hors d'oeuvres

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PETITE CRAB CAKES

jumbo lump crab with tartar

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TUNA TOSTADA

ginger sesame slaw, gochujang aioli

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JUMBO SHRIMP COCKTAIL

in a shoot glass with cocktail sauce and lemon

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SEA SCALLOPS

wrapped in bacon

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CITRUS PEPPER SHRIMP

citrus segments, tarragon aioli

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BEEF WELLINGTON

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

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LOLLIPOP LAMB CHOPS

herb crusted with demi drizzle

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PIGS IN A BLANKET

modern twist on an old favorite

made with house made sausage

and dipping sauces

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BEEF CROSTINI

teres major, enoki mushrooms on garlic crostini

 

BRAISED PORK CONES

brown butter, crispy sage, gruyere in savory cone

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DUCK SPRING ROLLS

orange glaze

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CHICKEN & APRICOT

in puffed pastry

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DEVILED EGGS

so many fun variations to this classic!

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RISOTTO CAKES

choice of mushroom, cheese or beet

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ROASTED CAULIFLOWER

brown butter, pumpkin seeds, pomegranate, herbs

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SPANIKOPITA

choice of fillings: spinach and feta, wild mushroom,

cheese and herbs

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CAPRESE SKEWERS

tomato, mozzarella and basil skewer with 

olive oil and sea salt

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BRIE IN PUFF

brie, almond, pear in phyllo

curried aioli

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GAZPACHO SHOOTERS

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