| Passed Hors D'oeuvres | ||||
| Caesar Salad Bites Mini Caesar Salad in Parmesan Tuile Cups | Sweet Potato Gaufrette and Duck Napoleon with Plum Relish | |||
| 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 | |||
| Guava and Brie Empanada with Basil Aioli | Pancetta-wrapped Petit Filet Mignon with Mustard-Tarragon Mousseline | |||
| Tartlet Flambé Fromage Blanc with Caramelized Onion | Pork Tenderloin on a Cornbread Blini with Housemade Fig and Sesame Jam | |||
| Artichoke-Hazelnut Soup with Chive Crème Fraiche served in demitasse cups |
Dungeness Crab Salad with Celery and Chives
Meyer Lemon Aioli on Red Endive | |||
| 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 | |||
| 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 | |||
| Piccolo Fritto Fried Artichokes, Lemon and Onion with Housemade Aioli | Tuna Tartare in Petite Sesame Cones with Wasabi Caviar | |||
| Petite Falafel in Lettuce Cup with Roasted Pepper, Tahini and Armenian Relish | Lemon-Ginger Prawns sautéed in White Wine, Fresh Ginger, Lemon and Garlic | |||
| Mini Muffaletta Taste's version of the New Orleans Classic with Provolone, Ham, Finocchiona and Olive Tapenade on a Tiny Housemade Sesame Bun | ||||


