A Sampling
Passed Hors d’Oeurves

Hot

White pizzetta of ricotta, mozzarella, oregano, béchamel sauce, and sauteed escarole

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Maryland crab cakes topped with almond cilantro pesto
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Crispy eggplant, sundried tomato, caper, and mozzarella dumplings
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Wild mushroom puff pastry tarts
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Filo triangles stuffed with lamb seasoned with cinnamon,
fresh mint, pine nuts, and currants /yogurt dip
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Corn pancakes topped with pecan bourbon sauce or pulled chicken
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Gruyere & honey mini grilled cheese sandwiches
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Blinis topped with
smoked trout and dill cream
&
smoked salmon and chive cream
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Potato pancakes
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Asparagus and ovendried tomato tarts
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Crispy vegetable, curry, coconut dumplings
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Shrimp sautéed in coconut curry
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Scallop mousse quenelles, wrapped in spinach leaves with a beurre blanc
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Sliders: bison, barbecued pulled chicken , or pork
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Lemon asparagus soup in espresso cups
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Chilled

Smoked salmon with lemon mascarpone on our own red onion foccacia
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Sliced plums, peaches, or figs topped with gorgonzola dolce, and maple citrus reduction
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Shrimp with red and green dips: classic cocktail sauce & tomatillo avocado salsa
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Chilled oysters with mignonette sauce served on porcelain spoons
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Coriander crusted tuna topped with wasabi whipped cream,
and cucumber relish, on Asian style crisps
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Tofu avocado salsa on blue and yellow corn chips
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Our own vegetable sushi with assorted fillings
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Beef carpaccio terrine with caper butter served on sourdough bread
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Tea Sandwiches:
Turkey with rhubarb relish, and watercress on golden raisin fennel bread
or
Duck with ginger pear chutney, and arugula on walnut raisin bread
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Spicy lemony, ceviche of salmon & salmon caviar, with a touch of chipotle,
on chickpea wafers
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