Hot Hors d'oeuvres

Kites Country Ham Rolls
Brown sugar, butter  

Eggplant Roulade
Fried parsnips, goat cheese, pistachios

“Scallop Ravioli”
Broccoli raab, sea salt  

Herb Poached Salmon ‘Spoons’
Dill crème fraiche, caper, pistachio  

Smoked Shem Creek Shrimp
Anson Mills grit cake, jalapeno butter, granny smith apples

She Crab Soup “Shooters”
Brown butter, tobikos, sunflower greens  

Jumbo Lump Crab Cakes
Old bay remoulade, micro greens  

Chicken Satay
Orange glaze  

Organic Flank Steak Skewers
Wilted Arugula, Sautéed Chanterelle Mushroom, Sun Dried Tomato  

Shem Creek Shrimp Spring Roll
Napa cabbage, Kennerty Farms carrots

Asparagus Bundles
Brie, phyllo

Cold Hors d'oeuvres

Snow Peas and Lump Crab
Caramelized onions and lemon oil

Mission Fig Skewers
Crisp prosciutto, lavender mascarpone, micro greens

Marinated Jumbo Lump Crab Spoons
Avocado puree, watermelon jus, smoked jalapeno  

Seared Yellowfin Tuna
Gruber Farms watermelon, cilantro-wasabi aioli  

Mini Sweet Potato Blinis
Smoked salmon, dill crème fraiche, tobikos

Fresh Basil Skewers
Buffalo mozzarella, balsamic drizzle

“Deviled” Farmers Eggs
Sweet pickle egg mouse, smoked paprika, chervil  

Cucumber Tea Sandwich
Duke ’ s mayonnaise, tarragon

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