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Passed Hors D’oeuvres

Inspiration for these hors d’oeuvres come from all around the world. They are the result of mixed flavors, moods, laughs
, and as always…the perfect morsel.


Tomato and Queso Fresco Empanada
Denali Potato Salad

with Lemon Juice and Capers

Spinach and Artichoke Purse

with Parmesan, Monterey Jack, and Red Pepper Flakes

Thai Corn Fritters

Pan Fried Sweet Corn with Tempura Flour served with a Sweet and Sour sauce

Camembert Palmetto
Brie and Raspberry Spring Rolls
Caramel Apple and Goat Cheese Empanada
Mozzarella Tempura

with Heirloom Tomato Dip

Macaroni and Cheese Bites
Fried Olives
Fried Pickles

with Béarnaise Sauce

Cheese Corn Dogs

with Green Tomatoes

Goat Cheese Beignet

served with Fig Chutney

Flourless Mini Quiche Lorraine

with Cantal and Tomme de Savoie

Leek Fondue and Goat Cheese Mini Pizza
Roasted Pepper and Mint Goat Cheese Wrap
Breaded Parmesan Stuffed Peppadew Pepper
Mac and Cheese Bites

with Black Truffle Oil

Parmesan Crusted Artichoke Heart

with a Warm Goat Cheese Center

Deviled Quail Eggs
Mini Red Onion Tatin
Caramelized Onion Quiche Lulu
Barbecued Eggplant and Pine Nut Napolitano Pizette
Leek and Fennel Tartelette
Portobello Mushroom Filled Mini Crêpe

with Swiss Cheese Béchamel

Spinach Mont Saint Michel Crepes

with Sautéed Spinach, Onion, and Swiss Cheese in Tiny Folded Crepes

Vegetarian Samosa

with Mango Chutney

Vegetarian Roasted Ravioli

with Sesame Cream Dipping Sauce


Cream of Roasted Tomato Soup
Avocado Velouté

with Cayenne Snow

Butternut Squash Velouté

Roasted Red Pepper Coulis in Terra Cotta Cups

Classic Gazpacho

Chilled Seasonal Tomato and Cucumber Soup in Terra Cotta Cups

Portobello Mushroom and Black Truffle Velouté

in Terra Cotta Cups

Jerusalem Artichoke Velouté

in Terra Cotta Cups

Chilled Cucumber and Pea Velouté

in Mini Ceramic Cups

Swiss Chard Velouté

with Strauss Farms Crème Fraiche

Rainbow Chard Velouté

in a Ceramic Cup


Grilled Prawn

in Spicy Guacamole Cream

Grilled Kodiak Scallops

on Polenta Fritters

Pole Caught Seared Albacore Tuna

with Caper Beurre Blanc

Mini Lobster and Scallop Corn Dog

with Old Grain Dijon Velouté

Shrimp Beignet

with Banana Curry Aïoli

Herbs de Provence Marinated Shrimp

with Citrus Aïoli

Shrimp and Ginger Shu Mai Dumplings

with Ginger Soy Sauce

Grilled Red Snapper Mini Tacos

with Mango and Tomato Salsa served with a Rice Taco with Guacamole Cream

Fresh Shrimp Spring Rolls

with Peanut Sauce

Planted Prawns

in Terra Cotta Cups

Planted Lobster

in Terra Cotta Cups

Lemon and Lime Marinated Bay Scallop

presented on Wooden Skewers

Scallop & Rock Shrimp Ceviche

Marinated with Fresh Tomato, Cucumber, Orange Zest, Cilantro, and Red Onions

Scallop Carpaccio

with Champagne Beurre Blanc and Tomato Compote

Scallop and Shrimp Aroncini

with Tomato Potage

Spicy Ahi Tuna Tacos

with Pickled Cabbage, Julienned Carrots and Peppers served in a Rice Taco with Wasabi Yogurt

Ahi Tuna and Wild Salmon Tartar

with Capers, First Press Olive Oil, Cilantro, Diced Cucumber, and Red Onions on Potato Chips

Ahi Tuna Lollipops

with Toasted Black, White Sesame Seed Crust, and Haas Avocado Guacamole

Wild Alaskan Salmon and Smoked Salmon Rillettes

on Yukon Potato Chips

Prosciutto and Basil Wrapped Scallop

with Béarnaise Sauce

Salmon or Ahi Tuna Nigiri

with Wasabi Soy Sauce

Smoked Trout Rillettes

with Toasted Garlic Baguette

Barbecued Ahi Tuna Kebab with Spicy Tomato Confit Coulis
Wild Washington Salmon Carpaccio

Lime, Grapefruit and Lemon Marinated Salmon Swiss Cheese Crisps and Shaved Parmesan

Crab and Mango Petite Verrine

with a Twist of Cilantro

Grilled Dungeness Crab Leg

with Guacamole and Salsa served in a Tall Shot Glass

Pastis Flambéed Bay Scallops

with Leek and Fennel

Beluga Caviar

with Creamy Corn Puree


Farm Market Chicken Roulade

with Red Pepper Coulis

Free Range Moroccan Chicken Bundles

Grilled Chicken with Moroccan Spices, Cilantro and Almond Twist Wrapped in Ouarka (Moroccan Filo Dough)

Chicken Pesto Panini

with Roblochon Cheese and Caramelized Onion Fondue

Chicken Satay

with Spicy Peanut Sauce

Sesame Glazed Chicken Apple Mini Sausage
Chicken Breast Stuffed with Fresh Vegetables

with Mustard Velouté

Cajun Chicken Skewers

with Sesame Aioli

Mary’s Chicken and Fontina Empanada

with Chipotle Cream


Pigs in a Blanket

Apple Turkey Mini Sausage in Puff Pastry

Turkey Meatloaf Slider

on a Mini Brioche


Mini Duck and Caramelized Apple Tamales

with a Mole Sauce

Corn Nachos

with Confit Duck and Roblochon

Crispy Duck Spring Roll

with Asian Dipping Sauce

Grilled Duck Breast Crêpe

with Scallions and Cucumber Julienne and Hoisin Sauce

Duck Confit on Paillasson

Shredded Simmered Duck Yukon Gold Potato Crostini

Crispy Duck Burger

with Saint Marcelin Cheese on Pain de Mie

Herbs de Provence Smoked Duck Breast

with Red and Green Grapes

Duck and Apple Wontons

with Soy and Clear Duck Jus

Seared Duck Breast Skewers

with Orange Ginger Sauce


Manchester Farm Quail Leg

wrapped in Bacon with Dried Plum Sauce

Quail Eggs Wrapped in Prosciutto

served with Béarnaise Sauce

Roasted Quail Legs

wrapped in Prosciutto

Quail Panini

Mini Grilled Quail Breast Panini topped with a Sunny Side Up Quail Egg

Mini Quail Cobb Salad

with Gorgonzola Crumbles, Tomato Brunoise and Shredded Lettuce


Slow Roasted Pork

served on Grilled Corm Masa

Bacon Wrapped Brussels Sprouts

Stuffed with Cream Cheese and Sauteed Until Just Tender

Apple, Blue Cheese and Bacon “Cheesecake”
Black Forest Ham and Brie Empanada

with an Apple Compote

Orange Ginger Pork Skewer
Smoked Madrange Ham Crêpe

with a Tarragon and Mustard Cream

Melon con Jamon

a Playful Twist on Prosciutto and Melon Soup with Prosciutto “Caviar” Pearls

Roasted Pork Tenderloin and Cheese Tortellini Skewer

with a Creamy Caramelized Onion Dip

Seared Pork Tenderloin

with Jerusalem Artichoke Confit

Mini Open Faced Pulled Pork Sandwich

with Pickled Shallots on Brioche Buns


Moroccan Lamb Sliders

with Cucumber Mint Cream

Garlic and Pepper Marinated Lamb Skewer

with Creamy Cilantro Dip

Mint Marinated Barbecued New Zealand Lamb

with Sweet Ginger Coco Cream

Mint Marinated Lamb Skewer

with Traditional Tahini Sauce

Herbs de Provence Grilled New Zealand Lamb

with Béarnaise Sauce

Spicy Lamb Meatballs

with Cucumber Yogurt sauce

French New Zealand Lamb Chop

with Balsamic Cranberry Gastrique


Meatloaf and Mashed Potato “Cupcakes”
Mini Reuben

with Dijon Velouté

Mini Braised Beef Tamales served

with Mole Sauce

Filet Mignon Carpaccio

on a Potato Pancake

Grilled Round of Beef Skewer

with Tartare Cream

French Sushi

Grilled Sliced Beef Filet Mignon on Potato Beignet served with Béarnaise Sauce

Reinvented Spaghetti and Meatball

with Alfredo Sauce

Beef Tenderloin Tartare “a La Parisienne”

Capers, Eggs, Mustard Seeds, Ground Pepper, Parsley and Sea Salt served on Spoon

Beef and Pear Carpaccio

with a Mango Vinaigrette

Beef Carpaccio

in a Porcelain Spoon Shaved Parmesan, Housemade Marinated Olive Oil Capers and Black Olives

Herbs de Provence Crusted Beef Tenderloin

Medium Rare with a Twist of Dijon Mustard

Mini Beef Sliders

Handcrafted Beef Patties with Pesto Sliced Tomato and Béarnaise Sauce

Meatloaf Slider

Housemade Meatloaf with Marinara Sauce on a Brioche Roll

Versailles Slider

Medium Rare Beef on Crisp Puff Pastry with Béarnaise Sauce

Deconstructed Lasagna

Fresh Pasta, Braised Beef, and Tomato Coulis with Shaved Parmesan

Veal Loin

Marinated with Licorice

Veal Croquette

with Morel Sauce


Venison Sliders

with Maui Onion Fondue


Polenta and Oxtail

with Creamy and Cheesy Polenta topped with Braised Oxtail