HORS D’ OEURVES

COLD

Mini Maine Lobster Rolls with Artichokes and Lemon Dill Dressing

Fennel Crusted Salmon Carpaccio on Peppered Crostini with Citrus Cream

Seared Sea Scallops on a Savory Coconut Won Ton Crisp with Lime Aioli

Smoked Trout Dijonnaise on a Crouton with Sturgeon Caviar Garnish

Grilled Large Gulf Shrimp with Lemon Dijon Marinade

Seared Ahi Tiuna on Basil Bread with Tapanade and Green Olive Puree

Mini Boulee with Julienne Duckling, Pommery Mustard Mousse and Crackling

Grilled Pear Wedge with Mint Marscapone, wrapped with Prosciutto di Parma

Portobello Napoleon: Layers of Portobello with Roma Tomato, Leaf Basil and Fresh Mozzarella, With Creamy Walnut Pesto Dip

Bruschetta with Sundried Tomato, Grilled Zucchini and Crumble Goat Cheese

Black Bean and Avacado Salsa in a Crisp Filo Shell

Tri- Color Peppered Beef Tenderloin Crostini

Smoked Duck Croustade with Mango Chutney

Brushetta with Grilled Fennel and Goat Cheese

Chicken And Black Bean on a Plantain Chip

Lobster Tartlet with Avocado Cream

HOT

Lime Cilantro Dungeonous Lump Crab on Tortilla Chip with Avocado Mousse

Dijon Crusted Baby Lamb Chops with Mint Pesto

Skewered Blackened Tuna with Roast Garlic Aioli

Caribbean Shrimp on a Sugarcane Stick

Maryland Crab Cake with Chipotle Remoulade

Artichoke Tempura with Horseradish Sauce

Wild Field Mushroom and Goat Cheese Tartlet

Tuna Sushi Pizza on Sesame Crust with Cellophane noodles and Wasabi Cream

Phyllo Bundles with Spicy Lamb and Mint Yogurt Dipping Sauce

Or with Wild Mushrooms in Cognac Cream with Walnut Parsley Pesto

Steak or Vegetable Quesadillas with Marinated Skirt Steak or Mixed Vegetables

Monterey Jack, Avocado and Salsa

Grilled Marinated Chicken on a Sweet Potato Pancake with Balsamic Molasses

MINIATURE BROCHETTE

Maine Lobster and Gulf Shrimp in a Dry Vermouth/Mustard Seed Marinade

Soy Marinated Swordfish and Tuna with Toasted Black Sesame Seeds

Tandoori Style Ginger Chicken with Spicy Papaya Dipping Sauce

Hot and Sweet Marinated Beef Tenderloin and Scallion with Tamarind Dip

CALIFORNIA STYLE PIZZA

Our Homemade Thin Crust is paired with a variety of Toppings such as

(American): Grilled Chicken Breast, Texas Barbecue Sauce and Monterey Jack

(French) Sautéed Fresh Spinach and Leeks, Crumbled Chevre and Thyme

(Italian): Artichoke Hearts with Herbed Ricotta, Toasted Pignoli and Truffle Oil

(Margharita): Sliced Roma Tomato, Leaf Basil and Fresh Mozzarella

ON THE BAR

Cinnamon Roasted Macadamia Nuts, Spicy Wasabi Pecans and Fried Salted Almonds

-Monochromatic Crudités (red, yellow, white, green) in Glass Cubes with Color Coordinating Dips

Contact Chef Victor Parise and have him custom create YOUR menu!

Cannoli Kings NY gladly accepts all major credit cards, for your convenience.

Contact Chef Victor Parise and have him custom create YOUR menu!

Cannoli Kings Los Angeles

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