HOT HORS D’ OEUVRES

Strips of Sesame Seed and Honey Chicken

Florida Rock Shrimp Cakes with Citrus Remoulade

Green Chili Tortilla Tort with Sour Cream and Minced Chive and Shallot Relish

Brazilian Zucchini Fritters with a Garlic and Mint Dipping Sauce

Fresh Basil Pesto and Baby Buffalo Mozzarella Bruschetta

Warm Blue Corn Polenta Cups filled with Chorizo, Garlic Slices and Sour Cream

Fried Shiitake Mushroom Wontons - Thin-Sliced Prosciutto wrapped around St. George Cheese with Basil, Black Pepper, and Truffle Aioli 

Mini Potato Pancakes (Latkes) Sour Cream, Smoked Salmon Cream Cheese, Capers, and Thin-Sliced Onion served on the side

Champignons filled with Wild Mushroom Ragout and Parmesan Cheese

Chicken Skewers with Thai Peanut Dipping Sauce

Dungeness Crab Cakes with Sunflower Sprout Pesto and Saffron Aioli

Warm Tuscan Style Polenta Cups filled with Wild Mushroom Ragout, Sundried Tomatoes and Tallegio Cheese

Soft Vietnamese Style Spring Rolls with Soy and Sweet Peanut Dipping Sauces

Individual Lamb Rack Chops with a sweet Thai Glaze

COLD HORS D’ OEUVRES

Fresh Strawberries filled with Brie

Coconut Milk Poached Gulf Prawns with Mango Chili Dip

Vegetarian Greek Dolmas with a Garlic and Mint Dipping Sauce

European Cucumber Slices with Herb Goat Cheese and Kalamata Olives

Parma Proscuitto wrapped around slices of Spring Melon with Basil and Fresh Ground Black Pepper

Chilled Asparagus Spears with Saffron and Roasted Garlic Aioli    

Handmade Smoked Salmon, Crème Fraiche and Black Tobikko Caviar

Tennessee Whiskey Shrimp Cocktail served on Crushed Ice

Seared Angus Carpaccio on Soft Italian Bread with Virgin Olive Oil and Caramelized Onion Relish

Assorted Sushi to include Unagi, Maguro, and California Avocado Rolls with Wasabi, Soy and Pickled Ginger

FRUIT AND CHEESE

Seasonal Cheese & Fruit Platter -- Carmody, Dry Jack, Flavored Chevre, with Crostini, Black Currant Compote, and Fruits of the Season

Italian Harvest Cheese Table -- Camellia, Crescenza, Vella Jack, Gorgonzola Pesto Torte, Tallegio, Boccacinis, and Redwood Hill Chevre with Fruits in Season -- Sourdough, Rye, and Herb Croutons and Pencil-Thin Tuscan Breadsticks

International Appetizer Table -- Assorted Olives, Feta Cheese, Thai Curry Eggplant, Hummus, Mild Chili Peppers, Herb Crème Fraische, Lavosh, Pappadums, Garlic Toast

Baked French Brie in Decorative Pastry Shells -- with Roast Garlic, Sundried Tomato and Handmade Apricot Preserves flanked by Fruits of the Season and Crostinis

Tuscan Antipasto -- Marinated Mushrooms, Baked Zucchini Sticks, Roasted Red Peppers, Balsamic Green Beans, White Bean Puree, Crisp Breadsticks, and Fresh Baguettes