Spring 2018

Canapes and Stationary

Passed

Baby Beet, Goat Cheese and Microgreens on Pumpernickel

Polenta with Wild Mushrooms and Caramelized Onion

Grilled Peaches with Ricotta and Honeycomb

Avocado, Arugula and Tomato Clubs

White Gazpacho Soup Shooters

Sweet Potato and Ginger Parcels

Arancini with Spring Peas and Basil

Crab, Heart of Palm and Avocado in Endive

Tuna Sashimi with Soy, Chive and Shiso

Scotch Smoked Salmon Crepes

Fluke Ceviche with Avocado, Cilantro and Mango

Bite Sized Chicken Burgers with Secret Sauce

Chicken Tikka Masala on Papadum

Fried Chicken with Salted Caramel on Biscuit

Mozzarella and Chorizo Spring Rolls

Prosciutto Wrapped Figs with Blueberry Glaze

Rare Sirloin on Crostini with Horseradish and Sea Salt

 Platters

 Baked Brie with Apricot Jam

Grilled Baby Artichokes with Herb Aioli

Zucchini Fritters with Creamy Avocado Dip

Farmers Market Crudite with Edamame Hummus and Lemon Aioli

Chile, Lime and Tequila Shrimp

Bite Sized Lobster Rolls

Smoked Salmon on Mustard, Chive and Dill Toasts

Chicken Caeser Salad Skewers

Grilled Chicken, Prosciutto and Peach Skewers

Chicken Satay with Peanut Sauce

Proscuitto and Grilled Asparagus with Whole Grain Mustard