Hors D'oeuvres - Butler Passed
 

Lobster Lollipop with Champagne Butter

Veal Carpaccio with Chocolate-Cinnamon Paint

Petite New Zealand Rack of Lamb Lollipop Crusted with Mint & Pistachio

Gulf Baby Shrimp and/or Rock Crab Stuffed Artichoke

Seared Ahi Tuna with Sesame Oil

Mini Foie Gras BLT with Pesto Aioli

Smoked Salmon Rosette with Roasted Red Pepper Chevre & Micro Greens

Basil & Roma Tomato Bruschetta with Olive Tapenade

Cucumber, Red Pepper Mousse Canape'

Bay Scallop Seviche with Mango-Avocado served with Blue Corn Chips

Wild Alaskan Salmon Mousse, Dill Aioli on Crisp Crostini

Mini Beef Wellington with Sherried Duxelle

Bestyett's Signature White Wings

New Potatoes stuffed with Ranch Herbs & Queso

Tijuana Chorizo Sausage Empanadas with Ancho Cilantro Dipping Sauce

Seared Black Tiger Prawns in Cascabel Chile Oil

Planed Cucumber Wraps