~HORS D’OEUVRES~

 Two dozen pieces per platter

Groups of 20-50 up to 3 selections

Groups of 51-100 up to 5 selections

Groups of 100+ up to 7 selections

When placing your order, please inform whether you would like the hors d’oeuvres passed or stationed.

Smoked Salmon Profiterole     46

house-cured salmon salad with asparagus, capers and white balsamic served with crème fraîche in pâte à choux puffs

Brie, Apple and Prosciutto     48

toasted brioche with apple compote, Brie cheese and crisp prosciutto

Pancetta-Wrapped Prawns     85

chargrilled with arugula-pistachio pesto and port-balsamic gastrique

Mini Beef Wellingtons     54

sautéed wild mushroom duxelles and tender filet mignon rolled in light and flaky puff pastry

Petit Dungeness Crab Cakes     85

sweet bell peppers and chives mixed with seasonings and fresh crab meat pan seared golden brown and served with pepper aioli

Steak Tataki Won Ton     48

Japanese marinated steak tossed with sweet soy-miso glaze, napa slaw and miso-sesame vinaigrette

Oysters on the Half Shell     68

freshly shucked and served on shaved ice with cocktail sauce and lemons

Ponzu Chicken Skewers     48

panko-encrusted chicken breast fried golden brown dunked in a sesame-citrus-sweet soy glaze and served with chopped scallions

Court-Bouillon Poached Shrimp     54

served with cocktail sauce and lemons

French Onion-Stuffed Mushrooms     45

pork sausage, caramelized onions and a Gruyère cheese crust baked in large mushroom caps with a zesty horseradish supreme sauce

Primavera Risotto Croquettes     32

asparagus, English peas and caramelized onions, Parmigiano-Reggiano and fresh herbs

Artichoke Bruschetta     36

vine-ripened tomatoes, kalamata olives, fresh mozzarella and basil served on toasted garlic focaccia bread

~HORS D’OEUVRE DISPLAYS~

Each display provides hors d’oeuvres for 20 guests.