A Focus on Hors d'oeuvres

 
Passed Bites

Bacon Wrapped Shrimp with Tiger Sauce

Herb Crusted Lamb Pops with Yogurt Sauce

Shrimp Sweetcorn Quesadillas with Smoked Chili Aioli

Thai Duck Wontons with Sweet Chili Sauce

Chicken/Beef Skewers with Coconut Lime Peanut Sauce

Japanese Eggplant Crisp Topped with Fresh Mozzarella, Roasted Tomato, Pesto

Pork and Green Pepper Empanadas with Cilantro Sauce

Pepper Crusted Tenderloin on Garlic Butter Crostini with Horseradish Aioli, Crispy Shallots

Lump Crab Cakes with Saffron Sauce

Togarashi Seared Tuna on Endive Asian Pear Salad

Cornmeal Crusted Tobasco Salmon Bite with Remoulade


Thin Crust Pizza
Wild Mushroom and Brie with Caramelized Onion, Asiago, Brie, Lemon Arugula Salad, Shaved Parmesan

Pepperoni and Spiced Honey with Asiago, Mozzarella



Stationary Platters & Boards

Artisan Cheese & Cured Meat Board
Dried & Seasonal Fruit, Candied Nuts, Tapenade or Jam, Crostini, Crackers

Citrus Olive Oil Poached Shrimp Platter 
with Cilantro Peruvian Aji Chili Sauce

Creole Shrimp Bake
served in a Rosemary-Beer, Butter Sauce and Crusty Bread

Mediterranean Platter
with Roasted Carrot Hummus, Grilled Vegetable Salad,
Baked Fetta, Toasted Pita Chips


Assorted Mini Desserts