Wedding Cocktail Party

Stationary hors d’oeuvres
Presented on cruiser & bistro tables

Addictive bar nuts, slow roasted with butter, rosemary and pepper

Elongated puff pastry sticks

bacon, scallion, cheddar / tapanade, rosemary, chevre / garlic, parmesan with herbs

Butlered hors d’oeuvres
Presented on china platters, with stunning fresh floral garnishes

Asiago polenta disks with tomato aioli and oven dried cherry tomato crisps Feather light pastry cones filled with warm cognac mushrooms and Brie Lemon shrimp, wrapped with basil & crisp proscuitto

Bombay chicken with mango dipping sauce

Mini potato latkes topped with crème fraĆ®che and chives Balsamic fig pizza with chèvre and pancetta

Asparagus spears in Parmesan dusted pastry

Passed mini plates

‘Fish and chips’ goujons of sole with sweet potato frites, passed in tiny boxes

Single Australian lamb chop, with luscious braised white beans, port jus

Lobster cocktail, passed in champagne saucers with lemon sabayon

Soba noodle in a light miso sauce, with tempura veggies, passed in a bowl with chopsticks

Passed desserts

Handmade Kawartha Dairy Ice Cream sandwiches

Mini strawberry floats — Ontario strawberry syrup with soda, ice cream, and a touch of cream Individual molten chocolate pudding cakes, with a tiny scoop of toasted marshmallow icecream

Muskoka Roastery Coffee, with a selection of teas

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