Passed Hors D'oeuvre Reception


Caesar Salad Bites
Mini Caesar Salad in Parmesan Tuile Cups

Prosciutto Wrapped Melon Cube
with Tuscan Fig Syrup

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

Vadouvan Spiced Eggplant
on Pine Nut Biscotti

Green Garlic and
Morel Mushroom Tartlet

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

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

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

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

Artichoke-Hazelnut Soup
with Chive Crème Fraiche
in Demitasse cups

Tuna Tartare
in Petite Sesame Cones
with Wasabi Caviar

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