Temperate Hors d’Oeuvres

PRICED PER EVENT, PLEASE INQUIRE

Poultry

Orange and honey marinated chicken breast in crepe, hoisin sauce
Chicken satay, spicy peanut dipping sauce
Cilantro, lemon and garlic marinated chicken breast on skewer, mango dipping sauce
Grilled duck breast in crepe, hoisin sauce
Chicken Negimaki, with carrot and asparagus, miso sauce
Macademia-crusted chicken breast on skewer, mango chutney dipping sauce
Pistacho stuffed rollade of chicken breast, apricot-mango dipping sauce

Grilled shrimp served on crispy potato chip and topped with lemon-garlic-caper mayonnaise
Tenderloin of tuna-rolled in coriander, mustard seed and fennel seed, served on a bed of pureed white Tuscan beans on ficelle
Norwegian smoked salmon canape
Smoked salmon and goat cheese Napoleon
Smoked salmon maki rolls, wasabi, miso sauce
Asparagus wrapped smoked salmon, scallion
Grilled shrimp on cucumber demi-tasse, fresh mint, watercress and wasabi mascarpone, watercress
Cilantro and garlic marinated grilled shrimp, mango-papaya relish
Ceviche of scallop on ficelle with cucumber concasse, finished with endive
Scallop seviche on crispy potato chip, lime-lemon salsa
Seared scallops with pesto on crisp wonton
Whole poached jumbo shrimp, fresh horseradish cocktail sauce
Grilled marinated Adriatic shrimp on skewer
Thai shrimp with ginger, coconut chili dipping sauce
Tuna seviche in cucumber chip, sesame seeds
Lobster and avocado in baby lettuce
Seared tuna maki rolls, wasabi, miso sauce
Clams with tequila and hot sauce

Beet puree served with chèvremousse in demitasse
Polenta cake served with gorgonzola cremificato and fresh basil on wonton crisp
Crostini with patina of olive oil and locatelli pecorino, topped with whole and puree of fava beans, arnished with pecorino spiral
Phyllo pochette with chèvre and fresh raspberries, topped with candied chambord-infused apricot
Crisped new potatoes filled with sour cream, topped with caviar
Vegetarian Vietnamese spring rolls, oriental dipping sauce
Napoleon of herb chèvre, roasted peppers, grilled zucchini, caviar
California maki rolls with vegetables, pickled ginger, wasabi, soy-ginger sauce
Grilled zucchini chip, herb chèvre and sun-dried tomatoes
Wild mushrooms and caramelized onions in phyllo cups
Herb chèvre beggars’ purses in phyllo
Feta cheese, spinach and pine nuts in phyllo pocket
Guacamole in miniature taco cup
Cherry tomatoes filled with garlicky hummus and parsley

Coffee-crusted filet mignon, served with fire roasted shallot butter, topped with tarragon-mustard sauce en ficelle
Filet of beef Negamaki, scallions, peanut sauce
Beef satay, spicy peanut dipping sauce
Baby lamb chops, shallot-garlic dipping sauce
Rare filet mignon medallion on ficelle, tarragon-mustard sauce, watercress
Filet of beef, fresh horseradish sauce, ficelle
Grilled Angus steak rollade filled with caramelized mushrooms and onions
Filet mignon stuffed with manchengo and pimento, topped with smoked chili aioli on wonton crisp