OPENING RECEPTION

APPETIZERS
$5 per person per appetizer

MEAT
Mini gallets filled with pork braised in red wine with figs, pine nuts and sage
Seared duck breast on a crostini with quince compote and a blood orange gremoulade
Crimini mushrooms stuffed with gorgonzola spinach pesto and procuitto
Chicken skewers with baby squash and an achiote marinade
Savory meatballs in a tomato cream sauce
Sweet and savory turkey meatballs in a saffron cream sauce
Braised duck with shallots and dried fruit in puff pastry

SEAFOOD
Sweet crab and corn fritters with a red onion jam
Crostinis with poached bay scallops and lemon garlic aioli
Halibut crevice on mini tostadas
Rosemary shrimp skewers
Pesto grilled shrimp
Mini galettes with smoked albacore, dry vella jack cheese olives, green onions

VEGETARIAN
Roasted tomatoes with olives and pecorino tuscano
Toast points with tapenade, crème fraiche, and parsley
Pita chips topped with hummus and tabouli with a roasted red pepper cream
Quince and goat cheese tarts
Fresh figs stuffed with fall fruit compote
Stuffed baby squash with chive scented ricotta
Mini galettes with goat cheese, figs, and walnuts
Mini skewers with dried apricots, figs, and Spanish sausage
Crostini with goat cheese and green olive tapenade
Mini squash stuffed with sundried tomato pesto and asiago cheese
Spiced nuts and seasonal fruit platters
Artisan bread with fig spread, olive tapenade, and French lentil pate
Crudités with seasonal vegetables and a creamy gorgonzola dip and olive oil dipping sauce
Baked brie with fig and walnut spread served with artisan bread
Roasted seasonal vegetable platters with olives and mozzarella

ARTISAN CHEESE TABLES:
(Choose one)
Mahon, cabrales, manchego, cabra de vino, don Romero,
(3 additional verities as recommended by the cheese shop)
Olives, dried figs, almonds, dried apricots, black pepper crackers,
saffron crackers, currant walnut bread

SWEETS
Mixed platters of sweet meats and cookies