©2018 by Flux Catering

Hors d'Oeuvre

Mustard Crusted Ahi Skewers with Chipotle Maple Glaze

 

Kobe Beef Sliders with Walnut Dijon, Stilton and Port Onions

 

Jamón Iberico wrapped Shrimp with Pineapple-Ancho Jam

 

Grilled Lamb Pops with Fennel Marmalade and Pomegranate

 

Soft Boiled Japanese Quail Eggs with Spiced Fleur de Sel:

Wasabi and Black Sesame, Sriracha Lime, Bourbon Bacon, Mustard, Cabernet

 

Coffee Rubbed Flank Steak Rolls with Colored Bell Peppers, Micro Greens, Alaea Sea Salt, Silk Chimichurri

 

Roasted Tarragon Chicken Cigars with Mustard Cream and Parmesan

 

Seared Sea Scallops and Fois Gras with Blackberry Coulis on Scallop Shells

 

Chilled Crab and Avocado Salad in Cucumber Boats with Passion Fruit Aioli

 

Salmon Rillettes in Crispy Wonton Cones with Osteria Caviar

 

Chicken 'n' Waffle Silver Dollar Sliders with Maple Bacon Bacon Jam

English Pea Risotto Cakes with Lobster and White Truffle Oil 

 

Grilled Eggplant Rolls with Matchstick Vegetables and

Sun Dried Tomato Mascarpone

 

Quinoa Maki with Avocado, Gobo, Kaiware, Cucumber, Shiso and Enoki Mushroom, Unagi Sauce

 

Balinese Bumbu Chicken with Tart Cherries in Cucumber Cups, Marigolds

 

Bleu Cheese, Toasted Pecan and Fig on Olive Oil Crostini with Chive

 

Smoked Salmon Mousse in Black Sesame Pastry Puffs

 

Chilled Fava Bean and Fennel Soup Shooters with Grilled Prosciutto Crisps

 

Poached Pear and Bleu Cheese on Herb Toast Rounds with Chive Spear

 

Smoke Baked Salmon with Mascarpone and Cucumber Slaw on Olive Oil Crostini

  

Seared Ginger-Coriander Scallops wrapped in Applewood Bacon

 

Mediterranean Chicken Skewers with Cucumber, Mint, Roasted Red Bell, Kalamata, Lemon Lebni

 

Grilled Chicken with Apple and Fennel Slaw on Crostini with Whipped Aji Panca Cream

 

Cuban Shrimp Ceviche with Serrano, Shallots, Cilantro and Lime, Plantain Chips

 

Italian Zucchini Fritters with Burrata and Fresh Dill, Red Hawaiian Sea Salt

  

Flaked Salmon over Edamame Purée with Lemon Thyme Gel on Chinese Spoons