TRAY PASSED HORS D’OEUVRES
Crab Cakes with Garlic Aioli
Seared Tuna Crouton with Olive Tapenade
Cornet of Salmon Tartar
Potato Blinis with Smoked Salmon and Chive Creme Fraiche
Tuna Tartar Crisps with Ginger and Wasabi
Lobster Salad on Won Ton Crisps
Purple Potatoes “Coins” with Caviar and Creme Fraiche
Crisp Risotto Cake with Duck Confit and Scallion Relish
Petit Filet on Potato latkes Cake with Horseradish Cream
Herbed Crepe Pinwheels with Goat Cheese, Figs and Arugula
Basil Marinated Chicken Wrapped in Grilled Eggplant
Potato Chip of Warm Duck Confit with Apple Relish
Fried Artichokes with Garlic-Saffron Mayonnaise
Beef Short Rib Skewers with Classic BBQ Sauce
Cannellini Bean Bruschetta with Fresh Roasted Asparagus Crostini
With Parmesan and Aged Balsamic
Vegetable Spring rolls, Hot Chinese Chinese Mustard Dipping Sauce
Tartlets with Eggplant ratatouille and Hummus
COLD STATIONARY HORS D’OEUVRES
Sesame Crusted Tuna with Nobu’s Vinaigrette and Tobiko Caviar
Endive with Smoked Trout with Lemon Scented Cream Cheese
Seared Tuna with Eggplant Camponata
Parmesan Frico with Gorgonzola and Pear Relish
Rosemary Grilled Beef with Garlic Aioli and Chives on Toast
Bruschetta with Fresh Mozzarella and Sun Dried Tomato Pesto
Crostini with Fresh Goat Cheese and Walnuts
Smoked Salmon on Brioche
Assortment of Cucumber Cups, Winter Vegetable,
Spicy Gulf Shrimp, Dungeness Crab and Avocado
Bay Scallop Ceviche on Bent Spoons
Moo Shu Wraps with Orange Beef Rolled with Celery,
Green Onion and Red Bell Peppers
HOT STATIONARY HORS D’OEUVRES
Little Fried Sandwiches of Polenta, Mozzarella and Prosciutto
Duck Confit on Apple Walnut Crostini with Sundried Cherries and Peppered Chevre
Spicy Chicken Empanadas
And Served with Guacamole and Sour Cream
Spicy Vegetable Empanadas With Classic with Smoked Chile Salsa
Garlic-Rosemary Lamb Chop Lollipops with Mint Mayonnaise
Mini Pizza with Gorgonzola, Fig Tapenade and Red Onions
Thai Shrimp Spring Roll With Red Curry Dipping Sauce
Classic Crab Cakes
Grilled Shrimp with Chorizo and Peppers
Stuffed Mussels with Roasted Garlic Mayonnaise
Straws of Apple wood Smoked Bacon Wrapped asparagus
Crisp Risotto Cake with Duck Confit and Scallion Relish
Muscovy Duck Confit Tartlets with Dried Fruit
CRUDITES AND CHEESE
Crudites
Seasonal vegetables
May include:
Carrots, Broccoli, Cherry Tomatoes, Asparagus, Celery,
Green Beans, Zucchini, Cabbage Sections, Snow Peas and Peppers
To be served with dipping sauces
Three Mustards
Aioli With Roasted Garlic
Roasted Bell Peppers
Caesar Dressing
Cheese
Herbed Goat Cheese
Cheese and Fruit
Selection of Domestic Cheese
Rustic Breads and Crackers
Served with assorted dried fruits and nuts




