
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
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
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