Private Dining: Butlered Hors D’oeuvres

(25 Pieces per Tray)

Chilled Detailed Jumbo Prawns, Traditional Cocktail Sauce

Soup Sippers

Endive with Dungeness Crab and Tobiko Caviar

New Potatoes with Sour Cream, Chives and Crispy Pancetta

Curry Crusted Seared Salmon on Skewer, Cajun Aioli

Smoked Salmon Rosettes, Dark Rye Round, Cream Cheese, Caper and Dill

Twice Baked Yukon Gold Potatoes with Truffle Oil

Garlic Goat Cheese Crostini with Caramelized Onions

Tuna Tartar and Marinated Seaweed on Crispy Waffle Chip

Andouille Sausage, Mustard Bourbon Sauce

Crispy Waffle Chips, Salmon, Capers and Dill

Endive with Blue Cheese Mousse, Caramelized Pear and Toasted Pecans

Grilled Pancetta Wrapped Prawns stuffed with Goat Cheese and Spinach

Sesame Seared Ahi, Wasabi Potatoes, Pickled Ginger, Won Ton Crisps

California Roll, Crab, Avocado, Cucumber, Pickled Ginger, Japanese Rice (Min 3)

Japanese Ahi Rolls, Seasoned Rice, Wasabi, Nori

(Min 3)

Vegetarian Rolls, Shiitake Mushrooms, Carrots, Spinach, Daikon Radish (Min 3)

Endive with Chicken, Blue Cheese and Walnuts

Shrimp Tostadas, Guacamole, Salsa Fresca, and Crispy Corn Tortilla

Goat Cheese and Herb Stuffed Mushroom Caps

Hawaiian Coconut Prawns, Tangy Orange Cocktail Sauce

Mini Beef Wellingtons

Asian Spring Rolls, Honey-Chili Pepper Dipping Sauce

Puff Pastry Crowns with Wild Mushroom

Bay Shrimp Canapés

A Pyramid of Swedish Meatballs rolled in Plum Sauce

Thai Chicken Satays, Cilantro-Peanut Sauce

Basil and Sundried Tomato Pesto, 3 Cheese Crostini

Petite Crab Cakes, Mango Chutney

Firecracker Prawns, BBQ Hollandaise

Warm Bacon-Wrapped Sea Scallops

Mini Cheeseburgers with Dijon Aioli

Service charge and state sales tax will be added to all hosted food and beverage (1/1/09)