Menus—Hors d'oeuvres

Sea scallops and shiitake spoons

Cold sesame peanut noodles served in mini Chinese take-out containers

Chilled shrimp, spring pea and mint soup shooter

Grapes rolled in English stilton and pistachio nuts

Caribbean spiced jerk chicken on a crispy plantain chip with mango salsa

Endive hand salads with shaved parmesan, caramelized walnuts, and pomegranate seeds

Food Art's signature bruschetta bar with house made savory toppings

Mini grilled cheese and caramelized onion sandwiches

Current-glazed lamb chops topped with potato-garlic puree