COCKTAIL PARTIES
Signature Passed Hors d'oeuvres:
Lamb Tenderloin on Pita Crisps, White Bean Hummus and Red Pepper Coulis
Open Faced Mini Beef Burgers with Melted Cheddar
Prosciutto di Parma and Mascarpone on Fresh Figs, Balsamic Syrup Drizzle
Truffled Wild Mushrooms on Crispy Risotto Cakes
Pear, Endive, Gorgonzola and Walnut Tartlets
Ottoman Carrot Fritters Topped with Pistachio Sauce
Citrus Cured Gravlax and Fresh Dill on Corn Blinis
Tuna Tartare and Avocado on Sesame Miso Tuiles
Chesapeake Crab Cakes, Saffron Aioli
Grilled Shrimp and Scallion Rice Paper Rolls with Nuoc Cham
Napoleon of Smoked Salmon and Wasabi
Spring Pea and Ricotta Crostini with Radishes and Mint
Tenderloin of Beef and Ginger Cream on Homemade Pumpkin Bread
Caramelized Fennel, Black Olive and Tomato Pissaladiere
Roast Turkey Monte Cristo Triangles with Dijon Mustard and Slow Roasted
Tomatoes
