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Hors D’Oeuvres

Tray passed Appetizers

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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

Smoked Turkey and Green Onion Quesadilla

House-smoked Turkey Breast on flour tortilla with Monterrey Jack cheese and green onion

Roasted Red Beets with Orange Zest and Balsamic On Belgian Endive

Fresh roasted beets, diced and tossed with orange zest and balsamic on endive boat

Hot Spiced Mesquite Honey Glazed Shrimp

Fresh grilled Gulf Shrimp with spicy honey glaze

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​​Chef Syd Marshal

Private Chef

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