BUTLER SERVED

ROSSINI CROSTINI with foie gras over tenderloin of beef

LOBSTER COINS medallions of lobster topped with basil, hollandaise and snipped chives

CARAMELIZED PEAR AND BLUE CHEESE CROSTINI

CROSTINI WITH PROSCIUTTO, BASIL HERB RELISH AND SLOW ROASTED TOMATOES

PARMESAN CONES FILLED WITH BEEF CARPACCIO

JALAPEÑO QUAIL & PECAN-SMOKED BACON en brochette

PANCAKES ORIENTALE thin “silver dollar” crêpes wrapped around spicy duck, carrot "confetti", green onion and fresh fennel

CRAB FRITTERS with meyer lemon aioli

MINI POTATO CAKES WITH SMOKED STURGEON AND HERBED CREAM

CAVIAR MADELEINES corn and chive madeleines topped with crème fraîche, caviar, and fresh dill garnish