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Cocktail Menu

- SAMPLE -

Passed Hors d’ oeuvres

  • Pistachio Crusted Goat Cheese Truffle
  • Roasted Cauliflower & Montrachet Cheese Bite
  • Petite Filet Mignon and Duxelle Wellington in Puff Pastry
  • Colorado Smoked Trout & Maytag Blue Mousse in Savory Tuille
  • Garnished with Dill Tops

Displayed Hors d’ oeuvres

  • Toasted Cracked Peppercorn Crusted Tuna Loin, Sliced Thin and Displayed
    Served with Fresh Tomato Basil Salsa Fina
  • Two Bite Pizzetta with Caramelized Onion and Red Pepper, Garnished with Basil
  • Individual Braised Duck Salads tossed with Greens, Brandied Cranberries, Parmesan Cheese. Maple Syrup, Balsamic Vinaigrette, Olive Oil. Crack Black Pepper Garnish.
  • Goat Cheese and Olive Tapenade Crostini, Garnished with Capers
  • Apricot Wrapped with Wild Boar Prosciutto and Arugula Spiedini

Passed Dessert

  • Mini Chocolate Cakes with Sweet Gorgonzola Dulce and Drizzled with Lavender Honey
  • Crème Brulee Chocolate Cup Garnished with Lemon White Chocolate
  • Raspberry Mousse Garnished with White Chocolate Shavings in a White Spoon