Fall 2026 Canapé Menu
Passed Canapes
Summer Rolls with Mint and Cashew (vegan)
Potato Tostada with Corn, Avocado and Basil (vegan)
Tiny Tomato with Cashew Mozzarella and Pesto (vegan)
Baked Brie and Balsamic Strawberry Parcel
Bright Green Vegetable Tart
Grilled Cheese with Shaved Truffle
Crostini of Stone Fruit, Gorgonzola and Hot Honey
Winter Truffle and Chanterelle Arancini
Potato Pancake with Apple Butter and Sour Cream
Corn Arepa with Black Bean and Avocado Salsa
Fall Vegetables in Butternut Squash Tarts
Sweet Pea Samosas with Tzatziki
Tri Colored Cauliflower Croquette
Salmon Sashimi with Soy, Chive and Sesame
Tuna and Spicy Mayo on Crispy Rice
Caviar and Dill Crème in Baby Baked Potato
Deviled Quail Eggs with Salmon Roe
Smoked Salmon and Cucumber on Rye Toast
Hamachi Taco with Cilantro Lime Aioli
Miso Cod with Honey on Daikon Radish
Yellowtail Tostada with Jalapeno
Chicken Pot Pie with Sweet Peas and Carrots
Chicken Caeser Salad in Parmesan Cup
Pulled Chicken Taco with Avocado Crema and Purple Cabbage
Prosciutto with Melon and Manchego
Duck Confit with Hoisin on Scallion Pancake
Steak Tostada with Pickled Jalapeno and Cotija
Rare Sirloin and Horseradish on Gaufrette
Rib Eye and Bearnaise on Potato Onion Cake
