COLD HORS D'OEUVRES

 

RED MEAT

 

THINLY SLICED BEEF SIRLOIN (GF)

with caramelized onion & chipotle aioli on a sesame cracker

 

THINLY SLICED BEEF SIRLOIN

with crème fraîche horseradish and micro greens on a crostini

 

PORK 

 

PETITE BLT

pumpernickle rounds with applewood bacon,

grape tomato, lettuce and aioli

 

FIG & AND HONEY MASCARPONE CROSTINI

with chopped pancetta

 

SEASONAL MELON AND PROSCIUTTO (GF)

sweker with sweet cantaloupe ball wrapped in prosciutto

 

 POULTRY

 

ANCHO-CHILI CHICKEN SALAD (GF)

on a mini corn tortilla with roasted red bell pepper and cilantro garnish

 

CURRIED CHICKEN SALAD (GF)

topped with mango chutney on a plantain chip

 

MOROCCAN CHICKEN

on a cumin spiced pita chip

 

BELGIAN ENDIVE SPEAR (GF)

filled with smoked chicken salad

 

CHINESE CHICKEN SALAD

in a scalloped filo cup topped with crispy rice noodles

 

SMOKED DUCK BREAST (GF)

on a sweet potato chip with apricot and dried cherry chutney

 

fish

 

tuna tartare

on a crispy wonton chip with wasabi aioli & chive garnish

 

ahi tuna poke

on a crispy wonton chip with avocado & mango

 

sesame crusted ahi tuna

on a crispy wonton chip with marinated seaweed, tobiko

and sweet sriracha aioli

 

seared tuna tostados

on a crispy wonton chip with shiso, tomato & scallion salsa

wasabi crème fraîche

 

fresh ahi tuna ceviche (gf)

ahi tuna marinated in lemon & lime juice with avocado & mango

served in a corn taco

 

smoked salmon canapé

on dark bread with mascarpone cheese, fresh dill & caper garni

 

dill smoked salmon on cucumber flower (gf)

smoked salmon tossed with diced red onion, fresh dill, capers

and a honey-mustard aioli

 

chilled prawns (gf)

on a chiffonade of greens served with freshly prepared cocktail sauce

 

asian prawns (gf)

chilled prawns marinated in ginger, lime & cilantro

 

chipotle rock shrimp mini tostadas (gf)

shrimp with avocado mango salsa & fresh lime

on a mini corn tortilla

 

belgian endive spear (gf)

filled with bay shrimp salad

 

belgian endive spear (gf)

filled with dungeness crab

 

vegetarian

 

classic italian bruschetta (v)

freshly chopped tomato, basil sprouts and golden balsamic

on crostini topped with parmigiano reggiano

 

crostini with truffle duxelle (v)

and laura chenel chevre

 

summer bruschetta (v)

whole grain crostini with laura chenel chevre

topped with avocado, grilled white peaches and micro basil

sweet onion vinaigrette

 

roasted eggplant caponata (v)

eggplant, tomatoes, olives, onion and basil

on crostini with laura chenel chevre

 

glazed red beets and burrata crostini (v)

reduced balsamic glaze and micro greens

 

avocado on wheat toast (vg)

with radish, sea salt and lime

 

belgian endive spear (v, gf)

filled with pear, caramelized pecan & gorgonzola

 

belgian endive spear (v, gf)

filled with asparagus, smokey blue cheese, hazelnuts & pear vinaigrette

 

belgian endive spear (vg, gf)

filled with jicama, orange, pomegranate and tarragon salad

 

belgian endive spear (vg, gf)

filled with jicama, orange, red beets and tarragon salad

 

caprese kabob (v, gf)

petite skewer with mozzarella bocconcini, grape tomato & basil

 

manchego and quince skewers (v, gf)

petite skewer with cubes of spanish manchego cheese and sweet quince paste

 

watermelon and feta skewers (v, gf)

lime infused watermelon cube with feta cheese & fresh mint

 

petite greek salad skewers (v, gf)

cucumber, marinated feta, olive and grape tomato

 

chilled gazpacho soup shot (v, gf)

served in a tall shot glass

 

vichyssoise soup shots (v, gf)

leeks, onions, potatoes, cream and vegetarian stock

garnished with chives and served cold in a demitasse mug

 

falafel bites (vg)

topped with hummus and red bell pepper garnish

 

polenta bites (vg, gf)

topped with oven roasted cherry tomatoes and micro basil

 

spring rolls (vg, gf)

lettuce, carrots, basil, mint and mushroom wrapped in rice paper

served with asian peanut dipping sauce

 

vegan eggplant caponata (vg)

roasted eggplant, tomatoes, olives, onion and basil

on a plantain chip

 

vegan

 

belgian endive spear (vg, gf)

filled with jicama, orange, pomegranate and tarragon salad

 

belgian endive spear (vg, gf)

filled with jicama, orange, red beets and tarragon salad

 

avocado on wheat toast (vg)

with radish, sea salt and lime

 

falafel bites (vg)

topped with hummus and red bell pepper garnish

 

polenta bites (vg, gf)

topped with oven roasted cherry tomatoes and micro basil

 

spring rolls (vg, gf)

lettuce, carrots, basil, mint and mushroom wrapped in rice paper

served with asian peanut dipping sauce

 

vegan eggplant caponata (vg)

roasted eggplant, tomatoes, olives, onion and basil

on a plantain chip

 

gluten-free

 

thinly sliced beef sirloin (gf)

with caramelized onion & chipotle aioli on a sesame cracker

 

seasonal melon and prosciutto (gf)

sweker with sweet cantaloupe ball wrapped in prosciutto

 

ancho-chili chicken salad (gf)

on a mini corn tortilla with roasted red bell pepper and cilantro garnish

 

curried chicken salad (gf)

topped with mango chutney on a plantain chip

 

belgian endive spear (gf)

filled with smoked chicken salad

 

smoked duck breast (gf)

on a sweet potato chip with apricot and dried cherry chutney

 

fresh ahi tuna ceviche (gf)

ahi tuna marinated in lemon & lime juice with avocado & mango

served in a corn taco

 

dill smoked salmon on cucumber flower (gf)

smoked salmon tossed with diced red onion, fresh dill, capers

and a honey-mustard aioli

 

chilled prawns (gf)

on a chiffonade of greens served with freshly prepared cocktail sauce

 

asian prawns (gf)

chilled prawns marinated in ginger, lime & cilantro

 

chipotle rock shrimp mini tostadas (gf)

shrimp with avocado mango salsa & fresh lime

on a mini corn tortilla

 

belgian endive spear (gf)

filled with bay shrimp salad

 

belgian endive spear (gf)

filled with dungeness crab

 

belgian endive spear (v, gf)

filled with pear, caramelized pecan & gorgonzola

 

belgian endive spear (v, gf)

filled with asparagus, smokey blue cheese, hazelnuts & pear vinaigrette

 

belgian endive spear (vg, gf)

filled with jicama, orange, pomegranate and tarragon salad

 

belgian endive spear (vg, gf)

filled with jicama, orange, red beets and tarragon salad

 

caprese kabob (v, gf)

petite skewer with mozzarella bocconcini, grape tomato & basil

 

manchego and quince skewers (v, gf)

petite skewer with cubes of spanish manchego cheese and sweet quince paste

 

watermelon and feta skewers (v, gf)

lime infused watermelon cube with feta cheese & fresh mint

 

petite greek salad skewers (v, gf)

cucumber, marinated feta, olive and grape tomato

 

chilled gazpacho soup shot (v, gf)

served in a tall shot glass

 

vichyssoise soup shots (v, gf)

leeks, onions, potatoes, cream and vegetarian stock

garnished with chives and served cold in a demitasse mug

 

falafel bites (vg)

topped with hummus and red bell pepper garnish

 

polenta bites (vg, gf)

topped with oven roasted cherry tomatoes and micro basil

 

spring rolls (vg, gf)

lettuce, carrots, basil, mint and mushroom wrapped in rice paper

served with asian peanut dipping sauce

 

 

HOT HORS D'OEUVRES

 

 

 

red meat

 

santa maria skirt steak skewers (gf)

chili & tomato marinated skirt steak served with a yogurt dipping sauce

 

korean bulgogi steak skewers (gf)

petite grilled skewers of steak with korean bulgogi sauce

 

miniature beef wellington

puff pastry filled with sliver of filet mignon and mushroom duxelle

topped with demi glace

 

beef tenderloin crostini

sliced tenderloin, melted brie, mushrooms
and demi glace on buttered toast

 

braised beef short rib bite (gf)

yukon gold potato skins filled with braised short rib

and crumbled gorgonzola

 

turkish style lamb meatball

with yogurt dipping sauce

 

lamb skewers (gf)

with mint & pine nut pesto

 

curried lamb wontons

with apricot dipping sauce

 

grilled miniature reuben

pastrami and swiss on toasted rye

with a dollop of dijon mustard

 

mini cheeseburger

all beef burgers with cheddar cheese on a bite-sized bun 

with ketchup and mustard

 

pigs ‘n blanket

miniature viennese sausages wrapped in puff pastry

topped with a dollop of mustard

 

southwestern style wontons

made with chorizo, jack cheese and cilantro

served with guacamole dip

 

pork

 

tiny twice baked potato (gf)

yukon gold potatoes filled with sour cream, bacon and thyme

 

baked flatbread triangles

made with fresh pesto, sundried tomato, goat & mozzarella cheeses

topped with pancetta

 

pancetta & gruyère arancinis

topped with sundried tomato dipping sauce

 

poultry

 

chicken parmesan lollipops

panko crusted chicken breast on a skewer topped with mozzarella cheese served with marinara dipping sauce

 

jerk chicken skewers (gf)

grilled chicken, onions & peppers woven onto a bamboo skewer

with caribbean “jerk” sauce marinade

 

thai chicken skewers (gf)

grilled lemon grass chicken woven onto a bamboo skewer

brushed with thai peanut sauce and sprinkled with cilantro

 

lemon marinated chicken skewers (gf)

served with almond pomegranate sauce

 

santa fe flatbread triangles

made with herbed chicken, fresh tomatillo sauce,

cilantro pesto and jack cheese

 

smoked gouda & turkey meatball

with sundried tomato pesto dipping sauce

 

fish

 

sizzling thai prawn skewer (gf)

served with sweet chili dipping sauce

 

italian prawn skewer (gf)

grilled prawns with paprika & cumin

served with lemon aioli dipping sauce

 

shrimp scampi skewer (gf)

prawns marinated in lemon butter garlic sauce

 

coconut prawns (gf)

panko crusted prawns served with a tangy orange sauce

 

grilled sea scallop (gf)

served in an asian ceramic spoon with red curry aioli

 

smoked salmon (gf)

with crème fraîche on a petite potato latke

 

miniature fish tacos

grilled halibut, lime marinated slaw & roasted salsa

 

dungeness crab wontons

with thai chili dipping sauce

 

lobster bisque soup shot (gf)

served in a demitasse mug

 

vegetarian

 

traditional reggiano & chive cheese puffs (v)

creamy cheese mixture broiled on mini toast round

 

fig and mascarpone beggars purse (v)

calimyrna figs and mascarpone baked in a light buttery phyllo

 

fig & goat cheese flatbread (v)

flatbread squares with whipped goat cheese and sweet fig slices

 

vegan samosa (vg)

with tamarind-date chutney

 

mushroom risotto croquette (v)

topped with truffled crema

 

risotto and fontina croquette (v)

topped with marinara & pesto sauce

 

mushroom profiteroles (v)

bite sized cream puff filled with fresh mushroom, walnut

 and seasoned cream cheese mixture

 

baked flatbread triangles (v)

made with caramelized onion, gorgonzola, parmesan,

fresh herbs and finely chopped walnuts

 

mini grilled cheese sandwich (v)

with gruyère on sourdough bread

 

truffled mac n’ cheese bite (v)

white cheddar croquettes dusted with panko

 

petite potato latke (v, gf)

with crème fraîche & caviar

 

olive and artichoke tartlet (v)

kalamata olives and chopped artichoke on flaky pastry tart

 

artichoke beignet (v)

parmesan crusted beignet

diced artichoke with cheam cheese, herbs and garlic

 

bean chili (vg, gf)

served in corn taco cups

 

almond crusted tofu (vg, gf)

with lemon ginger dip

 

quinoa croquettes (vg, gf)

with arrabiata dipping sauce

 

butternut squash soup shot (v, gf)

served in a demitasse mug

 

roasted red pepper & pear soup shot (v, gf)

served in a demitasse mug

 

carrot ginger soup shot (v, gf)

served in a demitasse mug

 

vegan

 

vegan samosa (vg)

with tamarind-date chutney

 

vegan butternut squash soup shot (vg, gf)

served in a demitasse mug

 

vegan roasted red pepper & pear soup shot (vg, gf)

served in a demitasse mug

 

vegan carrot ginger soup shot (vg, gf)

served in a demitasse mug

 

bean chili (vg, gf)

served in corn taco cups

 

almond crusted tofu (vg, gf)

with lemon ginger dip

 

quinoa croquettes (vg, gf)

with arrabiata dipping sauce

 

gluten-free

 

santa maria skirt steak skewers (gf)

chili & tomato marinated skirt steak served with a yogurt dipping sauce

 

korean bulgogi steak skewers (gf)

petite grilled skewers of steak with korean bulgogi sauce

 

braised beef short rib bite (gf)

yukon gold potato skins filled with braised short rib

and crumbled gorgonzola

 

lamb skewers (gf)

with mint & pine nut pesto

 

tiny twice baked potato (gf)

yukon gold potatoes filled with sour cream, bacon and thyme

 

jerk chicken skewers (gf)

grilled chicken, onions & peppers woven onto a bamboo skewer

with caribbean “jerk” sauce marinade

 

thai chicken skewers (gf)

grilled lemon grass chicken woven onto a bamboo skewer

brushed with thai peanut sauce and sprinkled with cilantro

 

lemon marinated chicken skewers (gf)

served with almond pomegranate sauce

 

sizzling thai prawn skewer (gf)

served with sweet chili dipping sauce

 

mediterranean prawn skewer (gf)

grilled prawns with paprika & cumin

served with lemon aioli dipping sauce

 

shrimp scampi skewer (gf)

prawns marinated in lemon butter garlic sauce

 

coconut prawns (gf)

panko crusted prawns served with a tangy orange sauce

 

grilled sea scallop (gf)

served in an asian ceramic spoon with red curry aioli

 

smoked salmon (gf)

with crème fraîche on a petite potato latke

 

lobster bisque soup shot (gf)

served in a demitasse mug

 

traditional reggiano & chive cheese puffs (v, gf)

creamy cheese mixture broiled on gluten-free mini toast round

 

petite potato latke (v, gf)

with crème fraîche & caviar

 

bean chili (vg, gf)

served in corn taco cups

 

almond crusted tofu (vg, gf)

with lemon ginger dip

 

quinoa croquettes (vg, gf)

with arrabiata dipping sauce

 

butternut squash soup shot (v, gf)

served in a demitasse mug

 

roasted red pepper & pear soup shot (v, gf)

served in a demitasse mug

 

carrot ginger soup shot (v, gf)

served in a demitasse mug