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Appetizers

Roasted Corn Tamales with Chipotle Tenderloin Filling
Sushi
Steamed Pork Sui-Mei with Balsamic Soy Ginger Sauce
Baked Brie with Garlic and Kalamata Olives
Seasoned Garlic Pretzels
Grilled Quail Quesadilla with Roma Tomato, Toasted Pine Nuts and Tomatillo Salsa
Steamed Clams
Salsa and Tortilla Chips
Manchego Cheese and Serrano Ham Crostini
Petite Elk Tenderloin Tacos
Asian Duck Pot Sticker Shooters
Petite Crab Cakes with Cajun Remoulade
Baked Brie with Sun-Dried Cranberries, Almonds and Puff Pastry
Vegetable and Shrimp Tempura
Spanish Marcona Almonds Fried in Olive Oil, Sea Salt
Clams Casino
Deconstructed Maine Lobster Rolls
Shrimp Spring Rolls, Plum Sauce
Jalapeno Orange Glazed Sea Scallops
Seared Sesame Tuna with Thai Style Cucumber
Tomato and Gorgonzola Tart
Boursin Cheese, Roma Tomato, Basil and Portabella Mushroom Pizza
Minced Chicken and Shiitake Mushroom in Lettuce Cups
Zesty Lemon Olives
Elk Satay Skewers with Wasabi Soy Dip
Mini Elk Kabobs
Lox of Salmon with Avocado Rounds and Homemade Mayonnaise on Endive
Sliced Green and Red Apples Topped with Warm Brie and Lavender Honey
Key West Pink Shrimp wrapped in Basil and Prosciutto with Homemade Garlic Basil Aioli
Cajun Chicken Rangoons with Jalapeno Plum Dipping Sauce
Red Pepper Rouille Shrimp Crostini
Duck and Foie Gras Sausage Fried Wontons with Spicy Asian Tangerine Dipping Sauce
Grilled Artichokes with Saffron Sauce
Roasted North American Elk Tenderloin stuffed with Morel Mushrooms, Cambazola Cheese and Fresh Basil
Maine Lobster Nachos, Crème Fraiche and Caviar
Sesame Soy Ginger Marinated Scallops wrapped in Applewood Smoked Bacon
Elk Chili
Semi-Boneless Georgia Quail with Seven Pepper Chile Sauce
Sautéed Mussels with Garlic, Wine and Ginger
Wasabi Sesame Chicken Wings with Spicy Dipping Sauce
Fried Cajun Chicken Rangoons with Jalapeno Peach Dipping Sauce
Pork Tostada with fresh Pico de Gallo
Watermelon wrapped in Jamon Serrano
Jumbo Shrimp with Gazpacho Cream Sauce, Spanish Rice
Shrimp Satay with Spicy Peanut Dipping Sauce
Grilled Artichokes with Saffron Citrus Buerre Blanc
Roasted Beets with Goat Cheese Dressing
Zesty Lemon Olives
Tapas Shrimp Steamed in Green Mayonnaise and Grilled with Romesco Sauce
Korean Barbecued Beef Tenderloin in Endive Cups
Garlicky Maine Mussels

Last Updated Wednesday October 22, 2008
Copyright © 2006-2008 Chef David Nelson, LLC All rights reserved.