Hors D’Oeuvres Selection

Tomato Tart – V
Mini-puff pastry, tomato, Italian Burrata cheese and a pesto sauce

Stuffed Pepper
Mini-sweet pepper stuffed with crab, cream cheese, mango relish and tempura

California Roll
Stuffed with crab, avocado and cucumber wrapped in seaweed and rolled in steamed white rice. Served with ginger, wasabi and soy sauce

Vegan Ceviche – V
Served on an endive leaf, with avocado mousse, cauliflower, carrot, cucumber, onion, cilantro, and fresh lime juice

Short Rib Crisp
Crispy flour crisp topped with shredded, beef short rib, Cabernet reduction, cabbage slaw, and a Sriracha aioli sauce

Vegetable Kabob – V
Bell peppers, zucchini, and mushroom kabob with fresh herbs and a garlic marinade

Tempura Artichoke Hearts – V
Artichoke hearts, fried in rice tempura batter, Burrata cheese, Italian pesto, and spicy aioli

Margherita Pizza – V
Fresh tomatoes, basil leaves, and mozzarella cheese

Tuna Tartare*
Fresh, raw chopped Wild-caught Hawaiian, Yellowfin Ahi tuna, mildly spiced dressing with avocado mousse crown

Chicken Skewer

Roasted boneless chicken with ponzu sauce served on wooden skewer

Tomato Bruschetta – V

Baguette slice topped with fresh tomatoes, garlic and olive oil

Cold Carrot Ginger Soup (V) (50+ Guests)
Infused with coconut milk