Eating finger food in formal wear can be tricky. Give your guests small portions with big flavours
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- Poppy seed–crusted ahi tuna, taggiascha olive, a sliver of quail egg and sliced green bean drizzled with dijon vinaigrette. $3.50 each. The Salt and Pepper Catering Co., 416-924-0715, salt-peppercatering.com.
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- Double-baked fingerlings filled with smoky bacon, Fifth Town goat cheese and chives. $4 each. Chezvous Dining, 416-347-3609, chezvousdining.ca.
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- Chili-fried shrimp on a polenta cake with romesco sauce. $3.50 each. Art Gallery of Ontario, 317 Dundas St. W., 416-979‑6634, ago.net.
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- Sous-vide pork belly, carrot kimchee, cilantro and black garlic mayo on a steamed Chinese bun. $3 each. C5 Catering, 100 Queen’s Park, 416‑586-7928, c5restaurant.ca.
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- Applewood-smoked salmon with crème fraîche and Lake Erie whitefish caviar on a puff pastry twist. $3.75 each. Canoe, 66 Wellington St. W., 416-364-1211, oliverbonacini.com.
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- Scotch Mountain lamb patties with Ontario tomato jam and minted crème fraîche on a Yorkshire pudding cup. $3 each. Sequel, 105 Vanderhoof Ave., Unit 8, 416-480-0996, sequel.ca.
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- Grilled Guernsey Girl cheese on toast with a piquillo pepper salad. $3.25 each. Dish Cooking Studio, 390 Dupont St., 416-920‑5559, dishcookingstudio.com.
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- Heirloom tomato soup with a grilled cheddar cheese sandwich triangle. Served in an espresso cup. $3.50 each. Bite Catering, 416-222-2483, bitecatering.com.
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- Citrus-dressed lobster with pickled ginger, jicama, mango and key lime in a crisp beet shell. $4.60 each. North 44° Caters, 2537 Yonge St., 416-487‑4897, ext. 3, north44caters.com.
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- Chopped beef tenderloin mixed with capers and sweet onion, topped with a quail egg. $4 each. Couture Cuisine and Event Artistry, 185 Graydon Hall Dr., 416-449-5432, couture-cuisine.com.
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