A Spring Fundraiser Cocktail Party

Passed Hors d’oeuvres

Garlic spiced shrimp, lime aioli
Seared beef tenderloin, caramelized onion, gorgonzola on ficelle
Lemon ricotta crostino with prosciutto di Parma, toasted pistachios
Smoked salmon and radish tartare on olive oil potato chip with tarragon cream
Tuna tartare on wonton chip with capers and green olives, smoked paprika aioli
Curried chicken in crispy cup with coconut, toasted almonds and currants
Shitake and asparagus bruschetta with truffle crema
Bresaola, arugula and pecorino bruschettina with lemon oil
Fava bean bruschetta, feta crumble, lemon oregano oil
Caviar, crème fraiche and chives, green pea blini
Mini corned beef Reuben sandwiches on pumpernickel, jarlsberg and mustard creme
Petite tomato and parmesan bread pudding with basil cream
Asparagus pancetta tartlet with gruyere