Spring/Summer - Hors d'oeuvres Menu

Open faced “quesadilla” with Latin American truffles, Bellwether Farms Carmody, corn and sundried tomato relish, chive crème’ fraiche
Mac and cheese croquettes, spicy tomato puree
Smoked duck cones, goat cheese “cream”, cherry syrup
Herb crusted Ahi, spoons, Meyer lemon gelle’, avocado coulis
Summer squash fritters with Chardonnay onion jam
Baby Yukon gold potatoes stuffed with aged cheddar and chive crème fraiche’
Mini flatbread with onion confit, mushrooms and goat cheese
Smoked duck sausage spoons, corn spoon bread, fig jam
Carolina style BBQ pork sliders with apple beet slaw
Curried chicken salad with apricot – fig relish, micro sprouts, and wonton chips
Mini three herb risotto cakes with roasted peppers coulis, arugula pesto and truffle essence
Mini chicken empanadas with corn, avocado, and chipotle crème fraiche
Mini Gazpacho shooters with basil pesto
Parmesan tuiles with heirloom tomatoes and basil pesto
Grilled rosemary scented shrimp skewers with golden balsamic
Crostini with Cabernet poached figs, prosciutto and Laura Chenel Chevre’
Corn cakes with tomato chipotle salsa and chive sour cream
Creamy corn grit spoons with roasted shrimp and cabernet red eyed gravy
Seared Ahi on sesame wontons with wasabi crème fraiche’, Wakame - radish salad, sesame vinaigrette
Mini lobster rolls with chive aioli (market price)

Cheese Boards

A selection of domestic and imported cheeses with marinated olives and crusty bread
Artisan cheeses with marinated olives, seasonal fruit, and crusty bread