Hors D'oeuvres
Passed Hors D'oeuvres:
- A Variety of Foccacia Triangles
- Asian Seafood Purses drizzled with Raspberry Chipolte Sauce
- Asparagus And Stilton Cheese Tarts
- Asparagus Spears
Wrapped In Norwegian Smoked Salmon or Prosciutto de Parma
- Assorted Canapés With Specialty Caviars
- Black Bean Salsa In Crispy Corn Cups
- Blackened Mahi-Mahi Bites With Mint And Exotic Fruit Salsa
- BLT's In Cherry Tomatoes
- Corn Cups Filled With Black Bean Chili
- Bouchees Of Artichoke & Chevré Goat Cheese
- Brochettes Of Cajun Chicken With Dipping Sauce
- Brochettes Of Lamb With Spicy Roasted Pepper Sauce
- California Quesadillas With Chicken, Manchego Cheese And Black Beans
- Carpaccio of Beef Tenderloin Tartlettes With Arugula & Shaved Parmesan
- Cherry Tomatoes Stuffed With Basil Infused Feta Cheese
- Chicken & Cheese Quesadillas Served with Sour Cream and Verde Salsa
- Chicken Wings In Chipotle Bar-B-Que Sauce
- Crab Cakes Topped With A Mango Coulis
- Crepes Rolled with Boursin, Prosciutto & Asparagus
- Cuban Cigars:
Tortillas Rolled With Black Beans, Manchego Cheese & Salsa, Served in a Cigar box
- Curried Chicken Bites Smothered In Peanuts
- Drunken Meatballs in a Bourbon Sauce
- Duck and Vegetable Dumplings With a Chili Sauce Dip
- Eggplant Caviar on Pita Crisps
- Feta Cheese & Crab Stuffed, Baked Mushrooms
- Filet Mignon Served On Toasted Baguettes With Horseradish Sauce
- Fois Gras On Raisin Toast Points
- Fresh Figs Wrapped In Prosciutto stuffed With Goat Cheese
- Fresh Spring Rolls With Julienne Vegetables And Mint In Sweet Chili Sauce
- Glazed Country Ham On Sweet Potato Biscuits
- Golden Tomato Bruschetta With Basil Chiffonade
- Duck Breast With Mango Chutney in Bouchees
- Grilled Shrimp Wrapped in Prosciutto and Basil Leaves
- Gulf Shrimp With Toasted Coconut and a Key Lime Mustard Sauce in Tart Shells
- Herbed Goat Cheese Lollipops
With Crushed Walnut
- Iced Gulf Shrimp Cocktail With Dipping Sauce
- Jerked Pork On Toasted Baguettes With Mango Cilantro Sauce
- Lobster Skewers With Dipping Sauce
- Macadamia Nut Crusted Chicken & Mandarin Orange Canapés
- Macadamia, Coconut And Wasabi Crusted Dolphin Pico De Gallo
- Mesquite Smoked Marlin and Cucumber Roll-Ups in Flavored Tortillas
- Mexican Beef Empanadas: Shredded Cumin Spiced Beef with Salsa, Wrapped in a Cream Cheese Pastry Turnover
- Miniature Beef Wellingtons With Country Mustard
- New Zealand Baby Lamb Chops Encrusted With Garlic And Mint
- Oysters Rockefeller on the Grill
- Parmesan Artichoke Hearts: Tender Artichoke Heart Stuffed with Cream Cheese, Goat Cheese & Parmesan. Seasoned with a Touch of Garlic & Lightly Breaded
- Pear And Stilton Cheese Quiches With Sage
- Phyllo Triangles Filled with Crab & Blue Cheese
- Polenta Cakes With Cuban Beef And Sour Cream
- Potato Pancakes With Apple Chutney
- Roasted Turkey, Pecan And Fig Empanada With Apple Chutney
- Roasted Winter Vegetable Bruschettas
- Rosettes Of Smoked Salmon With Herb Cheese On Dark Toast Points
- Rumaki - Scallops Wrapped In Bacon With Dipping Sauce
- Salmon In Crispy Shells Topped with Deep Fried Capers
- Sate Of Sirloin With Onion Relish
- Savoy Arde: A Blend Of Brie And Bleu Cheeses In Toast Points
- Seared Tuna With A Wasabi Cream In A Tart Shell, with Black Sesame Seeds
- Selection of Sushi: Choice of Tuna, California Roll, Spicy Tuna and Smoked Salmon
- Shrimp And Garden Vegetable Spring Rolls With Dipping Sauce
- Shrimp Empanada: Cream Cheese Pastry with Shrimp, Black Beans, Plum Tomatoes
- Skewered Indonesian Chicken On Pineapple Display With Spicy Peanut Sauce
- Sliced Pork Tenderloin On Baguettes With Tropical Salsa
- Snapper Ceviche In Martini Glasses
- Southwestern Steak With Chipolte Crème Fraiche in Crispy Cups
- Spanakopeta Spinach And Feta Filled Phyllo Triangles
- Spicy Seared Shrimp With A Key Lime Mustard Sauce in Shell
- Spinach Soufflé Cups With Red Pepper Jelly
- Spring Rolls with Avocado, Crab, Pea Shoots, Lime, Tangerine zest and crème Fraiche Served with Chili Sauce and Yucca Chips
- Tri Colored Chips With Cilantro Salsa And Guacamole
- Woodland Mushroom In Pastry Bouchees With A Walnut Aioli
Stationary Hors D'oeuvres:
- Baked Brie With Raspberry Served with Crackers
- Belgium Endive With Smoked Salmon Mousse And Herbed Cream Cheese
- Coconut & Macadamia Nut Crusted Brie Served With Baguettes
- Cracked Stone Crab Claws With Moutarde Sauce (In Season)
- Crudités Basket With a Spinach & Artichoke dip
- Curried Chicken In A Sunflower Of Endive Leaves
- Drunken Meatballs In a Bourbon Sauce
- International Cheese Board With Crackers
- Jerked Pork On Toasted Baguettes With Mango Cilantro Sauce
- Middle eastern Plate Consisting of: Hummus, Cucumber salad, stuffed Grape Leaves, Toasted Pita Bread and Olives
- Roasted Red Pepper Cheesecake With Bagel Crisps
- Skewered Indonesian Chicken On Pineapple Display With Spicy Peanut Sauce
- Smoked Salmon Cheesecake
With Rosettes and Pumpernickel Toast