Passed Hors d’Oeuvres
Russian Oscietra Caviar (Acipenser Gueldenstaedtii)
- 30 grams (.70 oz) Serves 2-3
- 50 grams (1.76 oz) Serves 4-5
- 100 grams (3.53 oz) Serves 8-10
- 250 grams (8.82 oz) Serves 16-20
Served with Caviar Accoutrement: Yukon Gold Potato Blinis, Egg White, Egg Yolk, Red Onion, Crème Fraiche, Chive
Scrambled Eggs with Russian Oscietra Caviar (Acipenser Gueldenstaedtii)
Iberico Ham with Russian Oscietra Caviar (Acipenser Gueldenstaedtii)
Pate de Foie Gras with Fig Jam on Toasted Brioche
Wagyu Beef Sliders with Blue Cheese and Caramelized Onions
Cured Duck Breast, Prosciutto, Olive Oil, Edible Flowers
Juniper Braised Pork Belly with Spanish Membrillo Glaze
Roasted Beef Tenderloin Skewers with Fresh Horseradish Cream
Meatballs in Almond Sauce
Grilled Petit Lamb Chop with Honey Sage Glaze
Vegetable Spring Rolls
Truffle Risotto
Truffled Mac and Cheese
Pear with Brie and Quince Paste
Spanish White Beans, Serrano Ham, Olive Oil Crostini
Wild Mushroom Fricassee on Crostini
Butternut Squash Soup Shots
Chive Scrambled Egg in Bacon Cups
Stone Crab Tempura with a Lemon Herb Aioli
Smoked Columbia River Salmon on Crispy Potato Cakes with Crème Fraiche
Jumbo Lump Mini Crab Cakes with Remoulade Sauce
Ahi Tuna Tartar with Sesame and Ponzu
Stationary Buffet Style – Finger Food
(Serve 8-12 guests)
Domestic and International Cheese Board with Assorted Nuts and Dried Fruit, Crackers, fresh Baguette
Charcuterie Platter with a selection of domestic and imported cured meats, olive, pepperoncini, cornichons, fresh toasted baguette
Cheese and Charcuterie Platter: assorted cheese and charcuterie selection with all accoutrements
Smoked Salmon Platter: 1 lb of Smoked Salmon with Traditional Condiments
Winter Vegetables Crudités with Hummus and goddess dressing
Mediterranean Sampler: marinated olives, eggplant caviar, humus and pita chips
Oyster Rockefeller: champagne poached oysters, creamed spinach gratin
Jumbo Shrimp Cocktail Platter