Cocktail Menu #3

Cocktail Menu #3

Passed Hors d’oeuvres – Choose Four

Stationary Hors d’oeuvres – Choose Seven

Vegetable Crudité over Smoked Mediterranean Couscous and Lemon Aioli served in a Rocks Glass

Chilled Poached Jumbo Shrimp with Atomic Cocktail Sauce and Spicy Mustard

Crisped Linguica and Fresh Mozzarella Ravioli with Sun-Dried Tomato Dip

Cucumber Tower filled with Ahi Tartare and Spicy Avocado Puree

Smoked Pork Loin Skewer with Sweet Fried Onions and Ancho Chile Barbeque

Petite New Zealand Roasted Lamb Chops with Spicy Chimichurri

Peruvian Roasted Chicken with Purple Potatoes in Aji Verde and Crisped Taro served in a Martini Glass

Pan Seared Ahi Meatballs in a Soy Beurre Blanc with Scallions and Sesame Seeds

One-Bite Eggplant Parmesan Skewers with Marinara and Shaved Reggiano

Chicken and Vegetable Potstickers with Honey Ponzu Drizzle

Grilled Jumbo Shrimp wrapped Scallops in a Basil Beurre Blanc

Roasted Short Rib, Onion and Pasilla Skewer with Tamarind Glaze

Petite Blue Lump Crab Cakes with Citrus Slaw and Sriracha Aioli

Tortellini, Tomato-Basil Caprese Skewers with Garlic Herb Drizzle

Organic Beef Sliders with Crispy Shallots, White Cheddar and Garlic Aioli on Warm Brioche

Bacon Street Tacos with Chiles, Onions, Garlic, Cilantro and Tomato topped with Queso Fresco

Sweet Corn and Shrimp Bisque served in a Demitasse Cup

Cavatelli Ravioli with Kobe Ragu, Shaved Reggiano and Crisped Basil

Choose Three Petite Desserts