Cocktail Party Menu
Hors d'Oeuvres
Zucchini Blossom Beignets with a Cucumber Yogurt Sauce
Demitasse of Roasted Red Pepper Soup with Herb Foam
Tart of Sautéed Leeks, Gruyère and Pancetta
Skewers of Oak-Smoked Chicken with Texas Barbecue Sauce
Dill and Onion Pancakes with Smoked Salmon, Caviar and Lemon Crème Fraîche
Cypress Grove Goat Cheese and Artichokes in Phyllo Cups with Olive Tapenade
Fresh Blue Crab, Curry, Shallots and Cilantro on Toasted Brioche
Asian Marinated Flank Steak with Soy, Sesame, Honey and Lemongrass
Maine Lobster Wontons with Papaya, Vanilla and Lime Dipping Sauce
Crostini of Oven Roasted Tomato, Fresh Basil, Red Onion and Parmesan
Dessert Tastings
Raspberry Tarts with Grand Marnier Pastry Cream
Valrhona White Chocolate Mousse in Dark Chocolate Cups
Pink Lady Apples with Dried Cherries, Currants and Cinnamon in Puff Pastry
Skewers of Citrus Poached Fruit
Trio of Chocolate Truffles