Hors d’oeuvres
Hors d’oeuvres – tabled
Crudités Platter with Chipotle Ranch Dressing
Fresh Selection of Vegetables - Radishes, Red & Yellow Peppers, Broccoli, Asparagus, Cherry Tomatoes and Kirby Cucumbers
Classic Caprese Platter
Fresh Red and Yellow Tomatoes topped with Basil and Fresh Mozzarella with Olive Oil and Cracked Pepper and Garlic Baguette
Bistro Table
Garnished with Seedless Grapes, Berries, Crackers, Baguette and Pitas, Imported and Domestic Cheese, Warm Brie with Honey & Almonds
Fiesta Table
House Made Tri Colored Tortilla Chips, Guacamole, Salsa and Fiesta Dip, Corn & Chorizo Stuffed Mushrooms, Jalapeno Hushpuppies, Chicken Taquitos and Mexican Quiches
Antipasto
Grilled Balsamic Vegetables, Grilled Sourdough Breads, Mixed Olives, Finely Sliced Proscuitto, Monterey Jack Cheese, Chevre and Ricotta Spread with Honey Toasted Pine Nuts and Roasted Red Peppers, Artichokes, Hummus and Fresh Pitas
Seasonal Fruit Display
Honeydew and Cantaloupe Melon, Pineapple, Grapes, Raspberries, Blueberries, Kiwi and Strawberries
Bistro Display
Imported and Domestic Cheese, Warm Brie with Honey and Almonds, Seasonal Fresh Fruit and Berries, Dried Fruits, Grilled Artichoke Spread, Vegetable Crudités with Chevre and Dill Crème Fraiche Dip
Tapas
Steamed Garlic Shrimp with Chorizo, Steamed Mussels with Saffron Butter Sauce, Mini Meatballs, Zucchini, Tomato and Corn Salad, Garlic Baguette
Salad Table
Noodle Salad, Cucumber Salad, Corn & Black Bean Salad, Asparagus & Green Bean Salad and Roasted Pepper Pasta Salad
HORS D’OEUVRES - Passed
Jamaican Jerk Chicken Skewers
with Cucumber-Cilantro Dipping Sauce
Beef Satay
with Toasted Sesame Seeds
Petit Crispy Potato Pancakes
with Apple Onion Compote and Crème Fraiche
Cocktail Franks en Croute
with Spicy Whole Grain Mustard
Portabella Mushroom Bruschetta
with Balsamic Shallot Relish and White Truffle Essence
Sweet Potato & Snap Pea Samosas
Sesame Seared Scallops
with Wasabi-Scallion Aioli
Petite Maryland Crab Cakes
with Cajun Remoulade
Classic Bacon Wrapped Scallops
Gourmet Mini Sirloin Burgers
with Sweet Potato Fries
Baked Brie Tartlets
topped with Apricot Preserves and Toasted Almonds
Rosemary-Garlic Lamb Chops
with Rosemary Pesto Aioli
Mini Vegetable Spring Rolls
with Mango Chutney
Roast Beef Crostini
on Garlic Crouton with Boursin, Asparagus and Shaved Beef
Lemon & Olive Poached Prawns
Peppercorn and Sea Salt Crusted Medallions of Ahi Tuna
with Sun Dried Tomato Aioli on French Bread Rounds
Coconut Shrimp
with Mango Chutney
Mango Crab Melt
A warm salad of Crab, Mango, Red Pepper and Chives warmed in Phyllo Shell topped with Melt Mozzarella
Petit Grilled Cheese
with Tomato Bisque Shots
