Cold Hors d’oeuvre
A single serving of jumbo shrimp presented in a mini shot glass with cocktail sauce, fresh lemon and a parsley garnish.
Tenderloin Truffle Crostini
French baguettes topped with sliced beef tenderloin, truffle aioli and sliced scallion.
Ahi Tuna Wonton
Seared rare ahi tuna coated in sesame seeds. Sliced and served atop a crisp wonton with wasabi crème fraiche.
Chicken Caprese Salad
Tender grilled chicken mixed in a creamy dressing with roasted yellow tomatoes, marinated grape tomatoes, fresh basil and mozzarella cheese served on a water cracker.
Fresh diced strawberries with basil and a hint of lemon, served on a toasted crostini with goat cheese.
Toasted pita triangle with spicy chipotle corn pesto, arugula and queso fresco.
Balsamic Onion Tartlet
Sweet caramelized red onion mixed with balsamic reduction in a mini phyllo cup, topped with crumbled goat cheese.
Artichoke Feta Cups
Mini phyllo cup stuffed with chopped artichoke, fresh basil, kalamata olive, sun dried tomato and topped with feta cheese.
Wild Mushroom Toast
A mix of oyster, shitake, portobello, and crimini mushrooms lightly sautéed and blended with boursin cheese. Served on a toasted crostini with fresh parsley.
Smoked Salmon in a Cucumber Cup
Seedless European cucumber nest filled with smoked salmon mousse.
Apricot and Brie Phyllo
Whipped, creamy brie cheese piped into a delicate pastry cup topped with sweet apricot preserves.
Pita Feta Crisps
Fresh fried pita triangles with creamy roasted garlic aioli and sprinkled with Greek feta crumbles, walnuts and spinach.
A classic deviled egg with the chef's seasonal twist.
Red Pepper Hummus in Endive Boat
Roasted red peppers married with fresh made traditional hummus piped in to a Belgian endive spear.
Bacon and Brie Flatbread
Soft naan bread covered in whipped brie and topped with crumbled bacon and basil pesto