Haute Touch Catering

hors d'oeuvres

{Hors d’ oeuvres are priced as individual pieces}

Shrimp, pork or mushroom dim-sum with lemon grass ginger dipping sauce
1.25

Red pepper curried coconut shrimp with cilantro
1

Smoked shi-itake potato cakes with filet mignon and horseradish cream
1.75

Sashimi of Ahi tuna with wasabi and pickled ginger
on crispy wonton passed with chilled sake
2

Colorado rack of lamb with goat cheese in a
rosemary shallot Madeira reduction
4

Black truffle shrimp risotto spoons
2.25

Beef or chicken sate with peanut dipping sauce
Chicken 1.25 ~ Beef 1.5

Colorado smoked trout or smoked salmon
with chive sour cream on English cucumber
1.5

Bruschetta of tomato, kalamata olives
and fennel on soft foccacia
1

Warm brie cheese stuffed with dried apples and toasted almonds
3.25 per person

Roasted duck with bacon butter and laurel savoy cabbage
2

Warm potato latke with smoked salmon,
sour cream, red onion and fresh quail egg
2.75

Caramelized Bermuda onions with Colorado goat cheese with
balsamic reduction in puff pastry vegetarian
1.5

Coriander and fennel spiced chicken with soft hummus
1

Salmon tartar on Catalan green olive crostini
1.5

Medallion of rosemary pork tenderloin on
bacon and apple braised red cabbage
1.25

Tilapia with lime pickle infused spinach
served on silver spoons
2

Lobster grapefruit Pernod spoons in nori lobster jus
2.5

Roasted butternut squash soup with hazelnut oil
passed in demitasse cups
2

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