Cocktail Party MenuHors d'OeuvresZucchini Blossom Beignets with a Cucumber Yogurt SauceDemitasse of Roasted Red Pepper Soup with Herb FoamTart of Sautéed Leeks, Gruyère and PancettaSkewers of Oak-Smoked Chicken with Texas Barbecue SauceDill and Onion Pancakes with Smoked Salmon, Caviar and Lemon Crème FraîcheCypress Grove Goat Cheese and Artichokes in Phyllo Cups with Olive TapenadeFresh Blue Crab, Curry, Shallots and Cilantro on Toasted BriocheAsian Marinated Flank Steak with Soy, Sesame, Honey and LemongrassMaine Lobster Wontons with Papaya, Vanilla and Lime Dipping SauceCrostini of Oven Roasted Tomato, Fresh Basil, Red Onion and ParmesanDessert TastingsRaspberry Tarts with Grand Marnier Pastry CreamValrhona White Chocolate Mousse in Dark Chocolate CupsPink Lady Apples with Dried Cherries, Currants and Cinnamon in Puff PastrySkewers of Citrus Poached FruitTrio of Chocolate Truffles |
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