RECEPTION
Chef Luis' Tray Passed Hors d'oeuvres
Venison Crostini
tender venison slices delicately paired
with arugula and horseradish cream
nestled on a crispy crostini
Spanakopita & Avocado Crema Dip
crispy phyllo triangles | spinach | feta | aromatic herbs
avocado crema infused with hints of lime & cilantro
Salmon Cucumber Bites
cucumber slices topped with
a dollop of creamy herbed cream cheese
and delicately smoked salmon.
garnished with a hint of dill and a touch of lemon zest
Mini Crab Empanadas
premium crab meat and a medley of herbs
wrapped in flaky golden pastry
served with a zesty citrus aioli for dipping
2023 RIVA DE LA ROSA SAUVIGNON BLANC
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