Hors d'oeuvre
- Fig and Brie wrapped in Prosciutto, with a Pomegranate Glaze
- Citrus Infused Gravlax on Herb Crostini with Lemon-Chive Cream Cheese
- Stilton, Goat Cheese Stuffed Dates Wrapped with Prosciutto with Balsamic Reduction Drizzle
- Pan Seared Herbed Venison on Apple Chip with Cherry Pinot Noir Sauce
- Chicken “Empadinha”, Brazilian Quiche with a Poblano Tomato Salsa
- Roasted Cherry Tomatoes and Shallot Tart with Arugula Aged Balsamic Dressing
- Mini Jerk Burgers with a White Balsamic, Red Bell Pepper Relish
- Grilled Herbed Lamb Chop with Mint Mustard Relish
- Canadian Scallops Wrapped in Double Smoked Bacon with Brunoise Red and Yellow Bell Peppers, Tossed in Chilli Oil
- Mini Gourmet Pizza (Meat and Vegetarian Options)
- Kebobs (Chicken, Beef and Vegetarian Option)
- Mini Classic Mac and Cheese
- Mini Quesadilla with Refried Beans, Chicken and Cheddar Cheese with Tomato Salsa and Sour Cream
- Mini Bocconcini and Tomato on a Skewer with Balsamic Drizzle
- Thai Chicken and Boston Lettuce Wrap with Soy Lime Ginger Sauce
- Cold Thai Spring Rolls with Vietnamese Dipping Sauce (Shrimp or Vegetarian Options)
- Pao de Queijo “Brazilian Cheese Bread” with Sun Dried Tomatoes, Cajun Shrimp
- Mini Sushi Pizza with Rare Seared Tuna, Wasabi and Sirachi Mayo, Tobiko
- AAA Tenderloin Carpaccio Served on Crostini with Parmesan and Parsley Truffle Oil
- Jerk Chicken Chop Served with a Sweet Spicy Pineapple Dipping Sauce
- Cucumber Cup with a Cauliflower Mousseline and Parmesan Frisco
- Herb Marinated Seasonal Vegetables Anti-Pasto Platter with Artisan Smoked Meat
- Parmesan Crusted Artichoke with Roasted Garlic Aioli
- International or Local Cheese Platter with Artisanal Jellies, Assorted Breads and Fresh and Dried Fruits