PASSED HORS D’OEUVRES

  • St. Andre Crostini with Shallot-Garlic Butter,
    Calvados Poached Apricots and Almond Garnish
     
  • Bruleed Fig with Pistachio and Goat Cheese
     
  • Short Rib Eggroll with Horseradish Cream Dip
     
  • Seared Tuna in a Cucumber Cup with Garlic-Fennel
    and Chili Garnish

PLACED HORS D’OEUVRES

  • Fresh and Grilled Vegetable Crudite with Roasted Garlic Aioli and Red Pepper Dip
     
  • Assorted Imported and Domestic Cheeses, Fig-Mascarpone Torte, A Variety of Sliced Salamis and Prosciutto, Mustards, Cornichon, Marinated Olives, Marinated Mushroom, Baguette, Biscuits, Crackers, Cheese Sticks and Grissini