Stationary Hors D’oeuvres

International Platter of Crostini, Pita Chips & Flatbreads

Spreads:

Caponata of Eggplant & Sweet Peppers

White Bean with Sage

Cucumber Mint Tzatziki

Red Pepper Hummus

Smoked Salmon Platter with Rye Toasts, Dill Creme Fraiche and Minced Onions

Passed Hors D’oeuvres

Angus Steak Crostini with Caramelized Onions and Horseradish Creme Fraiche

Seared bay Scallops with passion Fruit Butter, Cucumber, and Mango Brunoise, Served in a Walk Away Spoon

Honey Glazed Apricots with Lemon Infused Goat Cheese on Brioche Rounds

Chilled Asparagus Soup in Espresso Cups, with Mint Creme Fraiche

Stationary Hors D’oeuvres

Domestic & Imported Cheese Display, Herb Crusted Laura Chenel Goat Cheese, Spanish Manchego with Quice Paste, Point Reyes Blue Cheese, Assorted Camembert & Bries, and Aged Smoked Gouda,  with Seasonal Fruit, Baguettes and Crackers.

Warm Crab Cassoulet Perfumed with lemon and Truffle, Served with Crostini

Passed Hors D’oeuvres

Ginger Shrimp Wontons with Thai Grenn Curry Aioli

Wild Mushroom Risotto Cakes with Smoked Fontina

Cambazola Tartlets with Grilled Radicchio & Glazed Figs

Fire Grilled lamb on Potato Crisps with Pesto & Tapenade

Smoked Salmon on Crostini with Orange Fennel Infused Mascarpone