Winter 2018

Canapes and Stationary

Passed

Goat Cheese, Baby Beet and Balsamic Syrup

Cauliflower Croquettes with Parmesan and Thyme

Whipped Rosemary Ricotta and Roasted Cranberry Crostini

Fig and Humboldt Fog on Polenta

Chanterelle Mushroom Galettes with Artichoke and Leek

Endive Bite with Beets, Labne and Pistachio

Sweet Potato Latkes with Sriracha Crème Fraiche

Ginger Butternut Squash Soup Shooters

Mashed Potato Swirls with Caviar

Tuna Poke, Wasabi and Sesame on Taro Chip

Blini with Salmon Roe and Citrus Crème Fraiche

Smoked Salmon with Ginger Butter on Pumpernickel

Crab and Lobster Cakes

BLT Profiteroles

Fried Chicken on a Maple Waffle with Mashed Potato

Iberico Ham with Fried Artichoke, Melon and Manchego

Pancetta Crisps with Goat Cheese and Figs

Spicy Short Rib Empanada with Avocado and Pineapple

Herbed Beef Tenderloin with Horseradish, Apple Butter and Shallots

Platters

 Baked Brie with Apricot Jam

Devilled Eggs

French Onion and Gruyere Tart

Butternut Squash Crostini with Sour Cherry and Rosemary

Asagio and Sausage Stuffed Mushrooms

Potato Latke Pie

Farmers Market Crudite with Pumpkin Hummus

Smoked Salmon on Mustard, Chive and Dill Toasts

Serrano Ham and Manchego Croquettes

Spiced Chicken Skewers with Toasted Coconut and Tamarind Date Sauce

Harissa Chicken Meatballs with Minted Lemon Yogurt Sauce

Cashew Chicken with Lime Marmalade

Baby Lamb Chops with Organic Mint Gremolata