Passed Hors D’Oeuvre Reception
Red Pepper Pretzel Slider
Smoked Gouda, Caramelized Leeks, Red Pepper Jam,
Artisan Mixed Lettuce, Pretzel Bun
Baja Fish Taco
Fried mahi mahi, green leaf lettuce, pico de gallo,
chili lime yogurt, blue corn tortilla
JDK’s Signature Minted Melon Pipette
Sweet Honeydew Melon, Mint Leaf,
Pipette Filled with Vineyard at Hershey Apple Sangria
Chicken and Waffle Cone
Fried Chicken Bite, Waffle Pizzelle Cone, Chili Butter, Maple Syrup
Miniature Crab Cake
With Cilantro Citrus Aioli
Fried Cheese Fritter
Goat and ricotta fried cheese, aquaponic micro greens, pomegranate caviar
Traditional Hors D’oeuvre Reception
Seasoned Grilled Beef Tenderloin
Prepared Medium Rare, Sliced, and Served at Room Temperature
with Mojo Verde, Basil Horseradish Aioli, and Peppadew Peppers
Lemon Chili Chicken Skewer
Peanut Coconut Chutney and Cilantro
Mediterranean Stuffed Mushroom
Spinach, Red Pepper, Garlic, Feta, and Parmesan
Artichoke Fritter
With Tomato Chutney
Cranberry Blondie Bar
Dried Cranberries and White Chocolate Chips
Classic Hors D’Oeuvre Reception
Dips, Spreads, Crisps & Crudité
Sundried Tomato Pesto, Spiced Sweet Potato Hummus,
Tzatziki, Roasted Eggplant Compote, Gribiche,
Chipotle Tomatillo, Herbed Focaccia Crisps,
Ciabatta Crostinis and Assorted Colorful Crudité
Yuzu Coconut Shrimp
With Chive Garnish
Wild Mushroom Tart
Lemon Rosemary Aioli
