- Crispy shoestring French fries tossed with aged Parmesan, Truffle oil and fresh herbs.
Macaroni and Cheese Bites
- Creamy mac and cheese, breaded and fried- served with a Buffalo Aioli
Forest Mushroom Arancini
- Creamy mushroom Risotto, breaded and fried, served with an herb-lemon Aioli.
- Vine-ripened tomato, mozzarella, fresh basil & balsamic glaze
Brie en croute
- Triple Cream Brie baked in puff pastry and garnished with a seasonal compote
Candied Beet & Chevre Tart
- Roasted and candied red and golden beets, whipped goat cheese, pistachio crumb and honey drizzle served in a phyllo cup.
Caramelized Onion & Brie Tart
- Slow-cooked onion and creamy Brie baked in a phyllo shell, topped with toasted pecan and honey drizzle.
Roasted Mushroom & Ricotta Tart
- Roasted mushroom, herb whipped ricotta and topped with candied walnut.
Bloody Mary Shrimp Shooter
- Old bay spiced-poached shrimp served in a spicy Bloody Mary cocktail sauce and a micro celery garnish.
Smoked Salmon Pinwheel
- Scottish Smoked Salmon, cream cheese, fresh dill and “Everything” seasoning served on a Pumpernickel toast point
- Jewels of Ahi Tuna dressed in a ginger- wasabi aioli, served on a crispy wonton and garnished with sesame.
Petite Lobster Roll
- Sweet lobster meat, a touch of celery and light lemon mayonnaise served on a buttered New England Style roll.
Old Bay Crab Cake
- Fresh crab, cracker crumb, sweet peppers, celery & onion, pan fried and served with an Old Bay Remoulade and microgreen garnish.
Mango Shrimp Salad
- Chilled shrimp, fresh mango, served in Endive and topped with a chili-lime aioli and fresh cilantro.
Curried Chicken Salad
- Tender chicken, cranberry, celery & walnut, lightly dressed and dusted with Curry powder, served in Endive.
Thai Spring Roll
- Garlic and ginger spiced pork, carrot, cabbage and onion, wrapped in a wonton wrapper and fried crispy. Served with a sesame-peanut dipping sauce.
Chicken Picatta Skewer
- Marinated and grilled chicken breast, lemon aioli and crispy capers.
Fig & Ricotta Crostini
- House-made fig jam, lemon ricotta, topped with imported Prosciutto and balsamic glaze.
Grilled Peach & Proscuitto
- Grilled peaches, fresh prosciutto and creamy Mascarpone cheese served on toasted baguette and drizzled with a rosemary-honey balsamic reduction.
Petite Beef Wellington
- Tender filet, Prosciutto, and mushroom duxelle baked in puff pastry and served with a red-wine demi-glace.
Korean Beef Lettuce Cups
- Spicy Korean Beef and pickled vegetables served in a butter lettuce cup and drizzled with a cooling cilantro-scallion cream.