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Passed Hors D'oeuvres | |
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| Caesar Salad Bites Mini Caesar Salad in Parmesan Tuile Cups | | Sweet Potato Gaufrette and Duck Napoleon with Plum Relish | ||
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| Molotes with Roasted Poblano Chili Epazote, Jack and Avocado Salsa | | Filet of Beef and Bloomsdale Spinach Roulade on Potato Gaufrette with Horseradish Cream and Pink Peppercorn | ||
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| Guava and Brie Empanada with Basil Aioli | | Pancetta-wrapped Petit Filet Mignon with Mustard-Tarragon Mousseline | ||
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| Tartlet Flambé Fromage Blanc with Caramelized Onion | | Pork Tenderloin on a Cornbread Blini with Housemade Fig and Sesame Jam | ||
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| Artichoke-Hazelnut Soup with Chive Crème Fraiche served in demitasse cups | |
Dungeness Crab Salad with Celery and Chives
Meyer Lemon Aioli on Red Endive | ||
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| Herbed Bocconcini and Sweet 100's Tomatoes served on Bamboo Skewers sprinkled with Lavender Sea Salt | | Poached Maine Lobster on Endive with Avocado, Ruby Grapefruit and Chervil | ||
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| Samosas Indian Pastry with Curried Potatoes, Peas and Onions served with Raita | | Slow Roasted Loin of Lamb on Olive Crostini with Lamb Demi-glace, Grilled Pepper Confetti and Parsley Chiffonade | ||
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| Piccolo Fritto Fried Artichokes, Lemon and Onion with Housemade Aioli | | Tuna Tartare in Petite Sesame Cones with Wasabi Caviar | ||
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| Petite Falafel in Lettuce Cup with Roasted Pepper, Tahini and Armenian Relish | | Lemon-Ginger Prawns sautéed in White Wine, Fresh Ginger, Lemon and Garlic | ||
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| Mini Muffaletta Taste's version of the New Orleans Classic with Provolone, Ham, Finocchiona and Olive Tapenade on a Tiny Housemade Sesame Bun | ||||
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Passed Hors D'oeuvre Reception
(sample menu) |
Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Passed Hors D'oeuvre