Hors D’oeuvres
in an herb parmesan polenta cup
with porter cheddar and caramelized onions
with a mint chutney or sweet mustard sabayon
on a crostini with horseradish crème fraiche
with a spicy ponzu dipping sauce
with a cilantro lime crème fraiche dipping sauce
fresh cantaloupe wrapped with Prosciutto di parma and drizzled with a balsamic reduction
served open face on corn griddle cakes
with an avocado and cilantro crema
stuffed with herb boursin cheese, sweet peppers and drizzled with a balsamic di modena reduction
with Cattaneo Bros Italian sausage, roasted red peppers, basil and parmesan cheese
on chipotle cheddar focaccia
on a crostini
made with cream cheese, dried cranberries, chopped almonds, celery and scallions in an endive spear
with a coconut peanut red chili dipping sauce
with guacamole crema
with a sweet thai chili sauce
with a soy ginger dipping sauce
with a sweet jalapeno mignonette
sesame encrusted seared ahi on a wonton crisp topped with mango salsa
with fried plantains
on wonton crisps
with a sweet papaya glaze
with a roasted sweet pepper aioli
accompanied by mango chutney
with asian guacamole
with dill crème fraiche and candied lemon zest
vine ripened tomatoes, whole milk mozzarella and sweet basil drizzled with arbequina extra virgin olive oil and a balsamic reduction
rainbow swiss chard, shallots, applewood smoked bacon and gruyere topped with a roasted red beet and sweet corn coulis
topped with caramelized onions
with fresh ricotta
in an herbed parmesan polenta cup
with coconut rice
in a puff pastry cup
with fresh ricotta
with toasted hazelnuts and cilantro crème
on a Crostini with fresh thyme and fleur de sel
with spinach and feta cheese
with a parmesan crisp
Catering Menus
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