A La Carte Hors d’oeuvres

COCKTAIL SANDWICHES

Assortment of Mini Focaccia Sandwiches: Smoked Turkey, Salami or Chicken Pesto Salad
2oz Soft White Rolls with Peppercorn Encrusted Organic Beef Slowly Roasted until Medium Rare and Served with Caramelized Shallots
and Red Pepper and Basil Aioli
2oz Soft White Rolls with Roasted Pork Accompanied with Sautéed Apples and Horseradish Mayonnaise
2oz Vegetarian Soft White Rolls with Tomato, Buffalo Mozzarella and Jacquie’s Basil Pesto
Beef Tenderloin Sliders
Mini Hot Dogs with Chopped onions
Korean Barbeque Brisket Sliders with Soy Slaw
Mini Sliders with Cheese and Chipotle Aioli
Mini Lamb Sliders with Caramelized Shallots and Mint Jelly
Mini Cuban Sandwiches
Mini Veggie Sliders with Avocado Hummus

COLD HORS D’OEUVRES

Filet Mignon with Horseradish Cream on Toasted Baguette with Caramelized Onions and Fresh Rosemary
Beef Marinated in Asian Spices Sautéed and Placed inside English Cucumber Cups
Beef Tartar on Crostini with Fried Quail Egg
Charcuterie Board with Chefs Choice of Local Meats, Trader Point Cheeses, Fig Chutney, Dried Fruits, and Spiced Nuts served with
House Made Biscuits
Brandied Chicken Pate Served with Toasted Baguette
Pheasant House Pate with Assortment of Toasts
Canapés with Tapenade, Prosciutto and Shaved Parmesan with Truffle oil
Whole Brie and Raspberry in Puff Pastry
Domestic Cheese Tray Customized and Served with Grapes and Water Crackers
Artisan Cheese Display: Aged Gouda, St. Andre, Boucheron, Stilton, Cambenzola, Roquefort and Appenzeller
Three Layer Pesto Torte with Goat Cheese, Cream Cheese, Sundried Tomatoes, Fresh Basil Pesto and Pine nuts with
Crackers
Three Layer Chipotle Torte with Roasted Red Peppers, Chipotle, Goat Cheese, Cream Cheese and Cilantro Lime
Pesto with Crackers
Fresh Fig and Mascarpone Cheesecake with Crackers
Cranberry and Brie Bites
Blackberry, Camembert and Brie Skewers
Water Melon stuffed with Goat Cheese and Fresh Mint
Goat Cheese Lollipops
Fresh Figs Chilled, Grilled with Mascarpone Foam and Prosciutto
Flatbread with Burratta, Roasted Heirloom Cherry Tomatoes, Olive Oil and Fresh Basil
Mini BLT’s stuffed Heirloom Cherry Tomatoes
Parmesan Crisp with Basil Pesto, House Ricotta, Prosciutto, Shaved Parmesan and Decorated with Micro Greens
Tuna Tartar with Ginger, Sesame oil and Garlic Chile Paste
Freshly Cooked Jumbo Shrimp Cocktail with Jacquie’s Horseradish Cocktail Sauce (3 Prawns per Person)
Scallops Wrapped in Pancetta with Rosemary
Salmon and Tuna Tartar on English Cucumber Discs
Individual Scallop Ceviche with House made Tortilla Chip
Cornmeal Blini with Smoked Salmon and American Caviar
Cured Wild Salmon with Pimento Served with Lemon and Slices of Homemade Breads
Caviar Bar: Melba Toast, Egg Whites, Egg Yolks, Scallions, Crème Fraiche and Lemon
Scottish Smoked Salmon Platter Served with Capers, Lemon, onion and Crème Fraiche
Seared Ahi Tuna
Individual Shrimp Cocktail in Shot Glass
Individual Scallop and Shrimp Ceviche with Fresh Avocado, Tomatoes and Cilantro
Mini Ahi Tuna Taco’s with Avocado and Jalapeno’s
Tuna Tartare in a Japanese Radish with Edible Orchid
Caviar Cake
Fig and Gorgonzola Crostini with Caramelized onion
Jumbo Asparagus with Wasabi Mayonnaise Dip
Roasted Eggplant Dip with Pita Chips
Mini Pastry Cases with Piped Goat Cheese, Basil Pesto and Sundried Tomatoes
Trio of Dips: Edamame Hummus, Roasted Tomato Bruschetta and Olive Tapenade served with Crostin’si
Roasted Vegetable Platter with Arugula and Tarragon Dip
Caprese Salad Lollipops
Individual 7 Layer Dip Cups
Terrine of Pencil Asparagus with Goat Cheese Puree served individually
Individual Red and Yellow Beets with Goat Cheese and Champagne Vinaigrette
Trio of Salsa’s: Pico De Gallo, Corn and Jicama, Mango Salsa served with Tortilla Chips
Parmesan and Rosemary Shortbreads with Roasted Cherry Tomato and Feta
Fresh Figs Stuffed with Rocket, Goat Cheese, and Wrapped with Prosciutto and Drizzled with olive oil and Lemon
Apricots Wrapped in Prosciutto, Grilled and Served on Toasts with Herbed Chevre
Devilled Organic Eggs Two Ways with Crème Fraiche, Domestic Caviar and Chives
Trio of Organic Devilled Eggs decorated with Micro Greens
Asian Noodle Salad served in Chinese Take-out Boxes

HOT HORS D’OEUVRES

Chorizo Meatballs with Spicy Tomato Sauce
Bourbon Beef Skewers
Sesame and Soy Marinated Beef Skewers
Chef Craved Beef Tenderloin Marinated in Garlic, Fresh Herbs and Olive Oil Slowly Roasted to Perfection and Served with Au Jus Aioli and Horseradish Cream
Individual Steamed Pork Belly Bun with Kimchi and Green Onion
Pork Belly with Fig Preserves and Microgreens
Mini Meatloaf Cup Cakes with Mashed Potato Frosting
Bourbon Chicken Skewers
Tandoori Chicken Skewers: A modern twist on the Indian Classic
Mini Chicken Creole Crepes
Chicken Breast Marinated in Lime, Scallions, Jalapeños and Olive Oil, Skewered, Grilled and Served with Avocado Cream Dip
Indonesian Chicken Breast Skewers Marinated in Indonesian Spices Grilled and Served with Peanut Coconut Sauce
Mini Chicken and Leek Fricassee Pot Pies
Chicken Quesadillas with Chipotle Aioli
Buffalo Chicken Cup Cakes
Thai Chicken Cigars with Sweet Dipping Sauce
Mini French Chicken Pot Pie
Chicken Pot Stickers with Ginger Soy Sauce
Sweet Chili Glazed Chicken Bites Wrapped with Bacon and Sprinkled with Sesame Seeds
Ancho Chicken Open Face Taco’s
Mini Chicken and Waffles with Local Maple Syrup
Goat Cheese and Apple Tartlets
Whole Baked Brie with Cranberry Pistachio Chutney and Water Crackers
Morbier Grilled Cheese with Tomato Jam
Macaroni and Cheese in Parmesan Cups
Mini Mac and Cheese with Prosciutto and Smoked Apple Cheddar
Mushrooms Stuffed with Prosciutto and Parmesan
Mushrooms Stuffed with Goat Cheese, Spinach and Bacon
Scotch Quail Eggs
Baby Lamb Chops with Mint-Cilantro Sauce
Foie Gras Pate on Brioche with Fig Jam
New Zealand Baby Lamb Cutlets Served with kumquat Relish
Peking Duck Roll ups with Michigan Cherries
Shrimp Skewers with Spicy Mango Vinaigrette
Lump Crab Dip with Jerusalem Artichokes Served with Pita Chips
Chipotle Grilled Gulf Shrimp served on a Delta Grit Cake
Skewered Cilantro Lime Shrimp
Seared Scallop with Star Anise, Leeks and Persimmon
Lobster Martini
Spicy Crab Cakes with Mango Mojo
Grilled Gulf Lime Marinated Shrimp on a Plantain Chip
Coconut Shrimp Lollipops
Mini Seafood Crepes
Curried Scallop Cakes
French Salmon Rillettes served on a Crostini
Whole Poached Salmon garnished with Roasted Heirloom Cherry Tomatoes, Capers, Microgreens and Fresh Dill Sauce
Wild Mushroom Turnovers
Roasted Eggplant, Red Pepper and Mozzarella Crostini
Twice Baked Mini Potatoes with Bacon, Cheese and Fresh Chives
Wild Mushroom Duxelle served on a Polenta Cake
Mini Asparagus Risotto Cakes
Spinach and Artichoke Dip with Pita Chips
Mini Spinach and Kale Cakes
Swiss Chard, Shallot and Parmesan Tartlet
Saffron Risotto Cakes with Aged Parmesan
Indiana Corn Cake with Crème Fraiche and Mango Salsa
Mini Quinoa Cupcakes with Sweet Potato Frosting
Hearts of Palm Calamari with Lemon, Caper Aioli

MINI DESSERTS

Petit Four’s
Fruit Skewers
French Fruit Tartlets
Cheesecakes
Chocolate Covered Strawberries
Crème Brule
Lavender Brule
Mini Yuzu Tarts
Mini Macaroon
Mini Tiramisu
Mini Raspberry Mousse in Chocolate Cups
Sticky Toffee Pudding served in Ramekins
Tres Leches
Red Velvet Pops
Individual Valrohna Chocolate Mousse
Blackberry and Mint Brownie Parfaits in a Shot Glass
French Macaroons
Mini Fruit Salad served in Mini Martini Glasses
Panna Cotta with Raspberry Coulis
Mini Sherry Truffles
Chocolate Rum Balls
Mini Key Lime Tartlets
Smores in a Ball Jar
Apple Crisp in a Ball Jar