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Appetizer Menu 2017

Hors d’oeuvres

Minimum 12 dozen order, with 4 dozen per selection

$25 per dozen

  • Ricotta, Spinach and Tomato on a Puff Pastry
  • Curry Infused Tempura Vegetables with Coconut Lime Aioli
  • Proscuitto Wrapped Melon
  • Mushroom and Herb Tartlets
  • Assorted Mini Quiche
  • Grilled Sourdough with Rosemary Balsamic Dipping Oil
  • Jalapeno Cheddar Palmiers

$27 per dozen

  • Drunken Garlic Shrimp
  • Meatballs with Marinara Sauce
  • Fried Steak Bites with Lemon Pepper Aioli
  • Ginger Pork Balls with a Teriyaki Glaze
  • Sweet Chili Chicken Skewers with Cucumber Mint Sauce

$29 per dozen

  • Chorizo and Cheddar Stuffed Mushroom Caps
  • Bacon Wrapped Scallops
  • Assorted Pot Stickers
  • Steamed Mussels
  • Crab Rangoon

Citrus Crab Salad in a Cucumber CupCranberry and Goat Cheese Mousse in a Tortilla CupTempura Zucchini with Curry Aioli