Cocktail Party Menus


“After Eight” Cocktail Party Collection:

These cocktail reception menu packages are designed to be served during a cocktail hour or at an event which is not held through the dinner hour (between 6 – 8 p.m.).  If your party starts during dinner hour, please see additional menu options available below.
Quantities are based on one of each item per person.  Minimum 30 guests.  Packages include menu, cocktail plates, napkins and staff for up to 4 hours service.  Delivery, taxes and gratuities extra.  Some conditions may apply.

Customized menus are also available and can be prepared for you by our event specialists.  Please call today and speak with one of our party planners who will be pleased to offer guidance with all of your party details.  For under 30 guests, please request a quote.
Bartenders, bar glasses and cocktail tables are also available.  Please inquire.

Cockail party

 Cocktail Party # 1

Self-Served Grazing Station:

Bruschetta Bar:
Olive oil and herb toasted crostini Trio of toppings:
Classic Italian tomato/basil bruschetta
Hummus with pepperonata
White bean with garlic and sage

Crudité garden:
Display of crisp vegetable fingers:  carrots | celery | cucumber | peppers
Roasted red pepper and spinach dip

Passed hors d’oeuvres:

Chipotle pulled pork slider with Louisiana slaw & deep fried onions
Herbed pastry wrapped spicy sausage wedge with honey/mustard sauce
Teriyaki glazed cocktail meatballs with toasted sesame and scallions
Leek and stilton mini tartlet
Bamboo chicken skewer with raspberry/chili dip

Cocktail Party #2

Self-Serve Grazing Station:
Cheese board

Trio of olive oil brushed flatbread wedges:
Fig, goat cheese with mango chutney
Roasted leek and red pepper, goat cheese, pesto
Artichoke, olive, feta with sundried tomato sauce
Selection of popular Canadian cheeses:  cheddar | havarti | Swiss | marble  with grape and strawberry garnish
Fancy crackers

Passed Hors d’oeuvres:

Buttered baguette wedge with brie, caramelized pear and praline pecan
Atlantic smoked salmon rosette on chive pancake with horseradish cream
Grilled shrimp skewer with roasted garlic aioli
Mini grilled cheese with aged Balderson and pink lady apple with sririacha ketchup
Grilled chicken skewer with mango/pepper aioli
Beef sirloin slider with pommery aioli and crispy onions

Cocktail Party #3

Self-Served Grazing Station:
Smoked Salmon

Smoked salmon board:  rustic board with whole side of thinly sliced smoked salmon
Accompanied with:
Pumpernickel wedges | baguette wedges | Lemon zest and dill cream cheese | capers | shaved red onion

Antipasto display including thinly sliced cured meat, citrus roasted olives, hummus with pepperonata, breadsticks, butter/garlic toasted pita, herb and garlic toasts

Passed Hors d’oeuvres:

Croustade with beet and goat cheese, pistachio and nigella seeds
Nova Scotia lobster salad on blue corn tortilla with pineapple relish
Curry cilantro chicken in a wonton cup with papaya salsa
Angus beef slider with pepper jack and tomato aioli
Maple candied salmon skewer
Wild mushroom and chevre cigar with tomato coulis

Cocktail Party #4

Self-Served Grazing Station:

Wood slab board displayed with assorted fine Canadian cheeses including cheddar, brie, marble and fontina with candied nuts, dried fruit, wild flower honey, grapes & berries Selection of cured meats including kielbasa wedges, Genoa salami, cured rustic house made sausages | house made country pate | gherkins | olives | stone ground mustard | Dijon mustard | selection of fine crackers and rustic breads

Passed hors d’oeuvres:

Mini mac and cheese bowls with chipotle ketchup
Maryland style crab cake with red pepper remoulade
Honey pecan crusted chicken bite with maple chipotle sauce
Porcini mushroom and parmesan risotto ball with Marsala sauce
Mini fish tacos – deep fried white fish, slaw, spicy aioli, crispy onion
Lamb sliders with roasted garlic aioli and micro greens

Cocktail Party “Chef Stations”

For guest arrival before 8:00 p.m. please add one of the following options to provide an ample “dinner” portion as an addition to one of the cocktail packages above.


“Dinner Martini”  Served in a cosmopolitan glass with cocktail fork

12 hour slow roasted seasoned beef brisket topped Yukon gold and roasted garlic mashed potatoes with rich pan jus and caramelized onion and fresh sage

Chipotle pulled pork topped maple roasted sweet potatoes with crispy onion and micro greens

Addition of roasted forest mushrooms (vegetarian)

“Chef’s Small Plates”: – served on cocktail station plate with cocktail fork – choose one

Salmon small plate

Agnolotti stuffed with butternut squash tossed in a creamy white wine pesto sauce
Sun dried tomato & asiago cheese stuffed ravioli with San Marzano tomato & fresh basil sauce – both above served with Fresh parmesan cheese | dried chilies

Butter chicken with spice scented basmati rice, vegetable pakora and mango drizzle

Miso baked salmon with steamed bok choy and soy dressed udon noodles

Mediterranean lamb kofta with Greek style orzo and feta

Addition of falafel (vegetarian option)