Spring / Summer Heavy Hors d’oeuvres

Menu One- Cocktail Buffet
Texas Steak Sliders Coffee-Rubbed & Grilled Beef Medallions On House-Made Rolls with Bourbon Demi-Glace & Crispy Shallot Rings Honey Pecan Crusted Breast Of Chicken with Strawberry Rhubarb or Summer Peach Chutney Fried Green Tomatoes topped with Lump Crab & Hearts of Palm Salad Watermelon-Feta Stacks garnished with Micro Arugula & Basil Vinaigrette Zucchini, Texas Chevre, & Chive Tartlets
Menu Two - Cocktail Buffet
Braised Beef Short Ribs on Parmesan Polenta Cakes with Herbed Aioli & Micro Greens Wood Grilled Chicken & Artichoke Skewers with Lemon Shallot Reduction Grilled Flatbread Margeherita Pizzets Fresh Mozzarella, Tomatoes, & Basil drizzled with Balsamic Reduction Fontina Risotto Cakes topped with Chive Aioli & Olive Tapenade Grilled Summer Figs wrapped in Prosciutto & stuffed with Gorgonzola