Hors d’oeuvres sample menu:
- Grape Goat Cheese Truffles Rolled in Pistachio
- Prosciutto and Havarti Wrapped Asparagus
- Candied Pacific Salmon Mousse in a Cucumber Cup
- Shrimp and Avocado
- Sweet Sesame Thai Skewer Shrimp
- Bacon Wrapped Scallops
- Truffle Bruschetta
- Asiago piccata chicken
- Prosciutto Pops
- Pine nut parmesan crusted chicken
- Scallop Florentine in siracha aioli
- Burrata staffed San Marzano tomatoes
- Gorgonzola with walnuts
- Lime chicken tostadas
- Creole Endive leaves
- Beet and goat cheese and walnuts tower
- Smoked salmon with a dill sauce
- Seared flank steak with rum-sauteed cherries
- Caprese Salad Skewers
- Smoked Salmon tartare in vodka lemon cream
- Vegetarian Crostini
- Ham and Gouda Puff Pastry
- Watermelon Stacks
- Caviar deviled eggs
- Chorizo stuffed dates
- Ahi tuna crispies
- Rosemary Lamb Lollipops
- Mint prosciutto wrapped artichoke
- Palm hearts walnut and radish stacks
- Drunken figs
- Vegan towers
- Dragon eyes