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COLD HORS D’OEUVRES
Tomato Fondue Tart Garlic cheese
Lump Crab Salad GF, DF Stuffed peppepaw pepper, lemon relish
Pulled Chicken Tostones GF, DF Asparagus fennel slaw
Beef Tataki Skewer DF Ginger and soy marinade
BLT Cage Free Deviled Egg GF, DF Frisée
HOT HORS D’OEUVRES
Seared Dungeness Crab Cake DF Florida citrus aioli
Mushroom Strudel Balsamic glaze
Crispy Pork Wonton Ponzu dipping sauce
Beef Short Rib Croquette
Three Cheese Aranchi Sundried tomato aioli
Braised Pork Belly Biscuit DF BBQ sauce, slaw
Chicken Tortellini Pesto cream
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