Cocktail Hors d’oeuvres Party

Bar Service

Blood Orange Martini
served in grande martini glasses with a wedge of fresh blood orange

Red and White Wine
Sparkling and Spring Water

Bars displayed with Ice Blocks of Blood Orange and flower adornments
surrounding Infused Vodka Bottles

Passed Hors D’oeuvres

Mango–Curry Chicken in Wonton Cups
garnished with tatsoi micro greens

Grilled Asparagus Bundles
asparagus, enoki mushrooms and red pepper
tied with prosciutto

Torta Di Melanzane
Crispy Italian eggplant and roasted tomato torte
with toasted pinenuts

Spoon + Fork + Box + Glass

*Station 1*

*Grilled Slightly Blackened Scallops*
White Chinese soup spoons
personal spoon holding a lightly blackened scallop
resting on a pinch of baby arugula
drizzled with roasted garlic sabayon sauce
presented atop a black surface to create a “black and white” picture

*Station 2*

*Meadow Muscovy Duck*
Marinated and seared Muscovy Duck bites in a
pomegranate glaze
Playfully presented on individual forks
Peeking over the wheat grass blade
Sprinkled with pomegranate jewels

*Station 3*

*Beef Masa Cornucopias*
Tender, sliced achiote filet, crema, petite cilantro and red pepper flags
rolled in masa crepe fans
gently fanned on a bed of warmed black and white beans

*Station 4*

*Sake Glass Prawns*
stuffed with flavors from the Orient and topped
with a jumbo prawn
delicately resting on a bed of rock salt

Garnished with large overflowing bowls of Japanese Edamame

*Station 5*

Winter Trifle
Layers of gingerbread, brandy custard, caramel
and sautéed pear
topped with ginger flecked whipped cream

presented in wide mouth champagne flutes
displayed on tiered glass shelves
served with a gingerbread “spoon”