Here’s some of our hors d’oeuvres. Please remember, we’re have tons of experience working with clients to create custom menus and are happy to work with you to do so.
Meat and Seafood
Seared foie gras on toasted brioche with cracked pepper and lingonberry jam
Potato cakes w. smoked trout and crème fraiche
Mini pulled pork buns w/ Asian coleslaw
Chicken saltimbocca w/ a lemon aioli
Baked clams w/ garlic and parmesan crust
Duck confit, dried apricots, and hazelnuts in a chive crepe
Beef tartar on white truffle crostini
Mixed grilled skewers
Bacon and shrimp profiteroles
Pan seared tuna w/ wasabi cream on wonton crisp
Creole shrimp fritters w/ five chilis dipping sauce
Butter poached lobster salad on cucumber
Shrimp tempura skewers
Mini bacon cheese burgers
Mini corn dogs
Bite sized oyster po-boys (oyster)
Shrimp and scallop ceviche on plantain tostones
Seared filet of beef on potato crisp w/ horseradish cream
Salmon tartar, split caperberries, Dijon mustard cream on crispy wonton chip
Tuna tartar, Thai basil, Kaffir lime leaves, and sea salt on crispy wonton chip
Potstickers:
Pork w/ soy sesame dipping sauce
Shrimp w/ sweet chili sauce
Wild mushroom w/ dried shitake scallion sauce
Vegetarian
Bruschetta:
Baby caprese (bush basil, tomato, buffalo mozzarella) on garlic crostini
Shallot jam w/ roasted honey crisp apple
Tuscan white bean puree w/ parmesan crisp
Wild mushroom duxelle in phyllo envelopes
Saffron Manchego croquettes
Vietnamese summer rolls
Beet tartar caramelized walnuts on an endive spear w/ Meyer lemon crème fraiche
Goat cheese stuffed fig wrapped in prosciutto w/ goat cheese
Gruyere and goat’s cheese gougeres
