Menu

Sample Hors D’oeuvres

  • Chicken Sate with Thai Peanut Sauce

  • Macaroni and cheese shooters

  • Miniature portable mushrooms stuffed with herbed boursin

  • Toasted butternut squash ravioli with roasted tomato aiolo

  • Sesame Seared Ahi Tuna on cucumber round with wasabi cream

  • Asian Marinated Beef Sate with ginger soy dipping sauce

  • Duck confit on sweet potato pancake with pomegranate reduction

  • Curried vegetable samosa

  • Summer Vegetable Spring Roll

  • Tomato Bisque shooter with whole grain gruyere grilled cheese

  • crisp endive leaf with lump crab meat topped with mango salsa

  • Miniature Maryland crab cakes with assorted remoulade

  • Potato pancake with pickled red onion and caramelized apples

  • Asparagus with brie wrapped in a puff pastry

  • Petit filet of beef with apple cider horseradish cream

  • Oriental Vegetable egg roll with Thai Chili Sauce

  • Stuffed grape leaves with rice and herbs

  • Traditional Spanakopita

  • Coriander Crusted Nw Zealand Rack of Lamb

  • Assorted Bruschetta

  • Sliders Three Ways – Pulled Pork, CAB beef, Lamb

  • Artichoke stuffed with Boursin

  • Garlic crostini with vine ripened tomato, basil and buffalo mozzarella

  • Mini stilton popovers

  • Wild Mushroom and St. Andre Garlic roasted toast

  • Cilantro Butter Poached lobster and portabella skewer with a Meyer lemon glaze

  • Diver Scallops wrapped in Applewood smoked bacon

  • Grilled Margarita Marinated gulf shrimp

  • Prosciutto wrapped melon

  • Miniature beef Wellington

  • Maine Lobster Risotto

  • Peking Duck Spring Roll with duck sauce

  • Crab Rangoon with a bing cherry mustard sauce

  • Miniature Philadelphia cheese Steak with Chipotle Chili sauce

  • Canape of smoked salmon cream topped with lemon créme Fraiche