Hors d'Oeuvre Menu

*Cold Passed Hors d’Oeuvres*

Wild Mushroom & Herbed French Triple Cream Cheese
Terrine on Rosemary Crocantinni

Crispy Canapé of Dungeness Crab, Lime Essence And Avocado Puree

Cucumber “Crostini” Topped with Chilled Cold Smoked Atlantic Salmon
with Lemon Infused Crème Fraiche

Skewered Vegetable Roulade: Grilled eggplant, Roasted Red Pepper,
Goat Cheese & Caramelized Onions

Proscuitto Wands of Breadsticks Wrapped with Parmesan,
Spinach & Proscuitto di Parma

Caprese Crostini of Oven Roasted Tomatoes,
Fresh Mozzarella and Basil

Baked Zucchini with Garlic & Parsley Stuffing

Chanterelle Brushcetta – Toasted Baguette, Caramelized
Onions, Tallegio & Parmesan Cheese

Spicy Shrimp Cakes with Chipotle Aioli

Twice-Baked Truffled Fingerling Potato Wedges
Topped with a Parmesan Crisp