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PASSED HORS D’OEUVRES LISTPassing Fee of $50 for Every 50 GuestsCHILI-RUBBED TENDERLOIN OF BEEFIn Pastry with Whole Grain Mustard SauceSCALLOP CEVICHEIn European Cucumber CupsMINIATURE GRILLED VEGETABLE QUICHESGrilled Peppers, Onions and Squash with Queso FrescoSPANISH CHORIZOIn Pastry with Cilantro PestoMINI SMOKED CHICKEN QUESADILLASWith Asadero Cheese and Corn SalsaSMOKED CHICKEN CROSTINIWith Jalapeño-Tomato RelishMAPLE GLAZED VENISON LOINServed on Israeli Couscous with Mango SalsaROSEMARY INFUSED QUAIL BREASTServed on Toasted Quinoa with Feta Cheese and a Honey-Ancho GlazeSERRANO HAM WRAPPED MEXICAN WHITE SHRIMPWith Avocado Puree and Smoked Chili Vinaigrette on an Olive Oil CroutonDUCK CONFIT ROLLIn Roasted Corn Crêpe with Tomato DustSMOKED SALMONWith Red Chile Cream Cheese on Green Oil Fried BriocheSMOKED TROUT AND LUMP CRAB CAKEServed on Brioche with GrabicheROASTED ONION TARTLETTEWith Roasted Tomato-Poblano SalsaPICADILLO POT STICKERSWith Ancho Cream and Micro GreensBUTTER BRAISED LOBSTERServed on Blue Corn Jalapeño Pancake with Tomato Confit and Corn ShootsAll Passed Hors d’oeuvres can be Stationary.Please See Your Catering Manager for a la carte Pricing.22% Service Charge and 6.625% Tax will be applied to all functions. Rates and Prices are subject to change without notice.12
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