Cocktail Menu


To be passed:

  • New Zealand Mussels with Saffron Cream
  • Catfish Fritters with Zesty House Tartar
  • Duck Confit on Pumpernickel Raisin Rounds with House-made Currant Jam
  • Crab Cakes with House Tartar
  • Vietnamese Spring Rolls with Nuc Mong Sauce
  • Forbidden Rice Blinis with choice of:
    • Red Pepper Jelly and Sour Cream
    • Salmon Roe and Creme Fraiche


Beggar's Purses with Choice of:

  • Paddlefish Caviar and Creme Fraiche
  • Ragout of Procini Mushrooms and Asiago

Petit Tartlets:

  • Roasted Tomato, Mozzarella and Arugula
  • Wild Mushroom and Fontina
  • Black Forest Ham and Swiss Cheese


Choice of Sliders on Brioche or Potato Rolls:

  • Pulled Pork with Cuitalacoche Sauce
  • Chicken with Roasted Corander and Ginger
  • Short Ribs with Caramelized Shallots and Hint of Horseradish Cream
  • Grilled Salmon with Pumpkin Salsa
  • Baguette (sliced small) filled with Roasted Tomato, Buffalo Mozzarella and Grilled Eggplant


Mini Sandwiches:

  • Pistachio Chicken with a Lemongrass Mayo
  • Seared Beef Tenderloin with Horseradish Cream
  • Marinated Chicken with A Guasacaca Sauce
  • Grilled Vegetables with a Roasted Red Pepper Sauce
  • Melted Taleggio Cheese with Caramelized Onion Jam


Soups:  (to be served in demitasse cups or shooters)

  • Wild Mushroom with Amontillado Sherry
  • Tomato Dill with Sour Cream
  • End-of-Summer Gazpacho with Spiced Skewered Shrimp
  • Braised Artichokes with Grilled Leek and Roasted Fennel
  • Oyster Bisque


To be placed on Table or Passed:

  • House-made Fig and Fontina Crackers with handheld fruit
  • Crudités with Butterbean Hummus
  • House-made Chedder Cheese Crackers with Grapes


Shish Kabob Skewers:

  • Chicken with a Cilantro Marinade and Avocado Sauce
  • Pistachio-laced Pork with Coriander Marinade
  • Venison with a Roasted Pear Glaze and a Dusting of Crushed Pink Peppercorns


Phyllo Pillows:

  • Roasted Garlic with Tomatoes, Charred Eggplant and Goat Cheese
  • Pancetta with Caramelized Onions and Fontina


Shrimp Selections:

  • Shrimp Ceviche
  • Poached in Bath of Coconut Milk and laced with Toasted Coconut
  • Grilled with a Chipotle Blood Orange Pomegranate Sauce
  • Traditional Cocktail Sauce


Desserts:

Cookies

  • Chocolate with Butterscotch Chips, Toasted Cocnut with a hint of Irish Cream
  • Shortbread with Lavender

Assorted Chocolate Truffles

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