Additional Hor d’oeuvres

  • Fresh and prepared vegetable platter with specialty dipping sauces
  • Dates stuffed with goat cheese and a toasted almond
  • Housemade olive bread with ricotta cheese and arugula
  • European cheese platter with baguettes

Cocktail party

  • Grilled chiogga beets, leeks and goat cheese with toasted hazelnut oil served on a spoon
  • Fresh fruit platter with a cardamom yogurt sauce
  • Tomato and mozzarella skewers with sauce pistou
  • Shallot fry breads with Malaysian peanut sauce
  • Szechwan style chicken wings
  • Ahi tuna marinaded in coconut and fresh ginger served over warm sticky rice in a Chinese spoon
  • Baby heirloom potatoes roasted with creamy Danish blue cheese, rosemary and black pepper
  • Sweet potato fritters with smoked chile asiago and coriander
  • Braised duck tarts glazed with port wine
  • Roasted sweet peppers with three cheeses and English thyme oil
  • Dates wrapped in bacon roasted with a toasted almond


  • Baguette toasts with fresh crab, tarragon, and shallots
  • Brochettes of sea scallops and baby heirloom tomatoes Vietnamese dipping sauce
  • Grilled portabello mushrooms wrapped in filo pastry
  • Chicken skewers with spicy Satay sauce