Our Menus
Please use the menus here as a starting point
We have a broad range of options, and the first step is for you to imagine what you would like. Then we can discuss specifically what's best for you and your party.
Menu
For Parties, Wedding Receptions, and Corporate Meetings. Our individual appetizers are served buffet-style or passed. Servings are 2 pieces per person unless otherwise noted. Custom menus can be created.
Passed Hors d’oeuvres
- Crostini with House Made Sausage and White Bean Garlic Puree
- Herb Grilled Portobellos on Polenta Croutons with Fontina Cheese
- Crostini with Cambozola, Grilled Radicchio and Balsamic Glazed Figs
- Crispy Shrimp or Chicken Wontons with Citrus- Curry Dipping Sauce
- Crispy Parmesan Puffs with Smoked Duck, Gorgonzola and Dates
- Crostini with Goat Cheese, Fig, and Green Olive Tapenade
- Butternut Squash Risotto Cakes with Sage Aioli and Smoked Duck
- Sicilian Strudels with Radicchio, Fontina, Pine Nuts and Currants
- Pancetta Wrapped Apricots Filled with Gorgonzola Dolce
- Cuban Pork, Plantain and Sweet Potato Fritters
- Dungeness Crab Toasts with Lemon and Parmesan
- Fire Grilled Lamb on Potato Crisps with Pesto and Tapenade
- Winter Root Vegetable Cake with Chive Cream
- Pork Tonkatsu with Dipping Sauce
- Bite-Size Eggplant Parmesan with Sweet 100 Tomatoes
- Pan Roasted Scallops on Celery Root Puree with Bacon and Passion Fruit Puree
- Roasted Beets on Rye Toast with Goat Cheese, Tarragon, and Kalamata Olive
- Duck Confit with Fruit Conserve on Crostini
- Tuna Tartar on Ginger Picked Cucumber and Curry Cream
- House Smoked Salmon on Crispy Potato Pancake with Chive Creme
- Cuban Pork Tosaditas
- Smoked Shrimp and Potato Taquitos with Cotija Cheese and Salsa Verde
- Grape Focaccia with Prosciutto
- Moroccan Lamb Meatballs with Harissa and Cucumber Pomegranate Salad
- Steak Crostini with Caramelized Onions and Mustard Herb Aioli
- Wild Mushroom and Taleggio Monte Cristo
- Seared Bay Scallops with Tangerine Butter and Chives
- Foie Gras Mousse on Toasted Brioche with Honey Glazed Apricots
- Shellfish Risotto Cakes with Orange Saffron Aioli
- Steak Tartare on Warm Potato Crisps with Horseradish Creme Fraiche
- Sweet Maine Shrimp Salad with Lemon Tarragon Served on Endive Leaf
- Seared Foie Gras on Mini Sourdough Biscuits with Huckleberry Jam
Blinis:
Warm Yeasted Potato Pancakes Served with Choice of:
- Bay Scallop with Candied Endive
- Teriyaki Beef with Scallions and Ginger
- Smoked Salmon with Creme Fraiche and Chives
Traditional Caviar Garnish:
- American Ostera
- Black American Sturgeon
Demitasse Soup Sips:
- Chilled Shellfish Cocktail
- Potato Garlic
- Carrot with Ginger and Tangerine
- Leek Watercress
- Red Pepper Fennel
- Chilled Strawberry and Watermelon with Mint
- Chilled Honey Dew with Basil and Lime
- Chilled Cantaloupe with Orange and Cardamom
- Ceviche with Sweet Peppers and Cilantro
- Scallop Ceviche with Celery, Apple Aqua Fresca
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