Passed Hors D’oeuvres

Click here for printable version of the Hors D'oeuvres Menu

Cold Selections

• Tuna tartar
• Cucumber wrap
• Tobilco caviar & wasabi cream
• Tomato and mozzarella bruschetta crostini
• Beef crostini
• Parmesan crisp
• Olive tapanade
• Proscuitto, roasted pepper, basil crostini
• Smoked trout
• Crème fraiche
• Caviar on endive
• Shrimp cocktail with cocktail sauce
• Orange glazed shrimp with avocado papaya salad on endive
• Tomato, baby arugala & goat cheese bruschetta
• Petite filet mignon, tarragon Dijon on garlic crostini
• Sesame seared rare Ahi tuna
• Wasabi aioli on rice cracker
• Strawberry stuffed with herb Boursin cheese & candied walnut
• Wild mushroom with Parmigianno-Reggiano on garlic crostini
• California roll with wasabi & sweet soy sauce
• Lump crab
• Roasted corn salsa
• Avocado on tortilla crisp
• Blackened tuna tetaki over sushi
  

Hot Selections

• Wild mushroom tartlet
• White truffle oil
• Thai grilled chicken satay, peanut sauce
• Blue cheese tart & roasted apple conserve
• Sesame chicken, mango mustard sauce
• Coconut shrimp
• Apricot horseradish sauce
• Stuffed mushrooms with crab, sausage or vegetarian stuffing
• Chesapeake crab cakes with lemon & remoulade sauce
• Mini hamburgers & cheeseburgers
• Panko-ginger chicken tenders, honey mustard
• Sesame chicken, Chinese hot mustard
• Mini Beef Wellington
• Baby lamb chop, lemon thyme glace
• Blackened tenderloin, roasted corn salsa & blue corn tortillas
• Seared lamb loin capanata & olive toast
• Beef empanadas with jalapeno cream
• Smoked chicken, manchego quesadilla
• Shropshire cheddar, walnut & apple conserve
• Soup sippers
• Risotto cake, proscuitto & Romano cheese