A sampling of our most popular little bites, hot and cold. These will be "passed" around the event by our professional and friendly staff, and are usually used to enhance a cocktail reception that already has platters of finger foods. They are categorized by temperature, and there are a few examples of season specific items.
Side note- (v) =vegetarian.
HOT
Year Round:
Curried Oyster Tempura-
On top of a California roll disk with spicy fruit reduction sauce (fruit dependent on season)
$8
Tempura Prawn Brochette-
Tempura fried shrimp on a skewer with spicy sweet and sour glaze.
$8
Tempura Vegetable Brochette- (v)
Tempura fried seasonal vegetables on a skewer with emulsion of soy, wasabi, pickled ginger and sesame oil
$7
New England style stuffed Mussels-
Buttery and garlicky with a squeeze of lemon
$6
Miniature Beef Wellingtons-
Fillet mignon baked in puff pastry, with a Cabernet demi-glace
$6
Bacon Wrapped Scallops-
Bay scallops wrapped in Hobbs apple-wood smoked bacon
$6
Goat Cheese Tartlet- (v)
Puff pastry cup with caramelized onions and Chevre, baked and topped with beet caviar
$5
Spring:
Asparagus and Morel Strudel- (v)
Asparagus and morels baked in phyllo dough
$5
COLD
Year Round:
Caviar Blintz-
Homemade Blini stuffed with a smoked salmon and chive creme fraiche and topped with Sevruga caviar
$8
Steak Crostini-
Sliced grilled hangar steak and roasted garlic aioli on a crostini, topped with salad of microgreens and a shallot olive oil vinaigrette
$5
Roasted Beet Salad- (v)
Puff pastry cup with oven-roasted beets, Point Reyes blue cheese, candied pecans, upland cress and balsamic shallot vinaigrette
$5
Winter:
Rock Shrimp Ceviche-
Served on a spoon with reduced citrus vinaigrette, mango and avocado
$5
Summer:
Caprese salad Brochette- (v)
Brined fresh mozzarella and cherry tomatoes on a skewer with aged balsamic syrup and basil emulsion
$5
