Suggestions for Cold Hors d’oeuvres
(25 piece minimum for each selection)
Truffle Studded Duck Pate on Semolina Points with Lingonberry Preserve
Apple Cider & Ginger Marinated Shrimp
Lump Crab Cones Topped with Shiso-Avacado Hash
Bliss Potatoes with Crème Fraiche and Wasabi Tobiko Caviar
Smoked Salmon-Sickles with Lemon Dill Aioli
Sliced Filet on Garlic Crostini with Fresh Horseradish
California Rolls or Vegetable Nori Rolls (cut 6-8 pieces)
Shrimp Sushi
Profiteroles Stuffed with Truffled Duck Liver Mousse
Seared Ahi Tuna with Wasabi Crème Fraiche on Rice Cracker
Cucumber Rounds Filled with Boursin Herb Cheese
Bruschetta (Grated Asiago, Tomato and Pesto on Toasted Baguette)
Assorted Tea Sandwiches: Whole Grain Mustard & Black Forest Ham, Cucumber and Dill, Curried Chicken and Currents
Cumin Cheese Sticks 5 inch long per baker’s dozen