Catering Menus: Creative Hors d'oeuvres | Creative Salads | Sandwiches | Buffet Platters

Let Hot Rock's catering team assist you with your catering and party functions. Contact us now!

Hot Rocks Catering Menus:

• Creative Hors d'oeuvres
• Creative Salads
• Sandwiches
• Buffet Platters

With several years in the restaurant business, Hot Rock's reputation speaks for itself. Our team is well known and we are always prepared to cater to your every wish. From buffet service to fine cuisine and gourmet creations, we will provide you with the attention to detail and the finishing touches necessary to please all of your guests.

Let us plan your next event such as:

• Weddings, anniversaries, birthdays, special events, holidays, business or private functions, family events and special themes.
• We can accommodate parties from 25 to 250 guests or more.
• Our services include tableware, complete menu planning and event planning.

We aim to please our clients and your guests.   From the initial meeting to supervising your event and taking care of all the finishing touches, everyone on our experienced team are dedicated to making your day all you would imagine it to be.

Creative Hors d'oeuvres

Seafood
Shrimp and crab “pogo's” with preserved lemon-chili dipping sauce Mini Dungeness crab cakes with smoked chili aioli Grilled calamari, avocado and mussels with charred tomato vinaigrette on crisp beet chips Shrimp, cucumber and thai basil on sesame wonton chips Mini Dungeness crab and gruyere “grilled cheese” with tomato jam Citrus crusted Ahi tuna on soy braised cucumber rounds with wasabi mousse Dungeness crab lettuce wraps with maple-soy reduction, orange segments and bean sprouts
Vegetarian
Soup shooter of chilled purple potato and garlic chives Curried vegetable spring rolls with plum-apricot dip Confit of wild and tame mushrooms on toast points with truffle oil and chives Artichoke and brie paté on buttered crostini Sweet corn, roasted pepper and scallion fritters with roasted garlic aioli Saffron roasted vegetable crostini with crumbled feta Chilled gazpacho in a cucumber cup with cilantro Stilton-potato cakes with sweet onion jam Roasted pear, pinenut and gorgonzola bruschetta Goat cheese mousse, tomato confit and snipped chives in a fingerling potato cup
Alternatives
Lemongrass chicken satays with soy mignonette Duck confit, chai poached pears and opal basil crostini Grilled corn, pancetta and purple potato with horseradish aioli on tasting spoons Spicy ginger chicken cakes with lime-chili remoulade Prosciutto, roasted figs, cherry tomatoes, baby arugula and fontina on grilled flatbread with balsamic drizzle Hoisin and chili beef satays with cilantro oil

< Back to Top

Hot Rocks Creative Salads

Salad of tender greens, pickled cucumbers, toasted pinenuts, baby tomatoes and fried capers in a citrus vinaigrette Baby spinach and organic arugula, honey roasted sweet onions, sundried cranberries, fresh goat cheese, baby tomatoes and a charred tomato-shallot vinaigrette Romaine hearts, grilled corn, pancetta and romano crisps in a creamy caeser dressing Salad of black olives, grilled zucchini, roasted pepper, feta and cherry tomatoes with baby greens and sherry vinaigrette Curried chicken, green apples, sultanas and cashews with pea shoots, baby arugula and a curry-citrus vinaigrette Fingerling potatoes, grilled corn, roasted peppers, double smoked bacon, honey mustard and horseradish aioli Grilled asparagus with roasted mushrooms and a sherry –soy vinaigrette Israeli couscous salad with smoked tomato vinaigrette, grilled zucchini, roasted peppers and fresh cilantro Cold soba noodle salad with shaved carrots, enoki mushrooms, fried onion and a coconut-peanut dressing Belgian endive, English cucumber, fresh mint, pink peppercorns, beet glaze and citrus vinaigrette Salad of honey roasted duck breast, baby arugula, white beans, cherry tomatoes and a walnut-mustard vinaigrette

< Back to Top

Hot Rocks Sandwiches

Honey roasted eggplant, basil pesto, roasted peppers, roma tomatoes and bocconcini on grilled focaccia Sesame roasted chicken, ginger mayo, sprouts, cucumber and avocado wrapped in a flour tortilla Crispy fried chicken, mozzarella, bacon, tomato, caramelized onion and lettuce on grilled focaccia Tandoori salmon salad with pickled cucumber, mango chutney, and greens in a whole wheat pita Chili and herb marinated flank steak with roasted peppers, pickled red onion, guacamole, and arugula in a soft tortilla Lemon grilled chicken, gorgonzola, roasted pear chutney, toasted walnuts and pea sprouts in a flour tortilla Grilled striploin, crispy onions, baby spinach, Dijon-horseradish mayo on focaccia Grilled portobello mushrooms, with roasted peppers, caramelized onions, brie and basil aioli on garlic ciabatta

< Back to Top

Hot Rocks Buffet Platters

Mains	per person, certain minimums apply
Beef short ribs braised with pomegranate molasses, thyme and roasted garlic Soy and hoisin marinated beef satays Grilled calamari tossed in a sweet chili, cilantro vinaigrette Grilled jumbo shrimp with a grapefruit-ginger chutney Duck leg confit glazed with honey, cinnamon and cloves over a Moroccan style couscous salad with pinenuts and sultanas Whole roasted beef tenderloin marinated in roasted garlic, grainy mustard and fresh herbs with a blueberry gastrique Pan roasted Atlantic salmon with a braised leek and roasted mushroom crust Australian lamb shanks braised with thyme, roasted garlic, red wine and honey glazed shallots Slow roasted chicken breasts with a maple mustard glaze Semi boneless Cornish game hen with a celery root and sweet onion chutney Curried oxtail with split peas and root vegetables Pineapple glazed pork side ribs Whole roasted striploin or rib-eye with a shitake-marsala jus Mussels with a sweet corn-curry tomato sauce, chilies, cilantro and fried yams
Sides	per person, certain minimums apply
Grilled asparagus with a warm mushroom, sherry, soy vinaigrette Wok stirred baby bok choy shoots with sesame, ginger and sweet chili glaze Stilton, caramelized onion potato cakes Grilled vegetables, black olives, balsamic glaze, fresh basil and Greek feta “Mac and cheese” Duck confit, four cheeses and chives Sauté of fingerlings, leeks, green peas and sausage Oven roasted mini potatoes with a caramelized onion, grainy mustard, parsley butter Smoked cheddar, cauliflower gratin Short rib shepherds pie Fingerling potatoes roasted with pancetta, leeks, sundried tomatoes and fresh basil pesto

< Back to Top