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

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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

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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

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CRUDITES AND CHEESE

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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

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Cheese

Herbed Goat Cheese

Cheese and Fruit

Selection of Domestic Cheese

Rustic Breads and Crackers

Served with assorted dried fruits and nuts

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