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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