Passed Hors d'oeurves Reception Catering Menu

Gulf Shrimp and Fennel Bruschetta

Grilled Gulf shrimp bruschetta topped with lemon grilled fennel salsa verde

Bocconcini Mozzarella and Spring Morel Mushrooms

Roasted Morel mushrooms and fresh buffalo mozzarella passed on lightly fried polenta canape

Green Risotto Cakes with Fava Bean Puree, English Peas and Asparagus

Pan seared risotto cake, dotted with fava bean puree; topped with a spring pea asparagus tip salad and Pecorino Romano cheese

Chicken and Avocado Salad Crostini

Pan roasted breast of chicken topped with an avocado citrus basil pesto salad on a Primizie crisp; finished with ricotta salata cheese

First Harvest New Potatoes with Artichoke and Créme Fraiche

Baby spring new potatoes folded with braised artichoke hearts, sweet cream and caramelized garlic; finished with créme fraiche and herbs

Oven Dried Tomatoes

Slow dried sweet tomatoes finished with local goat cheese balsamic vinaigrette and snipped chives