COCKTAIL RECEPTION

Passed Hors d’ourves

Cold

Hummus Crudité in Mason Jars

Mini Lobster Rolls

Poke – Indian, Hawaiian

Coconut Lobster with Chili Lime Sauce

Curried Deviled Egg

Jersey Corn Esquite Cups

Thai Sesame Noodle in Chinese Take Out Containers

Mason Jar- Barrata Roasted Tomato, Basil Aged Balsamic

Chick Pea Pastry Stars

Cherry Blossom Tarts

Vietnamese Tofu Crostini

Ricotta, Meyer Lemon, Caramelized Onion and Agave Drizzle Crostini

Duck & Dark Cherry, Montrachet Crostini

Hot

Pork Belly Skewer, Dark Cherry Glaze

Empanadas- Chicken or Beef; Guacaverde & Cilantro Crème Fraiche

Duck Ravioli- Pomegranate & Caramelized Onions Crème Fraiche

Short Rib Boa Bun, Homemade Kim Chi

Chicken Waffle, Maple Sriracha Drizzle

Thai Chicken Meatball

Chicken Flauntas, Cilantro Creme Fraiche

Mini Turkey Bon Mi

Wild Mushroom Meatballs

Pork Taquitos

Vegan Kale Dumplings

Vietnamese Spring Rolls- Coconut Curry Sauce

Mason Jar- Mac & Cheese

Edamame Pot Stickers

Vegetable Samosa- Tzatziki Sauce

Maui Shrimp Spring Rolls- Sweet Soy and Chili Lime Sauce

Forty North BBQ Oysters, Seasonal Mignonette

Shrimp Tempura – Vietnamese Dipping Sauce

Seared Scallops- Tomato Bacon Jam

Coney Island Franks

Thai Sirloin Skewers

Chicken Satay

Additional Gluten Free Selections:

Chicken Tikka Masala

Chorizo Stuffed Dates Wrapped in Applewood Bacon

Sage Turkey Tenderloin Wrapped in Applewood Bacon