Passed Hors d’oeuvres

Fish and Seafood– passed

DUNGENESS CRAB AND FENNEL CROSTINI with caper-lemon cream cheese
DUNGENESS CRAB AND AVOCADO SHOOTER *
JUMBO PRAWN CORDIAL with tangy cocktail sauce and fresh lemon
LOBSTER AND ASPARAGUS SALAD CROSTINI with citrus cream
SEASONED SHRIMP ON LIME TORTILLA with cilantro lime cream
SMOKED SALMON MOUSSE with dill on a fennel cracker
SALMON TARTAR ON A PARMESAN CRISP Meyer lemon cured salmon tossed with capers
AHI TUNA CARPACCIO with wasabi cream on a cucumber round
OYSTERS ON THE HALF SHELL with champagne mignonette

Chicken- passed
ASIAN GINGER CHICKEN SALAD in a cucumber cup with sesame seeds
SMOKED CHICKEN CROSTINI with bacon-avocado mousse
HERBED CHICKEN FILLED ENDIVE SPEAR with red pepper cream

Beef- passed

PEPPER SEARED BEEF CARPACCIO with herb cream cheese and roasted pepper relish in a parmesan cup
FILET OF BEEF CROSTINI spice rubbed beef tenderloin au poivre on grilled baguette drizzled with horseradish cream

Pork & Duck- passed
PORK TENDERLOIN CROSTINI with apple chipotle relish
DUCK CONFIT CROSTINI with pepper cream and citrus greens

Vegetarian- passed
BLUE CHEESE AND WALNUT TARTLET
STRAWBERRY & LAVENDER GOAT CHEESE on toasted brioche
ENSALATA CAPRESE SKEWERS vine ripe grape tomatoes, fresh basil and mozzarella on twisted bamboo skewers, drizzled with balsamic syrup

Sweets
FLAVORED TARTLETS
Select two: Lavender Custard, Key Lime, Berries & Cream, Chocolate Ganache, Banana’s Foster, S’mores, Creamy Hazelnut, Cherry Cheesecake
CHOCOLATE DIPPED STRAWBERRIES AND CHOCOLATE TRUFFLES
CHOCOLATE AND VANILLA PETIT FOURS mini cakes covered with chocolate and vanilla