v=vegetarian; gf= gluten free; df= dairy free

Passed Hors D'oeuvres

Asian chicken & rice noodle salad in lettuce cups

Baby lamb chops with mint tzatziki

Baby gruyere frittatas

Beer-battered oysters with pickle aioli

Caprese salad on a stick (tomato, mozzarella, basil)

Caviar three ways:

domestic caviar, wasabi tobiko, salmon roe – served with wasabi-dusted potato chips

Cod croquettes with romesco sauce

Corn cakes with bbq brisket

Cornbread cakes with fig chutney

Duck confit on crostini

Fat fries with spicy ketchup

Figs in a blanket

(fresh figs with blue cheese, wrapped in arugula)

Herbed foccacia bruchetta with tomato tartar

Mini crab cakes with chipolte aioli

Mini bbq pulled-pork sandwiches on brioche with lettuce slaw

Mini veggie burgers on brioche with chipolte mayo

Moroccan chickpea chips (toasted pitas with lemony hummus)

Oyster shooters

(fresh shucked oysters topped with cocktail sauce) or with horseradish vodka

Pepper-crusted ahi tuna on rice crackers with wasabi mayo

Platter of crisped local asparagus with pecorino sabayon

Polenta rounds with tomato, mozzarella, basil bruchetta or with olive tapenade

Portobello, truffle mini lasagnas

Rosemary-garlic white bean dip with multi-grain pita chips

Rice croquettes

Risotto aroncini (rice balls)

Salmon cakes with remoulade

Sautéed shrimp with cilantro yogurt dip or classic cocktail sauce

Shrimp ceviche, Asian chicken noodle salad, or tuna tartar spoons

Smoked salmon, crème fraiche and dill in cucumber cups

Soup shots:

gazpacho, sweet pea, cream of asparagus, potato-ramp, harvest celebration, melon-lime, etc.

Tenderloin with horseradish cream on blue Peruvian potatoes

Tuna tartare on beet chips

Vegetable tempura with ponzu sauce

Vegetable ceviche in mini tortilla cups

Walnut profiteroles with blue cheese mousse

Watermelon & shrimp ceviche