Summer

PASSED HORS D’OEUVRES: Watermelon Cubes with Feta, Mint and a Balsamic Drizzle Lobster and Corn Fritter with a Tarragon Aioli and Lemon Zest Mini Chicken Gyro with Greek Salsa and Tzatziki on a Mini Pita Classic Steak Tartare on Toasted Brioche Rounds with Cognac Creme Fraiche and Sliced Cornichon STATIONARY HORS D’OEUVRES: Cheese Board Chef’s … Read more