Hors d'Oeuvre List

Please make your selection

Homemade assortment of mini provencale vegetarian quiche dusted with asiago parmesan and Swiss cheese gratinee

Bruschetta of grilled black olive bread with warm goat cheese salsa cruda with tomatoes garlic and basil with extra virgin olive oil

Mini salmon bite roasted with sesame seeds with a confit of fennel on a brioche toast with caper and tomatoes concasees

Chef's favorite homemade pan fried mini Alaska chive and orange crab cake with a lemon bell pepper aioli

Double cream brie cheese and chiffonade of caramelized yellow onions and mushrooms basil in a golden crispy and delicate phyllo dough purse

Grilled large shrimp wrapped in a fresh basil and Italian prosciuotto and
filled with sun dried tomato pesto

Large exotic coconut shrimp served with a spicy orange and mango dipping sauce

Mini steak of blackened ahi tuna on a crispy English cucumber with a yogurt dill sauce with fresh cherry tomatoes

Mini spinach veal or turkey burger with onion marmalade on a crispy brioche toast and melted fontina cheese

Chicken Satay with orange, chunky peanut butter coating with peanut pieces sesame seeds, scallions, Thai garlic soy sauce

Black kalamata olive tapenade and shaved asiago parmesan cheese melted on a crispy country bread toast with extra virgin olive oil

Assortment of vegetarian, seafood, fish and smoked fish sushi served with ginger confit green mustard and soy sauce

Homemade pizza with artichoke and bell pepper pesto topped with marinated rock shrimps with fresh whole milk mozzarella cheese

California pizza with tangy barbecue chicken breast with fresh chopped cilantro, fresh sauteed spinach and whole milk mozzarella cheese

Lamb chop marinated with fresh house blend garden herbs and spices grilled over a wood fire and served with a homemade fresh mint lemon lime dipping sauce

Confit of pear blinis topped with rilliette of goat cheese and fresh salmon with three onion marmalade and fresh herbs

Beef tenderloin and tricolor bell pepper with cherry tomatoes and purple onion kebab grilled on a barbecue and glazed with a honey Dijon mustard

Petite red beet potatoes filled a l'ancienne with imported creme fraiche, chives and topped with three caviars, salmon pearl, osetra and golden sturgeon

Yukon crispy golden potato galette with lemon and black pepper smoked salmon and shallot confit and green chive remoulade

Shitaki and Portobello mushroom wontons with fresh ginger scallions orange served with a spicy papaya and mango chutney dipping sauce

Delicate and crispy puff pastry filled with cream of Roquefort and bell pepper fondue

Fresh new Zealand mussels with watercress in a saffron flan

Homemade smoked salmon tartelette with a scallion cream

Grilled sea scallop with parmesan focaccia toast, leek confit sour cream and salmon caviar

Miniature of crab meat quesadilla , goat cheese, Monterey, and cheddar cheese with refried black beans served with a mango guacamole and salsa fresca

Marinated skirt steak beef brochette grilled with with soy sauce cilantro garlic scallions served with orange and sesame seeds