the cocktail party

hors d'oeuvres

PETITE CRAB CAKES

jumbo lump crab with tartar

TUNA TOSTADA

ginger sesame slaw, gochujang aioli

JUMBO SHRIMP COCKTAIL

in a shoot glass with cocktail sauce and lemon

SEA SCALLOPS

wrapped in bacon

CITRUS PEPPER SHRIMP

citrus segments, tarragon aioli

BEEF WELLINGTON

tenderloin seared and topped with wild mushroom duxelles  wrapped in puff pastry

LOLLIPOP LAMB CHOPS

herb crusted with demi drizzle

PIGS IN A BLANKET

modern twist on an old favorite

made with house made sausage

and dipping sauces

BEEF CROSTINI

teres major, enoki mushrooms on garlic crostini

 

BRAISED PORK CONES

brown butter, crispy sage, gruyere in savory cone

DUCK SPRING ROLLS

orange glaze

CHICKEN & APRICOT

in puffed pastry

DEVILED EGGS

so many fun variations to this classic!

RISOTTO CAKES

choice of mushroom, cheese or beet

ROASTED CAULIFLOWER

brown butter, pumpkin seeds, pomegranate, herbs

SPANIKOPITA

choice of fillings: spinach and feta, wild mushroom,

cheese and herbs

CAPRESE SKEWERS

tomato, mozzarella and basil skewer with 

olive oil and sea salt

BRIE IN PUFF

brie, almond, pear in phyllo

curried aioli

GAZPACHO SHOOTERS

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