Parties and On-Site Catering

Tapas, Appetizers, and Nibbly-Bites

Heirloom Tomato Bruschetta (seasonal)
Adobo-Chipotle Chicken Skewers
Coconut Shrimp Skewers with Red Curry Dipping Sauce
Fig and Kalamata Olive Tapanade with Crème Fraische on Crispy Rice Cake
Crabcakes with Tomatillo Salsa
Ahi Tartare on Green Onion Pancake
Chevre Mousse on Savory Yam Medallion
Grilled Portobello and Red Pepper “Sushi”
Tahini-Glazed Japanese Eggplant on Crispy Polenta Cake
Proscuitto Wrapped Summer Figs and Gorgonzola
Grilled Vegetable Crudités Platter
Green Olive “Poppers”
Roasted Asparagus with Wasabi Dipping Sauce
Roasted Baby Potatoes with Crème Fraische and Caviar
White Beans and Roasted Garlic Dip with Pita Crostini
Blue Corn Tostadas with Tequila Lime Shrimp and Pineapple Salsa
Wild Mushroom Duxelles on Polenta Crisp
Grilled Pineapple Skewers
Miso-Glazed Shrimp and Salmon Skewers
Traditional Style Buffalo Wings
Teriyaki Wings
Bacon-Wrapped Dates Stuffed Almonds and Goat Cheese
Bacon-Wrapped Scallops
Proscuitto-Wrapped Asparagus
Proscuitto-Wrapped Melon
Chicken Skewers with Tangerine-Ginger Glaze
Grilled Japanese Eggplant Crostini with Fig Tapanade and Crème Fraische
Asian Braised Spare Ribs
Polenta Coins with Mascarpone and Grilled Portobello Mushroom
Salmon Mousse on Cucumber Round with Wasabi Roe
International Cheese Board with Assorted Flatbreads
Brie and Preserves Baked in Puff Pastry with Assorted Crackers
Farmer’s Market Crudités with Chipotle Dipping Sauce
Spiced Nuts