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HORS D' OEUVRES

By Dean Perez,2014-07-02 14:41
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HORS D' OEUVRES

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    Woodfield Signature Hors D’ oeuvres

    ~Hot Hors D’ Oeuvres~

    Pan Seared Beef Satay Crab & Spinach Strudel Thai Peanut Sauce

     Beef Tenderloin & Micro Arugula

    On a Warm Bruschetta with Truffle Oil & Balsamic Mini Kobe Beef Sliders

    Truffle Fontina Cheese & Mini Brioche Glaze

Sesame Seared Chicken Satay Vegetable Potsticker

    Thai Peanut Sauce Scallion Teriyaki Sauce

    Steamed Chicken Shau-Mai Franks In A Blanket

    Spicy Mustard Sauce Thai Dumpling, Spicy Peanut Sauce

    Tempura Shrimp Crispy Fried Brie

    Pillow of Imported French Brie Ponzu Sauce

Spanikopita Tempura Tuna Roll

    Feta Cheese, Leeks and Spinach Ginger Scallion Glaze

Crispy Vegetable Spring Roll Coconut Shrimp

    Duck Sauce Mango Chutney

    Baked Stuffed Mushroom Cap Wild Mushroom & Truffle Risotto Truffle Mushroom and Herb Duxelle Filling Baked In Layers of Crispy Phyllo

    Coconut Chicken Seared Diver Sea Scallop Orange Horseradish Dipping Sauce Ginger Glazed Scallop, Served on Sesame Jasmine

     Rice Cake

     Chicken Quesadilla

    Miniature Cones Served From a Painters Palate Miniature Crab Cake

     Broiled Jumbo Lump Crabmeat, Remoulade Sauce

     Vegetarian Cornucopia

    Monterey Jack Cheese, Onions, Scallions & Cornmeal Crusted Oyster Peppers Freshly Shucked Oysters,

     Breaded & Fried Golden Brown, Remoulade Sauce

     Smoked Mozzarella in Carroza

    Tomato Cream Sauce Grilled Australian Lamb Chop

     Marinated & Char Grilled, Mint Demi Glaze

     Seared Shrimp Sate

    With a Mango peanut Sauce Lobster Shooter

    Chunks of Maine Lobster In a Rich Lobster Reduction

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    ~Hot Hors D’ Oeuvres~

    Continued

    Hot Soup Shooters

    Lobster Bisque Tomato Bisque with Goat Cheese Butternut Squash Crème Fraiche

    Wild Mushroom & Toasted Almonds

    Hot Spoons

    *Seared Foie Gras & Cranberry Onion Chutney & Aged Balsamic

    Sliced Duck Breast with Shitake Mushrooms & Scallions with a Ponzu Glaze

    Hot

    *Kumomoto Oyster Glacage

    *Baby Roast Potato Stuffed with Crab & Topped with Herb Glacage

    20% Service Charge & 6.5% Sales Tax Will Be Added To All Food & Beverage

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    ~Cold Hors D’ Oeuvres~

Roasted Red Pepper Hummus Bruschetta & Tomato

    Crispy Pita Chip with Calamata Olive & Basil Marinated Plum Tomatoes and Basil

    Oven Roasted Tomato Filled with Boursin Cheese Black Mission Fig & Goat Cheese

    Wrapped in Prosciutto & Drizzled & Pesto

    On a Parmesan Bruschetta With Balsamic Glaze

    Sun Dried Date Filled with Raspberry Goat Grilled Portobello, Goat Cheese & Pine Nuts

    Drizzled with Balsamic Glaze Cheese

    Topped with Toasted Macadamia Nuts On Garlic Bruschetta

Smoked Salmon Rosette Jumbo Shrimp

    Crispy Pumpernickel with Capers & Dill With Spicy Cocktail Sauce

Five Spice Salmon Sashimi Sushi Roll

    Salmon Caviar, Wakami on a Yucca Chip Filled With Crab, Shrimp, Avocado & Cucumber

    Caviar on Boniato Chip Peppered Filet Of Beef Two Caviars with Traditional Garnishes & Crème On Rye With Basil Pine Nut Relish Fraiche

     Jumbo Lump Crabmeat Salad

    On a Spear of Red Belgian Endive Strawberry & Boursin Cheese

    Sweet California Strawberries

    Filled With Boursin Cheese Spicy Duck Lettuce Wrap

     Thai Peanut Sauce

     Macadamia Crusted Goat Cheese

    Black Mission Fig, Truffle Honey & Balsamic Ahi Tuna Relish

     Spicy Tuna Served on a Boniato Chip

     Oven Roasted Tomato & Mozzarella

    With Basil on a Garlic Bruschetta Diver Scallop with a Citrus Glaze

     Served on a Jasmine Rice Cracker

     Chilled Soup Shooters Petite Shooters

    Avocado & Tomato with Minced Cilantro Chilled Vichyssoise

     &Caviar with Chervil

    Red & Yellow Gazpacho

    Cucumber with Jicama Relish Avocado with Caviar

     Julienne Smoked Bacon

    Honeydew & Cantaloupe with Mint Crème Fraiche

     Hot Yukon Gold Potato

     Topped with Truffle Shavings

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    ~Cold Hors D’ Oeuvres~

    Continued

    Chilled Spoons

     Jumbo Lump Crab & Shitake Mushrooms Seared Spicy Salmon Sashimi with Caviar,

     With Roasted Pepper Aioli Salmon Skin & Teriyaki Glaze

     Spicy Tuna Sashimi & Sticky Rice with Peppered Smoked Salmon & Quail Egg with Toasted Sesame, Scallions, Ginger & Wasabi Mayo Caviar, Capers & Crème Fraich

     Spicy Curry Duck Confit *Spicy Diver Scallop with Avocado &

     With Pine Nuts & Golden Raisins Roasted Pepper Relish

    Maine Lobster Medallion with Mustard Remoulade

     Sliced Filet of Beef with Horseradish & Glazed Chipolini Onion

    50 People : Choose 6 Items

    100-150 People : Choose 8 Items

    200 People : Choose 10 Items

     20% Service Charge & 6.5% Sales Tax Will Be Added To All Food & Beverage

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