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Passed Hors D'oeuvres | |
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| Caesar Salad Bites Mini Caesar Salad in Parmesan Tuile Cups | | Prosciutto Wrapped Melon Cube with Tuscan Fig Syrup | ||
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| Herbed Boconcini & Sweet 100's Tomatoes on Bamboo Skewers with Maldon Sea Salt and Basil Oil | | Filet of Beef and Bloomsdale Spinach Roulade on Potato Gaufrette with Horseradish Cream and Pink Peppercorn | ||
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| Vadouvan Spiced Eggplant on Pine Nut Biscotti | | Green Garlic and Morel Mushroom Tartlet | ||
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| Mini Moroccan Lamb Burgers on Cumin Buns with Harissa Aioli and Cucumber Salad | | Olive Oil Poached Maine Lobster on Endive with Avocado, Ruby Grapefruit and Chervil | ||
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| Ras El Hanout Spiced Chickpeas in Bamboo Cones with Fried Parsley, Lemon and Saffron Aioli | |
Dungeness Crab Salad with Celery and Chives
Meyer Lemon Aioli on Red Endive | ||
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| Savory Fresh Tomato and Goat Cheese Tartlets with Niçoise Olives and Thyme | | Liberty Farms Duck Breast on Farro Cake with Chervil, House Pickled Bing Cherry Relish, and Hazelnuts | ||
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| Samosas Indian Pastry with Curried Potatoes, Peas and Onions served with Raita | | Fulton Valley Chicken and Pumpkin Seed Empanadas with Lime Crème Fraiche and Micro Cilantro | ||
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| Artichoke-Hazelnut Soup with Chive Crème Fraiche in Demitasse cups | | 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 | | Beef and Asparagus Maki Strip Sirloin wrapped around Asparagus with Sesame-Ginger Sauce | ||
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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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Hors D'oeuvres