HORS D'OEUVRES
HOT HORS D'OEUVRES
FUSION DUCK ROLLS
Sweet-n-Spicy Mustard Glaze and Sesame Seeds
SCALLOP ASPARAGUS WONTON
Presented in Porcelain Spoons
Ginger Blood Orange Beurre Blanc
LAMB TAGINE
Almond Pastry, Cucumber Mint Raita
MEDITERRANEAN RISOTTO CRISPS
Calamata Olives, Basil and Tomato Dust
MISO BLACK COD SATE
Wasabi Pea Dust and Orange Zest
CAVIAR POTATO COINS
Herbed Round Frites, American Caviar Pink Peppercorn Sauce
TRUFFLED PROSCUITTO POPOVERS
Filled with Oozing Gruyere Almond Fondue
PORTOBELLO MUSHROOM STEAK FRIES
Balsamic Roasted Garlic Aioli
NEW ENGLAND LUMP CRABCAKE
Avocado Citrus Sauce
INDONESIAN CHICKEN FRITTERS
Trio of Dipping Sauces
Tamarind Barbeque, Red Chili Coconut, Peanut Mango
CRISPY GORGONZOLA RAVIOLI
Caramelized Figs, Pinenuts and Thyme
Warm Balsamic Cherry Fondue for Dipping
MINI PRETZEL DOGS
Ale Braised Sauerkraut and Honey Mustard Sauce
COLD HORS D'OEUVRES
LEMON CHIVE SAVORY CHEESECAKE
Topped with Smoked Salmon Tartar, Almond Tuile
MINIATURE BLT's
Apple Smoked Bacon, Arugula and Two Tomato Sandwich
SIPS of ASIAN LOBSTER BISQUE
Served in Sake Cups, Cilantro Lime Foam
TINY CHARRED MAHI TACOS
Bursts of Cilantro, Lime, Papaya and Avocado
SESAME GLAZED VEGETABLE ROLLS
Crushed Peanuts and Mint
TUNA CARPACCIO FLATBREAD
Wakame, Radish Sprouts and Curry Coconut Sauce
GREEK SALAD
In Micro Cucumber, Feta Dust and Pita Crisp
FOIE GRAS LOLLIPOPS
Port Wine Glaze, Duo of Nut Toppings and Fleur de Sel
WATERMELON DOMINOES
Gorgonzola Dolci, Peppercress and Balsamic Syrup
DUO of SUSHI
Spicy Salmon Roll and Yellowtail Asparagus Roll
Wasabi Tobiko and Chili Ginger Sauces
BEEF ROSSINI
Onion Jam and Foie Gras on Brioche Croustade
SPICED SHRIMP COCKTAIL
Papaya, Citrus and Mint
- or -
CLASSIC SHRIMP COCKTAIL
Duo of Sauces, Tomato Horseradish Sauce and Wasabi Chive Sauce
____________________________________________________________________
|