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Special event menus

Hors D’oeuvres

A selection of tray-passed and stationary appetizers.

COLD

  • CAPRESE SKEWER Boconcino Mozzarella, Cherry Tomato, Fresh Basi and grilled Baguette
  • BAJA CEVICHE ON A CUCUMBER CRISP Sustainable seafood tossed in spiced tomato relish
  • CARIBBEAN CEVICHE SHOOTER Sustainable white fish marinated in Pina Colada style
  • ARTICHOKE ASIAGO BRUSCHETTA A blend of artichoke, asiago cheese and tomato on grilled bruschetta
  • ORANGE CHICKEN LETTUCE WRAPS California orange marinated chicken in butter lettuce cups with rice noodles
  • RÖSTI POTATO WITH SALMON MOUSSE AND CAVIAR Seasoned shreded potato cooked crip with salmon mousse and sustainable black caviar
  • ASPARAGUS ROSE PROSCIUTTO Wrapped Asparagus and Arugula Petals with Prosciutto and Parmesan Cheese
  • SUSTAINABLE HAWAIIAN STYLE TUNA POKE ON A FRIED WON TON Ponzu tossed sustainable tuna dressed in light sesame oil and seaweed with seasonal fresh fruit on fried won ton wrapper
  • BEEF CROSTINI WITH BLEU CHEESE CRUMBLES TOPPED WITH HORSERADISH CREAM Thinly sliced herb marinated beef a top crisp baguette, Bleu Cheese Crumbles and finished with Horseradish cream
  • NEW POTATO WITH WHIPPED TRUFFLE CREAM AND CAVIAR Steamed new potato with whipped potato and truffle cream topped with sustainable caviar
  • SEARED SESAME CRUSTED SUSTAINABLE TUNA WITH WASABI AIOLI Black and white sesame rolled sustainable tuna seared and served with wasabi aioli
  • MELON AND PROSCIUTTO TARTLETS WITH BALSAMIC REDUCTION Mini cantaloupe and honey dew hand carved balls with prociutto rosette and drizzle with balsamic reduction
  • PAMPLONA CHORIZO WITH ROASTED RED PEPPER AND CHÉVRE CHEESE ON A CROSTINI Seared Pamplona choizo with roasted red pepper and whipped Chevre cheese on herb crostini
  • SALMON CARPACCIO FLOWERS (ADDITONAL $3 EACH) Sesame cone filled with herb cream cheese sustainable smoked salmon, capers and parmesan cheese
  • BEEF CARPACCIO FLOWERS (ADDITIONAL $3 EACH) Marinated thinly sliced beef with olive oil and lemon finished with hand shaved parmesan cheese

HOT

  • POTATO TACOS Spiced Diced Potato with Tomato Salsa and Micro Greens
  • MUSHROOM POCKETS Musrhoom Duxelle and Smoked Gouda Cheese
  • CARAMELIZED VIDALIA ONION AND FETA CHEESE TARTLETS Buttery caramelized thinly sliced Vidalia onion tossed with Feta cheese
  • PULLED PORK SLIDERS WITH SPICY SLAW ON A BRIOCHE ROLL Slow roasted garlic marinated pork shredded and layed on buttery brioche roll with dallop of bbq sauce and finished with spiced coleslaw.
  • ASPARAGUS SPEARS IN PHYLLO WITH PROSCIUTTO AND PARMESAN Phyllo wrapped asparagus with crispy Prociutto and Parmesan cheese
  • SUSTAINABLE CRAB CAKE TOPPED WITH SEASONAL FRUIT SALSA Seasoned sustainable crab cake seared and topped with seasonal fruit salsa
  • CHICKEN SATAY Thai Chili Marinated Chicken with Spicy Peanut Sauce
  • BEEF SKEWER Herb Marinated Beef Drizzled with Chimi Churri Sauce
  • ASSORTED FLAT BREAD PIZZA Selection of Pepperoni, Margherita, Barbeque Chicken
  • SUSTAINABLE SALMON CROQUETTES TOPPED WITH REMOULADE SAUCE A mixture of sustainable salmon and herbs blended and rolled in Panko crumbs fried and finished with remoulade sauce
  • BEEF EMPANADAS SERVED WITH CHIPOTLE DIPPING CREAM Flaky pastry filled with spiced ground beef finished with chipotle cream
  • CHICKEN KATSU WITH TONKATSU SAUCE Japanese Style Fried Chicken skewer with Tonkatsu sauce
  • SUSTAINABLE ANCHOVIES WITH GARLIC AND CHILI ON A CROSTINI Sustainable anchovies with garlic, citrus and chili dallop on herb crostini
  • BACON WRAPPED SUSTAINABLE SCALLOPS Sustainable scallops wrapped in Apple-wood smoked bacon and finished with a drizzle of clarified buttered
  • MINI CATFISH PO’ BOY Sustainable Blackened Catfish with Spiced Slaw in a Petite Hoagie Roll