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Passed Hors d’oeuvres
Seafood Hors d’oeuvres
- Traditional Jumbo Gulf Shrimp Cocktail with Horseradish
Cocktail Sauce
- Tuna Tartare & Cucumber Salad on a Crispy Wonton
- Petite Maine Lobster Salad Roll
- Duck Trap Farm Smoked Salmon on a Potato Gaufrette with
Dilled Sour Cream
- California Sushi Maki Roll with Wasabi, Pickled Ginger,
and Tamari
- Apple wood Smoked Maine Mussels with Thyme Mustard
- Black & White Sesame Seared Ahi Tuna and Wasabi Mayonnaise
on a Sticky Rice Cake
- Maine Lobster Salad Tossed with Lemon Aioli Served on
a Belgian Endive Leaf
- Mini Cod Cakes with Chipotle Rémoulade
- Sweet and Spicy Raspberry Habeñero Glazed Grilled
Shrimp Skewers
- Chilled Grilled Jumbo Shrimp with Bloody Mary Dipping
Sauce
- Spicy Tuna Sushi Maki Roll with Wasabi, Pickled Ginger,
and Tamari
- Mini Maine Lump Crab Cakes with Chipotle Rémoulade
Black & White Sesame Seared Ahi Tuna with Asian Slaw
on a Crispy Wonton
- Nantucket Sea Scallops Wrapped in Apple wood Smoked Bacon
- Seared Lobster on a Lemon Thyme Risotto Cake
- Chilled Spicy Lime Shrimp Ceviche Spoons
- Caviar filled Roasted Bliss Potatoes with Sour Cream
- Thai Shrimp Lettuce Wraps with Soy Ginger Dipping Sauce
- Sesame Seared Diver Scallops on a Crispy Wonton Skin Topped
with Asian Slaw
- Crispy Lobster and Corn Quesadillas served with Avacado
Salsa
Poultry Hors d’oeuvres
- East Asian Chilled Chicken Roulade with Pickled Red Ginger
and Scallions
- Curried Chicken Salad with Flame Red Grapes on a Crispy
Pita Chip
- Chinese Seared Duck Breast with Hoisin Mayonnaise on a
Crostini
- Cherry wood Smoked Turkey Breast with Cranberry Orange
Chutney on a Multigrain Crostini
- Mini Tostada Topped with Lime Marinated Chicken and Avocado
Salsa
- Double Crispy Sweet Soy Glazed Chicken Wings
- Pistachio Crusted Chicken Bites Served on a Pipette with
Curry Broth
- Crispy Coconut Chicken Bites with Costa Rican Golden
Pineapple Ketchup
- Maple Leaf Smoked Duck Breast with Vermont Goat Cheese
Spread on a Sweet Potato Chip
- Chicken Sate Skewers with Spicy Thai Peanut Sauce
- Greek Grilled Chicken, Spinach and Feta Cheese in a Phyllo
Tartlet
- Double Crispy Fried Szechwan Chicken Wings
- Chicken Shu Mi Shooters (Chinese steamed dumpling) with
Soy Dipping Sauce
- Grilled Jamaican Jerk Chicken Skewers with Creamy Mango
Sauce
- Sliced Smoked Duck on Cranberry Crostini with Kumquat
Chutney
- Sweet & Spicy Raspberry Habeñero Glazed Chicken
Wings
- Hickory Smoked Chicken with Black Bean & Corn Salsa
in a Corn Tortilla Cup
- Thai Chicken Lettuce Wraps with Spicy Peanut Dipping Sauce
Meat Hors d’oeuvres
- Peppered Beef Tenderloin with Stilton Bleu Cheese on Sour
Dough Crostini
- Beef Sliders, Gorgonzola, Caramelized Onions & Roasted
Tomato Ketchup
- Mini Cheeseburgers in Paradise Complete with Mini Gherkins
- Thai Beef Salad Served on a Cucumber Cup
-
Beef Carpaccio with Extra Virgin Olive Oil and Shaved Reggiano
Parmesan
- Cheese on a Crostini
- Mongolian Beef Sticks with Tangerine Dipping Sauce
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Asian Pork & Vegetable Lettuce Wraps Served with a Thai
Peanut Sauce
- Dijon Encrusted Baby Denver Lamb Chops
- Crispy Grissini (Italian bread stick) with Gorgonzola
Wrapped in Prosciutto
- Mini Lamb Kebobs Rubbed with Rosemary and Dijon Mustard
- Fresh Figs with Gorgonzola Spread Wrapped with Prosciutto
- Sweet Italian Sausage Stuffed Mushroom Caps
- Southwestern Egg Roll with Black Beans & Pork
- Cocktail “Pigs” in a Blanket
- Smokey North Carolina BBQ Pork & Sweet Onion Marmalade
on a Crostini
- Moroccan Curried Mini Lamb Kebobs with Tzatziki (cucumber
yogurt sauce)
- Mini Asian Beef Roulade with Red Pepper & Asparagus
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Lamb Sliders with Chipotle Aioli and Baby Greens
- Savory Beef Knish
- Pork Shu Mi Shooters (Chinese steamed dumpling) with Soy
Dipping Sauce
- Crispy Fried Pork Spring Rolls with Mi Ploy Sweet Chili
Dip
- Red Bliss Potatoes Filled with Roquefort Cream and Bacon
Vegetarian Hors d’oeuvres
- Fresh Mozzarella, Grape Tomato, and Basil Leaf Frill Picks
- Vietnamese Fresh Spring Rolls with Spicy Dipping Sauce
- Traditional Potato Latkes Served with Apple Sauce
- Crispy Pita Triangles with Roasted Red Pepper Hummus
and Baba Ghanoush
- Grilled Flat Bread with Fresh Mozzarella, Sliced Plum
Tomatoes, Fresh Basil, and EVOO
- Cold Steamed Asparagus Spears Wrapped with Fire-Roasted
Red Peppers
- Gazpacho Shooter Served in a Cucumber Cup
- Individual Crudités Towers Served with Caramelized
Onion Dip
- Spinach & Feta Phyllo Spanakopita
- Grilled Vegetable Quesadilla with Monterey Jack Cheese
and Creamy Salsa
- Baked Stuffed Mushroom Caps
- Southern Style Scallion & Jalapeño Hush Puppy
with Maple Cream
- Crispy Fried Spring Rolls with Mi Ploy Sweet Chili Dip
- Spinach and Boursin Stuffed Mushroom Caps
- Wild Mushroom & Boursin Cheese Phyllo Tart
- Sweet Potato Pancakes Served with Vermont Maple Cream
- Baked Anjou Pear & Brie Purses
- Shiitake Mushroom & Cilantro Baton with Hoisin Dipping
Sauce
- Baked Local Figs Topped with Crumbled Gorgonzola Cheese
Soups-Hors d’oeuvres - Served in demitasse
cups
- Strawberry and Cantaloupe Melon with Fresh Mint
- Cream of Wild Mushroom
- Fresh Summer Garden Gazpacho
- Chilled Avocado with Cucumber Coulis
- Lobster Bisque with Roasted Corn Garnish
- Cream of Asparagus with Roasted Red Pepper Coulis
- Roasted Butternut Squash Bisque with Black Thai Rice
- Creamy Yukon Gold Potato with Bacon Crackles
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