Passed Light Hors d’oeuvres
Duck confit, caramelized onion, herbed feta crostini with a port wine reduction
Avocado and shrimp salad with a cilantro lime vinaigrette with house made tortilla chips
Beef tenderloin flat breads with smoked onion jam and blue cheese
Soy and mirin marinated ahi tuna served on a crispy wonton skin with seaweed salad and wasabi roe
Sun-dried tomato tapenade and goat cheese canapé
Cucumber cups with lemon dill cream cheese and smoked salmon
