Hors D’oeuvres Passed Butler Style 

– Canapes –

• Smoked Salmon Rillettes, Pumpernickel Rusk

• Trout Mousseline, Japanese Cucumber

• Fried Chic Pea Humus, Zucchini Barquette

• Jerusalem Artichoke Pate, Charcuterie Round

• Buckwheat Blini, Orange Caviar

• Roast Mushroom Cap, Asparagus And Sundried Tomato Puree

• Beet “Pickled Eggs” Crisp Pastrami Bacon, Chives



– Sate’ –

• Beef Sate, Soy Veh Teriyaki, Scallion

• Chicken, Hoisin Sauce, Macerated Pistachio

• Portobello Mushroom, Lime Chimichurri



– Passing Cones –

• Peking Duck, Hoisin, Cucumber, Scallion

• Tuna Tartar, Caper, Red Onion

• Salmon Escovitch, Spicy Vinegar Marinade

– Sliders –

• 18 Hour Pulled BBQ Brisket Of Beef, Pickle Chip, Potato Bun

• Classic Beef Sliders, Onion Frizzle, Roasted Tomato Catsup, Brioche

• Lamb Slider, Tzatziki Sauce, Shredded Cucumber, Pita



– Traditional Favorites –

• Franks In The Blanket, Deli Mustard

• Yukon Gold Potato Latkes, Apple Slaw

• Baby Veal Meatballs In A Currant Raisin Sauce

• Moroccan Cigars, Tahini And Dried Paprika, Sesame Ash

• Duck & Mango Spring Rolls, Sriracha Apricot Sauce



– Purses –

• 5 Spiced Mushroom In Phyllo

• Avocado Wontons, Mango Salsa

• Spiced Chicken Empanada, Curried Pineapple

• Vegetable Samosa, Peach Chutney

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