Sampling Hors D’Oeuvres

Duck Quesadillas
duck, brie, almonds and scallions topped with pomegranate-mango salsa

Mini Dill Scones
topped with smoked salmon, capers and crème fraiche

Wild Mushroom Griddle Cakes
topped with goat cheese and sliced pears

Sweet Potato Pancakes
with apple chutney

Summer Gazpacho
served in shot glasses rimmed with salt

Parmesan Shortbread topped with Arugula Pesto
dotted with goat cheese

Traditional Crab Cakes
topped with chili-honey aioli

Spicy Tuna Tartare
served on crispy wonton triangles

Artichoke Tartlets
drizzled with truffle oil

Smoked Trout Salad on Endive Leaves
with meyer lemon aioli

Thai Beef Tartlets
seared skirt steak with red chilies, tomato, cilantro and mint in a soy dressing

Turkey Sandwiches
sliced turkey breast on mini brioche with fall fruit chutney

Phyllo Triangles
filled with savory morocco chicken and raita

Chinese Chicken Salad
served in take-out containers with chop sticks

Mini House-Made Pizzas
wild mushroom with fontina and rosemary
margherita-tomato sauce, basil and fresh mozzarella
fig, gorgonzola and caramelized onion

Poached Shrimp with Trio of Sauces
remoulade sauce, cocktail sauce, ginger-soy