Passed Hors D’oeuvres
Tuna Tartare
cucumbers and apple
with wasabi aioli in tuile cones
Roasted Gold and Red Beets
layered with creamy chèvre
on peppered crostini
Serrano chili pepper garnish
Miniature Lobster BLT’s
saffron aioli
Smoked Chicken and Apple Quesadillas
Mini Lamb Tacos
tomato mint salsa
Crunchy Coconut Shrimp
tamarind ginger sauce
Grilled Pear and Mascarpone wrapped in Prosciutto
Polenta with Arugula and Forest Mushrooms
Florentine Style Risotto Triangles
vegetable ratatouille
Smoked Duck Breast
wild berry compote
Porcini Mushroom Tortellini
truffle essence and fried sage
in ceramic spoons
Spicy Thai Coconut Fish Cakes
sweet chili sauce
chopped peanuts and cucumbers
Zucchini Fritters
chive crème fraiche
Butternut Squash Bisque
with tiny truffled grilled cheese sandwiches
