Multi coursed Culinary experience, accented with butler style service in an intimate setting of your choice whether It be within the confinements of your home, vacation villa, private chartered cruise, flight, outdoor setting or offshore property.
Consultation fee goes towards final pricing
Canape packages include but are not limited to:
Three (3) option Canape package from our finer selection for USD $35 per person.
Canapes can be customized, as we try to ensure our customers are satisfied.
Anything requested can be sourced once request is made clear and in time based on the item.
N.B: Canape packages are designed and priced for four (4) persons plus. If customer head count does not satisfy such number, the customer will have to purchase package at minimum head count requirement.
Finer Options
Curry Chicken Bouchee topped w/ Mango and raisin chutney
Petite dhal rounds with roasted chicken and garbanzo curry.
Parmesan Chicken Bouchee topped with roasted cherry tomato
Bruschetta
Sweet Pickle Prawns and Cucumber with Avocado
Stuffed Arancini w/ Smokey marinara sauce
Cantaloupe Melon with Prosciutto and Blue Cheese Cream
Smoked Salmon & Dill Cream Rillettes
Crusted salmon & sweet potato croquettes topped with lemon & caper.
Spinach and smoked bacon frittata topped with torched mozzarella and sundried tomato.
Seared spiced pork topped with plantain and spinach chutney.
Market fish Ceviche Boat
Idaho Potato Crisps with Hummus
Spinach and Herb Fritters
Seafood Cakes with Homemade Tar Tar
Mini British Crab Cakes with Honey Mustard infused Tarragon Cream.
Mini British Fish Cakes with Parsley and Lemon Cream (Deep Fried)
Stuffed Mac and Cheese Balls with spicy Marie Rose sauce
Chargrilled marinated courgetti with scallion Ricotta and garden pesto.
Mini Caprese Skewers with Pine Nut Crumble and Balsamic Reduction.
Chargrilled seafood Kebab with citrus segments and tropical fruit served with zested Tar Tar sauce
Chicken and Mushroom kebabs served with tarragon and roasted garlic aioli.
THESE OPTIONS ARE PER PERSON, PER CANAPE & ARE SERVED AT TWO (2) PORTIONS PER PERSON, PER CANAPE.
Higher End Options
Mini Tuna Tar Tar with Wasabi and Ginger Soy Dressing and Mini Wonton Crackers
Mini wagyu Beef Sliders with Roasted Garlic and Rosemary aioli and Truffle cartelized onions
Assorted Sushi/ Sashimi selection
Scallops in Butternut Squash and Aged Parmesan Purèe with Pumpkin Seed Crumble
Foie Gras Parfait on Butter Seared Brioche with Balsamic and Port Droplets and Cognac Apple chutney.
Assorted Cheese platter with Crackers, fresh fruit and artisanal jam
THESE OPTIONS ARE PER PERSON, PER CANAPE & ARE SERVED AT TWO (2) PORTIONS PER PERSON, PER CANAPE.
Sweet Options
Coconut rounds topped with Malibu cream
Belgian chocolate mousse cups with fresh berries
Passionfruit Cheesecake Tartlets topped with tropical Coulis
Profiteroles filled with Baileys cream and drizzled with Caramel
Fruit Cocktail cups tossed in light Bay leaf syrup
Hazelnut Brownie Rounds topped with Ganache and quartered strawberry
Signature Eclairs dipped in Mango drizzled with dark chocolate and filled with Sour sop cream
Spiced Apple Crumble Tartlet
Spice roasted pumpkin Panna cotta
Carrot cake squares topped with Cream cheese icing and salted caramel
THESE OPITONS ARE PER PERSON, PER CANAPE & ARE SERVED AT (1) ONE PORTION PER PERSON
Menu #1
Bread Service
Warm Garlic Rolls and Love Knots served with Churned butter, olive oil and balsamic.
Appetizer
Creamy smoked salmon pasta rolled and served with fresh arugula and crispy capers, finished with zest of lime and edible flowers.
Mains
Plantain and spinach stuffed chicken breast served with herb crushed sweet potato, sesame roasted veg and Tarragon jus.
Dessert
Coconut cake gateau served with shaved dark chocolate fresh berries and coconut sorbet on passion fruit coulis.
Bread Service
Warm Ciabatta squares and Herb & Cheddar rolls served with Churned butter, olive oil and balsamic.
Starter
Crusted fish and herb croquette served atop petite salad and topped with lemon and caper aioli.
Main
Red Thai Seafood curry featuring Mussels, Clams, Prawns, Local spiny lobster and fish bits tossed with roasted root veg in a Mild coconut curry sauce. Served with Cilantro Basmati and crispy pompadom.
Dessert
Mango and Malibu cheesecake tart topped with fresh fruit compote and minted whipped cream.
Menu #2
Bread Service
Warm Ciabatta squares and Herb & Cheddar rolls served with Churned butter, olive oil and balsamic.
Starter
Crusted fish and herb croquette served atop petite salad and topped with lemon and caper aioli.
Main
Red Thai Seafood curry featuring Mussels, Clams, Prawns, Local spiny lobster and fish bits tossed with roasted root veg in a Mild coconut curry sauce. Served with Cilantro Basmati and crispy pompadom.
Dessert
Mango and Malibu cheesecake tart topped with fresh fruit compote and minted whipped cream.
Menu #3
Bread Service
Warm Ciabatta squares and Sliced French baguette served with Churned butter, olive oil and balsamic.
Starter
Seafood pumpkin and lemon veloute served with seared scallop, prawn and fresh market catch, finished with micro greens and toasted garlic and dill crouton finished with shaved aged parmesan.
Main
Slow cooked thyme scented lamb shanks served with smoke scented corn risotto, confit cherry tomato expression, mint pesto drizzle and braising jus.
Dessert
Hazelnut and vanilla creme brûlée, torched to perfection topped with confectionery sugar, fresh berries and edible flower petals.
Menu #4
Bread Service
Warm Multi grain rolls and Sliced French baguette served with Churned butter, olive oil and balsamic.
Starter
Roasted ratatouille tart topped with torched and cilantro pesto
Main
Crispy duck leg confit with Chinese five spiced sweet potato purée, roasted field veg and lentil and bora bean Ragu.
Dessert
Chilled Italian Tiramisu dusted with Cocoa topped with fresh berries and drizzled with Chocolate and rum infused caramel.
Menu #5
Bread Service
Warm Multi grain rolls and Sliced French baguette served with Churned butter, olive oil and balsamic.
Starter
Confit duck leg on Chinese five spice scented pancake with rum, blue berry and apple compote. Drizzled with sesame hoisin.
Main
Ginger and tandoori infused chargrilled veal chop served with scallion infused patate douce purée and roasted honey glazed heirloom carrots finished with pink peppercorns and Bordeaux rosemary jus.
Dessert
Elegant Trifle layered with Belgium chocolate ganache finished with Madagascan vanilla sponge and topped with a brûlée orange meringue.