On Occasion Catering

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HOT HORS D'OEUVRES

Hazelnut Profiteroles with Whipped Blue Cheese and Mascarpone and Roasted Red Grapes

Grilled Baguette Slices with Hazelnut Mustard Greens Pesto and Heirloom Tomato Pesto

Langostino and Corn Fritters with Cilantro Sauce

Duck Confit Arancini with Lemon and Thyme served with Duck Sauce

Shrimp, Andouille and 3 Cheese Squares

Bruschetta topped with Grilled Eggplant, Fresh Mozzarella and Olive Walnut Relish

Duck Spring Rolls with Sweet Chili Sauce

Mac and Cheese Lollipops

Jambalaya Meatballs with Remoulade Sauce

Hearts of Palm Fries with Avocado Aioli

Miniature Corn Cups with Barbecued Short Rib Filling topped with Sour Cream

Korean Wonton with Lemongrass Chicken and Kimchi

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