Spring 2019 Canapes and Stationary

Passed

Baby Beet, Goat Cheese and Microgreens on Pumpernickel

Fava Bean, Mint and Ricotta Crostini

Tiny Tomato with Burrata and Basil

Spring Pea Arancini

Crab, Heart of Palm and Avocado in Endive

Tuna Sashimi with Soy, Chive and Shiso

Spicy Tuna with Jalapeno on Crispy Rice

Hamachi Yuzu Tacos

Smoked Salmon on Latke with Crème Fraiche and Dill

Fluke Ceviche with Avocado, Cilantro and Mango

Bite Sized Chicken Burgers with Secret Sauce

Chicken Tikka Masala on Papadum

Fried Chicken with Spicy Slaw on Watermelon

Rare Sirloin on Gaufrette with Horseradish and Sea Salt

 Platters

Baked Brie with Apricot Jam

Tomato, Chevre and Purple Basil Tart

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

Chicken Caeser Salad Skewers

Chicken Satay with Grilled Pineapple