Hors d’ Oeuvres

Hors d’ Oeuvres

Sweet Potato Guafrette with Black bean, Chorizo and Corn Salsa

Brie en Croûte with Roasted Garlic and Peach Compote

Smoked Salmon and Crème Fraiche Tartlet with Dill and Capers

Lamb Lollipop with Fresh Mint and Onion Marmalade

Crab Cakes with Lowcountry Grain Mustard Sauce

Jumbo Shrimp Cocktail with Horseradish Cocktail Sauce

Pork Tenderloin on Taro Root Chip with Mango Habanero Salsa

Heirloom Tomato Tartlet with Fresh Mozzarella, Aged Balsamic Basil Pesto

Bay Scallop and Mushroom Duxelle en Croûte

Tuna Tartar and Avocado with Wasabi Soy Glaze on Wonton Chip

Belgium Endive Crab (or Chicken) Salad with Grapes and Pinenuts

Chicken Spring Rolls with Napa Cabbage and Mandarin Coulis

Lobster Martini with Pea Shoots and Cucumber Salad and Tahini Sauce

Goat Cheese Tartlet with Onion Confit and Drunken Mushrooms

Curry Ratatouille with Kale Chip and Mint Yogurt

Kangaroo Loin with Tandoori Eggplant and Nan

Steak Tartar with Capers and Rosemary Jus on Rye

Fried Green Tomato with Pimento Cheese and Lemon Vinaigrette

Shrimp and Fried Grit Cake with Andouille Gravy

Caviar with Benne Seed Chip and Traditional Garnishes

Veal Sweetbreads and Petite Heirloom Carrot on Parmesan Crisp with Natural Jus

Mixed Seasonal Vegetables and Prosciutto Arancini

Seasonal Berry Tartlet with Pastry Cream

Saffron and Leek Bread Pudding with Prosciutto and Pearl Onion