Hors D’œuvres – Hot

Roast beef with creamy horseradish on a mini Yorkshire pudding
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Mini BBQ chicken quesadillas with fresh jalapenos, shallots and cheddar jack cheese
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Cedar baked salmon with l’orange crème and fresh cilantro
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Gallo pinto and jalapeno jack croquettes
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Ground pork with taro and spicy XO sauce in a wonton cup
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Mexican style street corn
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Mini Vietnamese spring rolls with nuoc cham dip
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Braised beef taco with onion, watermelon radish and salsa verde
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Roasted Madras squash skewers
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Potato croquette with hoisin duck and scallions
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Soffritto with chickpeas and basil