Hors

Hors D’Oeuvres

SHELLFISH

Lobster Grilled Cheese
buttery grilled sandwiches with fontina cheese and Maine lobster

Chesapeake Crab Crisps
lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Crab Cakes
with crisp apple slaw & pomegranate aioli

Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli

Lobster Pineapple
sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette

Bacon-Wrapped Diver Scallop
diver scallop wrapped in peppered bacon on a sweet potato pancake

FISH

Rockfish Sandwich
wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise

Norwegian Lollipop
smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîche

Shenandoah Smoked Trout
smoked trout on European cucumber rounds with horseradish crème fraîche

Osetra Caviar on Potato Crisps
fresh osetra caviar on waffle potato chips with sour cream and snipped chive

CANAPÉS

Applewood Smoked Salmon Flowers
salmon rosettes on toasted pumpernickel triangles with mango relish

Tuna Nicoise
seared tuna on baby ficelles

Shrimp with Cucumber and Dill
on a brioche round

Sesame-Crusted Thai Chicken Salad
on white bread triangles with black and white sesame seeds

English Cucumber & Boursin Cheese
with watercress on marbled bread

Bucheron Goat Cheese and Yellow Pear Tomato
with arugula on a brioche toast point

MEAT

Veal Oscar
veal, asparagus and crabmeat served in a demitasse spoon with Béarnaise sauce

Pomegranate Lollipop Lamb Chop
baby lamb chops marinated and served with pomegranate mint sauce

Prosciutto Purses
filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon

Beef Tataki
loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear

Grilled New York Sirloin
slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam

Short Rib Sliders
braised beef short rib on mini buns with horseradish cream

Roast Beef Crostini
rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish

POULTRY

Chicken Samosas
minced chicken breast blended with ginger, garlic, tomato, and Indian spices folded in crisp phyllo leaves with cilantro dipping sauce

BBQ Chicken Sliders
breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun

Lemon Chicken
grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce

Chicken Satay
grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian peanut sauce

Coconut Chicken
breast of chicken in toasted Hawaiian coconut with orange blossom honey mustard sauce

Grilled Chicken Bruschetta
chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia

Magret Duck Flapjacks
hoisin barbecued duck breast on sweet corn pancakes with sour cherry compote

Strawberry and Foie Gras
California strawberries with Hudson Valley foie gras

Bob White Quail Egg
poached quail eggs on buttered brioche with gold leaf and American Sturgeon caviar

VEGETABLE AND CHEESE

Artichoke Fritters with Shallot Aioli
artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon wedges and shallot aioli

Pissaladière
roasted flatbread with black olives, caramelized onion and roma tomatoes

Portobello Sliders
mini mushroom burgers with Asiago cheese on rosemary buns

Provencal Tartlets
confit of heirloom tomato tartlets with Pernod cream

Caprese Pipette
cherry tomatoes, basil and a liquid blend of mozzarella

Roasted Peewee Potatoes
sea salt roasted heirloom fingerling potatoes, passed in paper cones

Garlic and Gorgonzola Mashed Potato Cigars
Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche

Sweet Basil Beignet

crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce

Vermont Grill
grilled Vermont cheddar cheese sandwiches with vine-ripened tomato

Smoked Gouda Tart
Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote

 

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Plated Reception i

PASSED HORS D’OEUVRES

Kennebunkport Lobster Bisque
with crisp lobster wontons in demi tasse cups

English Pea Blini
with beet cured Norwegian salmon and crème fraîche

Duck Confit Crostini
with Coach Farms goat cheese, arugula and sour cherry salad

Butternut Squash and Cranberry Tartlets

FIRST COURSE

Sage and Fava Bean Custard
with California green and white asparagus, Meyer lemon with crispy fried egg

MAIN COURSE

Sirloin of Prime Beef
with Spring garlic cloves, glazed carrots, cepes, bone marrow and Bordelaise syrup

DESSERT

Honeycomb Apple Parfait
with French Nougatine cream, candied grapefruit and burnt orange sauce

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Plated Reception II

PASSED HORS D’OEUVRES

Maine Lobster Club Sandwich
on brioche toast

Tuna Cones
savory cornet filled with ahi tuna tartar and a dollop of crème fraîche and ostera caviar

Foie Gras French Toast
foie gras mousse and pears

Orange Chicken and Pumpkin Spring Rolls
with spicy mandarin sauce
 

FIRST COURSE

Baby White Asparagus in Ambush
with Oregon morels, tasso ham and midnight moon goat cheese

MAIN COURSE

Roasted Lamb Loin with Treviso Marmalade
with seared fennel, polenta tuiles and Sicilian olive tapenade

DESSERT

Warm Chocolate Cake
with hazelnut ice cream, passion fruit curd and almond brittle