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In Tiny Tartlets, on crostini, in Belgian endive…maybe on Foccacia or polenta…..on a skewer or on its own! We can mix and match and play with these ideas!
- Thai chicken with mint strips.
- Bouquet of asparagus tips on crème fraiche.
- Sicilian caponata with basil garnish.
- Grilled Portobello with warm blue cheese.
- Individual poached salmon with lemon aioli.
- Shredded lamb loin with minted salsa.
- Oven roasted tomato filled with herbed chevre.
- Lemon chevre with sorrel chiffonade.
- Gingered chicken cakes with cilantro mayonnaise.
- Smoked oysters with sour cream and tarragon.
- Eggplant and pine nut pizzete.
- Griddled scallops with sweet chili sauce.
- Shredded Peking duck with hoisin and scallions.
- Dill smoked salmon with aioli.
- Tequila Grilled prawns with chipotle cocktail sauce.
- Coconut prawns with lime mango dip.
- Satay chicken skewers with Thai peanut sauce.
- Sesame tofu with sweet chili sauce.
- Char broiled albacore skewers with spicy roasted tomato dip.
- Lemon saffron chicken brochette.
- Curried coconut chicken stick with chutney.
Active hors d’oeuvre stations
Tostadita Griddle
Two chefs, two griddles….good fun! This is our most popular hors d’oeuvre station. Carnitas or shrimp and chicken with salsa fresca, tomatillo salsa, cheeses, sour cream, fresh tortillas.
Hors d’oeuvre Griddle
Chef makes continuous hors d’oeuvres as your guests choose their favorites: Crab cakes with lemon aioli, saffron risotto with basil pesto and cranberry chutney, tower of polenta with Mediterranean tapenade and wild rice pancakes with crème fraiche (upon special request).
Asian Station
Chef makes fun take out containers…use the chopsticks if you are able...and we have forks, too! Layered with: lime infused Napa slaw, Vegetarian Pad Thai and three choices of curries…chicken, shrimp, or vegetable. Crushed peanuts, slivered almonds and toasted coconut top this explosion of flavor off.
Mommy's Martini Bar
Stacks of martini glasses surround the chef as he fills each one to order, with creamy homemade mac 'n cheese, or mashed potatoes. Toppings include bacon bits, sour cream, cabernet mushrooms, scallions and cheddar cheese. Ask for Tom's marvelous corn beef and cabbage instead for an Irish flair.
Beautiful mahogany boat filled with sushi
60% Maki…or rolls, 40% Nigiri…This is displayed with layers of slate with elegant Japanese bamboo and wrought iron decoration.
Seafood Bar
Chef is shucking oysters and serving up these delicacies:
- Malpeque oysters with lime mignonette.
- West Coast smoked salmon with caper sauce and dark bread.
- Jumbo Prawns with chipotle cocktail sauce.
- Bay shrimp ceviche with baguettes.
Crepe Griddle
Fresh crepes and fillings of shredded duck with tamarind glaze, asparagus with hollandaise, Portobello mushrooms with caramelized onions, and rock shrimp with a seafood cream.
Caviar Bar
Osetra caviar, traditional Russian blini made to order on a griddle, crème fraiche, toast points and condiments, smoked salmon, caper sauce and dark breads.
Baja Table
Our great homemade flour tortilla chips, two fresh salsas, sour cream, the best darn guacamole you may just ever have…add an Acapulco shrimp cocktail, made to order: layers of greens, lemon, shrimp and light mango salsa, and you have an fresh-mex appetizer.
Smoked Salmon Display
With lemon aioli, capers and dark breads.
Dessert Bar
Assortment of chocolate, fruit and lemony desserts: Please select the following, or add your suggestions here:
- Fruit tarts, decadent brownies, lemon schuss and others.
- Selection of freshly baked cookies: Chocolate chip, oatmeal & raisin, white chocolate macadamia, and peanut butter.
- Melted semi-sweet chocolate with graham crackers, bananas, marshmallows, pretzels, and others .
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