cold hors d'oeuvres tuna tartare coronet with microherbs
and wasabi aioli
rosemary-roasted lamb loin with cured
olive tapenade, microbasil, lemon zest on country bread
tequila
marinated poached shrimp with tomato, lime and serrano
chili sangrita in a shot glass
house made thyme scented
chicken sausage with whole grain mustard, lavosh crisp
thinly
sliced, seared beef sirloin with sharp cheddar and horseradish
cream on french bread
smoked duck breast on herb baguette
with arugula and roasted porcini aioli
cured salmon and
ancho chili cream on a wonton crisp with chive oil
beef carpaccio on crostini with horseradish
cucumber slaw
vietnamese rice paper roll with chicken,
cashews, scallion and
radish sprouts with soy tamarind
sauce
smoked salmon coronet with red chili
crème fraîche, dill and capers
fresh mozzarella,
grape tomato and basil mini brochette
beet and goat cheese
mousse on english cucumber with truffle oil
smoked chicken
breast salad served in a coronet with smooth and spicy
avocado purée
warm
hors d'oeuvres petite
new zealand lamb chops encrusted with garlic, dijon and
rosemary, natural jus
coconut fried shrimp with spiced plum
cassis dipping sauce
baked arugula and goat cheese crostini
marinated seared scallops on a wonton crisp with blood orange zest and jalapeno
cedar-planked
salmon with apple horseradish cream on lavosh
lump crab cake with red pepper
salsa on blue corn tortilla round
crab and monterey jack tartlet with cilantro
salad
rock shrimp and green onion beignets
with red pepper jelly
porcini mushroom and caramelized
shallots wrapped in herb brioche and sprinkled with sea
salt
mini cheeseburgers: fresh ground beef
with sharp cheddar on brioche roll
goat cheese, dried
cranberries and sweet onions wrapped in phyllo pastry
