served by the piece, butler style or buffet
priced per fifty pieces
- applewood smoked salmon on black bread with dill creme fraiche
- beef crostini with horseradish cream and fried capers
- bleu cheese cherry bomb
(cherry tomato stuffed with bleu cheese) - caviar on buckwheat pancake with creme fraiche
- cornucopia crepe of turkey and watercress
- deviled egg trio
- elk carpaccio on sun-dried tomato crisp with ten-year balsamic
(minimum order of fifty) - gazpacho shooter with brunoise cucumber and creme fraiche
- ginger sesame shrimp and snow pea
- goat cheese lollipops on limoncello creme fraiche
- housemade mozzarella pinwheel with sun-dried tomato pesto and prosciutto
- lobster salad in endive leaf
- rustic olive caper relish on parmesan crisp
- sangrita oyster shooters
(seasonal, minimum order of fifty) - shrimp cocktail presented on ice
- smoked trout on flatbread with lemon dill butter
- southwestern chicken wrap
- togarashi tuna on sesame crisp with wasabi and soy glaze
- tequila glazed shrimp on roasted corn cake
- tuna nicoise pastry spoon
- tuna sushi
- veggie sushi