Hors D’ oeuvres Menu

Category #1

Stationary:

~ Bruschetta Bar with Assorted Spreads, Garlic Crostini, Pita Chips, and Flat Breads Caponata-(Eggplant and Sweet Peppers), Cannellini Beans with Rosemary and Prosciutto, and Red Pepper Hummus

~ Imported Cheese Display with Dried Fruits and Nuts

~ Fresh Fruit Presentation

Passed:

~ Buttermilk chicken Skewers with Point Reyes Blue Dip

~ Crispy Shrimp or Chicken Wontons with Orange Curry Dipping Sauce

~ Gougers: Cheese: Cheese Puffs Filled with Choice of Mushrooms, Herbs, and Walnuts Bacon, Arugula, Pickled Onions and Parmesan Smoked Duck, Dates, and Goat Cheese
Lobster Tarragon—ADD $2.00

~ Warm Mini Tomato Custard Tart with Chilled Tomato Herb Salad

~ Smoked Portobello Quesadilla with Manchego Cheese and Sweet Pepper

~ Grilled Shrimp and White Bean Crostini with Rosemary Aioli

~ Arancini: Mini Risotto Fritters with Prosciutto, Peas and Mozzarella

~ Warm Tartlets of Brie and Caramelized Walnuts

~ Caprese Skewers with Glazed Figs

~ Cucumbers Filled with Malaysian Eggplant Caviar

Category #2

~ Wild Mushroom and Tallegio Monte Cristo with White Truffle

~ Lobster, Corn Cakes with Herb Crème Fraiche

~ Tuna Tar Tar on Ginger Pickled Cucumber and Curry Cream

~ House Smoked Salmon on Crisp Potato Pancake with Chive Cream

~ Seared Bay Scallops with Corn Puree and Basil Oil Served in a Small Spoon

~ Foie Gras Mousse on Toasted Brioche with Honey Glazed Apricots Add $4.00

~ Warm Crab Toasts with Avocado Citrus Salsa

~ Kobe Beef Tar Tar on Crostini with Caramelized Onions and Horseradish Crème Fraiche Add $3.00