Hors d’Oeuvres Selections
At artbar we pride ourselves on presenting hors d’oeuvres that match the quality and innovative nature of our dinner menu. Order them a la carte or select one of our hors d’oeuvres packages, which are priced per person. In either case, we are certain you and your guests will be impressed by what we have to offer. You may never want a traditional meal again.
Vegetable Spring Rolls or Salad Rolls with Chili Dipping Sauce
Belgian Endive with Dill Emulsion, Shrimp Salad and Lemon
Spoon of Beet Tartare with Caraway Emulsion and Crisp Bread
Celery Remoulade and Fresh Radish with Chèvre
Roasted Artichoke, Arugula Puree and Tomato Sauce
Mini Pork Schnitzel with Apple and Mustard Sauce
Baby Baked Potato Stuffed with Smoked Cheddar, Roasted Onion and Crème Fraiche
Pork Terrine on Crostini with Apple Preserves
"Pigs in a Blanket" Local Farmers’ Garlic Sausage Baked in Puff Pastry with Pommery Mustard Sauce
"Ants on a Log" Celery Barquette with Blue Cheese Mousse and Golden Raisin Compote
Pissaladaire with Caramelized Onions, Nicoise Olives and Anchovies
Crepe Roll with Caramelized Onions, Forest Mushrooms and Chèvre
Gruyère Gougères~ Bite Size Choux Pastry with Gruyère Cheese
Roast Turkey Breast on Crostini with Brie, Dried Cranberry and Pancetta
Baby Meatballs with Double Smoked Bacon, Aged Cheddar and Sourdough
Squash Tartlet with Maple Lacquered Pork
Pastry filled with Poached Chicken, Brie, and Cranberries
Smoked Ontario Pickerel on a Wild Rice Cracker with Tartar Sauce
Smoked Salmon and Cream Cheese "Maki" with Capers and Bagel Croutons
Arancini ~ Italian Rice balls stuffed with Mozzarella and Basil
Poached and Chilled Shrimp with Classic Cocktail Sauce
Spoon of Seafood Ceviche with Tarragon Pistou
Crispy Salt Cod Fritters with House Tartar Sauce
Adobo Marinated Tuna on Tortilla Chips with Lime Cured Shallots
Duck Rillettes on Crostini with Berry Preserves
Roll of Rare Seared Beef Loin with Blue Cheese and Crispy Potato
Snails on Sticks" Skewered Braised Escargots with Fresh Herb Crust
Bay Scallops, Beurre Blanc, Fried Pastry, and Tobiko
Foie Gras Potato Croquette
Venison Tartar with Truffle and Parmesan
King Crab Salad on Shrimp and Scallion Pancake
Game Pies in Puff Pastry with Roma Tomato Ketchup
Chicken Ballotine Stuffed with Lobster and Spinach
Poached Oysters on the Half Shell with Spicy Cocktail Sauce and Crispy Lardons
Lamb Chops with Citrus Gremolata
Hot Smoked Bison on Rosti with Lingonberry Sauce