CORPORATE COCKTAIL RECEPTION

175 Guests

ON THE BARS
Crispy curls of fried plantain

BUTLERED HORS D'OEUVRE
Bite sized crab cakes with tomato mango salsa
Iced gulf shrimp with lemon pepper aioli
Herb crusted baby lamb chops drizzled with anchovy vinaigrette
Endive leaves stuffed with Maytag blue cheese, pears, and candied pecans
Rare seared tuna “twigs” with wasabi aioli and chai nut dust
Potato and lentil samosas with coriander dipping sauce
Miniature martini glasses of lobster, avocado, and grapefruit salad