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Cocktail Party

Shrimp, Cucumber and Dill Canapes
Toasted squares of white bread, topped with shallot-parsley butter,
fresh dill, a thin slice of cucumber and whole shrimp

Asian Meatballs
Meatballs made with ground pork and flavored with cilantro,
ginger and water chestnuts. Served with a spicy apricot sauce

Endive with Creamy Cobb Dressing
Endive spears topped with crumbled blue cheese, bacon, turkey,
avocado, and tomato, mixed with a creamy dressing
of sour cream and mayonnaise

Pesto Crusted Salmon
Salmon baked with a mixture of pesto sauce and chopped pistachios

Ahi Tuna Won Tons
Crispy won tons topped with seared, sesame-crusted Ahi tuna
and wasabi cream

Eggplant Crisps
Fried Japanese eggplant rounds in a light, crispy batter
and topped with mozzarella, oven-dried tomatoes, and fresh oregano

Crab Cakes with Chili Lime Sauce
Classic crab cakes with fresh lump crabmeat served with spicy, lime aioli

Twice Baked Truffled Potatoes
Petite white potatoes topped with pancetta, Asiago cheese,
fresh sage leaves and white truffle oil

Moraccan Salmon Skewers
Cubes of fresh wild salmon encrusted with cumin, coriander,
and fennel seeds, served on bamboo skewers

Mussles in Black Bean Sauce
Flavored with ginger, red chilies, sesame oil, soy sauce,
and of course, black bean sauce

Tartlets

Wild mushroom, leek, and cheese in puff pastry
Crab and ricotta
Eggplant, spinach, and feta cheese

Crostini

Smoked salmon and brie with fresh dill and red onions
Grilled pork tenderloin with mustard, cranberry chutney
and garnished with watercress
Mushroom and brie

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