Cold Hors d’oeuvres
Potato chip with red pepper and goat cheese
Beef tataki on wonton with rice wine and cilantro
Seasonal bruschetta on baguette
Parmesan palmiers
Shrimp marinated in tomato chutney with or without proscuitto
Sesame tuna tartare on cucumber with pickled daikon
Salmon tartare with smoked salmon on water cracker
French onion and tomato or grilled vegetable tarts
Gravlox on potato crisp with fennel confit or horseradish cream
Crayfish remoulade in pastry cup
Duck breast on crispy wonton with dried cherries, carrot and scallion
Duck confit on crostini with apple cranberry compote
Beef crostini with artichoke puree or thai chili cream
Proscuitto wrapped melon, gorgonzola or breadsticks
Smoked salmon on onion parmesan toast
Goat cheese and tomato tartlettes
Cherry tomatoes filled with goat cheese or spinach artichoke spread
Endive leaf with couscous or blue cheese and quince
New potatoes with crème fraiche and caviar
Caramelized balsamic onion tartlettes
Spanish serrano wrapped manchego with quince
Gruyere crisps
Ceviche shots