Summer 2017

Passed Canapes

Watermelon and Mozzarella with Heirlooms and Black Olive

Olive, Chile and White Bean Crostini

Grilled Peaches and Sourdough with Ricotta and Honey

Zucchini Fritters with Mozzarella Herb Salad

White Gazpacho Soup Shooters

Sweet Corn Soup Shooters with Avocado Cream

Crab and Avocado Salad

Scotch Smoked Salmon Crepes

Tuna Sashimi with Soy, Chive and Sesame Seeds

Yellowtail Jalapeno on Daikon Radish

Fluke Ceviche with Avocado, Cilantro and Mango

Chicken, Shrimp and Mango Summer Rolls

Bite Sized Chicken Burgers with Secret Sauce

Chicken Tikka Masala on Papadum

Summer Steak with Jicama, Chili and Ginger

Rare Sirloin on Crostini with Horseradish and Sea Salt

Platters

Baked Brie with Apricot Jam

Charred Tomato and Balsamic Crostini

Roasted Zucchini Rounds with Mint Yogurt Dip

Fire Roasted Artichokes with Sriracha Mayo

Farmers Market Crudite with Edamame Hummus and Lemon Aioli

Coconut Shrimp with Lime Sauce

Bite Sized Lobster Rolls

Smoked Salmon on Mustard, Chive and Dill Toasts

Chicken Satay with Peanut Sauce

Proscuitto with Roasted Figs and Hazelnut Crunch

Lamb Skewers with Feta and Salsa Verde