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Hors d’oeuvres
Vintage Club
Roasted Turkey, Apple and Cranberry Salad Tartlets
Pear and Arugula Tartlet with Pine Nuts and Honey Drizzle
NC Pulled Pork on Sweet Potato Dumpling with Balsamic Drizzle
Mini Chicken and Waffles with Maple Pepper Glaze
Mini Herbed Local Ham Biscuits with Honey Mustard Butter
Bacon Wrapped Shrimp with Chipotle Ranch Aioli
Mini Salmon Cakes with Lemon and Grain Mustard Cream
Risotto and Gorgonzola Croquettes with Herb Aioli
Moroccan Meatballs with Lemon Mint Yogurt
Brown Sugar and Maple Glazed Candied Bacon
Emerald Dunes
Applewood Bacon wrapped Scallop with Maple Pepper Glaze
Sesame Seared Ahi Tuna on fried Wonton with Mango Salsa and Wasabi Aioli
Shrimp Stuffed Mushrooms with Creole Aioli
Shrimp Toast on Pumpernickel with Mango Salsa
Smoked Salmon Potato Galette with Lemon Dill Cream
Champion Hills
Mini Crab Cakes with Lemon-Garlic Aioli or Grand Mariner Orange Sauce
Lump Crab Hushpuppies with Scallion and Roasted Corn Remoulade
Herb Roasted Beef on Potato Latke with Horseradish Cream and Jalapeno
Crab and Avocado Tartlets
www.portersneckcountryclub.com / page 6
