Hors D'oeuvres Menu

Menus

Stationary

Charcouterie and Cheese Board

Warm Crab Dip with Rosemary Focaccia

Baked Brie en Croute

Passed

Teriyaki Marinated Ahi Tuna

Served in a cucumber cup with micro greens

Herb Pork Tenderloin

Served on crispy polenta rounds with Mango Salsa

Shanghai Red Curry Duck Salad

Served in a crispy wonton shell with pineapple and cashews

Caramelized Onion and Fig Tart

Sweet Bites

Chocolate Dipped Imported Cherries

Individual Pastry Cream Tarts Garnished with Fresh Berries