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Signature Hors d'oeuvres

To show you the diversity of our kitchen, here are some
Signature Hors d'oeuvres:

Mexican Won Tons with Cilantro Sauce
Hot Almond Prawns with Spicy Orange Sauce
Avocado Blini with Golden Caviar
Tiropita (Phyllo Triangles) with Feta Cheese and Dill
Gingered Scallops in Puff Pastry Bouchee Cases
Radicchio Cups filled with Smoked Turkey, Apples, Walnuts and Cranberry
Szechwan Minced Squab in Lettuce Cups
Filets of Beef tied with Chives, Miso Dipping Sauce
Prosciutto Wrapped Melon Balls with Mint Marscarpone Dipping Sauce
Asparagus with Hollandaise or wrapped in Prosciutto and Marscarpone
Tapenade on Foccacia Bread cherry Tomatoes stuffed with Buffalo Mozzarella, and Fresh Basil miniature Corn crepes with Wild Mushroom Ragout
Mint Breaded Oysters with Beurre Blanc Dipping Sauce
Duck Breasts, Hazelnut Mint Pesto and Shave of Parmegiano Reggiano on
Baguette Slices
Vittello Tonnato (cold veal with tuna sauce)
Miniature Corn Muffins with Chili and Cheddar
Miniature Tacos - Cheddar, Sour Cream, Red Salsa, Avocado
Miniature Tamales - Green Salsa and Sour Cream
Sesame Filet of Beef on skewers with Miso Dipping Sauce
Pickled Quail Eggs with Golden Caviar
Olympia Oyster "Shooters" in Sake Cups with Cocktail Sauce
Vietnamese Rice Rolls with Sesame Dipping Sauce
Mushrooms Stuffed with Asiago Cheese and Sun Dried Tomatoes
New Potatoes with Sour Cream, Cheddar, Bacon and Chives
Smoked Salmon Rosettes on Black Bread Rounds
Leek and Gruyere Tartlets
Goat Cheese Salsa with Cumin on toasted Baguette
Caprese Baguette - Garlic, Tomatoes, Fresh Basil on toasted Baguette
Endive Leaves stuffed with Shrimp and Avocado Remoulade, topped with Golden Caviar -Papaya & Brie Quesadillas
Mango Spring Rolls with Chili Sauce

SOME TRENDY HORS D'OEUVRES (Mix of Cuisines, Flavors, & Textures)

Ahi Tuna Nicoise Cakes on Endive Spears with Sun Dried
Tomato Relish
Shredded Duck Salad with Goat Cheese in Chive Crepes
Tempura Ahi with Shoyu Mustard
Asian Guacamole with Vegetable Root Chips
Cumin Swordfish Satays with Cilantro Mayonnaise
Crab Tortilla Cushions with Tomatillo Sauce
Slipper Lobster Hushpuppies with Lime Mustard Sauce
Sweet Potato Empanaditas
Avocado Beignets
Ahi Tuna Satays with Wasabi
Mango Wrapped Paper Chicken
Sweet Potato Shrimp Cakes in Lettuce Cups
Oysters in Pecan Crust with Mint Buerre Blanc
Miniature Crab Cakes with Papaya Salsa
Seared Scallops with Cucumber Carrot Relish and Plum Wine Vinaigrette
Artichoke and Feta Gougeres
Grilled Salmon Rosettes with Coconut Macadamia Pesto
Chipotle Steak Tartare
Carmelilzed Onion and Leek Flatbread Fingers
Phyllo Purses with Gorgonzola, Pecans and Basil
Tuna and Chickpea Samasos with Cucumber Riata
Deep Fried Ravioli with Fennel and Pernod

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