Passed Hors D’Oeuvre Reception
Red Pepper Pretzel Slider
Smoked Gouda, Caramelized Leeks, Red Pepper Jam,
Artisan Mixed Lettuce, Pretzel Bun
Baja Fish Taco
Fried mahi mahi, green leaf lettuce, pico de gallo,
chili lime yogurt, blue corn tortilla
JDK’s Signature Minted Melon Pipette
Sweet Honeydew Melon, Mint Leaf,
Pipette Filled with Vineyard at Hershey Apple Sangria
Chicken and Waffle Cone
Fried Chicken Bite, Waffle Pizzelle Cone, Chili Butter, Maple Syrup
Miniature Crab Cake
With Cilantro Citrus Aioli
Fried Cheese Fritter
Goat and ricotta fried cheese, aquaponic micro greens, pomegranate caviar
Traditional Hors D’oeuvre Reception
Peppercorn Rubbed Beef Tenderloin
Prepared medium, sliced, and served room temperature
with rosemary and basil oil drizzle, artisan rolls,
vidalia onion and apple chutney, horseradish cream
Burmese Chicken Skewer
Cilantro Shallot Relish
Stuffed Mushroom
Peppered bacon, lancaster bleu cheese, chervil
Candied Root Vegetable Bites
Warm Sweet Potato Donuts
With spicy caramel glaze
Classic Hors D’Oeuvre Reception
Dips, Spreads, Crisps & Crudité
Sundried Tomato Pesto, Spiced Sweet Potato Hummus,
Tzatziki, Roasted Eggplant Compote, Gribiche,
Chipotle Tomatillo, Herbed Focaccia Crisps,
Ciabatta Crostinis and Assorted Colorful Crudité
Spicy Coconut and Lime Grilled Shrimp
Micro Cilantro
