| Tray Passed
Hors d’oeuvres |
| |
|
| Chiogga Beets, Ashed Cheese, Lemon |
4.00 |
| Wild Mushroom and Goat Cheese Tart |
5.00 |
| Belgium Endive Spear, Formage Blanc, Fuji Apple, Saba |
7.00 |
| Sashimi of Yellowtail, Citrus, Shiso |
8.00 |
| Lobster Cakes, Tarragon Aioli |
10.00 |
| Vegetarian or Seafood Eggrolls, Chili Sauce |
5.00 |
| Big Eye Ahi Tuna Tartar |
5.00 |
| Grilled Chicken Satay, Coconut Curry Sauce |
4.00 |
| Sonoma Duck Breast with Pickled Fruit |
6.00 |
| Crispy Chicken with Olive Tapenade |
5.00 |
| Sashimi of Salmon Belly, Cucumber Gelee |
6.00 |
| Scottish Smoked Salmon on Toast Points with Dill Cream |
5.00 |
| Prime Beef Teriyaki , Toasted Sesame |
6.00 |
| Tempura Shrimp, Ponzu |
5.00 |
| Seasonal Soup in Espresso Cups |
4.00 |
| Seasonal Oysters on the Half Shell, Banyuls Mignonette |
6.00 |
| Foie Gras Torchon on Toasted Brioche, Peach Jam |
10.00 |
| |
|
| Display Hors d’oeuvres
Station |
|
| |
|
| Fresh Vegetable Crudités with Two Dipping Sauces |
5.00 |
| Seasonal Fresh Fruit Display with Sweet Dipping Sauce |
6.00 |
Imported Cheese Display with Walnut Toast,
Assorted Crackers |
10.00 |
| Mini Dessert Display with Assorted Pastries & Confections |
12.00 |
| Raw Bar, Oysters and Crab, Jumbo Shrimp |
20.00 |
| |
|
Priced
per selection, per person, up to one hour
maximum |
