Petite Frittatas

Truffled Scrambled Eggs

Oysters on the Half Shell with Mignonette Gelee

Chicken, Cherry Tomato & Pearl Onion Brochette

Smoked Salmon & Crème Fraiche on Potato Gaufrettes

Beef Carpaccio, Arugula and Parmesan on Brioche with Truffle Aioli

Spring Pea Puree with Ricotta and Pistou in Phyllo

Creamy Escargot and Mushroom Ragout served on Endive

Display of Mini Croissants, Muffins, Pastries, Cookies and Fruit

Tarte Flambé: Bacon, Onion & Crème Tart

Serrano Ham, Sundried Tomato & Basil Crostini

Deviled Egg “Nicoise”

Spring Pea Puree with Ricotta and Pistou in Phyllo

Seasonal Soup “Shooters”

Pt. Reyes Blue Cheese wrapped with Roasted Beef and Balsamic Syrup

Poached Prawns with Celery and Bloody Mary Cocktail Sauce

Melon wrapped with Proscuitto

Display of Charcuterie, Crudités and Cheese

Dessert Display of Madeleines, Palmiers, Chocolate Cookies and Fruit