- A fresh vegetable platter, served with tantalizing two dips: A roasted red pepper dip with fresh thyme and an Avocado dip with tarragon and parsley.
- Brushetta; lightly toasted sliced baguette: with an Italian tomato salsa seasoned with capers, parmesan olive oil, garlic and fresh herbs
$45.
- Hot crab and artichoke dip served with an Italian crusty bread
- 24 Carrot Homous served with toasted pita bread
- Curried Lentil Homous served with crispy pitas
$35.
$25.
$25.
- Rustic Italian white bean dip with fresh mint served with a lightly toasted baguette.
- Cheese platter; featuring slices of cheddar, blue cheese, boursin, fresh goat cheese, Gouda and Brie infused with lemon and tarragon. Also with a selection of crackers.
- Baked brie with caramelized sugar and roasted pecans
- Baked brie wrapped in phyllo with a cranberry relish
$65.
- Tapenade; an artichoke, sundried tomato and olive dip, served with pita triangles.
$35.
- Fresh home-made tomato salsa served with Quepasa
tortilla chips.
(or have fun with a tropical salsa made with papayas)
$25.
$35.
- Avocado salsa with herb and pepper crackers
- An assortment of marinated olives in orange and fennel.
$35.
$20.
- Marinated Brie in tarragon and a red wine vinaigrette
$25.
- Slowly baked pecans in an array of spices.
$20.
- Meat platter; a variety of thinly sliced meats, pate
and pickles.
(If you would like speciality meats from the Selby St. Smokehouse)
$45.
$55.
- Pickle platter with pickles (crunchy), olives, gherkins, pickled onions and beans
$45.
- A house Paté served with a seasonal fruit chutney.
$45.
- Antipasto platter; A variety of thinly sliced meats, house paté, Tapenade, marinated olives, sliced Asiago cheese, artichoke hearts, grilled vegetables and gorgonzola
$95.
- A basket of breads; a variety of the freshest breads sliced and arranged in a basket to accompany some of the above platters
$20.
ROLLS:
- Tortilla pinwheels; with creamcheese, spinach and a sundried tomato pesto.
- A variety of sushi rolls; made with cucumber*, smoked
salmon and roasted red pepper.
Or a *shrimp and mango roll with a Thai vinaigrette.
*SAUSAGE
ROLLS:
- Pork, apple and fresh sage
- **Lamb, mint, nuts, preserved lemons
- Turkey and cranberry.
DOLMADES:
- Stuffed grape leaves with lemon, pine nuts and currants.
CONES:
- A Tortilla cone stuffed with Goat cheese and roasted Mediterranean vegetables.
- Homous and Tabbouleh salad.
- **Ceviche and guacamole
*TARTS:
- *Pissaladierre; small tartlets filled with tomatoes and topped with an olive, anchovies
- *Goat cheese and artichoke quiche tarts
- Vegetable Ricotta tarts toped with a roasted tomato
- Pancetta, gorgonzola, caramelized onion tarts
**TUNA:
- Japanese style quickly seared, served on top of a cucumber slice with a wasabi aioli.
- Thai style quickly seared and presented in an oriental spoon on top of a papaya cabbage slaw.
- Tuna carpacio on a cucumber roll
OYSTERS:
- **in the half shell with pancetta, spinach, asiago, roasted garlic and cream
- **With an oriental flair, served in their shell with Chiang Mai sauce
- *** Wrapped in proscuitto and drizzled with a balsamic reduction
***SCALLOPS:
- With proscuitto and water chestnuts
- Japanese style with spinach, Miso and tahini presented in an oriental spoon.
**CEVICHE:
- served in a tortilla cone with guacamole
- Served on an oriental spoon with a fresh salsa
*MUSSELS
- Chilled with a Chipotle mayonnaise.
- Served hot with a light fresh verdi salsa and topped with breadcrumbs
*PHYLLO
PASTRIES:
- Stuffed with wild mushrooms and brie.
- Stuffed with spinach and festa with lemon
- Baked spring rolls (vegetarian) served with a sweet Thai Chili sauce.
- Camembert with dried cranberries
- Samosas filled with curried sweet potato and chickpeas
- Roast beef bonbon with carmelized onions
**EMPANADAS:
- Curried shrimp
- Gorgonzola and toasted hazelnuts
- Green mole chicken and pumpkin seed
SKEWERS:
- ***Middle Eastern lamb kabobs(meatball) served with a minted pear and apricot chutney.
- **Thai chicken skewers served with a spicy peanut sauce
- **Moroccan chicken skewers with an apricot fennel glaze and a dusting of pistachios
- *Cantaloupe, fresh basil and procuitto
- *Pesto bocconcini wrapped in fresh basil with a cherry tomato
*BALLS:
- Risotto Balls with a gooey cheese centre
- Chicken balls with Miso, apricots and almonds with a Teriyaki glaze
*QUESADILLAS:
- **Crab and tomato.
- Feta, tomatoes and fresh herbs.
- Pesto or Tapenade with olives and artichokes.
- Brie and proscuttio.
- Chevre and Pear
**PRAWNS:
- New Orleans style, marinated cooked and served cold with a spicy sauce of lemon, rosemary and garlic. (Other sauces: Cilantro almond, Chile, lime aioli or a cocktail sauce)
CHEESECAKES:
- **Smoked salmon with roasted red peppers topped with a tarragon and lemon crème fraiche.
- **Crab and gruyere topped with a lemon and chive cream.
*BRUSCHETTA:
- Italian tomato bruschetta with melted asiago on top of lightly toasted baguette
- Pesto with melted gorgonzola and a touch of balsamic reduction
PANCAKES:
- Beetroot topped with a roasted garlic aioli.
- Crisp little potato rosti with a lemon chive cream.
- *Blini topped with smoked salmon
CAKES:
- **Crab cakes topped with an ancho chili mayo and cilantro
- **Salmon cakes with a preserved lemon and herb aioli
MUSHROOM
CAPS
- ***filled with shrimp and crab, walnuts and three cheeses
- Leek, cheddar and bacon
- Sundried tomato, fennel and chevre
- **Mini corn muffins topped with a mustard dill sauce and Gravlax: A prepared, thinly sliced salmon.
- **Small bagel topped with cream cheese and lox, red onion and capers.
CHICKEN
WINGS
- **Apricot chicken wings in a fennel-apricot glaze
- Jamaican style with Jerk sauce
- Yorkshire pudding topped with thinly sliced roast beef, red onion marmalade and roast garlic aioli
POTATOES
- Topped with five spice gravlax and cinnamon lemon crème fraiche.
- Mini-stuffed twice baked potatoes with cheese and crème fraiche.
- * Diamonds of toast topped with sherried onions and melted blue cheese.
- *Marinated asparagus rolled in proscuttio with chevre.
- *Marinated asparagus rolled in smoked salmon with chevre
CRACKERS:
- Roquefort, a light short-bread biscuit roll in sesame seeds.
- Gruyere and thyme.
- Parmesan and rosemary.
of 40
for $20.
TEA
SANDWICHES:
- *Smoked salmon with spinach and a ginger cilantro lime butter.
- ****Cheese scones with thinly sliced ham, a leek compote and fig marmalade
- *Falafels served with tzitziki
- *Ham and swiss cheese with a Dijon mayonnaise.
- *Roast beef thinly sliced with cucumber.
- **Tarragon shrimp.
- *Chicken and dried cranberries salad.
- Curried egg.
- *Rolled asparagus.(with watercress when in season)
- Brie with a dried cranberry, apricot and walnut creamcheese.
- Tuna Nicoise in a baguette with capers, lemon and red onion.
CANAPIES:
- Shrimp, cucumber and dill butter.
- Roasted red pepper homous.
- Tapenade and goat cheese.
- Smoked salmon with roasted cumin and shallots.
- Avocado and goat cheese topped with a roasted tomato
- Roast beef topped with red onion marmalade.
- Roasted garlic, grapes and brie.
- Figs, walnuts and gorgonzola.
SQUARES:
- Rich chocolate fudge brownies.
- Berry matrimonial bars with white and dark chocolate.
- Lemon squares with a melt in your mouth lemon filling.
- Date bars. $1. each. Can be cut into 2 bite size pieces.
STRAWBERRIES:
Chocolate covered
$.85-$1
(market
driven)
FOCCACCIO
BREAD:
- Homemade Italian style flatbread topped with sliced onions, Parmesan, Olive oil and cracked salt.
Hors d'oeuvres - $.85 per item.
* - $1 per item
** - $1.25 per item
*** - $1.50 per item
**** - $1.75 per item
Taxes are not included and tips are appreciated.
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24 Carrot Catering Ltd. © 2010