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
SEA FOOD:
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
SEA FOOD:
Crostini with Rosemary Quail and Lingonberry
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