Passed Hors d’Oeuvres

Caramelized Onion Gruyere Brioche “Bites”

Sweet Potato and Parsnip Fritters with spiced apple chutney

Crispy Duck Dumpling served with yuzu mango sauce

Martini Shrimp – shrimp marinated in dry vermouth and vodka served with olives and cocktail sauce

Miniature Maryland Crabcakes served with homemade tartar sauce

Steak “Frites” – sliced steak on gaufrette potato chips with aioli

Serrano Ham served on grilled Catalan bread with orange and fig jam

Moroccan Spiced Lamb served on miniature papadums with apricot lime chutney

Asian Station

Cold Sesame Noodles served in Chinese take-out boxes with chop sticks accompanied by the following toppings: hacked chicken, peanuts, scallions, bean sprouts julienned red pepper, fresh coriander

Five Spiced Cured Salmon with preserved lemon served with a star anise sauce, accompanied by assorted flatbreads.

Thai Vegetarian Rice Paper Rolls filled with cellophane noodles, fresh mint, basil and avocado, served with a sweet chili dipping sauce

Tapas Station

A Rustic Display of Spanish Tapas:

Wood Grilled Flank Steak served on parsley flatbread with golden raisin and fresh mint relish

Green Olive Bread with manchego cheese and preserved orange

Truffled Potato Omelet Squares with grilled red pepper

Grilled Pears with Cabrales cheese and toasted walnuts

Grilled Chorizo with smoked pepper mustard

Chicken Skewers served with romesco sauce

Smoked Portobello Mushrooms wrapped with grilled eggplant

Bowls of Assorted Pitted Olives with orange zest and chili flakes

Dessert Station

Lemon Drop Parfait

Bittersweet Chocolate and Caramel Truffles topped with Malden sea salt

Miniature Red Velvet Cupcakes with cream cheese frosting

Coconut Macaroons

Key Lime and Fresh Blueberry Tartlets

House Baked Holiday Cookies

Samovars of Decaffeinated Coffee, Regular Coffee and Tea