t W d D D D Z D D Cold hors doeuvres Hot hors - PDF document

Decadence at its best! For reasons to impress or simply to spoil the family on the holidays. Lobster is aromatically poached, and beautifully displayed and served with cocktail sauce. Delicately cured and hot smoked and served with an array of condiment including pickled red onion, capers, hard boil eggs, baby arugula and resh citrus herb cream. (Salmon is available in organic) • Lobster beggars purse• Sesame panko crustedrare tuna on a crisp tortilla with honey, maple and soy glaze• In house smoke orange, beet Steelhead rosettes with fresh herb cream cheese on a crostini• In house Smoke salmon crepe round with caper goat cheese and pickled red onion• Lobster Waldorf on Belgium endive• Poached shrimp lolly pops with wasabi, lime dipping sauce• Crab salad served on potato blini• Thai marinated bay scallops served in cucumber cup• Asian marinated tuna tartare with toasted sesame seeds served in a toasted filo cup• Lobster truffle • Mini southwestern style shrimp burger• Mini lobster cakes with Smoke paprika aioli• Mini Shrimp cakes with chipotle aioli• Coconut shrimp with sambal, plum sauce• Rosemary and vanilla butter poached Lobster satay• Mini smoke salmon quiche• Southwestern style mini shrimp quiche• Honey, miso and Dijon glazed salmon satay• Apricot cumin and poppy seed glazed tiger shrimp satay Frangelico scented chocolate ganache profiteroles with chantilly creme Mini vanilla bean and rosemary scented creme brule tart Chocolate banana bread pudding Callebaut chocolate dipped strawberries Fruit landscape with sweet and exotic seasonal fruits. A visual and succulent delight! Dessert trio includes Frangelico scented chocolate ganache profiteroles, mini vanilla bean and rosemary scented creme brule tart and Callebaut chocolate dipped strawberries. Cold hors d’oeuvres Hot hors d’oeuvres