Hors D’oeuvres

Chef Jordan Flambe Menus, Pick-Up, Platters, Weddings

$1.75 each  (not including attending chef’s & service staff)

  • Caramelized onion, Okanagan fruit & brie puff pastry mini pizza
  • Sesame lime glazed chicken gyoza
  • House cured prosciutto & fresh melon – gf
  • House cured bresaola (air dried beef) canapé, horseradish aioli, crispy fried capers & white truffle oil
  • Confit garlic & asiago tart, balsamic onion jam & fresh herbs
  • Mini spanakopita’s, house signature tzatziki
  • Middle Eastern chickpea falafel, cucumber mint relish – vegan & gf
  • Crispy cauliflower pakora, toasted almonds, sweet chili & sesame –vegan & gf

$2.25 each  (not including attending chef’s & service staff)

  • Lemongrass scented Thai chicken “sausage roll” & spicy sriracha oil (recipe inspired by Chef Jordan’s travels through Thailand)
  • Coconut crusted prawns, togarashi, lime aioli
  • House smoked salmon mousse canapé, shaved red onion & capers
  • Ocean Wise, Albacore tuna ceviche “cone”, coconut milk, lime & red onion (recipe inspired by chef Jordan’s travels through Colombia)
  • Moroccan spiced lamb meatballs, toasted almonds, apricot mint glaze
  • Flambe’s famous porchetta slider, seasonal Okanagan fruit gastrique & fresh greens (porchetta is a 3 day process to prepare & is one of Flambe’s most highly acclaimed dishes)
  • Flambe’s signature cornbread, house cured Spanish style chorizo, slow roasted heirloom tomato & jalapeno jack
  • Vietnamese Banh Mi slider, house made pate, slow roasted pork shoulder, pickled daikon & carrot, shaved cucumber & fresh herbs (recipe inspired by chef Jordan’s travels through Vietnam)
  • Thit Kho – Crispy slow braised pork belly, sweet & salty caramelized soy, pickled ginger slaw (recipe inspired by chef Jordan’s travels through Vietnam)
  • Thai coconut green curry & chicken croquette, roasted sweet corn, bell peppers & lime relish (recipe inspired by chef Jordan’s travels through Thailand)
  • Italian Arancini – Creamy risotto, crispy panko breading, slow roasted heirloom tomato jam
  • Slow braised Mayan bbq beef tostada, lime crema, carrot & cabbage relish,  (recipe inspired by chef Jordan’s travels through Guatemala)

*Individual hors d’oeuvres require cooking and assembly on location and are best passed to the guests via Flambe Catering service staff

Prices are for each hors d’oeuvre
Minimum order of 24 of each each hors d’oeuvre
Available to add on to any of the Flambé Catering Menus
*Events with hors d’oeuvre only menu’s may be subject to additional fee’s

Flambe Ordering guide:

Afternoon cocktail party 2-4 hours — 6 – 12 hors d’oeuvres per guest
Pre dinner hors d’oeuvres 1 – 2 hours — 3 – 6 hors d’oeuvres per guest
Hors D’oeuvres in lieu of dinner 2-4 hours — 12 – 18  hors d’oeuvres per guest – Alternately we suggest adding a variety of items from our appetizer dip and platter menu in combination with 6-10 hors d’oeuvres per guest

Hors d’oeuvre menu requires attending chef(‘s) for service & assembly @ $45.00 hr min 4 hrs each as well as service staff @ $35hr min 4hrs each

Our chef will work with you to put together a custom menu tailored to your personal taste, budget & the time of year

  • Coffee & Tea $2/pp
  • Sweet orange iced tea  $40 per 10L
  • Tropical fruit punch  $40 per 10L
  • Lemonade $40 per 10L
  • Punch bowl/dispenser not included
  • Fresh seasonal fruit platters $3/pp

Prices do not include service staff, dish rentals, travel/service charges, taxes or gratuity.

Ready to Order – Contact Us