Hors d’Oeuvres
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Roast Beef and Arugula Crostini with Red Pepper and Olive Relish
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Miniature Philly Cheese Steak Spring Roll
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Herb-Crusted Tenderloin Crostini with an Roasted Grape Tomato, Horseradish Cream and Chives
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Seared Tenderloin of Beef with Fresh Basil Pesto on a Creamy Polenta Round
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Port-Braised Short Rib with Micro Coleslaw on a Sweet Potato Disk
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Miniature Cheeseburgers with Mustard and Ketchup
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Deviled Eggs
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Grilled Chicken Crostini with Sun-Dried Tomato Pesto, Caramelized Onions, Fresh Mozzarella and Garlic Aioli
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Kaffir Lime Chicken on a Crisp Wonton Cup
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Fried Chicken with Maple Syrup on a Waffle
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Pulled Jerk Chicken with Sweet Corn Relish on a Citrus Jasmine Rice Cake
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Sausage and Fennel Stuffed Crimini Mushrooms
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Pork and Leek Dumplings with a Soy Ginger Sauce and Chives
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Pulled Pork Biscuit with Spiced BBQ Sauce and Creamy Coleslaw
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Antipasto Skewer
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Fresh Mission Fig wrapped in Prosciutto with Mint
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Tequila Spiced Shrimp Cocktail
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Garlic-Spiced Shrimp Cocktail with Confetti Vegetable Cous Cous in an Asian Spoon
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Scallops wrapped in Bacon
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Coconut Shrimp Cakes with a Thai Ginger Dipping Sauce
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Maine Lump Crab Cake with a Citrus Aioli
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Shrimp and Hoisin Summer Roll
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Smoked Salmon Gravlax with Crème Fraiche and Lavender on a Peppered Toast
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Fresh Crab Salad in a Cucumber Cup
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Sage Seared Scallops wrapped in Prosciutto
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Peppered-Tuna Satay with Wasabi Aioli and Soy Ginger on a Wonton Cup
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Ahi Tuna Tartare with Wasabi Aioli on a Wonton Cone
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Miniature Griddled Lobster and Chive Salad Sandwich
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Brie, Pear and Almond Phyllo Purses
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Brie and Raspberry Phyllo Purse
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Tomato and Mozzarella Bruschetta Crostini
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Pear and Blue Cheese Bruschetta Crostini
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Butternut Squash Raviolis with a Sage Brown Butter Sauce
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Butternut Squash Raviolis with a Sage Brown Butter Sauce