Butlered Hors d’Oeurves

Signature Hors d’Oeuvres Designed to be Butlered by Our Talent Waitstaff

Hot

  • Churrasco Beef Skewers Served with Chimichurri Aioli
  • Thai Curry Chicken Satay Skewers Served with Peanut Sauce
  • Seared Scallop with Truffled Mashed Potato on Potato Gaufrette
  • Plantain Crusted Halibut Finger with Pineapple Compote and Arugula
  • Seven Mushroom Risotto Cake, Topped with a Sundried Tomato Pesto Aioli
  • Chicken and Shrimp Wonton in Light Ginger Broth Served from an Oriental Spoon
  • Mediterranean Pizza with Red Pepper, Artichoke Heart, Black Olive, and Feta Cheese
  • Southwestern Chicken Eggroll with Goat Cheese, Corn, Creole Mustard Sauce
  • Pizzette of Tillamook Aged White Cheddar, Rosemary, Caramelized Onion,  Duck Confit
  • Flatbread Pizzette With Seasoned Lamb, Caper, Calamata, Kasseri, Cucumber Yogurt
  • Red Chili Pork Quesadilla with Hominy, Cheddar, Scallion, and Cilantro Sour Cream
  • Prosciutto, Arugula and Parmesan Pizzette with a Squeeze of Fresh Lemon
  • Rosemary Mushroom Agnolotti with Seared Spice Cured Pork Belly
  • Italian Sausage and Mushroom Phyllo Strudel with Smoked Gouda
  • Roasted Oysters on the Half Shell with Sorrel Garlic Butter
  • Roasted Baby Lamb Rib Chops with Fresh Mint Pesto
  • Mushroom Brochettes Persillade

Cold

  • Chicken Pate Stuffed Dried Dates with Sea Salt
  • House-Smoked Fish Spread in Tomato Cup with Scallion
  • Apple Wood Smoked Mussel on Endive Leaf with Horseradish Cream
  • Iced Spiced Shrimp with Lemon Chive Goat Cheese and Wild Arugula
  • Black and White Sesame Seared Tuna with Pickled Ginger on Wonton Crisps with Wasabi
  • Endive Leaf with Enoki Mushroom, Roasted Red Pepper, Cucumber, Scallion, Gorgonzola
  • Singapore Style Roasted Chicken and Peanut Salad with Ginger and Scallion in Cucumber
  • Japanese Style Beef Tartar with Chili Paste, Garlic, Scallion, and Sesame, on Cucumber
  • Duck Rillette with Green Peppercorn, Served on Sourdough Baguette with Radish, Scallion
  • Smoked Salmon Rosette with Red Onion Caper Cream on Pumpernickel Round with Dill
  • Tomato, Calamata, and Caper Relish on Croustade with Fresh Mozzarella and Basil
  • Balsamic Marinated Artichoke and Prosciutto Bruschetta with Fresh Parmesan
  • Prosciutto Wrapped Asparagus with Arugula, Bleu Cheese, and Golden Raisins
  • Housemade Eggplant and Olive Caponata with Brie on Croustades
  • Cordial Glass of Heirloom Gazpacho with Fresh Herb Garnish