Signature Hors D'oeuvres

First Hors D'oeuvre

Traditional mini beef Wellington with merlot reduction  

Second Hors D'oeuvre

Smoked salmon or dill marinated Atlantic salmon over butter lemon marinated zucchini ribbons, finished with creamy goat cheese  

Third Hors D'oeuvre

Mini bison spaghetti meatballs sticks with traditional marinara sauce and spinach pesto  

Fourth Hors D'oeuvre

Maryland style crab cakes over phyllo and spicy remoulade  

Fifth Hors D'oeuvre

Petit four duo - Coconut and orange petit cake and Mint chocolate petit cake

Price

$32 Per Person (All Inclusive)  

Number Of Guests 

Minimum: 25 Guests Maximum: 60 Guests

First Hors D'oeuvre

Puff pastry, spinach, roasted beef tenderloin, merlot wine, Demi glacé, coconut sugar, shallots, Dijon mustard, spices, salt and pepper  

Second Hors D'oeuvre

Smoked salmon or fresh Atlantic salmon, local butter, lemon, capers, dill, zucchini, local goat cheese, parsley, salt and pepper  

Third Hors D'oeuvre

Ground bison, marinara sauce, basil, Parmesan cheese, mozzarella cheese, eggs, bread crumbs, spaghetti, pesto, spices, salt and pepper  

Fourth Hors D'oeuvre

Blue crab meat, peppers, onion, garlic, olive oil, bread crumbs, eggs, milk , capers, lemon, olives, cornichons, phyllo dough, butter, red onion, Worcester sauce  

Fifth Hors D'oeuvre

Flour, sugar, coconut oil, eggs, dark cocoa, butter, mint extract, orange, coconut fresh, vanilla bean

Dates Available

June 2018

1, 4, 5, 6, 7, 8, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30

Notes

At checkout, please write the date and time you want to book in "Order Notes".

If you do not see the date or time you want, click here to contact us and we will check with the chef.

Meet Chef Thelma Portillo

Originally from Guatemala, I had the privilege of being introduced to the wonders of a variety of Latin flavors. I later enhanced this during my formal culinary education and experience in California and Italy where I worked under star Michelin chefs. My specialty now conveys a respect for organic cooking, which has led me to specialize in vegan menus. My organic and vegan menus are represented in a culinary experience you will enjoy and would want to share. Currently I share my vision and inspiration at The Wheel Kitchen, a cafe focused on supporting local farmers and producers.

To learn more about Chef Thelma Portillo, Click Here.

Book In Advance

Book your experience at least 48 hours in advance.

Cancellations And Refunds

You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.

You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.


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