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photo by Philip DeFalco
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Passed Hors dOeuvres »
Plated Four-Course Dinner
Stationed Dinner
Barbecue
Passed Hors dOeuvres
150 Guests
Root Vegetable Chip – Fig Jam – Goat Cheese Mousse – Truffle Oil150 Guests
Chilled Lobster – Dill Creme Fraiche – Caviar – Savory Cone
Mini Duck Confit – Brie Quesadilla – Mango Compote
Waikime Crusted Ahi Tuna Block – Sweet Chili Aioli – Wasabi Tobiko
Roasted Pear – Gorgonzola Pizzette – Smoked Almond – White Balsamic
Smoked Chicken Sausage Spring Rolls – Fromage Blanc – Apricot
Crispy Dungeness Crab Roll – Avocado – Scallion – Hoison
Kobe Beef Short Rib Wontons – Hoisin Buerre Blanc
Creme Brulee on Spoons
White Chocolate Cheesecake Lollipops
Baileys Chocolate Milkshake Shooters
