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


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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