COCKTAIL RECEPTION
Passed Hors d’oeuvres
Served on Beautifully Designed Le Potager Trays

Lobster Risotto in Asian Spoons
Spicy Red and Yellow Spicy Gazpacho Shooters with Dollop
of Crème Fraiche
Crispy Duck Rolls with A Ginger Plum Sauce
Tuna Tartare on Nori Wafer with Lemon Cream and Dill
Miniature Chicken Burritos with Guacamole
Plantains with Scallop Ceviche and Pepper Confit
Pepper Encrusted Filet of Beef on Croustade
with Horseradish Cream
Seedless Grapes rolled in Roquefort Cheese and Dusted
with Crushed Pistachios
Lemon Grass Skewered Shrimp with Garlic Ailoli