Sample Gourmet Hors d'oeuvre Menu & Services

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Tuna Poke Stack Quinoa, edamame, scallions, chili avocado & fried ginger (GF)

Rainbow Spring Rolls with a  creamy coconut Tai peanut Sauce (V) (GF)

Ahi Salmon Cucumber Boats with Raw Kimchi (GF)

Fig Noms with creamy Honey Goat Cheese and Pistachio crumble (GF)

Salmon Carpaccio with lemon zest and fried caper berries (GF)

Heirloom Tomato and Ciliegine Mozzarella with basil micro-greens (GF)

Prosciutto Florets over honeydew and arugula with meyer lemon oil & fig balsamic droplets (GF)

Sweet Potato Curried Tartlette (V)

Sweet creamed Snap Pea with herbed cream fraiche (GF) (V Optional)

Savory Pumpkin with a roasted pumpkin seed pesto swirl (GF) (V Optional) 

Tomato bisque with grilled cheese toast points 

Vichyssoise with truffle oil drizzle and chive garnish

Grilled Apricot with French Cream Brie, candied Hazelnut crumble

Bang Bang Shrimp over sweet chili tossed avocado and sesame glass noodle (GF)

Filet Medallions grilled and finished with Truffle Butter  (GF)

Curried Coconut Cauliflower with a silky Coconut Cream (V) (GF)

Grilled Rosemary Lollipop Lamb Chops (GF)

Petite summer squash cakes, Habanero Tarragon Sauce (V)

Spinach & Artichoke Risotto Balls

Shredded Short Rib petite taco with Chipotle Aioli & Pineapple confit (GF)

Buttermilk Fried Chicken in petite waffle cone with Bacon Maple Aioli

Fromage Board of assorted Imported Cheeses with honey comb and lavender blueberry Coulis 

Charcuterie Board of assorted Cured meats, accompanied by variety of gourmet olives and sweet Chilli Pecans

Seasonal Tropical fruits and an assortment of berries accompanied by a velvety vanilla bean whipping cream