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<p class="page-title">HORS D'OEUVRES</p> <p><em>Ask about our Hor D’oeuvre and Tapas Bar Set-up at Your Event</em></p> <p><strong>Prosciutto Wrapped Shrimp </strong><br/> With a orange and cherry marmalade on a mini biscuit</p> <p><strong>Braised Short Ribs and Truffles</strong><br/> Slow wine braised short ribs resting on a herb and black truffle risotto cake Garnished with a mini onion ring, and drizzled with a red wine reduction</p> <p><strong>Caviar and Raw Oysters Bar on Ice </strong><br/> With a variety of caviars and oysters from around the world and home Includes Toast points, blinis, crackers and various flavor accompaniments</p> <p><strong>Italian Meatballs </strong><br/> With a red wine roasted tomato, and Mozzarella </p> <p><strong>Cured Salmon and Arugula</strong><br/> Served on a Yukon blini with créme fraîé, and crisp raw shallot </p> <p><strong>Dungeness Crab Resting on a Pan-fired Risotto Cake </strong><br/> Topped with a paprika and red curry aioli, garnished with lemon zest</p> <p><strong>Crostini Trio with Candied Lemon</strong><br/> Topped with a variety of pesto, including sweet basil, kalamata olive garlic, and roasted heirloom tomato topanode </p> <p><strong>Filet Mignon Shooters</strong><br/> Beef filet bites on sourdough canapé, with béarnaise sauce and caramelized onion</p> <p><strong>Duck Confit on Pea Blini </strong><br/> Served with a vodka crème fraîche, and garnished wasabi tobiko caviar</p> <p><strong>Grilled Asparagus Tips and Parmesan</strong><br/> Tied together with chive, and drizzled with truffle oil</p> <p><strong>Caramelized Onion Puff Pastry </strong><br/> With a fresh English thyme, savory onion marmalade and sour cream</p> <p><strong>Stuffed and Baked Crimini Mushrooms with White Truffle Oil</strong><br/> Prepared with breadcrumbs, herbs, garlic, shallot and chardonnay</p> <p><strong>Kalamata Olive and Sun-Dried Tomato Crostini</strong><br/> Topped with roasted garlic foam</p> <p><strong>Tomato and Basil Bruschetta </strong><br/> Diced fresh tomato, garlic, olive oil, and chiffonade of basil</p> <p><strong>Biscuits and Crab Sandwiches </strong><br/> With lemon tempura, tarragon rèmoulade, and Dungeness crab served on mini biscuits</p> <p><strong>Soft Shell Crab BLT</strong><br/> Pan-fried soft shell crab, applewood smoked bacon, vine ripe tomatoes, and micro greens with a Meyer lemon dijon aioli </p> <p><strong>Smoke Salmon Crêpes and Caviar</strong><br/> With cream cheese and zest of lemon</p> <p><strong>Duck Confit Quesadilla </strong><br/> With goat cheese and tomatillo salsa</p> <p><strong>Avocado Rolls</strong><br/> With orange wasabi and soy sauce</p> <p><strong>Blue Cheese Tartlets with a Flaky Butter Parmesan Crust</strong><br/> Caramelized onion, scallion, Italian parsley </p> <p><strong>Smoke Salmon</strong><br/> With zest of lemon, dill and herb butter, on toasted pumpernickel bread</p> <p><strong>Goat Cheese and Prosciutto Pizzetta</strong><br/> Chevre goat cheese and basil oil with prosciutto, on pizza dough rounds</p> <p><strong>New Potatoes Filled with Créme Fraîé and Sevruga Caviar</strong></p> <p><strong>Seared Ahi and Fried Won Ton </strong><br/> With radish sprouts, sesame oil, and wasabi orange cream</p> <p><strong>Seared Ahi and Fried Won Ton </strong><br/> With a lemon ginger aioli, and sesame seeds</p> <p><strong>Seared Ahi and Fried Won Ton</strong><br/> With a soy ginger sauce and cilantro chiffonade</p> <p><strong>Shrimp Cocktail </strong><br/> Prawns served with a fresh spicy horseradish cocktail sauce and lemon garnish</p> <p><strong>Bloody Mary Shrimp Cocktail Shots</strong><br/> Shrimp served in a shot glass with a spicy horseradish cocktail sauce, and a lemon celery garnish</p> <p><strong>Chipotle-Spiced Pork Tenderloin Canapé</strong><br/> On a russet and sweet potato pancake with lavender honey butter</p> <p><strong>Flank Steak and Arugula Canapé </strong><br/> Served on thin slices of sourdough baguette, with a paprika, red curry, and lime créme fraîé </p> <p><strong>Chicken Curry and Potato Coconut Torte</strong><br/> With a curry, cucumber, coconut yogurt topping </p> <p><strong>Sweet Capsicum and Fresh Thyme Muffins</strong><br/> With a caramelized onion, Mascarpone, and fried basil leaf</p> <p><strong>Grilled Vegetable Terrine </strong><br/> Served cold on baguette, with a goat cheese and jalapeño mousse and dry jack cheese</p> <p><strong>Potato Skins and Truffle Founduta</strong><br/> With a truffle fontina cheese founduta, prosciutto, and Italian parsley</p> <p><strong>Grilled Spiced Prawns Served Chilled</strong><br/> With a lemon and red curry aioli dip</p> <p><strong>Roasted Pepper Tartlets</strong><br/> Filled with roasted peppers and savory goat cheese, with a flaky Parmesan crust </p> <p><strong>Salmon Tartar and Oyster Mousse</strong><br/> On garlic toast points, garnished with capers and fresh chive</p> <p><strong>Cold Cucumber and Crab Salad Canapé</strong><br/> Bodega Dungeness crab salad resting on a fresh cucumber with a crispy leek round</p> <p><strong>Polenta Putanesca Canapé </strong><br/> Served with a kalamata topanode and feta cheese, garnished with basil chiffonade</p> <p><strong>Goat Cheese Mousse and Polenta</strong><br/> Creamy herb Chevre goat cheese on an assiago baked polenta round, served with crispy prosciutto </p> <p><strong>Caesar Bites </strong><br/> On a sourdough crostini with Parmesan cream custard and pin wheel</p>
