It's party season again and fabulous food will make your guests feel extra special. Below is our 2011-2012 Winter Appetizer Collection:chicken
- chicken, brie and cranberry en croute
- Waldorf chicken salad feauting granny smith apples, shredded carrot and grapes tossed with a mild blue cheese dressing and topped with toasted spice walnut on golden crustini
duck
- smoked duck carpaccio on maple french toast, topped with a blackberry compote and scallion
beef
- beef meatball skewers with roasted potato cube, served on a cognac pan sauce
- beef tenderlion, cooked to medium rare, shaved thin and served on golden crostini with an orange and caramelized onion marmalade
lamb
- grilled lamb riblets, served with a honey, mint and grainy mustard sauce
pork
- pork riblets tossed in a pomegranate reduction and topped with chopped scallion
- spiced corncake topped with pulled pork, roasted apple chutney and cinnamon mascarpone
fish
- spicy tuna tartare, served on cucumber round and topped with topiko
- smoked salmon on pumpernickle triangle with cucumber, lemon dill cream and capers
shellfish
- krave's signature seafood cakes topped with a candied lemon aioli
- krave's signature crab cakes served with cilantro aioli
- Jumbo seared scallops in lavender citrus butter
- Poach prawn served in a shot glass with chipolte aoili
vegetarian
- Brie and apricot chutney en croute
- Quattro fromaggio risotto cakes topped with wild mushroom duxelles
- Mini tartlet with sundried tomato, topped with asiago cheese and roasted artichoke
- Toasted brioche crostini topped with roasted fruit and a lemon, poppyseed drizzle