HORS D’OEUVRES

HORS D’OEUVRES


NON-SEAFOOD

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##Bacon Wrapped Sweet “Maduro” Plantains
**Drizzled with Mango Chutney Glaze
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##Black Truffle Beef Tartar
**served with Diced Capers atop a Parmesan Ficelle Crostini
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##Brie Tartlet
**Topped with Caramelized Pears
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##Southern-Style Fried Chicken & Buttermilk Waffles
**Accented with Spicy Maple Drizzle served in a Mini Cast-Iron Skillet
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##Duck Confit Ragout
**served atop a Crispy Polenta Cake with a Fig & Balsamic Reduction
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##Foie Gras French Toast
**with a Sour Cherry & Rhubarb Compote Drizzled with Truffle Honey
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##Cave-Aged Gruyere & Truffle Grilled Cheese
**served over Roasted Tomato Bisque in Espresso Cups
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##Argentine Malbec Braised Beef Short Rib
**served in a Filo Cup with an Olive Oil Béarnaise Sauce
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##Mini Open Faced Kobe Beef Sliders
**served with Melted Gruyere Cheese, Caramelized Onions & Micro Greens
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##Roasted Asparagus & Tuscan Ham
**wrapped in Puff Pastry and Drizzled with a Lemon Garlic Aioli
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##Roasted Golden Beets with Lavender & Roast Garlic Chevre
**Drizzled with an Aged Balsamic Gastrique
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##Roasted Brussel Sprouts
**topped with Whipped Herb Goat Cheese and Diced Red & Golden Beets
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##Serrano Ham wrapped Roasted Bosc Pear
**stuffed with Whipped Gorgonzola Dolce and a Balsamic Glaze
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##Crispy Wild Mushroom & Chevre Crema Cigars
**with an Armagnac Cream Sauce
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##Smoke & Fire Beef en Brochette
**topped with a Fresh Basil Horseradish Cream Sauce
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##Crispy Smoked Duck Pot Stickers
**with an Orange Chili Plum Sauce and Diced Scallions
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##Truffle Mac & Cheese Lollipops
**topped with a Fire Roasted Red Pepper & Cream Puree
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##Mini White Pizza
**prepared with Herb Goat Cheese, Roasted Garlic, Tuscan Ham & Micro Arugula
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[/restaurantmenu]

SEAFOOD

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##Pan Seared Bacon Wrapped Scallops
**served on a Fresh Rosemary Sprig & Dusted with Porcini Powder
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##Blue Crab Salad
**made with Fresh Lime & Cilantro served atop a Plantain Tostone with Avocado Butter
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##Conch & Lobster Ceviche
**tossed in Coconut Milk & Fresh Lime with a Tropical Slaw Garnish
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##Bahamian-Style Conch Fritters
**with House-made Key Lime Mustard
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##Corvina Fish Tacos
**dressed with Fresh Cilantro, Cotija Cheese & Pickled Onions
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##Dice of Yellow Fin Tuna
**Tuna tossed with Mango & Ginger served atop a Sesame Wonton and garnished with Tobiko Wasabi Caviar
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##Fresh Lump Crab Cake
**topped with Tropical Mango Salsa and Diced Avocado
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##Jumbo Shrimp Cocktail
**served with House-made Bombay Sapphire Gin Cocktail Sauce
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##Lobster Mac & Cheese
**infused with Truffle Oil & topped with rich Truffle Shavings
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##Mini New England-style Maine Lobster Rolls
**Drizzled with Lemon Aioli & Fresh Diced Scallions
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##Open Faced, Pan Seared Sea Scallop Sandwich
**topped with American Hackleback Caviar & Crème Fraiche
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##Seared Ahi Tuna
**served atop a Black & White Sesame Crisp and Drizzled with Wasabi Crème Fraiche
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##Grilled Shrimp en Brochette
**with a Tequila Lime BBQ Glaze
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##Grilled Teriyaki Glazed Atlantic Salmon Filet
**served over Steamed Rice Pilaf in a Mini Asian Take-Out Container
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##Spanish Tortilla
**topped with Fire-Roasted Red Pepper, White Anchovy & Saffron Aioli
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[/restaurantmenu]