Shrimp with Ginger
• Tequila Glazed Shrimp on mini pancakes with Avocado cream
• Ceviche Scallop with julienne of Prosciutto
• Satay Spiced Shrimp with Peanut Sauce
• Grilled Garlic Shrimp with Cilantro Salsa
• Smoked Salmon Cornet with Dill Cream Cheese
• Ginger Lime Lobster and Green Mango Salad in a crisp Won Ton Cone
• Caribbean Lobster and Mango Salad on Cucumber
• Steamed Jumbo Shrimp with Seafood Sauce

• Enoki Rice Paper Roll Ups with Sweet Chili Dip
• Endive with Chèvre and candied pecan and cranberry compote
• Egg Frittata with Gouda, Mushrooms, and Tarragon
• Belgian Endive with Chèvre and Sundried Tomato
• Belgian Endive with Gorgonzola and Black Olive Tapenade
• Basil Marinated Bocconcine wrapped with Roasted Red Pepper
• Brie on Rye with Roasted Garlic and Sundried Tomato
• Asparagus Spear dipped in Yogurt and Sesame or Almond
• Chianti dipped Crostini with gorgonzola, pear slice and fig-port compote
• Pissaladiére - French pizza style pastry with onion, tomato, and olives
• Crostini with black olive and Sundried tomato Tapenade
• Crêpe Pinwheel with Asparagus and herbed Cream Cheese
• Cherry Tomato with Herbed Feta Cheese
• Zucchini cones filled with minted pea puree
• Sweet Potato Fritters with Pineapple Cream Cheese
• Tartlet with Grilled Eggplant and Hummus
• Vodka Infused Ontario Heirloom Cherry Tomato on a bed of Sea Salt**
• Thai Salad Rolls - crisp vegetables in rice paper with sesame and peanut
• Truffled Ontario Woodland mushrooms on Niagara Riesling hazed Foccacia cracker and Monfort cheese*
• Parmeggiano Reggiano on white Truffle oil
• Snow Peas filled with St André Cheese
  
  *seasonal item available September through November
  **seasonal item available July through November