Cocktail and Small Bites 

Spring 2019 Sample Menu

Watermelon and ahi tuna poke spoons with crispy wontons and spicy avocado aioli 

Crostini with triple creme Brie, pear, and balsamic marinated onion

Beet pickled Curried deviled eggs with 

 

Chicken and apple curry salad in endive spears

 

Crostini with braised short rib, taleggio cheese, sundried tomato, and apricot-caper relish

 

Mini crab cake with lemon-dill drizzle

 

Watermelon gazpacho shooter with crab salad

 

Banh mi sliders with skirt steak, pickled veggies, herb gremolata and dragon sauce

 

Ricotta toasts with sundried tomato, fresh basil, and caramelized balsamic shallots

#Reoinoehlandrose

Tel: 310.770.0419  |  Email: Reinoehlandrose@gmail.com

 

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