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Hors D’oeuvres

A selection of hot and cold tray-passed appetizers.

Tray Passed Cold Hors D’ Oeuvres

  • 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
  • RÖSTI POTATO WITH SALMON MOUSSE AND CAVIAR - Seasoned shredded potato cooked crisp 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 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
  • TRI-COLORED MELON CANAPE - Sweet golden petite rectangular cookie crust filled with melon spheres complemented with Balsamic Glaze
  • PETITE BLT Focaccia bread with mascarpone cheese topped diced tomato and diced bacon with micro greens
  • PAMPLONA CHORIZO WITH ROASTED RED PEPPER AND CHÉVRE CHEESE ON A CROSTINI - Seared Pamplona chorizo with roasted red pepper and whipped chèvre cheese on herb crostini
  • SHRIMP SHOOTERS - Large cold shrimp with classic cocktail sauce and lemon garnish in a shot glass
  • BEEF CARPACCIO FLOWERS (ADDITIONAL $3 EACH) - Marinated thinly sliced beef with olive oil and lemon finished with hand-shaved parmesan cheese

Tray Passed Hot Hors D’ Oeuvres

  • POTATO TACOS - Spiced potatoes deep fried in a corn tortilla topped with salsa rojo, cotija cheese, and micro greens
  • MUSHROOM POCKETS - Mushroom duxelle and smoked Gouda cheese in Puff Pastry
  • 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 prosciutto and parmesan cheese
  • SUSTAINABLE CRAB CAKE TOPPED WITH SEASONAL FRUIT SALSA *upon availability 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
  • MAPLE CHICKEN SAUSAGE PUFF PASTRY - Maple Chicken sausage puff pastry on loop skewer; maple dipping glaze
  • 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
  • BACON WRAPPED SUSTAINABLE SCALLOPS - Sustainable scallops wrapped in Apple-wood smoked bacon and finished with a drizzle of clarified buttered