PASSED HORS D’OEUVRES
- St. Andre Crostini with Shallot-Garlic Butter,
Calvados Poached Apricots and Almond Garnish
- Bruleed Fig with Pistachio and Goat Cheese
- Short Rib Eggroll with Horseradish Cream Dip
- Seared Tuna in a Cucumber Cup with Garlic-Fennel
and Chili Garnish
PLACED HORS D’OEUVRES
Fresh and Grilled Vegetable Crudité with Roasted Garlic Aioli and Red Pepper Dip
- Assorted Imported and Domestic Cheeses, Fig-Mascarpone Torte, A Variety of Sliced Salamis and Prosciutto, Mustards, Cornichon, Marinated Olives, Marinated Mushroom, Baguette, Biscuits, Crackers, Cheese Sticks and Grissini