Photo © Rhee Bevere of textureandcolor.com
Photo © Rhee Bevere of textureandcolor.com
Sautéed or Grilled Prawns with Thyme and Lemon
Homemade Yukon Gold Potato Chips with Truffle Dip
Twice Baked Potato Baskets with Crème Fraîche and Smoked Salmon
Market Oysters on the Half Shell with Champagne or Sake-Lime Mignonette
Lyonnaise Potato Tart with Truffle Oil
Pissalidiere with Oven-Dried Tomatoes and Niçoise Olives
Stilton Tarts: Miniature Buttery Shells Filled with Stilton Custard
Fresh Wild Mushrooms and Caramelized Onions Wrapped in a Homemade Crepe
Photo
© Rhee Bevere of textureandcolor.com
Salmon Tartar on Crisp Fried Wonton Skins
Vietnamese Rice Paper Rolls with Mango Chili-Lime Dipping Sauce
Crab Cakes: Made with Fresh Local Crab and Served with Lemon Aioli
Ahi Tuna Sashimi and Fresh Pea Shoots wrapped in Daikon Radish; served with Chili Aioli
Scallion Mashed Potato Bar: Creamy Mashed Potatoes served hot in Martini Glasses. Your guests add their choice of toppings including green onions, bacon bits, cheddar cheese, freshly ground black pepper and sour cream
Sliced Grilled Beef Filet on Crostini with Mustard Sauce
Seared Foie Gras on Toast Points topped with Homemade Fig Conserves
Kabocha Squash Soup in Demitasse Cups, Garnished with Enoki Mushrooms
Beggar's Purses: Tender Crepes Filled with Sevruga Caviar and Crème Fraîche
Roasted Root Vegetable Skewers--Parsnips, Potatoes, Carrots, Yams and Beets--served with Warm Baugna Cauda for Dipping
Photo © Rhee Bevere of textureandcolor.com
Thai Chicken Satay with Peanut Sauce
Chilled Gazpacho served in Cordial Glasses
Miniature Quesadillas filled with Blue Cheese and Spiced Pecans
Grilled Baby Artichokes: Fresh tiny artichoke hearts marinated in reduced balsamic vinaigrette flavored with rosemary and thyme, then grilled to tender perfection
Chinese Duck Salad in Lettuce Cups
Mini Tostadas: Small, Crisp Corn Tortilla Shells filled with Shredded Lettuce, Grilled Achoite Chicken, Queso Fresco and Guacamole
Assortment of Icebox Crackers: Blue Cheese & Pecan; Gruyere & Thyme; Parmesan & Rosemary; Cheddar & Cornmeal
Grilled Beef Rolls with Scallion Soy Dipping Sauce: Paper-Thin Marinated Beef Filet wrapped around a whole scallion, grilled and sliced into small servings
Photo © Rhee Bevere of textureandcolor.com
Grilled Pears or Figs wrapped in Prosciutto
Crostini of Grilled Pear and Cambozola Cheese
Gougeres: The classic cheese puffs from Burgundy; made with Gruyere Cheese
Miniature Root Vegetable Pancakes served warm with Applesauce and Crème Fraîche
Fuju Persimmon Slices topped with Goat's Milk Cheese and Sesame Seed Brittle: An explosion of tastes and textures
Cheese Straws: Made from Homemade Puff Pastry using 100 percent Sweet Butter, these come in Four Flavors: Sharp Vermont Cheddar; Reggiano Parmesan; Sesame Seed; and Nigella Onion Seed
Corn Cakes with Mango Salsa or Fresh Crab Salad
Southern Style Prawns with Herbed Caper Remoulade
Smoked Salmon Roulade: Norwegian smoked salmon with a filling of cream cheese, sweet butter and chives
Yucatan Grilled Prawns: Large tiger pawns marinated in Mexican spice paste, tequila, and garlic, then grilled to perfection
Miniature Tuna Niçoise: A Steamed Yukon Gold Potato topped with Grilled Ahi Tuna, Niçoise Olives, Hard Cooked Egg, Haricot Vert, and Aioli
Crisp Asparagus Straws: Tender, steamed asparagus spears wrapped in layers of phyllo dough sweet butter and Parmesan cheese; baked and served warm
Crab Salad on Endive Spears
Grilled Scallops with Meyer Lemon Aioli
Squash, Caramelized Onion and Sage Risotto Cakes
Grilled Shiitake Mushrooms skewered on Fresh Rosemary Branches
Smoked Sturgeon on Toast Points with Horseradish and Granny Smith Crème Fraîche
Photo © Rhee Bevere of textureandcolor.com