Hors d oeuvres
Most of our menu items can be passed or stationed; we will work with you to determine the style of your event. Some items may not be available, as menus change frequently.
lobster-jicama rolls with spicy mango dipping sauce
marinated shrimp with asian slaw and sesame won ton
prosciutto wrapped melon with reduced balsamic
fresh thai vegetable spring rolls with dipping sauce (with shrimp)
rare beef tenderloin on white truffle toast with horseradish beet mousse
black bean & avocado roll with fresh corn salsa
seared yellow fin tuna with cucumber-jicama relish
smoked salmon crepes with caper-red onion relish
also available with osetra caviar
spicy tomato shrimp shooters
shrimp scallop ceviche in cucumber cups
cream puff cups with avocado, mango, and chile-lime shrimp
black pepper goat cheese stuffed strawberry with crisp prosciutto
grilled vegetable rolls with goat cheese and wrapped in eggplant
endive with orange-fennel salad and poached lobster
jicama wrapped tuna with sesame-peanut slaw in chinese spoon
olive tapenade crostini with roasted peppers and artichokes
assorted sushi rolls
(ask about availability)
toasted brioche toast with truffled quail egg and caviar
shrimp cocktail with horseradish custard and tomato broth
tuna tartar with mango guacamole in a sesame won ton cone
cherry tomatoes stuffed with bacon, basil, and goat cheese
brie and seasonal melon skewer
caribbean crab cakes with papaya chutney
pistachio chicken satays with sweet coconut-mustard
coconut shrimp with mango salsa
roast duck on cracked pepper polenta and blueberry sauce
baked brie en croute with raspberries
stuffed tiger shrimp with goat cheese wrapped in prosciutto
dijon chicken and portabella en croute
toasted pine nut, goat cheese and spinach baked in phyllo
black angus beef wrapped asparagus with bacon red wine glaze
gnocchi dumplings topped with blue cheese
korean beef skewers with red pepper sour glaze
chipotle corn cakes with mango barbeque pork
cream puff cups filled with kalamata olives, tomato, and artichoke
caribbean chicken satays with grilled pineapple
grilled duck skewer with organic apple-brandy sauce
mushroom and goat cheese crostini
goat cheese and sun-dried tomato stuffed zucchini
prosciutto wrapped asparagus baked in phyllo with saffron aoli
zucchini baked with quail egg and truffle
won ton triangle stuffed with pork, mushrooms, cabbage, and shrimp
coconut curry green lip mussel in chinese spoon
prosciutto wrapped duck suasage with fennel candy
sun dried polenta with olives and artichokes
saffron risotto stuffed mussels
