PASSED HORS D’OEUVRES VEGETABLE
A selection of cold and hot vegetable style Hors d'oeuvres.
with Kidney Bean Mousse, Aged Cheddar Foam
Cheddar and Fresh Thyme
with Whipped Ricotta Cheese, Blood Orange Honey.
Seasonal Hot & Cold Flavors.
with Basil Oil.
with Spicy Graham Crumbs, Toasted Marshmallow.
PASSED HORS D'OEUVRES SEAFOOD
A selection of different seafood Hors d'oeuvres.
Butter Braised Lobster, Fresh Chives, Lemon Aioli.
with Tart Apple, Fresh Herbs, Grapefruit Pearls.
with Bourbon Maple Syrup.
with Micro Wasabi, Soy Sauce Pearls.
with Spicy Ketchup.
with Classic Remoulade Sauce.
with Mango Flavored Cocktail Sauce.
Flaky Crust, Seasonal Vegetables, Lobster Cream.
with Tahitian Vanilla Maple Syrup.
PASSED HORS D'OEUVRES MEAT
A selection of meat Hors d'oeuvres.
with Applewood Smoked Bacon, Aged Cheddar, and Fresh Tomato.
Beef Shepard's Pie, Layered in an Old School Push-Pop
with Celery Puree, Bacon Jam.
Deconstructed Spring Roll with Duck, Fresh Vegetables, Pomegranate Reduction.
Mini Rolls, Apple-wood Smoked Bacon, Bibb Lettuce, Roasted Tomato Aioli.
with Potato Puree, Brussels Sprouts Popcorn.
with Chive Chips.
with Red Pickled Cabbage.
Sliced Mini Meatloaf, Potato Puree.
Selection of Stationary Boards for your Event.
Selection of Seasonal Vegetables, Hummus & Ranch.
Selection of Hard & Soft Cheese.
Selection of Assorted Meats.