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Appetizer Menu
- Mini potato latkes w/ smoked salmon, thin red onion, lemon dill creamed cheese
- Grilled lamb chops w/ an almond mint pesto
- Belgium endive leaves filled w/a blue cheese, pecans and apricot smear
- Spiced Moroccan-style shrimp
- Parmesan pita crisps w/ roasted garlic hummus
- Blue claw crab cakes w/ a chive and caper sauce
- Seared beef tenderloin w/a mustard-horseradish sauce , watercress, shaved regiano on a thin sliced baguette
- Baked spinach spanakopitas
- Mini goat cheese tarts w/ a tomato coulis
- Fresh mozzarella and cherry tomato tartlets w/ an infused basil oil
- Scallion and red pepper stuffed mushroom finished w/ regiano cheese
- Mini potato latkes w/ a pear and cranberry sauce
- Crostinis topped w/ a Nicoise olive topanade
- Crostinis topped w/a white bean and walnut pesto
- Stuffed mushrooms w/aged jack cheese and red bell peppers
- Sweet red pepper and goat cheese stuffed mushrooms
- Proscuitto wrapped tiger shrimp w/a saffron aioli
- Grilled eggplant roulade w/ goat cheese, oven dried tomatoes , and an infused basil oil
- Crisp pumpernickel squares w/ a dill crème fraiche, Norwegian smoked salmon , and thin sliced tomatoes
- Baked clams
- Grilled eggplant and Proscuitto roulades w/goat cheese
- Proscuitto wrapped tiger shrimp
- Mini potato cakes topped with crème fraise and caviar
- Smoked salmon mouse in crisp Belgium endive
- Pan seared foie gras toast with a apple chutney
- Mini crab cakes homemade tartar sauce
- Mini shrimp cakes with a spicy tomato aioli
- Small baked brie and apple en cruet
- Grilled asparagus wrapped w/ Proscuitto topped w/ a saffron aioli
- Crostini topped w/a baby artichoke and roasted garlic spread
- Mango tuna tar tar w/ thin sliced avocado topped w/ spicy chive aioli in a mini tart cup
- Cilantro garlic shrimp salad in butter lettuce cups
- Baked manila clams finished w/ a lime tartar sauce
- Crisp yucca chips topped w/ a spicy mango salsa
- Coconut shrimp w/a wasabi cocktail sauce
- Spicy grilled shrimp skewers w/ a papaya mint relish
- Blackened ahi w/ a soy mustard sauce served on a sesame lavash
- Teriyaki chicken skewers w/ fresh pineapple
- Teriyaki beef skewers w/ cherry tomatoes
- Jumbo sea scallops wrapped w/ Applewood smoked bacon and topped w/ grilled mango
- Ahi and avocado tar tar served w/ marinated cucumbers and fresh daikon root.
- Grilled swordfish skewers topped w lemon cilantro vinaigrette
- Baked apricot, goat cheese phyllo pockets
• Brown sugar grilled pine apples
- grilled summer vegetable platter w/ dipping sauce
- Marinated skirt steak skewers w/ fresh cherry tomatoes
- Fried corn fritters w/ a honey mustard aioli
- Pumpkin and wild leek tartlet w/ truffle oil and fresh sage.
- Baked polenta squares topped w/ oven dried tomato and creamy gorgonzola cheese
- Grilled French cut lamb chops w/ a port wine reduction
- Mini camembert ,walnut and apple brioche
- Artichoke and spinach bruschetta
- Roasted butternut squash tart w/ goat cheese and a cranberry coulis.
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Josh Jackson | Head Chef
310.490.4773 |
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