As always, we are delighted to bring our cocktail menu our to host. We have created an eclectic and harmonized selection of hors d’oeuvres together. As a whole, they are satisfying, filling, light, and of course delicious. We filter through the room starting with our famous Mushroom Cigars – cigar shaped bites made of rolled Fillo dough with sautéed mushrooms with cream, vermouth, onion and oregano. A favorite among the vegetarians. A cold and crunchy bite is the Eggplant Caponata Crostinies. These also have a sauté, this time though the star is organic eggplant with pine nuts, balsamic vinegar, a hint of cocoa, tomatoes and spices, on bite size crostinies.
We followed this with two heavier bites: Mini Caprese Sandwiches with fresh mozzarella, olive tapenade, pesto and tomato on bite-size brioche roll and a guest favorite: Smoked Salmon on Potato pancakes which are greasy potato pancakes (say no more) topped with a hot smoked fillet of salmon topped with sour cream and dill.
The real star of the show in this line up is the Chicken Satay which acts a bit like the main course with grilled free-range chicken breast skewers marinated in lemon grass and curry, served with a delicious spicy peanut sauce. These skewers rarely make it a few feet out of the kitchen.
The newest addition to our menu, and a big hit, is our Corn and Cheese Quesadillas. They are a simple and classic melted cheese with kernels of sweet warm corn topped with tomato, jalapeños, cilantro and lime salsa making for a little kick to this flavorful mouthful.
All of these dishes go out of our kitchen at exactly the temperature they were destined to be, presented on platters accentuated with flowers, and meet the guests with a warm welcome. Any cocktail party is a success with this menu.