Hors D’oeuvres

Crispy shrimp & garlic aioli.

Bang-Bang shrimp (sweet & sour sauce).

Black cod (or similar) with Asian glaze & sushi rice.

Tuna ahi, Asian glaze, avocado mousse & mini rice crackers.

Smoked salmon, crème fraiche & thin wafers.

Baked clams oreganata (stuffed with breadcrumbs, herbs & lemon).

Lamb meatballs & Greek yogurt & mint dip.

Meatballs (veal, pork & beef) in red sauce.

Skirt steak kebabs bbq style.

Fillet mignon with peter luger sauce kebabs.

NY strip steak, Dijon dressing & toast.

Pork sliders.

Mini tacos.

Chorizo wrapped in puff pastry & mustard.

Chicken kebabs (peanut sauce)

Charcuterie: Prosciutto (di Parma or San Danielle), Speck, Salami, pate & ham. Cornichons & nuts.

 

Vegetarian

Stuffed mushrooms with fresh herbs, onion & aged Gouda

Polenta squares with wild mushrooms, truffle oil & roasted pepper coulis

Cucumber stuffed with olive tapenade cream.

Beet, with mascarpone & lemon crème in wafer.

Zucchini or spinach quiche.

Puff pastry pizza, sundried tomato triple cream cheese

Stuffed zucchini blossoms (if available), with goat cheese & herbs.

Gazpacho

Sweet pea or Butternut squash shots.

Cheese platter (pick 3): Saint Andre (triple cream, soft), Gruyere (hard), Manchego (semi or hard- depending on age), 1,000 day Gouda (hard and nutty) or Cambozola (creamy blue), goat. Grapes & crackers.

Crudité:  baby carrots, tomatoes, cucumber, celery, broccoli & radish. Homemade dip: ranch, artichoke, lemon & Parmesan, beet, hummus, olive, white bean & herbs.

Bruschetta:

• Corn, tomato, avocado & basil.
• Tomato & basil (can add chives, onion and cheese).
• Triple cream Brie & nuts.
• Mushroom.
• Pear & blue cheese.

 

Additional cost if available:

Caviar.

Wagyu Steak.

Fresh truffle.

 

*Most dishes can be made gluten free and/or nut free.

**Please consult with Julie for more details or other dietary restrictions.