Summer Hors d’oeuvres Reception

STATIONARY APPETIZER

Oysters on the Half Shell by the Dozen
Meyer lemon mignonette, cocktail sauce & fresh lemon wedges

PASSED HORS D’OUEVRES

Savory Mousse Cones
beet & citrus
artichoke & basil

Prosciutto & Pear Tartlet
ricotta, basil & balsamic reduction

Grass-Fed Beef Sliders
sharp cheddar, caper remoulade, tomato preserves & greens

Sesame Crusted Tombo Tataki
with pickled ginger, shiso & garlic ponzu sauce

Wild Salmon Confit
in cucumber cups with capers, lemon & herbs

Mini Lamb Meatballs
with currants & tzatziki dipping sauce

Mini Tostada Duo
pork belly & fried halibut
with chipotle aioli & mango salsa