HORS D'OEUVRES

All Perfect Setting Hors D'Oeuvres are made Fresh for each Reception

Beef - Lamb - Pork
Corn Cups with BBQ Pulled Pork
Filet Daikon Roll Ups
Miniature Beef Wellington with Béarnaise Sauce
Tenderloin of Beef Canapés with Lime Chile Sauce
Asparagus Tips Wrapped with Prosciutto
Grilled Seckel Pears with Stilton Cheese Wrapped in Prosciutto
Baby Lamb Chops with Mango Chutney ……$2.00 per person
Shashlik Seasoned Skewered Marinated Lamb
Cajun Sausage Wrapped in Puff Pastry with Honey Dijon Dipping Sauce
Skewered Jamaican Pork Tenderloin with Rum Jungle Sauce
Mushrooms Stuffed with Andouille Sausage
Skewered Pork Carnitas with Verte Sauce
Green Pea Pancake with Lamb and Raita Sauce

Poultry

Chicken Satay with Spicy Peanut Dipping Sauce
Chicken & Chile Quesadillas
Skewered Rosemary Chicken with Spicy Apricot Sauce
Endive Petals Filled with Smoked Duck Salad
Peking Duck
Moroccan Chicken Skewer with Harissa Sauce
Duck Tostadas
Chicken Dijonaise with Hazelnuts
Chicken Rocambole Skewers

Seafood

Mushrooms Stuffed with Crabmeat
Seared Scallops with Saffron Dipping Sauce or Chipolte Salsa
Miniature Crabcakes on Brioche Rounds with Remoulade Sauce
Jamaican Shrimp Cakes
Lobster with Béchamel Sauce Triangles
Scallops Wrapped in Bacon
Shrimp Gyozas with a Plum Dipping Sauce
Gingered Prawn Dumplings
Grilled Tuna Ribbons with Tarragon Aioli
Hot Smoked Salmon with Lemon Dill Sauce on Pumpernickel Rounds
Thai Shrimp & Corn Fritters
Dim Sum with Oyster Sauce
Salmon Caviar on Lacy Potato Pancakes
Chilled Spicy Cilantro Shrimp
Salmon Mousse in Cucumber Cups
Smoked Salmon Roses on Black Bread with Caper Sauce
Chilled Jumbo Shrimp with Cocktail Sauce ……$2.00 per person
Smoked Salmon on Brushetta with Chévre & Maple Mustard

Miscellaneous

Dates Wrapped in Bacon
Mushrooms Stuffed with Spinach, Feta & Sun-dried Tomato
Brie & Pear Purses
Endive Petals with Avocado Relish
Bruschetta
Risotto Cakes with Walnut Pesto
Spanikopita - Spinach & Feta Wrapped in Phyllo
Parmesan Artichoke Hearts
Black Bean Cake with Serrano Salsa
Herbed Brie & Walnut Tarts
Yellow Pepper Profiteroles
Vegetable Spring Rolls with Ginger Plum Sauce
Strawberries Piped with Gourmandize Cheese
Vegetable Pakora
Wild Mushroom Ragout in Phyllo Cups
Pistachio Grapes
Shitake and Brie Crostini

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