Pan asian passed hors d’oeuvres

Dungeness crab spring rolls in lettuce leaf with mint and cilantro

Tom sum papaya salad in napa cabbage cups with toasted peanuts with chili-garlic vinaigrette

Pepper crusted seared ahi tuna on lotus root chip with curry aioli

Pork tenderloin on baked pita with enoki mushrooms and peanut sauce

Pulled chicken salad on baked won ton with ginger and black sesame seeds

Sweet potato coconut won ton with apricot plum dipping sauce

 

Elegant passed hors d’oeuvres

Skewered prawn and rosemary crouton on knotted bamboo

Fresh cut vegetable crudite served in a shot glass with herb goat cheese

Handmade rock shrimp cakes with wasabi aioli

Sauteed wild mushrooms with thyme, rosemary and gruyere in phyllo pastry

Smoked salmon roulade with shaved eggplant, roasted sweet peppers, arugula and chevre

Beef tenderloin on rye bread with roquefort butter and watercress

Thyme crusted breast of chicken wrapped in zucchini ribbon with oven dried tomato and an oil cured spanish olive

Sweet corn and rock shrimp fritter with tomato jam and shaved manchego cheese

 

Tray passed hors d’oeuvres

Thyme crusted chicken wrapped in zucchini ribbon with oven dried tomato and black olive

Sauteed sea scallop with minted pea puree on a homemade celery root chip

Curry spiced nuts passed in paper cones

 

Charcuterie station

Assorted sausages and cured meats

Accompanied by bowls of caramelized onions, figs, fennel mustard and horseradish sauce

Selection of spanish cheeses to include:

Mahon, idiazabal, manchega, san simone, tetilla, tronchon and cantabria

Garnished with grape cluster and imported crackers

 

Iced seafood station

Jumbo shrimp

Fresh crab claws

New zealand smoked mussels

Served with bowls of romesco sauce, lemon wedges and bloody mary cocktail sauce

Oyster shooters

Served in shot glasses with horseradish cocktail sauce and an endive leaf

 

Potato martini station

Creamy smashed yukon gold potatoes served in a martini glass with assorted toppings to include:

Smoked fish with parmesan and chili flakes

Caramelized bacon with molasses

Blue cheese and chives

Caramelized onions

Sauteed wild mushrooms

 

Sweet endings

A decadent array of petit finger desserts to include:

Hazelnut espresso shortbread sandwich with chocolate ganache

Key lime tartlet with shaved white chocolate

Ricotta cookie with lemon mascarpone icing and candied zest

Chocolate truffles dusted with cocoa powder