Winter 2019 Canapes and Stationary

Passed

 Goat Cheese, Baby Beet and Balsamic Syrup on Pumpernickel

Cauliflower Croquettes with Parmesan and Thyme

Whipped 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 Crispy Rice

Smoked Salmon with Ginger Butter on Pumpernickel

Crab and Lobster Cakes

Warm Lobster Rolls with Lemon and Chive

Chipotle Shrimp Tostada with Black Beans and Lime

Fried Chicken on Salted Caramel Waffle

Iberico Ham with Fried Artichoke, Melon and Manchego

Spicy Short Rib Empanada with Avocado and Pineapple

Herbed Beef Tenderloin with Apple Butter on Gaufrette Chip

Platters

 Baked Brie with Apricot Jam

Slow Roasted Tomato Tart

Baked Stuffed Winter Vegetables

Farmers Market Crudite with Pumpkin Hummus

Montauk Bass Ceviche with Mango and Chips

Smoked Salmon Pizza with Marscapone and Chive

Serrano Ham and Manchego Croquettes

Duck Summer Rolls with Jerk BBQ Dip

Chili Chicken Purses with Kaffir Lime and Crispy Wonton

Spiced Chicken Skewers with Toasted Coconut and Tamarind Date Sauce

Spiced Chicken Samosas with Cilantro Yogurt

Baby Lamb Chops with Organic Mint Gremolata