Cold Hors d’oeuvres

Smoked Salmon
golden potato chips, truffle oil

Spicy Tuna Tartar
served in Belgian endive spoons, soy and tobiko

Smoked Salmon Mousse Spoons
citrus crème

Seafood Ceviche
blue corn tortillas, tomatillo salsa

Vietnamese Spring Rolls
Thai chili dipping sauce

Mini Open Faced Lobster B.L.T.
pancetta, Bibb lettuce, tomato mayo, brioche rounds

Sun Dried Tomato, Spinach and Feta Pitas

Lobster and Potato Hash Spoons
white truffle oil

Rare Tenderloin of Beef au Poivre
caramelized onion jam and horseradish

Beluga or Osetra Caviar
honey buckwheat blini, crème fraiche and chives

Tomato Mozzarella Spoons
basil oil

Rice Paper Wrapped Seared Tuna
mango and papaya salsa

Oven Dried Tomatoes
walnut pesto on crostini

Olive Tapanade
toasted baguette, basil

Sushi, Maki, Sashimi
pickled ginger, wasabi, and soy

A Variety of Tea Sandwiches


Adam Mosher - Personal Chef
© 2005 Adam Mosher

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