Hors D'Oeuvres

Seafood

• Shrimp and Roasted Corn Chowder Soup Sips presented in Mini Bread Bowls

• Jumbo Gulf Shrimp with Spicy Cocktail Sauce presented on a Bed of Greens with Lemon Wedges

• Shrimp Tarragon Mousse served atop Garlic Crostini finished with Chopped Scallions

• Cherry Tomatoes Piped with Creamy Shrimp Tarragon Mousse

• Grilled Shrimp Quesadillas with Fresh Cilantro Served with Mango-Jalapeno Salsa

• Grilled Jumbo Gulf Shrimp brushed with fresh Garlic-Dill Butter

• Shrimp, Cucumber and Dill Butter canapés

• Grilled Shrimp and Roasted Red Pepper Andouille Sausage Picks

• Grilled Shrimp wrapped in Bacon

• Pan Seared Scallops basted with Sesame-Ginger Sauce finished with Sesame Seeds

• Scallop Ceviche with Avocado Puree presented in Toasted Corn Cups

• Broiled Sea Scallops picked with Pineapple wrapped with Peppered Bacon

• Scallops on Crispy Kettle Potato Chips with Fresh Baby Pea Puree

• Lobster Stuffed Phyllo Triangles with Chives and a hint of Tarragon

• Lobster Bisque Soup Sips presented in Mini Bread Bowls with Lump Lobster and finished with Tarragon Sprigs

• Button Mushroom Caps stuffed with Lump Crab, Garlic and Spinach finished with Grated Parmesan

• Lump Crab Fritters served with a Spicy Chili Citrus Aioli

• Smoked Salmon Canapés piped with Dill Cream Cheese

Beef

• Black Angus Sliders with Swiss Cheese and a Dollop of Horseradish Ketchup

• Beef Tenderloin Crostini served with a Dollop of Creamy Horseradish Sauce and Scallions

• Tangy Sweet and Sour Cocktail Meatballs picked with Pineapple Chunks

• Cocktail Meatballs Fra d’avolo finished with Course Grated Parmesan

• Swedish Cocktail Meatballs with a Hint of Grated Nutmeg

• Cucumber Cups with Thai Beef Salad finished with Sesame Seeds and diced Scallions

• Beef Wellington Puffs presented with Bearnaise Dipping Sauce

Chicken

• Steamed Chicken and Vegetable Dumplings served with Soy-Sesame Dipping Sauce

• Grilled Caribbean Jerk Key Lime Chicken Wings

• Coconut Chicken Tidbits served with Orange Horseradish Marmalade

• Chicken Quesadillas with black beans and Cilantro presented with

• Fresh Tomato-Corn Salsa

• Pecan Chicken Salad Tartlets finished with Dill Sprigs

• Satay Chicken Strips presented with Spicy Peanut Sauce

Pork and Lamb

• Grilled Herb Encrusted Lamb Chops with Pearl Onions and Red Bell Pepper presented with Rosemary-Merlot Sauce

• Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

• Grilled Pork Tenderloin and Pineapple Picks basted with Sweet Chili Sauce

Fruits and Cheeses

• Assorted Gourmet Cheese Platter (assortment of gourmet cheeses selected by our Chef presented with Artisan Crackers, Figs, Crostini, Red and Green Grapes

• Baked Brie en croute with Raspberry Preserves and Shaved Almonds presented with Sliced Gala Apples and Crostini

• Baked Brie en croute with Jalapeño-Apricot preserves presented with Crostini

• Baked Brie and Raspberry Tartlets finished with Fresh Kiwi and Blueberries

• Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

• Seasonal Fruit Harvest (usually cantaloupe, honeydew, watermelon, red and green grapes, kiwi, blueberries, strawberries, blackberries, orange slices and star fruit) presented with Sour cream-Cayenne Fruit Dip

Vegetables

• Wild Mushroom Pate’ served atop Mini Garlic Crostini finished with Scallions and Course Grated Parmesan Cheese

• Personal Avocado salads with your choice of add-ins

• Wild Mushroom Ragout Tartlets finished with Course Grated Parmesan Cheese

• Zucchini Fritters with a Dollop of Yogurt, finished with Lemon Zest and Dill Sprigs

• Potato Latke Bird Nests topped with Melted Gorgonzola Cheese and Walnuts

• Plum Tomato and Basil Bruschetta finished with Coarse Grated Parmesan

• Summer Watermelon Gazpacho served in Champagne Flutes with Fresh Cilantro Sprigs

• Tender Snow Peas piped with Herbed Cheese finished with Carrot Tassels

• Fresh Vegetable Quesadillas presented with Black Bean and Corn Salsa

• Crispy Vegetable Spring Rolls presented with Soy-Sesame Ginger Dipping Sauce

• Spinach Spanakopita served atop a Bed of Fresh Spinach Leaves

• Vegetable crudités (usually celery, baby carrots, cauliflower, broccoli, red bell pepper strips, cucumber rounds) presented with Choice of Dips in Hollowed Cabbages

• Stuffed Eggs with Spanish olives and a Hint of Curry

• Spicy Corn Fritters served with Sweet Chili Sauce

• Pesto Palmiers