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