Passed Plates Menu

~Pigs in homemade blankets with Mango Dijon
~Coconut & Cornflake encrusted Chicken/ Shrimp
~Salmon & Cucumber Crustini with Dill Sour Cream
~Fresh Spinach & Artichoke dip with white cheddar and parmesan including tortilla chips in a bread bowl
~Stuffed baby portobellos with spinach, breadcrumbs, and manchego cheese
~ Fresh Bruschetta of tomatoes, fresh mozzarella, basil on garlic points
~Dates, Honey Goat Cheese Wrapped in Bacon with a sweet cider marinade
~Sliced Flank Steak with Scallion and Korean BBQ drizzle on arugula
~ Spanish-style Shrimp and Calamari ceviche
~Shredded BBQ Pork Carnitas with coleslaw and pico de gallo
~Chicken tacos with avocado dressing, queso fresco, and red pepper & corn relish
~Mini lamb kebabs with cucumber mint yogurt (pictured above)
~Shrimp tacos with pickled onions, tangy tartar and cabbage slaw
~Baby back ribs with blackberry BBQ sauce
~Scallop and couscous with parsley mint sauce and raisins SEASONAL*
~ Potato Croquettes with Serrano ham, breadcrumbs & manchego
~Chopped thyme - scented beets, feta, roasted peaches and honey on crispy toast
~Fig jam and Brie with Puff Pastry topped with crumbled Almonds
~Grilled portobellos with roasted pepper and zucchini with tomato stacked