The document lists various sample light and heavy hors d'oeuvres that could be served at an event. The light hors d'oeuvres section includes items like sushi-grade tuna spoons, pickled oysters, scallop hash, and mini sliders. The heavy hors d'oeuvres section features foods like fire-roasted prime beef tenderloin, cherry-wood smoked bison, seared duck breast, grilled prawns, and a table presentation of various cheeses.

1. Sample Light Hors-d’oeuvres (usually passed):
 Spoons of No. 1 Sushi-Grade Tuna- Ginger Mignonette, Sweet Wasabi Emulsion and Unagi
Sauce
 Spoons of Pickled Oysters- Ginger Mignonette, Cucumber “Seaweed”
 Spoons of Scallop “Hash” Brunoise of Caramelized Sea Scallops, Mango and Red Onion,
Sweet Soy Reduction
 Spoons of Scallop Sashimi- Persian Lime Gastrique, Soya
 Spoons of Syrah-Braised Beef Short Ribs- with Roquefort Slaw
 Spoons of Cocoa-and-Coffee-Spiced Lamb Shanks- with Micro Mustard Greens
 Spoons of Grilled Vegetable Ratatouille- 30 Year Old Balsamic Vinegar
 Spoons of Truffled “Macaroni and Cheese”- elbow macaroni bound with gruyere and Riggiano
cheese, individually browned by torch
 Spoons of Asparagus Tips, Parmigiano – Riggiano Curls and Balsamic Aire
 Miniature Beef Tournedos- Cherry-Smoked and Fire-Roasted, Cherry Gastrique, Micro Mustard
Sprouts, Crostini
 Chicken Mousse- Peach Mustarda, Baguette Crouton, Mustard Sprouts
 Torchon of Foie Gras- Brioche Crouton, 30yr Old Balsamic Vinegar, Micro Sprouts
 Miniature Spring Rolls- Hand-Rolled, Selection of Filling and Sauce
 Skewers of Tempura-Fried Shrimp- Soy / Yuzu Dipping Sauce
 Tempura-Fried Manchester Farms Quail Leg “Lollipops”
 Miniature Mulard Duck Sliders- Raspberry / Dijon “ketchup”
 Grilled Portabella Mushroom “Sliders”- on Hawaiian Sweet Rolls with Sriracha Mayo
 Sliders of Sous Vide Beef Short Ribs with Red wine Gastrique and Sunflower Sprouts
 Lamb Sliders with Micro Greens and Lemon-Mint Yogurt
 Miniature Rubin Sandwiches- Mini rye, Corned Beef, Sauerkraut and Russian Dressing
 Soup Shots - Roasted Red Pepper, Potato Leek, Grilled Asparagus and Crab, etc…
 Miniature Mango Panna Cotta with 30 Year Old Balsamic Vinegar

2. Sample Heavy Hors d-oeuvres:
 Fire Roasted, Red-Wine-Marinated, Prime Beef Tenderloin with Horseradish Crème
Fresh and Ciabatta Bread
 Cherry-Wood-Smoked Bison Tenderloin with Griotte Cherry Gastrique
 Seared Moulard Duck Breast, Thinly Sliced with Ciabatta Bread and Huckleberry
Gastrique
 Skewers of Grilled Colossal (6-8ct /lb) Freshwater Prawns, Marinated in White Wine,
Garlic and Olive Oil
 Sauté Station of Caramelized, Dry-Packed Sea Scallops with Barley Risotto and
Mango Beurre Blanc
 Sauté Station of Fresh Shrimp and Coarse-Ground White Grits with Tricolor Sweet
Pepper and Applewood Smoked Bacon Jus
 Whole-Poached Salmon with Cucumber Scales, Shallots, Capers and Tarragon Aioli
 Grilled Brussel Sprouts
 Fire-Grilled, Herb-and-Garlic-Marinated Vegetables, Including: Zucchini, Squash,
Red Bell Pepper, and Portabella Mushrooms
 Flash-Sautéed Haricot Vert with Garlic and White Pepper
 Fire-Grilled Asparagus with Balsamic Emulsion
 Tomato Sandwiches with Split Creek Farms Goat Cheese, Fresh Basil and Balsamic
Glace
 Table-Wide Presentation of the World's Finest Cheeses and Counterpoints - White
Truffle Honey, Apricot Butter, Fig Jam, Mango/Jasmine Chutney, Balsamic Glace,
etc…
 Warm Snow Crab Spread with Fire-Roasted Corn, Shallots, Sherry and Fresh Herbs
with Fresh Pita Bread