• Tandoori Spiced Chicken on mini papadum with mango chutney
  • Thai chicken on bettle leaf
  • Dill gravalax on wattle seed blinis
  • Cuban mojo chicken & avocado and mango salsa
  • Roast sirloin of Argentinian beef with tiny Yorkshire pudding, watercress and béarnaise sauce
  • Foie Grass Pate on toasted brioche rounds with quince relish
  • Pear and prosciutto wrap with torta di gorgonzola and Arugula leafs
  • Crispy Duck Pancakes with cucumber spring onion and hoi sin sauce
  • Coronation Chicken on Peshwari Naan Bread
  • Vietnamese rice rolls with shrimp vermicelli & red pepper jam
  • Strawberry Gazpacho with crab garnish & truffle oil
  • Seared Tuna Tataki with soured cream, shallots and toasted sesame seeds
  • Toasted Rye bread with smoked trout and horseradish cream
  • Steak tartar with olive oil, paddle fish roe and chefs Mayo

 COLD CANAPÉS   (Vegetarian)

  • Truffle and cream cheese spread
  • Goats cheese crostini with onion marmalade
  • Eggplant caviar with Bread Sticks
  • Mozzarella skewers with sundried tomato and basil pesto
  • Tuille Cones –tomato, olive & parmesan cream cheese
  • Spinach and feta cheese parcels & cucumber raita
  • Portabella Mushrooms and truffle oil croquettes & Orange zest aioli
  • Butternut squash risotto balls with Cream Fraiche and chive aioli


  • Prawn and coriander wonton & Red pepper jam
  • Beef Tenderloin cubes with caramelized apples and hollandaise sauce   
  • Grilled Portuguese chorizo with arugula and baby bocconcini
  • Thai Fish Cake & ginger and lime glaze
  • Chicken Satay & macadamia Satay sauce
  • Malaysian chicken with chili plum sauce
  • Char Sui pork & grilled scallops and pineapple chili jam
  • Tempura tiger Prawn with wasabi mayonnaise
  • Spanish Salt and spice calamari skewers
  • 5 spiced duck & vermicelli spring rolls
  • Indian Samosas with cottage cheese and cilantro egg scramble
  • Scallops marinated in Green chili with red Thai curry sauce



 Delicatessen ingredients for canapés selection aimed to corporate events and private parties in Bay Area by Chef Paulo Carvalho. We organize your private Gourmet dinner party all in hand. 






  • Cajun Salmon with Jambalaya rice  
  • Hungarian Beef goulash with Mash
  • Thai Red curry chicken with basmati rice
  • Moroccan Lamb Tagine with fragrance couscous
  • Porcini Risotto with truffle cream and pecorino cheese
  • Thai Green curry with coconut rice