Grazing Platters

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Quantities scalable for groups from 10 – 40ppl

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Charcuterie & Cheese

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A curated selection of local and international cheeses paired with locally made charcuterie.
Served with pickles, preserves, Luke’s Small Goods sourdough, and fresh fruit.

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Seafood

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A customizable assortment of seafood based on your group’s preferences. Options may include Atlantic Canadian oysters, smoked fish, house-cured gravlax, caviar, crab, lobster, dips, and pickles.
Live chef oyster-shucking available as an add-on.

Optional platter enhancements include olives, additional pickles, extra bread, and any desired house preserves.

 

Canapés

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Minimum order: 2–3 dozen per selection.
Additional varieties available upon request.

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Hot Canapés

• Spanakopita — Spinach and artichoke wrapped in crisp phyllo (ve)

• Welsh Rarebit — Served on sourdough baguette, topped with house almond crunch (v)

• Potato Latkes — Crème fraîche, chives; caviar or roe available as an upgrade (gf, v)

• Mussels Tigres — Mussels, lobster, and sardines in a béchamel, deep-fried in-shell; served with spiced chutney and chives

• Pork Bao Slider — Cucumber, carrot, cilantro, sesame mayo

Cold Canapés

• Mushroom Pâté — Sourdough crostini topped with piped mushroom pâté and cranberry compote (ve)

• Gravlax — House-cured salmon on a buckwheat blini with whipped dill cream and roe (gf)

• Fig — Blue cheese cream on a blini with hot honey (gf, v)

• Saucisson Tartare — Cured meat tartare with gherkin, shallot, pickled mustard seed, mustard, and grated horseradish on a potato pavé (gf, df)

• Lobster Bao Slider — Citrus aioli, chive