Hors d’oeuvres

Passed Hors d’oeuvres 

Smoked Chicken and Brie with Black Pepper-Berry Jam on Toasted Brioche

Petite Hasselback Potatoes with Aged White Cheddar and Chive on a Fork

Petite Prawn Corn Dog with Cajun Mustard Aioli

Fennel Seared Duck Breast on Polenta with Chardonnay Cherries

Fried Cavatelli Ravioli with Kobe Ragu, Pecorino Powder, Basil Oil

Sweet Thai Chile Chicken Skewer with Cilantro-Lime Crema

Blackberry Dusted St. Andre with Honeyed Pistachios on a Sea Salt Cracker

Brown Butter Seared Scallop with Bacon Jam and Micro Chives

Wild Mushroom & Asiago Herbed Cheese Danish

Tenderloin & Mushroom Duxelles Roulade Skewer with Creamy Horseradish

Ahi Poke on Yaki Onigiri Rice with Wasabi Tobiko Caviar

Sous Vide Curried Brussels Sprouts with Hummus & Crisped Papadums

Cashew Chicken Salad on Sweet Coconut Rice with Sweet Chile

Carpaccio di Manzo on Herbed Flatbread with Shaved Parmesan, Fried Arugula,  & Capers

Chile Braised Chicken with Seared Queso Fresco, Avocado Mash and Charred Tomato Relish on a Corn Chip

“Bacon Burger” Ground Bacon and Korobuta Pork with Gruyere and Tomato-Onion Preserve

Crisp Shrimp Skewer with Lemon Drizzle

Herbed Beet Crisps with Lemon Stilton and Sweet & Salty Walnuts

Grilled Vegetable Nacho with Basil Cream, Pepperoncini, Olive and Romano