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Hot & Cold Hors D’oeuvres

Buckwheat Silver Dollars
Creme Fraiche & Beluga Caviar

Roast Filet Mignon
On A Garlicky Crostini With A Horseradish Dill Sauce

Salmon Mousse
In A Cucumber Boat With A Watercress Sprig

Maine Lobster Salsa
On A Crisp Corn Tortilla With Fresh Lump Crabmeat Guacamole

Oyster Parfait Cocktail
Frozen Peppar Vodka
Spicy Citrus Bloody Mary

Grilled Baby Lamb Chops
Marinated With Fresh Herbs & Lemon Plum Sauce

Chicken Sate
Lemon Basil Yogurt

Warmed Fresh Figs & House-Made Mozzarella
Wrapped With Dry-Aged Proscuitto

Signature Lump Crab Cakes
Spicy Lime Scallion Remoulade

Grilled Wild Mushrooms, Oven-Dried Tomato And Montrachet
Herb Crusted Crostini

Smoked Irish Salmon Swirls
On 7-Grain Triangles With Honey Mustard Sauce

Smoked Whitefish Salad
Toasted Brioche Rounds And Chopped Chive

Beef Sate
Chile Garlic Sauce

Stuffed Belgian Endive Leaf
Roquefort Cheese, Cognac & Toasted Walnut Spread

Oven Roast Plum Tomato And Fresh Mozzarella Bruschetta
Herbed Crusted Crostini

Chilled Poached Shrimp
Wrapped In A Artichoke Heart With A Roast Red Pepper
Herbed Mayonnaise Crostini

Grilled Sea Scallops
An Avocado-Corn Relish On A Crisp Tortilla

Roast New Potato Rounds
Oven-Dried Tomato, Chevre & Fresh Chive

Vegetable Pancakes
Smoked Irish Salmon & Roast Red Pepper
Cilantro Lime Remoulade

Pepper Crusted Yellowfin Tuna
Sticky Rice Cake With Pickled Ginger & Wasabi Remoulade

Artichoke Hearts & Montrachet
Stuffed In A Puff Pastry

Baby Asparagus Spears
Wrapped In Prosciutto Di Parma
Scented Cream Cheese

Fresh Dates
Wrapped In Apple Smoked Bacon

Szechuan Duck Breast
Wanton Chips And Spicy Sweet And Sour Plum Sauce

Lump Crab Meat And Pea Salad
Celery Boat Garnish Of Fennel Frond

Pan Seared Sea Scallops
Lemon Basil Yogurt

Smoked Salmon Tartare And Lemon Scented Crème Fraiche
Served On A Silver Spoon

Smoked Scallop And Horseradish Crème
English Cucumber Boat

Fresh Apricots And Dry Cured Moroccan Olives
Wrapped In Proscuitto Di’ Parma And Bleu Cheese Sauce

Chilled Curried Mussels And Sweet Red Pepper
On The ½ Shell

Stuffed Mushroom
Sage Pesto

Oven Roast Shrimp
Green Chili Pesto

Red Beet And Stilton Vinaigrette
Endive Leaf

Shitaki Mushroom, Arugula, Yellow Squash
Herb Crusted Focaccia Bread

Chicken Liver Paté
Crostini

Sautéed Sea Scallops
Wrapped In Apple Smoked Bacon

Mission Figs
Sweet Basil Leaf And Feta
Red Wine Vinegar And Honey Reduction