HORS D'OEUVRES
| COLD HORS D'OEUVRES (Minimum 3 dozen) Crostini with Sundried Tomato Tapenade or Grilled Vegetable Capenade Fresh Mozzarella Wrapped w/ Prosciutto Large Prawns on Ice Belgian Endive with Melon Mélange and Lime Zest Ahi Tartar on Fried Won Ton With Wasabi Soy Dollop Cucumber Canapés with Herb Cream Cheese & Shrimp Smoked Salmon on Crostini Capers, Herbed Cream Cheese Fresh Oysters On the half shell Belgian Endive with Pt. Reyes Bleu Cheese and Spiced Walnuts Chocolate Dipped Strawberries (spring and summer) Chicken Phyllo Bites with Onions, Peppers, & Pineapple |
HOT HORS D'OEUVRES (Minimum 3 dozen) Swedish or BBQ Meatballs Caramelized Onions with Roasted Red Peppers and Goat Cheese on Puffed Pastry Bacon wrapped Scallops Seared Filet Mignon on a Red Potato Canapé with Creamed Horse Radish Asian Mushroom Caps stuffed with Shrimp & served with Sweet Oyster Glaze Sauce Fried Cheese Ravioli with Spicy Marinara Sauce Vegetable Lumpia with Cilantro Sauce Jumbo Prawns Scampi Style Mini Dungeness Crab Cakes Butternut Squash Ravioli with Sage Beurre Noisette Rosemary Grilled Baby Lamb Chops Crispy Asparagus in Phyllo Portobello Mushroom Bruchetta |
| DISPLAY ITEMS (Trays serve 15 to 20 people) Grilled Vegetable Platter Array of Fresh Seasonal Fruits Deluxe Cheese Board Antipasto Platter Seafood Platter Royale Carving Station Whole Turkey Vegetable Crudite |
20% service charge and sales tax to be added









