passed hors d’ oeuvre selections

SMOKED TROUT & CUCUMBER CANAPES with Sterling Caviar & Citrus Crème Fraiche
ENDIVE SPEARS with Goat Cheese, Figs & Candied Walnuts
PORTOBELLO MUSHROOM FRIES with Ginger-Lime Aioli
SMOKED DUCK CROSTINI with Seasonal Chutney
POTSTICKERS with Chili Soy Dipping Sauce
CHICKEN SATAY with Thai Peanut Sauce
TOMATO BRUSCHETTA with Goat Cheese and Basil
DUNGENESS CRAB CAKES with Cilantro Lime Aioli
COCONUT PRAWNS with Mango Chili Ketchup
SHRIMP & CORN FRITTERS with Caper Lemon Roulade
BBQ CHICKEN MINI TOSTADAS with Avocado Salsa & Cilantro Crème Fraiche
BACON WRAPPED CRAB ROLLS with Wasabi Whipped Peas & Rock Shrimp
HOUSE CURED SALMON with Fennel Crème Fraiche
TUNA TARTARE with Crisp Sesame Tuiles & Wasabi Tabikko
COLD POACHED JUMBO PRAWNS with Ginger Cocktail Sauce
MUSHROOMS CAPS stuffed with Garlic, Italian Sausage and Cream Cheese
HERBED POTATO BLINI with Sterling Caviar & Crème Fraiche
GRILLED PRAWNS wrapped in Proscuitto
MARINATED LAMB CHOPS with Mint & Red Onion Relish

 

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