Passed Hors D’Oeuvre Reception

Seared Scallop
Atop a Miniature Potato Cake
Spring Onion Coulis and White Truffle Pearls

Grilled Poached Pear
Blackberry Mascarpone, Micro Mint,

Smoked Pulled Pork Waffle
Cornbread Waffle, Smoked Pulled Pork, Apple Slaw, Carolina Vinegar Sauce

Brioche Bite
Duck Confit, Truffle Honey, Roquefort Cheese
Garnished with Micro Basil

Parmesan and Beef Pizzelle Cone
Parmesan Pizzelle Cone, Beef Carpaccio,
Roasted Red Pepper Aioli and Basil Crystals

Traditional Hors D’oeuvre Reception

PA Farm Fresh Cheese Display
Two premier selections of PA farm fresh cheeses presented with heirloom tomato marmalade, vanilla bourbon bacon jam, pomegranate balsamic glaze, dark ale mustard, pickled red onion, marinated olives, fresh honeycomb, assorted dried fruits, and an assortment of fresh artisan breads & crackers

Grilled Marinated Vegetables
An Array of Fresh Vegetables Drizzled in Chive Pesto, Grilled, and Presented Room Temperature

JDK’s Signature Crab Dip
King Crab and Smoky Cheeses Blended to a Creamy Perfection, Served Warm with Bread Rounds

Sambal Chicken Skewers
Scallion, Toasted Sesame Seeds, Red Pepper Threads

Braised Beef Short Rib Slider
Pomegranate Balsamic Glaze, Sweet Potato Straws, Brioche Bun

Summer Inspired Hors D’Oeuvre Reception

Grilled Watermelon Skewer
Grilled Cube of Watermelon, Mint Leaf, Fresh Mozzarella, and Watermelon Radish, Skewered on a Honey Lime Vinaigrette Filled Pipette

Bacon Slider
Candied Bacon, Creamy Brie Cheese, Roasted Apple Raisin Chutney
Served on a Cinnamon Bun Roll

Suspended Soft Pretzels
Presented with a trio of dipping sauces:
Herb Cheese, Honey Mustard, and Roasted Red Pepper Aioli

Cilantro-Lime Marinated Grilled Shrimp
Served with a Margarita Pipette

Fruit Cobbler Trio
Peach with Bourbon Brown Sugar Crumble

Strawberry Shortbread Crumble

Blueberry Graham Cracker Crumble