Classic Hors D’oeuvres All reception cocktail hours include endless hors d’oeuvres with your choice of six single hors d’oeuvres or four single and one paired hors d’oeuvres Orange Kissed Pistachio Brie Triple crème brie nestled in phyllo with our own sweet and savory Cointreau pistachio crumbs
Apple Dill Smoked Trout Delicately smoked brook trout with sliced English cucumbers – Crispin apple dill sauce
Thai Spring Rolls Glass noodles and julienne Asian vegetables wrapped in golden wontons – sesame ginger sauce
Lobster Bisque “Cordial” Tender lobster simmered with sweet sherry wine and rich cream
Tomato Dill Bisque “Cordial” Vine ripened heirloom tomatoes blended with fresh dill and a touch of cream
Smoked Salmon Tulip Applewood smoked Atlantic salmon nestled in petite Persian cucumbers with capers and fresh dill – Stoli Citron vodka cream
Spanikopita Baby spinach and tangy Greek feta cheese baked in buttery phyllo – cucumber yogurt
Peppadew Antipasto Skewer Pickled sweet piquanté peppers, charcuterie meats, Greek olives and imported cheese
Asparagus and Asiago “Cigar” Tender asparagus and Asiago cheese wrapped in phyllo – dusted with Hungarian paprika Wild Mushroom Streudel Sautéed Shiitake and Crimini mushrooms with a velvet sherry cream – aged Parmesan gratinée Mediterranean Pita Pita crisp with house made hummus, crumbled Feta and our own cured olive tapenade Moody Blue Blini Petite Russian “pancake” with rich fruitwood smoked blue cheese mousse – apricot lacquered walnuts
Chicken and Lemongrass Potstickers Aromatic lemongrass and chicken filled wontons – sweet Thai chili sauce Chicken Satay Charcoal grilled skewers of Thai marinated chicken – spicy peanut sauce Tandoori Chicken Grilled chicken kabobs marinated in yogurt and Indian spices – glazed with spicy mango chutney
Truffled Potato Croquette Riced potatoes and white truffle oil – crème fraîche and chives
Chicken Quesadillas Our version of the classic Mexican favorite with a blend of Monterey Jack and cheddar cheese – southwest guacamole
Asparagus & Red Pepper Risotto Arborio rice blended with fresh asparagus, red peppers and Fontina cheese, tossed with crispy panko
Filet Mignon Bruschetta Pepper crusted filet mignon seared rare on petite herbed toast with a dollop of béarnaise aioli
Kalamata & Chèvre Tart Kalamata olives and creamy goat cheese baked in a tiny tart
Petite Beef Wellington Tenderloin medallions, goose liver pate, mushrooms and black truffle slices with a touch of Madeira wine wrapped in French style puff pastry – a classic
Something Bleu New Potatoes New potatoes topped with caramelized onion, creamy Gorgonzola and locally smoked hickory bacon Pear and Roquefort Star Poached diced pears topped with French roquefort cheese then wrapped in layers of buttered phyllo dough Toasted Coconut Shrimp Jumbo Asian tiger prawns rolled in sweet coconut and fried to a golden brown – raspberry wasabi sauce Ahi Tuna Tartar A refreshing fusion of sushi grade yellowfin tuna, ripe avocado and fresh lime – wasabi rice crackers Maryland Crab Canapés Jumbo lump crab gently folded in our lightly spiced cream sauce – rich buttery crumb topping
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Onion Crusted Chicken Bite size breast of chicken crumbed in parslied onion panko – drizzled with our own honey butter
THE LODGE AT MOUNTAIN SPRINGS LAKE
Tenderloin of Beef Crôustade Sautéed filet of beef on buttered thyme crostini with Maytag bleu mousse – poached Anjou pear Petite Lamb Chop Roasted New Zealand lamb chop - umami Dijon Rockin’ Reuben Roulades A classic Reuben wrap stuffed with corned beef and sauerkraut – thousand island dressing Piggies in a Blanket Cocktail franks wrapped in buttery puff pastry with spicy golden mustard Miniature Artisan Pizza A variety of house-made miniature flat-bread style pizzas
