Hors D’Oeuvres
Tray passed Appetizers
Land and Sea
Tikka Maasala Chicken slider
Grilled Chicken with tikka masala sauce, spinach, sesame lime carrot slaw
Ahi Tuna Poke' with Wasabi Aioli on Wonton Crisp
Local marinated Ahi Tuna on crispy wonton with wasabi aioli
Seared Duck breast with Fig jam, micro arugala on toast
Signature Duck appetizer
Crab Cakes with Remoulde Aioli
Creole Crab cake with classic remoulde' aioli
Roasted Pear & Brie Quesadilla
Bosch roasted pear with creamy Brie wrapped in flour tortilla
Smoked Salmon canape with dill creme, fried capers and caviar
Retro classic with crispy capers, fresh dill creme and smoked salmon
Wine Sap Apple Latke with warm Camembert
Warm potato and apple latke topped with creamy Camembert cheese
House-smoked Turkey Breast on flour tortilla with Monterrey Jack cheese and green onion
Fresh roasted beets, diced and tossed with orange zest and balsamic on endive boat
Fresh grilled Gulf Shrimp with spicy honey glaze
Chef Syd Marshal
Private Chef
