Hors D'oeuvres Menu

Recommended wine with oysters is white wine such as Muscadet or Sancerre.

Vietnamese rice paper spring rolls rolled with shrimp, cilantro, carrot, lettuce, bean sprouts and mint served with a nuoc cham dipping sauce.

Assorted sushi rolls with wasabi and pickled ginger

Curried coconut chicken satay served with a pineapple mango relish.

Beef yakitori with shitake mushrooms and green onion.

Garlic and parmesan toasted bruchetta topped with heirloom tomato and basil drizzled with balsamic vinaigrette.

Vegetable frittata served with hummus and black beans.

Asparagus wrapped in prosciutto topped with a lemon herb vinaigrette.