HART OF THE APPLE

Warm Hors d’oeuvre Suggestions

 

BBQ spare rib empanadas with a Tamarind ginger sauce

 

Beef short ribs with Saffron risotto on a porcelain spoon

 

Chorizo in puff pastry with grainy mustard dipping sauce

 

Coconut shrimp with asian dipping sauce

 

Crab cakes topped with remoulade

 

Grilled shrimp topped with lemon curd

 

Lobster bisque served in a shot glass

 

Parmesan cup filled with Boursin cheese topped with 

caramelized pear 

 

Pigs in a blanket with deli mustard

 

Potato gallette pan seared dover sole and lemon aioli

 

Potato pancakes with creme friache and apple sauce

 

Poussin pot pie on a porcelain spoon

 

Roasted garlic tomato soup served with grilled cheese

 

Saucisson en croute

 

Vegetable provincial

 

Wild mushroom tart with crème friache and thyme