Cocktail Menu #2

Cocktail Menu #2

Passed Hors d’oeuvres – Choose Four

Stationary Hors d’oeuvres – Choose Seven

Chef’s Hand Selected Artisan Cheeses with Dried and Fresh Fruit, Nuts, Marmalade and Crisps, Flatbreads and Crackers

Brown Sugar Rosemary Scones with Smoked Chicken and Salt & Pepper Aioli

Scallion Waffle Crisp topped with Honey-Soy Stir Fried Vegetables and Ginger-Scallion Crème

Bacon Burger with Ground Korubutta Pork Bacon, Gruyere and Tomato-Onion Preserve

Wellington of Slow Smoked Beef Brisket, Brie and Roasted Onion

Sautéed Brussels Sprouts with Sweet Pecans, Smoked Red Grapes and Shaved Aged Gouda in a Sherry Vinaigrette

Pecan Waffles topped with Buttermilk Fried Chicken drizzled in Whiskey-Cayenne Maple Syrup

Crisped Pork Chile Verde Taco with Micro Cilantro and Avocado Salsa

Petite French Dip with Roasted Shallot Cheddar in Demi Baguette

Brown Sugar Salmon Wrap with Walnut Barley Salad, Cider Vinaigrette and Salt & Pepper Crème Cheese

Brie Stuffed Avocados with Salsa Fresca and Taro Crisps

Twice Baked Potatoes with Caramelized Onion, Basil, Garlic and Mascarpone

Seared Ahi on a Crisped Sweet Scallion Rice Cake with Avocado, Pickled Cucumber and Chile-Soy Drizzle

Currant Infused Meatballs with Tomato-Olive Oil Chutney

Seared Ahi, Daikon Radish, Enoki Mushroom and Black Bean Paste in Bok Choy with a Wasabi-Honey Fresca

Artichoke and Crab Dip with Assorted Crackers and Breads

“Beets & Belly” Skewer – Slow Roasted Pork Belly, Roasted Beet and Bleu Cheese Crema with a Cranberry Vinaigrette

Petite Desserts – Choose Three