NUTCRACKER SUITE
Passed Hors d’Oeuvre
Spicy Tuna Pressed Sushi | ahi, avocado, shaved cucumber, colorful drizzle trio | gf
Mulled Sangria Poached Pear | honeyed gorgonzola yogurt dip | v, gf
Sweet and Spicy Pork Belly | chile molasses glaze | gf, df
Bacon Wrapped Water Chestnut | sticky sweet soy, spicy togarashi aioli | gf, df
Crispy Potato Gnocchi Spoon | black garlic herb butter, warm tomato confit, house ricotta, pecorino | v, gf
Hors d’Oeuvre Display
Angus Carvery Platter | sliced angus beef, roasted garlic aioli, rosemary chimichurri, balsamic onion marmalade, cocktail sandwich rolls
Roasted Blue Crab Dip | parmesan, asiago, green onion | gf, shell
Holiday Cheese Display | artisan cheese selections, fruits, crackers, crostini, chef’s garni | v
Rosemary Vegetables | bountiful display of festive herb roasted vegetables | vg, gf
Spicy Elk Sausage Skewer | smoked pineapple | gf, df
Dirty Martini Deviled Egg | gin, green olive, cocktail onion, lemon zest, parsley | v, gf, df
Dessert
Holiday Petites Display | Chef Walter’s housemade assortment of petite pastries,
holiday cookies, dessert shots, specialty minis, and other seasonal confections