COCKTAIL RECEPTION
The open bar service will include call brands with mixers, house wine, beer, soda and juice served.
COLD HORS D’OEUVRES
Duck Rillette on Foccacia Crouton
Tomato Mozzarella Skewer with Basil
Smoked Salmon and Avocado Guacamole Spoon
Sea Scallops Ceviche with Popcorn
Prosciutto with Goat Cheese and Dried Fruit
HOT HORS D’OEUVRES
Chorizo and Tomato Tartlet
Tempura-Battered Asparagus Spears, Ponzu Sauce
Vegetable Spring Rolls, Ginger Plum Sauce
Three-Cheese Quesadillas, Tomatillo Salsa
Spicy Beef Skewers, Shiitake Mushroom and Peanut Sauce