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COLD HORS D'OEUVRES
POULTRY & MEAT:
- Sesame Chicken and Mandarin Orange Wrapped in Peapod
- Phyllo Cups with Curried Chicken and Mango Salad
- Chicken and Peppercorn Sausage on Marble Bread with Sauce Moutard
- Endive with Smoked Turkey and Gorgonzola Salad
- Filet of Beef Canapés with Roasted Pepper and Red Onion Marmalade
- Prosciutto Wrapped Fruit with Balsamic Vinegar
- Asparagus, Prosciutto and Chevre Roulade
- Tuscan Display with Grilled and Marinated Vegetables, Italian Cheeses and Meats and Cured Olives
SEAFOOD:
- Littleneck Clams and Blue-Point Oysters ½ Shell with Proper Accompaniments.
- Chilled Gulf Shrimp with Traditional Cocktail Sauce
- Shrimp Wrapped in Pea Pod with Lemon Basil Sauce
- Smoked Salmon and Trout Display with Proper Accompaniments
- Smoked Salmon and Chevre Bundles with Capers and Chives
- Smoked Salmon Canapés with Cream Cheese, Red Onion, Capers and Dill
- Rice Cracker with Tuna Carpaccio, Pickled Ginger and Wasabi Aioli
- Assorted Sushi and Sashimi Display with Proper Accompaniments
- Seafood Mousse and Basil Profiteroles
- Cucumber Cups with Salmon Mousse
VEGETARIAN:
- Imported and Domestic Cheeses and Pate with Fruits, Crackers
- Bruschetta Display with Tomato Garlic and Basil, White Bean and Green Chilis, Tapenade, Yellow Pepper and Pesto
- Mini Corn Muffins With Guacamole, Salsa, Sour Cream and Chives
- Fresh Fruit Skewers
- Endive Spears with Figs, Honey Pecans and Chevre
- Sweet Potato Coins with Caviar Crème Fraiche
- Phyllo Cups With Spinach, Feta and Roasted Garlic
- Croustades with Eggplant Caviar and Shaved Parmesan
- Pita Triangles with Hummus, Roasted Red Pepper Dip and Spinach Feta Dip
- Seasonal Crudité Basket With Dips
- Portobello and Fresh Mozzarella Skewer with Pesto
HOT HORS D'OEUVRES:
POULTRY & MEAT:
- Crostini with Rosemary Quail and Lingonberry
- Smoked Chicken, Brie and Cranberry Chutney Croustades
- Chicken Sates (Peanut Sauce, Ginger Teriyaki, Citrus Mango or Dijon Tarragon)
- Tex-Mex Chicken and Black Bean Quesadillas Topped with Guacamole
- Thai Beef Sates with Wasabi Baste
- Petite Beef Wellingtons with Sauce Béarnaise
- Ginger Teriyaki Beef Skewers
- Franks in a Blanket with Honey Mustard
- Rosemary and Mint Crusted Lollipop Lamb Chops
- Dijonaise and Thyme Lamb Skewers
- Grilled Smoked Bratwurst/Weisswurst and Garlic Herb Sausages with Dipping Sauces
- Sausage and Fennel Stuffed Mushrooms
- Jamaican Jerk Pork with Rum and Toasted Coconut Dip
- Crostinis with Pork Loin and Apple Currant Chutney
SEAFOOD:
- Blackened Shrimp with Roasted Red Pepper Remoulade
- Citrus Cilantro Shrimp
- Coconut Battered Shrimp with Mango Chutney
- Confetti Peppered Scallops wrapped With Bacon
- Cajun Scallops with Citrus and Honey Marmalade
- Atlantic Salmon Cakes with Caper Onion Relish
- Maine Crab Cakes with Lemon Chive Aioli
- Conch Fritters with Roasted Red Pepper Remoulade
- Lobster and Pernod Stuffed Mushrooms
VEGETARIAN:
- Mushroom Leek Encroute with Stilton Cream
- Ricotta Pesto Crescents with Basil Crème Fraiche
- Roasted Tri-Pepper and Herb Chevre Croustades
- Tomato Basil & Roasted Garlic Focaccia
- Herb Baguette With Sundried Tomato Pesto and Smoked Mozzarella
- Scallion and Monterey Jack Quesadillas with Black Bean Salsa
- Whole Baked Brie en Croute with Apples, Walnuts and Raisins or with Melba and Almonds
- Mini Baked Brie en Croute with Apple Butter
- Gingered Vegetable Wontons with Orange Soy Dip
- Assorted Mini Quichlettes
- Sweet Potato Pancakes with Maple Crème Fraiche
- Yukon Gold Potato Pancake with Apple Currant Chutney or Sour Cream and Chives
- Artichoke and Gorgonzola Dip with Ficelle Bread
- Wild Mushroom Ragout on Toast Points
- Zucchini Cakes With Sour Cream and Chives
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42 Van Zant Street · Norwalk, CT 06855 ·
(203) 855-1129 · (203) 831-8096 Fax
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