Passed Hors d’Oeuvres

Fennel and Apple Slaw

Dressed in a light lemon and caraway vinaigrette

and topped with a bit of citrus and blue cheese

and served in an endive spear

Chickpea Spoon

Tender chickpeas served in a spoon with

feta cheese and roasted garlic

Warm Onion Tart

Spanish onions sautéed with thyme to bring out there

natural sweetness and served sandwiched in between

mini puff pastry tart shells

Parsnip and Pear Latkes

Served with a celery leaf and fresh horseradish crème

and topped with Japanese Tobiko caviar

Hamachi Tartare Spoons

Yellow tail tuna tartare seasoned with

kaffir lime and crème fraîche

Indian Spiced Shrimp Kebabs

Shrimp marinated in Indian spices, grilled then skewered with

 cucumbers and served with a cilantro mint chutney

Mac n’ Cheese

Bits of lobster baked with French cheeses

in a mini ramekin

Sweet Potato gaufrettes

Topped with duck confit and a black pepper cranberry chutney

Persimmon with Serrano Ham and Arugula

Crisp persimmon tossed with Sherry vinegar and cumin

wrapped in Serrano ham with a arugula sprig

Bresaola Crostini

Thin slices of dry cured meat topped with white truffle oil

and pecorino cheese on a toasted baguette

Fresh Strawberry Tartlets

Mini tarts filled with crème fraîche and brown sugar

and topped with a sliced strawberry

Churros and Mexican Hot Chocolate

Spiced hot chocolate served in a demitasse cup with a

a cinnamon churro on the side

Poirette

Pear and almond filled tart shells topped with

chocolate and a dried apricot