Elaine's Cocktail Kitchen 8763 7th Street

Herbed Goat Cheese Stuffed Peppadew Peppers. Garnished with oregano pistou (8 pieces)

Deviled Eggs with Blue Cheese and Franks Red Hot Filling. Garnished with Shaved Carrot and Celery (6 pieces)

Thinly Sliced Italian Cured Beef, Rolled with Manchego Cheese, Arugula and Quince Paste (6 wraps)

Your selection of 3 cheeses from our curated list with seasonal accompaniments. Gluten free crackers available upon request.

Two Cheeses and Three Meats with Chef's Selection of seasonal accompaniments. Gluten Free Crackers available upon request.

Hot Smoked Salmon Spread. Served with Chef Amy's Tartar Sauce, Shaved Cucumber and Crostini. Gluten Free Cracker Available Upon Request.

Sliced Prosciutto & Burrata served with Shaved Bartlett Pear, Arugula and Olive Oil.

Shredded Kale Mixed with Quinoa, Avocado, Mango, Rosemary Cashews and dressed with our House-Made Lemon-Turmeric Dressing.

Roasted Baby Beets & Burrata Cheese mixed with Organic Greens and orange segments. Dressed with our Red Wine Beet Emulsion and garnished with Toasted Pistachio.

Chopped Romaine & Radicchio dressed with our House-Made Caesar Vinaigrette. Garnished with Crumbled Egg Yolk, Shaved Parmesan Cheese and Bread Crumb Salsa.

Whipped Goat Cheese Seasoned with Fresh Lemon Zest. Garnished with Basil Pistou, Cracked Black Pepper, Aged Balsamic, Crispy Prosciutto. Served with Crostini and Seeded Crackers. Glute Free Crackers Available Upon Request.

Whipped Stilton Blue Cheese. Garnished with Red Wine Poached Pears, Endive, Cracked Black Pepper, Red Wine Syrup and Candied Walnut. Served with Crostini and Endive Leaves. Gluten Free Crackers Available Upon Request.

Sharp Cheddar & Brie with Sliced Apple, Lemon Zest and Fresh Thyme. Pressed with Sourdough Bread from Croix Bakery. With a Choice of Fennel-Potato Salad or Salt & Vinegar Cucumbers.

Pepperoni, Capicola, Prosciutto, Fontina Cheese with Olive Tapenade & Calabrian Chili Spread. Pressed with Sourdough from Croix Bakehouse. With a Choice of Fennel-Potato Salad or Salt & Vinegar Cucumbers.

Gruyere, Fontina, Red Dragon, Caramelized Onion. Pressed with Sourdough from Croix Bakehouse. With a Choice of Fennel-Potato Salad or Salt & Vinegar Cucumbers. Served with French Onion Broth for Dipping.

Comte Cheese, Jamon de Paris. Pressed with Sourdough from Croix Bakehouse. Topped with Bechamel Sauce. With a Choice of Fennel-Potato Salad or Salt & Vinegar Cucumbers.

Pan Roasted Salmon served with Cauliflower Puree, Braised Black Lentils with Apple Smoked Bacon and Red Wine Butter Sauce.

Pan Roasted 6oz Angus Beef Filet. Served with Crushed Marble Potatoes, Endive Salad Dressed with Truffle Vinaigrette and Topped with Blue Cheese Butter.

3 Cannelloni Stuffed with Braised Beef Short Rib, Ricotta, Parmesan & Provolone Cheese. Baked with Parmesan Cream and Garnished with Shaved Parmesan, Roasted Pumpkin & Pepitas Gremolata.

Garlic & Herb Marinated Jumbo Shrimp Served with Parmesan Grits, Roasted Bell Peppers & Cajun Aioli.