Hors D'oeuvres Selections

House cured vodka basil gravlax on a cornmeal pancake
Wild mushroom cannoli with marinara 
Prawn fritters with mango salsa 
Mini corn soufflé with tomato jam 
Potato pancake with crème fraiche and caviar 

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Garlic braised Artichoke in frico cone
Duck confit salad on rosemary crostini 
Proscuitto, goat cheese, and fig ”flower” 
Sautéed asian crab cake with carrot oil
Grilled chicken and pickled radish w/babaganoush
Broiled bacon wrapped enoki mushroom

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Curried Smoked Olive Bruschetta
Tuna tartare on cucumber rounds w/beet reduction
Caprese skewers 
Grilled prawns with fire roasted yellow pepper sauce              
Assorted breads and spreads 
Grilled rosemary chipotle chicken skewers
Asparagus and bacon deviled quail egg
Grilled green lip mussels with oven dried tomato oil

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Flat iron steak with gazpacho relish on plantain chip
Smoked fennel and duck confit salad with reggiano in wonton cup
Grilled endive rolls with beet and stilton salad
burrata, pine nut, and morrocan olive stuffed radicchio 
Beef carpaccio rolls, pecorino and balsamic reduction 

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