Hors d'Oeuvres

• Classic Apple Waldorf Salad on Toast Points

• Goat Cheese and Radish Slices with Pistachio Dust on Crostini

• Eggplant & Olive Caponata, Red Bell Pepper Foam, Lavash Crisp

• Cherry Tomato & Fresh Mozzarella Pics with Basil Leaves

• Tomato & Shallot Bruschetta with Parmesan & Balsamic Droplets

• Pickled Mushrooms with Truffle Salt & Chives on Crostini

• Beet & Apple Salad with Walnuts on Jicama Plank

• Prosciutto, Arugula, and Preserved Tomato on Flatbread Cracker

• Smoked Trout Salad with Fresh Herbs on Toast Points

• Ratatouille Bruschetta, Balsamic Caviar, Basil, Grilled Baguette

• Chili Rubbed Pork Tenderloin, Roasted Apple Compote

• Broccoli & Shallot Salad, Cheddar & Bacon Dressing on Crostini

• Watermelon & Feta Squares with Honey and Flowers

• Smoked Salmon Salad with Crème Fraiche on Cucumber Rounds

• Beef Tartare, Worcestershire Reduction, Parsley Leaves on Toast

• Scallop & Shrimp Ceviche with Marinated Avocado on Tortilla

• Hearts of Palm, Preserved Cherries, Pistachio Tuille

• Onion “Soupwich” Caramelized Onion, Gruyere, Toast Points

• Tuna Tartare, Wasabi Cream, Candied Lemon Zest, Wonton Crisp

• Hamachi Crudo, Sambal Soy Dressing, Arugula Pesto

• Seared Filet Mignon, Horseradish Cream, Crispy Shallot Rings

• Chilled Crab Salad, Avocado Fan, Lime Basil Vinaigrette

• Espresso Dusted Lamb Loin, Grapefruit Foam, Butter Cracker

• Sliced Duck Breast, Cherry Jam, Chopped Egg, Chives

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