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Hors d'oeuvres:
Cold or Room Temperature
- Goat cheese, nut and herb filled cherry tomatoes
- White truffle deviled eggs, watercress salad, caviar
- Grilled asparagus wrapped with prosciutto
- Sweet peppadew with crab, shrimp and micro herbs
- Lobster on mini puff pastry with bibb and tomato
- Seared Ahi in crispy cup, avocado and honey sriracha
- Shrimp lollipop, lemon cream and horseradish tomato
- Tuna tartare cornets, red onion creme and chive spear
- Beef tartare, bread cup, egg yolk, caper vinaigrette
- Flank steak crostini, pepper salad, horseradish cream
- Carpaccio wrapped truffled aragula and parmesan
- Filo tarts with duck, mushroom ragout, cranberry
- Lettuce cup, minced Thai chicken, chilies, basil
- Curried chicken on endive, grapes, pecan strips
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Warm hors d'oeuvres
- Mini red potato cheddar, chive, bacon and sour cream
- Phyllo triangles with crab and creamed spinach
- Spiced rare Ahi, wonton crisp, honey wasabi cream
- Lump crab cakes, pepper slaw, honey sriracha aioli
- Spicy chicken and blue cheese puff pastry purses
- Yuzu honey chicken skewers, sesame soy glaze
- BBQ duck taco, tomato, queso fresco, chipotle lime
- Tamarind shaved pork skewers, yuzu cilantro sauce
- Pulled pork on mini black pepper biscuit, cole slaw
- Garlic cilantro flank steak skewers, lime chili sauce
- Mini cheeseburger, cheddar, cherry tomato, onion
- Potato cup with braised short rib and horseradish
- Herb crusted lamb lollipops, fig-sweet onion jam
- Cabernet braised lamb & onion in puff pastry purse
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