Start the conversation.

A cocktail party means drinks, nibbles, and talk. August Moon’s finger foods are sure to start a few conversations. Our enticing small bites are mini-symphonies of flavor, and visual feasts as well. We have a long list of traditional and world-influenced options, vegetarian or not, and we use local and organic ingredients whenever possible. Our appetizers and hors d’oeuvres are perfect for cocktail parties, the beginning of a meal, or extended into a tasting menu that is the meal itself. They carry a world of flavor–Maine, Asian, Italian, Southwestern and fusion–plus we have many signature creations, and love incorporating ideas you may have. 

Contact Fayelle to get the conversation started.

We love appetizers. Here are some of our favorites, but there are really no limits to what we can invent for you.

 

APPETIZERS


STATIONARY

 

SMOKED TROUT PATE

with crostini

 

MOZZARELLA TERRINE

layered with spinach pasta, prosciutto, oven roasted tomatoes, and basil

 

DUCK AND FOIS GRAS PATE

with pistachio and bing cherries

 

GOAT CHEESE TORTE

layered with fresh pesto and sun-dried tomato spread

 

MEDITERRANEAN TABLE

including assorted olives, baba ganoush, caper berries, bocconcini,

sopressato, marinated mushrooms, and cipollini balsamic

 

 

PASSED

 

FRESH LOBSTER SPRING ROLL

with Thai dipping sauce

 

GRUYERE GOUGERES

with crab salad, lemon zest, and parsley

 

CORN CILANTRO FRITTERS WITH DUCK CONFIT

with spring onion chutney

 

PANKO EGGPLANT

with chevre, fresh basil, and peppedew peppers

 

LEMON ARTICHOKE TAPENADE

on zucchini rounds

 

WATERMELON CUBES WITH MOZZARELLA

fresh mint, balsamic reduction

 

MINI TACOS

shredded adobe beef and spicy slaw

 

CURRY GLAZED CHICKEN

on grilled naan with house made onion currant chutney

 

BEEF EMPANADAS

with chipotle cream dip

 

PROSCIUTTO WRAPPED CARAMELIZED PEAR

with arugula

 

SEARED SCALLOPS

on rice crackers with wakami and pickled ginger

 

SMOKED SALMON ROULADE

spiral spinach souflee', cream cheese, smoked salmon

 

SEARED TUNA

on rice crackers with avocado, wasabi mayo, and black sesame seeds

 

CHEVRE TART SQUARES

with oven roasted tomato and basil

 

MINI LOBSTER AND BRIE PANINI TRIANGLES

 

HOT LOBSTER TARTLETS

 

WILD MUSHROOM TARTLETS

with tarragon and chevre