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