Elaborate Hors D'oeuvres and Canapes

Hot hors d'oeuvres - Chef's choice of the following:

White bean falafel with salsa fresca (vegan and gluten free)
Roasted beef tenderloin on focaccia crostini with chimichurri
Crusted scallop with pistachio dukka on a spoon (gluten free)
Oyster mushroom ragout on a crostini (vegetarian)
Lamb burger skewers with cucumber and feta cheese
Prosciutto flatbread with basil pesto, cherry tomato and goat cheddar
Mixed vegetable pakora with green chutney (vegan)
Stuffed crimini mushrooms with goat cheese (vegetarian)
Pulled pork empanadas
Pulled beef brisket antojitos with ancho and thyme cream cheese

Cold Canapés - Chef's choice of the following:
Chili lime poached shrimp with avocado mousse (dairy free and gluten
free)
Smoked salmon bellini with lemon crème fraiche and dill (halal)
Chicken liver mousse with red pepper jelly
New England crab and corn salad
Artichoke caponata on focaccia crostini with pickled vegetable relish
(vegetarian)
Smoked salmon cones with crème fraiche (halal)
cocktail style

Middle Eastern Mezze Platter 
Hummus, Baba Ganoush, roasted and glazed onions, stuffed vine leaves, 
artichoke, grilled Halloumi cheese, roasted red peppers and flat breads 

Charcuterie Platter 
Waterloo County summer sausage, Soppressata, Cappicola and 
pepperettes 

Artisan Cheese platter with crackers 
A selection of local artisan and international cheeses served with crackers 
(includes gluten free crackers) (vegetarian) 
Tea - Fairtrade Organic (10 oz cup) 
Water Station with Glasses