Cocktail Reception
Butlered Hors d'oeuvres
(hot)
Two-Bite Reuben Sandwiches | traditional rye
Miniature Cheeseburgers | mustard, ketchup, pickle chips
Grilled Beef Satay | curry coconut sauce
Franks in Blankets | spicy mustard
Prosciutto Croque Monsieurs | gruyere, dijon mustard
Herb Marinated Lamb Skewers | traditional tzatziki
Smoked Salmon, Potato Pancake | lemon creme fraiche
Chesapeake Bay Crab Cakes | jalapeno tartar sauce
Grilled Sea Scallops | potato chips with roasted tomato chutney
Thin Crusted Goat Cheese Pizza | tomatoes, onions, pine nuts
Artichoke Parmesan Crisps | chives, red peppers
Goat Cheese Haystacks | lavender honey
Polenta Crescents | wild mushrooms, truffle oil
Crispy Vegetable Samosas | tamarind dipping sauce
Roasted Duck and Shiitake Spring Rolls | scallion dip
Cauliflower, Spinach & Chickpea Cakes | poblano tahini
Grilled Lamb Sliders | yogurt, mint, feta
Vietnamese Beef Skewers | nam pla dipping sauce
Butlered Hors d'oeuvres
(room temperature)
Miniature Chicken Fajitas | avocado puree, roasted red peppers
Shredded Peking Duck | miniature chive crepes
Filet of Beef on Sourdough Croutons | rosemary cream
Charred NY Strip | arugula, lemon, parmesan
Tuna Carpaccio | sea salt crostini
Seared Yellowfin Tuna | daikon, hoisin glaze
Young Coconut Ceviche | plantain crisp
Chicken Curried Salad with Sultana Raisins | wonton crisp
Moroccan Smoked Salmon | cardamom-lime, lavash
Stonington Harbor Lobster Salad | potato crisps
Mixed Heirloom Beets with Goat Cheese | grilled tuscan bread
Ricotta Crostino | truffle honey, thyme, butternut squash
Tuna Tartare with Scallions | sesame wonton crisps
Miniature Shrimp Tacos | mango salsa, chipotle cream
Fig Cakes and Manchego | frisee, white balsamic
Mini Avocado Tostadas | sunflower sprouts, lemon, sea salt
Deviled Quail Eggs | cayenne, cornichons
Assorted Sushi Rolls | wasabi, ginger, soy
Stationary Hors d'oeuvres
Crudités with Creamy Herb Dip
Artisanal Cheeses with Fresh Fruit and Assorted Breads