Cold Hand Passed Hors D’oeuvres

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On a sunny Mexican day in Puerto Vallarta, we recommend catering a nice assortment of cold hand-passed hors d’oevres that offer festive, flavorful relief to an over-heated palate. Here are a few of our favorites:

• Tuna Tartare Cones with Avocado, Ginger & Wasabi
• Roasted Red Pepper with Pesto atop Sesame Crostini
• Pineapple-Ginger Shrimp Cocktail on Asian Spoons
• Agave Glazed Shrip with Tropical Gazpacho Shooters
• Goat Cheese Crostini with Sweet Basil, Sun-Dried Tomatoes, & Extra Virgin Olive Oil
• Guacamole with Lime & Roasted Chilies with Handmade Tortilla Chips