Hors D'oeuvres

<p>With our chipotle-caper remoulade.</p>

<p>With spinach, bacon and Parmesan.</p>

<p>Crostini with basil pesto, plum tomatoes, and fresh mozzarella cheese.</p>

<p>Buttermilk biscuits stuffed with our virginia baked ham and apricot mustard.</p>

<p>Honeydew and cantaloupe wrapped in prosciutto di parma.</p>

<p>Traditional, flaky phyllo triangles stuffed with spinach, feta, onions, and dill.</p>

<p>Wagyu beef franks wrapped in puff pastry, served with spicy mustard for dipping.</p>

<p>A selection of four open-face sandwiches: smoked salmon on pumpernickel, beef tenderloin on sourdough, egg salad on wheat and cucumber on multigrain.</p>

<p>Melon, grapes, pineapple, and berries with vanilla yogurt dipping sauce.</p>

<p>Beef barbacoa with onions, fresh lime, cilantro, and Mexican spices rolled into a mini tortilla shell.</p>

<p>Slow cooked short ribs with carrots, celery, onions, garlic, and rosemary combined with aged Roquefort cheese and wrapped in delicate puff pastry.</p>

<p>Whole shrimp spiced with hot chilies, curry, and cilantro then wrapped in a spring roll wrapper.</p>

<p>Tender duck and scallion filling seasoned with garlic and hoisin sauce, then wrapped in a spring roll wrapper.</p>

<p>Filled with tender edamame, cabbage, sweet corn, and shiitake mushrooms.</p>

<p>A medley of delicately fried eggplant, tofu, and whole roasted pine nuts, dressed in a sweet and tangy reduction and folded into a phyllo star.</p>

<p>A traditional Asian potsticker filled with tender chicken and lemongrass.</p>

<p>Asparagus tips combined with a blend of Asiago and blue cheeses, delicately wrapped in flaky phyllo pastry.</p>

<p>Center-cut tenderloin paired with Italian blue-veined gorgonzola and wrapped in apple and hickory smoked bacon.</p>

<p>A beautiful puff pastry flower filled with portobello mushrooms and a blend of lightly seasoned ricotta and mozzarella cheeses, topped with sun-dried tomatoes.</p>