HORS D'OEUVRES MENU

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BUTLERED HORS D'OEUVRES

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GRASS-FED BABY LAMB CHOPS WITH A DALLOP OF CHIMICHURRI 

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RED AND GOLDEN BEET SKEWERS WITH GOAT CHEESE 

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ONE BITE MEDITERRANEAN SPICED MEATBALL SKEWERS 

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SHREDDED KOREAN BBQ CHICKEN PASTRY CUPS 

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SMOKED SALMON CREPE CIGARETTES WITH CHIVE CREAM CHEESE

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LOBSTER MOUSSE ON CUCUMBER HEARTS WITH CHIVES



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FILET MIGNON AU POIVRE ON ONION CROUTE





A MEDJOOL DATES STUFFED WITH MASCARPONE AND PISTACHIOS

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MELON BALLED VEGETABLE ROSEMARY STICKS

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FRIED TOFU SATAY WITH PEANUT SAUCE

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GRILLED CAJUN SHRIMP WITH CILANTRO AIOLI

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THAI VEGETABLE SPRING ROLL WITH SPICY PLUM SAUCE

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ROASTED ARTICHOKE AND REGGIANO PARMEGIAN TART



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SMOKED TROUT CHEVRONS WITH SEVRUGA CAVIAR AND CREME FRAICHE



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SMOKED SALMON, AVOCADO AND SCALLION SUSHI



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COLOURFUL VEGETABLE MAKI SUSHI ROLLS



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TANDOORI CHICKEN WRAPPED IN SNOW PEA WITH MACADAMIA MANGO CHUTNEY

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RATATOUILLE AND CHEVRE IN PUFF PASTRY

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GRILLED SCALLOPS WITH MANGO-PAPAYA CHUTNEY



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MINI MARYLAND CRAB CAKES WITH HOMEMADE TARTAR SAUCE



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SHRIMP AND GUACAMOLE TOSTADITAS

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MEDITERRANEAN PHYLLO TART (SUNDRIED TOMATO, OLIVE TAPENADE, WHITE TRUFFLED ARTICHOKE)

 

SCOTTISH SMOKED SALMON ON RUSSIAN BLACK BREAD AND DILL BUTTER

 



ARTICHOKE AND WILD MUSHROOM FOCCACIA



 

SOUTHERN PECAN CHICKEN WITH HONEY MUSTARD DIP



 

PISSALADIERE (MINI GOURMET PIZZAS)



 

PIPED ENGLISH STILTON ON ENDIVE SPEARS WITH TOASTED PISTACHIO

 

FETA AND WALNUT PYLLO PASTRY ROLLS



 

TINY WILD MUSHROOM RISOTTO CAKES WITH WHITE TRUFFLE OIL

 

 INDIAN POTATO AND PEA SAMOSAS WITH REFRESHING CUCUMBER RAITA DIP




 

GRILLED VEGETABLE NAPOLEAN SQUARE WITH PESTO AND PARMESAN



 

SPICY BEEF OR CHICKEN EMPANADITAS



 

THAI CHICKEN OR BEEF SATE WITH SPICY PEANUT OR CHILE-LIME DIP

 

ISLAND COCONUT SHRIMP WITH MANGO DIPPING SAUCE

 

GRILLED BEEF TENDERLOIN ROLLS WITH JULIENNE OF ASIAN VEGETABLES WITH A SCALLION-SOY DIPPING SAUCE



 

STUFFED WILD MUSHROOM 

 

LITTLE TUSCAN ANTIPASTO PINWHEELS

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LITTLE PARISIAN BROCCOLI-CHEDDAR AND SPINACH QUICHE




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WILD MUSHROOM QUESADILLA WITH GUACAMOLE AND PICO DE GALLO

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LITTLE SPANOKAPITA WITH SPINACH AND FETA PHYLLO TURNOVERS

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CAPE COD DILLED SHRIMP SERVED IN A FRESH STEAMED ARTICHOKE LEAF



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SIZZLING SHRIMP WITH TANGY COCONUT SAUCE

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Stationary Hor D'Oveures

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COUNTRY BASKET OF GARDEN FRESH SEASONAL CRUDITE WITH HOMEMADE DIPS

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BASKETS OF COLORFUL CHIPS AND FRESHLY MADE SALSAS AND HOMEMADE GUACAMOLE

 

TUSCAN ANTIPASTO (ASSORTED IMPORTED CHEESE, SMOKED MEATS, GRILLED AND ROASTED VEGETABLES
OLIVES, PEPPERS , MARINATED ARTICHOKE HEARTS AND BUTTON MUSHROOMS,PEPPERONCINI AND ROASTED PEPPERS, BRUSCHETTA, ASSORTED ARTISAN ITALIAN CROSTINI AND GARLIC -PARMESAN TOASTS)




MIDDLE EASTERN ANTIPASTO (HOMEMADE BABA-GAHNOUSH, TABOULI, HUMMUS, STUFFED GRAPE LEAVES, ROASTED 
VEGETABLES, CHEESES AND OLIVES)



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ASSORTED SUSHI (NO RAW FISH) - TRADITIONAL CALIFORNIA ROLLS, SMOKED SALMON AND CUCUMBER ROLLS,
COLORFUL VEGETABLE MAKI, SHRIMP AND AVOCADO

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PLATTERS OF IMPORTED CHEESES AND FRESH SEASONAL FRUIT

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WHOLE SCOTTISH OR NORWEGIAN SMOKED SALMON WITH EMBELLISHMENTS OF CUCUMBER, TOMATO, RED ONION AND CAPERS

 



PLATTERS OF TINY ENGLISH OR SCANDINAVIAN STYLE TEA SANDWICHES

 

ASSORTED THAI AND INDONESIAN SATES (
GRILLED CHICKEN OR BEEF
 WITH ASSORTED DIPPING SAUCES)

 

ARTISAN ROSEMARY FOCACCIA SQUARES LAYERED WITH LOCAL GREEN MARKET VEGETABLES, FRESH RICOTTA AND PECORINO

*GRAZING STATION***

 

******AVAILABLE UPON REQUEST, PLEASE INQUIRY FOR MORE DETAILS.