Hors D’oeuvres Selection - Magnolia Restaurant Atlanta

Hors D'oeuvres

Mediterranean Grilled Lamb Chops with Cilantro Mint Aioli
Thai Sweet Chili Chicken Satays with Cilantro Coconut Cream
Crab Louis on Belgian endive with Herbed Remoulade
Steamed and Chilled Gulf Shrimp with Traditional Pink Sauce
Yellow Tail Tuna Tartare on Sesame Lavosh with Ginger Soy Drizzle
Fire Roasted Shrimp Skewer with Fresh Apricot & Ginger Glaze
Asparagus and Goat Cheese Mousse with Honey Balsamic and Dill
Slow Braised Brisket Tacos with Sweet Pepper Aioli
Spinach, Sun-dried Tomato and Brie Turnovers
Mini Pan seared Salmon Cakes with Tomato Chutney and Honey Balsamic Reduction
Coconut Fried Shrimp served with Pineapple Honey
Vegetable Sushi with Caramelized Soy & Agave Wasabi Glaze (vegan)
Peppercorn Crusted Beef Crostini with Warm Goat Cheese Mousse
Sweet Onion Marmalade Tart with Balsamic Glaze
Curry Chicken Salad filled Corn Cup topped with Candied Pecans
South Pacific Chicken Satay including: Korean BBQ, Thai Sweet Chili, Japanese Honey Wasabi, and Spicy Sriracha.
Smoked Salmon Pizza with Dill Cream, Salted Red Onion, Capers and Baby Greens
Heirloom Tomato Pizza with Basil Cream and Sweet Chili Flakes
Grilled Crostini Herbed Ricotta Spread with Fresh Tomato & Basil Marmalade
Pan Seared - Blue Crab Cake with Lemon & Herb Remoulade and Rainbow Greens
Pecan Crusted Chicken Skewer with Smoked Maple Honey Mustard
Cherry Heirloom Tomato and Homemade Mozzarella Skewers with Balsamic Glace
Korean BBQ Beef Grilled with Kimchi Aioli
Mini Blackened Shrimp Tacos with Pico de Gallo and Lime Cream
Candied Bacon Wrapped Scallops atop Smoked Maple Creole Mustard
Honey Smoked Chicken Satay with Cider BBQ Sauce
Ahi Tuna Poke Nachos with Avocado Salsa and Honey Wasabi
Mini Fried Crab cakes with Tomato Relish and Basil Aioli
Tempura Shrimp Satays with Pina-Colada Vinaigrette
Grilled Baby Spring Vegetable Skewer with Balsamic Vinaigrette (vegan)
Citrus Grilled Swordfish and Zucchini Skewer topped with Salsa Verde
Homemade Potato Tot filled with Cheddar and Baby Scallion
Prime New York Strip topped Crostini with Crispy Shiitake and Gorgonzola Butter
Japanese Tempura Fried Asian Vegetables with a Caramelized Soy Glaze
Panko Fried Cream Cheese and Risotto Fritters
Cherry Smoked BBQ Beef Skewers with our Sweet Heat Spice Blend and Served with a Smoked Honey Mustard Glaze
House Made Ground Brisket and Caramelized Onion Meatballs in Jack Daniels BBQ Glaze
Salmon Ceviche Canape Stack, Wasabi, Hong Kong Scallions
Crostini’s topped with Brie, Fire Roasted Pears, Spanish Almonds and Pomegranate Reduction
Homemade Flat Bread topped with Brie Cheese and Warmed Candy Cinnamon Apples
Blue Crab Salad Deviled Eggs with Dehydrated Sriracha Flakes
Cucumber Canapés with Fresh Avocado & Heirloom Tomato Salsa
Grilled Bruschetta topped with a Candied Lemon Mascarpone Cheese, Fresh Raspberries Glazed with a Honey Balsamic Reduction.