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Passed Hors d’ Oeuvres

Scallops Three Ways
Scallop Poached in White Wine and Garlic
Topped with Sautéed Spinach and Diced Tomatoes

Deep Fried Scallop Served on Top of Fresh Avocado
Served in Chinese Spoons, Garnished with Cilantro and Lime Zest

Scallop Ceviche
Served in Oyster Shells, Garnished with Fresh Parsley
Served in a Shot Glass

Roll into Spring or Summer
Thai Vegetable Spring Roll
Duck and Scallion Summer Roll
Served with Three Sauces:
Ginger Soy; Sweet Chili Sauce; and Cilantro and Miso Dipping Sauce

Teriyaki Skewer Trio
Black Tiger Shrimp
Tenderloin of Beef
Breast of Chicken
Served with a Drizzle of Tangerine Aioli

Amuse Bouche in Color Hues
Cucumber Gazpacho
Garnished with a Fresh Cucumber Strip
Spicy Classic Gazpacho
Garnished with a Wedge of Lemon
Served in a Small Shot Glass

Broccoli Floweret with Truffle Oil, Pine Nuts & Asiago Cheese
Served in Porcelain Soup Spoons

Vegetarian Antipasto Martini Sampler
Little Assorted Antipasti, served in a Mini Martini Glass;
Pear Tomato, Celengene and Patty Pan Squash or Grilled Artichoke Hearts

Ginger-Soy Marinated Seared Ahi Tuna on Wonton Crisps
Served with a Wasabi Aioli

Pork Tasting
Asian Style BBQ Pork on a Toast Point, Garnished with Spicy Tri-Colored Coleslaw
Sweet & Sour Pork Dumplings
Served with a Sweet Plum Sauce

Stationary Hors d’ Oeuvres

Snapea Crisps
Wasabi Peas
Cheddar Cheese Sticks

Passed Dessert

Candied Orange Dipped in Chocolate

Specialty Cocktail for the Evening

Basil Martini (Bombay Sapphire)

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