HORS D'OEUVRES MENU

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BUTLERED HORS D'OEUVRES

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A MEDJOOL DATES STUFFED WITH MASCARPONE AND PISTACHIOS

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SMOKED SALMON CREPE CIGARETTES WITH CHIVE CREAM CHEESE

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LOBSTER MOUSSE ON CUCUMBER HEARTS WITH CHIVES

FILET MIGNON AU POIVRE ON ONION CROUTE

GRILLED CAJUN SHRIMP WITH CILANTRO AIOLI

THAI VEGETABLE SPRING ROLL WITH SPICY PLUM SAUCE

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ROASTED ARTICHOKE AND REGGIANO PARMEGIAN TART
 

SMOKED TROUT CHEVRONS WITH SEVRUGA CAVIAR AND CREME FRAICHE
 

SMOKED SALMON, AVOCADO AND SCALLION SUSHI
 

COLOURFUL VEGETABLE MAKI SUSHI ROLLS
 

TANDOORI CHICKEN WRAPPED IN SNOW PEA WITH MACADAMIA MANGO CHUTNEY

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RATATOUILLE AND CHEVRE IN PUFF PASTRY

GRILLED SCALLOPS WITH MANGO-PAPAYA CHUTNEY
 

MINI MARYLAND CRAB CAKES WITH HOMEMADE TARTAR SAUCE
 

SHRIMP AND GUACAMOLE TOSTADITAS

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

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SCOTTISH SMOKED SALMON ON RUSSIAN BLACK BREAD AND DILL BUTTER

 

BLACK BEAN AND CHEDDAR TEX-MEX WONTON WITH CHIPOTLE SALSA

ARTICHOKE AND WILD MUSHROOM FOCACCIA
 

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

 

TINY BEEF AND VEGETABLE SHEPHERDS PIE

INDIAN POTATO AND PEA SAMOSAS WITH REFRESHING CUCUMBER RAITA DIP

MINI JAMAICAN BEEF PATTIES

 

GRILLED VEGETABLE NAPOLEON 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

ROASTED CORN AND CHEDDAR TAMALE CAKE WITH GUACAMOLE DOLLOP

 

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

WILD MUSHROOM PALMIERS

 

LITTLE TUSCAN ANTIPASTO PINWHEELS

 

LITTLE PARISIAN BROCCOLI-CHEDDAR AND SPINACH QUICHE

WILD MUSHROOM QUESADILLA WITH GUACAMOLE AND PICO DE GALLO

 

LITTLE SPANAKOPITA WITH SPINACH AND FETA PHYLLO TURNOVERS

CAPE COD DILLED SHRIMP SERVED IN A FRESH STEAMED ARTICHOKE LEAF
 

SIZZLING SHRIMP WITH TANGY COCONUT SAUCE

 

MAINE CRAB “RANGOONS” WITH CHINESE MUSTARD-CRÈME FRAICHE DIPPING SAUCE

ALMOND CRUSTED SEA SCALLOP WITH DOLLOP OF ASIAN PEAR PUREE

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STATIONARY HORS D'OEUVRES

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COUNTRY BASKET OF GARDEN FRESH SEASONAL CRUDITE WITH HOMEMADE DIPS

BASKETS OF COLORFUL CHIPS AND FRESHLY MADE SALSAS AND HOMEMADE GUACAMOLE

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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)
 

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

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)

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