HOT HORS D’OEUVRES

SEAFOOD DIM SUM WITH CHILI LIME DIPPING SAUCE

CORN CAKES WITH GOLDEN CAVIAR

PECAN CHICKEN WITH SOUR CREAM MUSTARD SAUCE

QUESADILLAS WITH AVOCADO AND MONTEREY JACK CHEESE

FLATBREAD WITH PEARS AND GORGANZOLLA

ARTICHOKE HEARTS BAKED WITH GOAT CHEESE AND THYME

CRAB CAKES WITH CREOLE MUSTARD SAUCE

GRILLED SCAMPI WITH GARLIC BUTTER

SHEZHUAN CHICKEN WRAPPED IN LETTUCE CUPS

TART PROVENCAL WITH MUSHROOMS, TOMATOES AND BASIL

BRUSCHETTA WITH WILD MUSHROOMS AND GOAT CHEESE

FRITTATA WITH MUSHROOMS, ARTICHOKES AND CHEDDAR CHEESE

CROQUE MONSIEUR WITH BLACK FOREST HAM AND GRUYERE

CHINESE DUCK SERVED ON MINI PANCAKES WITH HOISIN SAUCE

SAUSSISON ON CROUTE - CHICKEN SAUSAGES WRAPPED IN PASTRY

CHICKEN BROCHETTES WITH SPICY PEANUT SAUCE

MINI HAMBURGERS WITH GORGANZOLLA AND CARMELIZED ONIONS

 

COLD HORS D’OEUVRES

TOSTADITOS WITH CHICKEN, TOMATILLO SALSA, AND CREME FRAICHE

FARMERS MARKET BASKET WITH VEGETABLES OF THE SEASON

BRUSCHETTA WITH OLIVE TAPENADE AND GOAT CHEESE

SHRIMP WITH MANGO SALSA

FILLET OF BEEF WITH HORSERADISH CREAM

CURRIED CRAB ON ENDIVE LEAVES

SALMON TARTARE ON CUCUMBER ROUNDS

SEAFOOD GAZPACHO

CROSTINI WITH SMOKED SALMON, RED ONION AND DILL

CAPONATA WITH TOASTED PITA CHIPS

CHEESE BOARD WITH DOMESTIC AND IMPORTED CHEESE

SMOKED SALMON PLATTER WITH MINI BAGELS. AND PUMPERNICKEL

TUNA TARTARE ON WONTON CRISPS

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BALSAMIC GLAZE

VEGETABLE SUSHI WITH WASABI DIPPING SAUCE