Hors D'oeuvres

The following hors d'oeuvres are fantastic examples of the style of food we often present. All of them were custom created for previous clientele we have served. We use them as a starting point or base concept and allow people to improvise ingredients and ideas to suit their specific needs. The shots of roasted butternut squash soup can easily become shots of chilled pea and mint soup or a creamy crab bisque with tarragon foam!
 

Savory tuile cones filled with herbed goat cheese & topped with mushroom duxelle

Shots of roasted butternut squash soup with brown butter, creme fraiche, & nutmeg

Fennel risotto inside Parmigiano Reggiano cups

Endive cups filled with braised cranberry beans & finished with a fine herb salad

Beggar's Purses stuffed with shiitake mushrooms, tarragon & Gruyere cheese

Forest mushroom terrine on toasted brioche

Cherry tomatoes filled with mixed olive tapanade

Pate a choux filled with roasted shallot custard & caviar

Toasted baguette topped with celery root remoulade

Baby potato cups filled with a brunoise of roasted celery root & Jerusalem artichoke

Bocconcini mixed with arugula pesto served melted on toasted baguette

Homemade tortilla rounds with avocado mousse & roasted red peppers

Sour Dough finger sandwiches with artichoke spread, roasted eggplant and fresh mozzarella