Our Menus

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