Hors d'Oeuvre

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Hors d’Oeuvre

Balsamic-baked mushroom caps filled with crisp pancetta and herbed goat cheese
Mini potato latkas with caviar and lemon chive cream
Beef and Stilton firecrackers
Oysters Kilpatrick with double smoked bacon and Worcestershire sauce
Foie gras au torchon, served on toasted brioche with caramelized pear
Portobello mushroom satays with a roasted garlic aïoli
Grilled flatbread with arugula pesto, shiitake, zucchini and gourmet cheese blend
Poached lobster Waldorf on multigrain points with fried sage
Rosemary chicken satays with a roasted red pepper dip
Panko and mint-crusted avocado with spiced chili jam
Roasted fingerling potatoes filled with foie gras and thyme-scented duxelle mushrooms
Quail “Scotch eggs” partnered with the best Branston pickle
Smoked chicken and woodland mushroom sourdough quiche
Smoked salmon and mango barquettes with marinated fennel
Parmigiano Reggiano-dusted puff pastry cigars filled with tomato confit and basil
Panko-crusted rare Ahi tuna on a crisp tortilla wafer with wasabi lime dressing
Baked asparagus and prunes wrapped in authentic Prosciutto di Parma
Truffle oil-brushed beef carpaccio on Ace bakery croutons with tomato horseradish jam
Pusateri’s signature puff pastry twists, laced with aged cheddar and Parmigiano Reggiano
Chilled gazpacho served in espresso cups with tequila and smoked salmon
Truffles of toasted rye and goat cheese with black mission figs
Pan-seared scallops with horseradish and tomato jam served on flatbread
Rice paper rolls with avocado, carrot, green onion and cucumber with an orange peanut sauce
Fresh figs marinated in port and wrapped in Prosciutto di Parma
Eggplant caviar with grilled asparagus on roasted garlic crostini

Minimum order of 2 dozen per item with 48 hours notice.
Select items are seasonal and based on availability.
Items are priced individually.

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