PASSED HORS D’OEUVRES

  • Ahi Tuna Crisp
    Seared Ahi tuna and soy wasabi glaze on a wonton crisp.
  • Baby New Potatoes
    Tender baby new potatoes filled with house smoked salmon and chive creme fraiche.
  • Baby Roma Tomatoes
    Baby roma tomatoes toasted with olive oil, red wine vinegar and Parmesan topped with basil chiffonade.
  • Balsamic Figs
    Figs wrapped with proscuitto and drizzled with balsamic vinegar (seasonal).
  • Blinis
    Warm buckwheat pancakes filled with your choice of:

    -Bay scallop and candied endive
    -Smoked salmon, creme fraiche and chives
    -Traditional caviar garnish of Beluga, Ostera and Sevruga

  • Citrus Chicken or Pork Tostaditas
    Marinated citrus chicken or pork on a crisp tortilla with shredded lettuce, avocado salsa and creme fraiche.
  • Cucumber Coins
    Crisp peeled cucumber coins filled with your choice of:

    -Southwestern Salad of yellow corn, black beans, peppers, onions and herbs
    -Shrimp Seafood Salad

  • Demitasse Soup Sips
    To start the festivities, small sipping portions of your choice of:

    -Carrot with ginger and tangerine
    -Ceviche with sweet peppers and cilantro
    -Chilled strawberry with watermelon and mint
    -Chilled honeydew with basil and lime
    -Chilled cantaloupe with orange and cardamom
    -Chilled shellfish cocktailLeek watercress
    -Potato Garlic
    -Red pepper fennel
    -Seafood gazpacho

  • Endive Boats
    Crisp endive leaves filled with smoked duck, cranberries, pecans and orange aioli.
  • Flat Iron Steak Crostini
    Flat iron steak, caramelized onions and mustard herb aioli layered on a crostini.
  • Garlic Roasted Prawns
    Garlic and chili roasted prawns served with herb mojo sauce for dipping.
  • Herb Grilled Portobellos
    Grilled portobellos layered on crisp polenta croutons topped with Fontina cheese.
  • Moroccan Meatballs
    Moroccan lamb meatballs, harissa and cucumber pomegranate salad elegantly presented in a ceramic soup spoon.
  • Oregon Shrimp Salad
    Sweet Oregon shrimp salad with lemon and tarragon served in a flaky phyllo cup.
  • Samosas
    Crispy flour dough filled with potatoes and curried green peas served with spicy Serrano dipping sauce.
  • Seared Foie Gras
    Seared foie gras served on mini sourdough biscuits with Hucklebery jam.
  • Smoked Salmon Cone
    Smoked salmon, creme fraiche and chives served in a savory waffle cone.
  • Skewers
    Chicken, beef and/or veggie skewers with your choice of seasoning:

    -Lime Grilled marinated in minced garlic, herbs and crushed lime
    -Jamaican Jerk dry rubbed with a blend of Jamaican spices
    -Tandoori marinated in yogurt, curry, paprika and lemon served with
    cucumber yogurt dipping sauce
    -Thai Ginger marinated in basil and spicy ginger served with peanut
    dipping sauce
    -Teryaki marinated in a blend of soy, garlic and teryaki sauce

  • Steak Tartare
    Steak tartare served on a warm potato crisp topped with horseradish creme fraiche.
  • Stuffed Mushrooms
    Button mushrooms stuffed with your choice of filling:

    -Bacon and cheese
    -Crab
    -Pesto and pinenut
    -Sausage
    -Spinach and cheese

  • Tuscan Skewers
    A skewer of grape tomato, herbed mozzarella and kalamata olives drizzled with mild virgin olive oil.