Hors d'oeuvres
Displays and Dips
FRESH GUACAMOLE
Flavorful guacamole with housemade lime tortilla chips.
CRAB MORNAY WITH SPICED PITA CHIPS
Maryland lump crab and gruyere dip flavored with roasted garlic and cayenne.
HOUSEMADE CHIPOTLE SALSA
Served with tri-color tortilla chips.
WHITE BEAN AND ROASTED GARLIC HUMMUS
Served with spiced housemade pita chips.
NICOISE OLIVE TAPENADE
Served with toasted baguette.
TRUFFLED FRENCH ONION DIP
With root vegetable chips.
WARM ROASTED ARTICHOKE AND PARMESAN DIP
With toasted baguette.
FRESH CRUDITE
An elegant display of celery sticks, julienne carrot, yellow squash, zucchini, sliced red pepper and cherry tomatoes. Served with sundried tomato and herb dip.
ITALIAN ARTISAN ANTIPASTO DISPLAY
To include prosciutto, bressola, copa, nostrano, salumi and a variety of artisan Italian cheese, combined with an pepperoncini, cerenogla olives, garinara, and grissini.
FRESH FRUIT DISPLAY
Cantaloupe, watermelon, pineapple, red grapes, and ripe strawberries are beautifully displayed and served with brown sugar crema
WHOLE SMOKED SALMON DISPLAY
Thinly sliced smoked sockeye salmon displayed on chilled granite. Accompanied by capers, diced egg, red onion, tomato, bagel chips, flatbread, and dill cream cheese.(50 person minimum)
GOURMET DOMESTIC CHEESE DISPLAY
Designed on colored granite, four year cheddar, Fontina, gruyere, Amish buttermilk blue, and van Gogh gouda are accented with fresh and dried fruits with English crackers.
ARTISAN CHEESE DISPLAY
Local and imported artisan cheeses of all varieties displayed on chilled marble with an assortment of seasonal and appropriate condiments. Served with flatbreads and local crackers.
ELEGANT SEAFOOD DISPLAY
Chilled raw bar with crab, shrimp, oysters, and seasonal seafood all displayed beautifully and served with spicy cocktail sauce, mini Tobasco bottles, fresh lemon wedges, and remoluade sauce. (50 person minimum)
CAMEMBERT EN CROUTE
wrapped in flaky puff pastry with sundried cherries, candied walnuts, and dark brown sugar. Served with fresh seasonal fruit and English crackers.
CROSTINI aND BRUSCHETTA BOARD
Served with a roasted mushrooms and parmesan relish, fresh tomato basil and olive oil, roasted artichokes with lemon and herbs and Tuscan basil pesto
FIRE ROASTED RED PEPPER HUMMUS
Served with spiced pita
CREAMY YOGURT RIATA
Served with crispy caraway spiced poppadums
FRENCH CHARCUTERIE
Assorted French meats and pates, served with baguettes, cornichons and mustards
SPANISH TAPAS DISPLAY
Served with Manchego crackers, roasted Marcona almonds, assorted cured olives and smoked paprika chick peas
WHOLE ROASTED TENDERLOIN DISPLAY SERVED CHILLED
Served with assorted petite breads, horseradish, French Dijon, cornichons and a caper remoulade
Poultry
PAN SEARED DUCK BREAST
Atop a petite sweet potato scone and topped with pickled cherries
ANCHO SEARED CHICKEN SALAD
Served on a Manchego crisp with roasted sweet corn
CRISPY CHICKEN POTSTICKERS
Served with a white truffle ponzu
ROASTED CHICKEN AND KALAMATA SATAY
Topped with a lavender balsamic reduction
BUFFALO STYLE CHICKEN MEATBALLS
Served with a roasted garlic ranch
ROASTED MUSHROOM AND SMOKED CHICKEN QUESADILLAS
Served with an ancho crema and queso fresca
TAHINI CHICKEN SALAD
Served on pita rounds with cilantro and cumin
JERK CHICKEN SATAY
Served with a spicy mango puree
INDIAN BUTTER SATAY
Served with cilantro chutney
SOUTHERN FRIED CHICKEN SATAY
Served with a pepper gravy
BRAISED DUCK
Served on a scallion and corn cake and topped with hoisin
Beef, Bison & Pork
BACON WRAPPED BEEF TENDERLOIN
Skewered on bamboo and served with a red onion chutney
PETITE STEAMED CHAR SUI PORK BUNS
Served with hoisin
BRAISED SHORT RIBS
Atop a white truffle pancake with roasted garlic aioli
SHORT RIB EMPANADAS
Served with chipotle crema
CURRIED BEEF SAMOSA
Stuffed with potatoes and English peas and topped with a bell pepper chutney
BEEF CARPACCIO
Served on a goufrette with smoky horseradish aioli
BEEF TARTARE
Served on toasted brioche with pickled onion and chive
ROASTED SKIRT STEAK
Served on petite Yorkshire pudding and topped with whole grain mustard
MINI CUBAN EGGROLLS
Stuffed with roasted pork, provolone and dill pickle and served with a creamy Dijon
GINGER SPICED BEEF
Topped with charred scallions and served on a crispy noodle cake
SMOKED BEEF TENDERLOIN KABOBS
With braised pearl onion and a peppered creme fraiche
HAZELNUT CRUSTED PORK BELLY
Skewered on bamboo with a spiced chai gastrique
SHORT RIB ARANCINI
Served with a spicy tomato ragout
MINI PORK SHEPARD'S PIE
Filled braised pork, apples and thyme and topped with whipped sweet potato
MINI AREPAS
Topped with candied bacon and creme fraiche
VIETNAMESE RICE NOODLES
With spicy ginger beef with cilantro and peanuts served in a demi tasse spoon
Seafood
TWICE BAKED FINGERLING POTATOES
Stuffed with lump crab and fontina
THAI SPICED LUMP CRAB CAKES
Served with ginger basil aioli
BEET CURED PACIFIC SALMON
Served on crispy lotus root chips with lemongrass, creme fraiche and tobbiko
SEARED AHI TUNA
Served on a crispy panisse topped with gardinera
JAMBALAYA ARANCINI
Fried risotto ball stuffed with crawfish, andouille and Louisiana spices served with a Cajun remoulade
AHI TUNA ESCABACHI
Served on a pasta crisp with Meyer lemon, tobbiko caviar and jalapeno
ROASTED GREENLIP MUSSELS
Served on the half shell with chive butter and preserved lemon
SHRIMP AND CHORIZO SPRING ROLLS
Served with Manchego and picillo aioli
POACHED TIGER PRAWNS
Served atop creamy grits and topped with soffritto in a porcelain spoon
Vegetarian
CHILI RELLENOS
Served with salsa verde
TEMPURA CAPRESE
Grape tomato, fresh basil and crispy mozzarella topped with saba vinager
ARTISAN FLAT BREAD
Topped with balsamic fig jam and lavender scented chevre
CRISPY GRIT SPHERE
Stuffed with smoked cheddar a peppadew jam
SAFFRON AND FONTINA ARANCINI
With a red pepper jam
PATATAS BRAVAS
Crispy potato cubes with tomato saffron puree and garlic aioli
SPANISH POTATO PANCAKES
Served with a peppadew relish
PETITE ROASTED BEET SALAD
Served with macadamia cream and tarragon vinaigrette served in a porcelain spoon
PETITE POTATO LATKE
Topped with a pear and thyme chutney
JALAPENO AND CHEVRE HUSHPUPPIES
Served with creamy Dijon
WHITE TRUFFLE PROFITEROLES
Filled with candied walnuts, Stilton bleu cheese and dried cranberries
BRIE AND CHERRY CROSTADA
Topped with saba vinager
Late Night Snacks
BEEF SLIDER
With hardwood smoked bacon, four year cheddar and roasted garlic aioli
GORGONZOLA AND CARAMELIZED ONION BEEF SLIDER
BRAISED SHORTRIB SLIDER
With smoked provolone and tomato chutney
PARMESAN STEAK FRIES
Served in miniature mason jars with a roasted garlic aioli
HAND BATTERED CHICKEN STRIPS
Served with a Dr. Pepper barbeque sauce
SPICY BREADED CHICKEN WINGS
Served with a gorgonzola cream
SOUTHERN CAROLINA PULLED PORK SLIDER
Served with a Dijon barbeque
FAT TIRE BATTERED PICKLES
Fried and served with a dill ranch
FRIED RAVIOLI
Served with a chipotle ranch
PETITE SMORES WHOOPIE PIES
MINIATURE VANILLA MALTED MILK SHAKES
Served in Catalina shot glasses with a paper straw
BLACK TRUFFLE AND LOBSTER MAC AND CHEESE CROQUETTE
Please call us at (303) 277-9677 to speak with one of our Event Coordinators to assist with the planning of your event!