Appetizers

Truffle-Parmesan Fries

• 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.

Caprese Skewers

• 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

Tuna Tartar

• 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.