COLD HORS D' OEUVRESCreated by Chef William Hall!Mini Chevre Herb Balls With a toasted pine nut Grissini stick $1.95 each Mini French Baguettes Split and filled with Speck Porcini Pate $1.95 each Mini French Baguettes Stuffed with Green Sicilian Olive and Almond Tapenade $1.95 each Ginger Citrus Crystal Shrimp Yuzu Vinaigrette $1.95 each Kiwi Honey Chicken Breast Kiwi Sails atop Sliced Roulades of Chicken Breast $1.95 each Mango Avocado Towers With Heirloom Tomatoes and Lime Coulis $2.95 each Mango Flowers On stems with Piri Piri Spanish Hot Pepper Sauce $2.95 each Serrano and Ham Jell with Chile Pepper Served in a Papaya Shell $4.50 each Escargot in Mini Potato Towers With Roasted Wild Mushrooms, Chives and White Truffle Butter $4.50 each Stunning Lobster Tail "Spoons" Filled with an Asian Cellophane Noodle Lobster Salad Topped with Wasabi Vinaigrette $4.95 each HOT HORS D' OEUVRESCreated by Chef William Hall!Mini Roast Beef Sandwiches With Seared Baby Bok Choy Topped with a Mushroom Soy Mustard $2.75 each Asian Beef Cubes S6.95 per person Panko Crusted Baby Eggplant Rolls Asian Crisp Vegetables on Lemon Grass Skewers $2.75 each Ginger Pork Pot Stickers $1.95 each Beautiful Soleil Oysters Pan-seared with Sweet and Sour Fresh Cucumber Relish $4.50 Fresh Lychee Nuts atop Duck Breast 5-star Anise sauce, Served on a scallion latke 2.95 each Layered Diver Scallops and Tri-Color Tomatoes With a Wine Vinaigrette and Caper Berry Fritto $4.50 each Asian Sambal Mushrooms Tempura style $4.50 each Pan Roasted Sweet Breads On House Baked Crostini with Roasted Shallots and Porcini Cream Sauce $4.50 each Puff Pastry Crab Tartlets Filled with Crab Meat and Fresh Truffles $4.95 each | ||
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