Passed Hors D ‘Oeuvres

 

Puff Pastry Pizzas

Caramelized Onion and Fig

Herbed Goat Cheese and Sun Dried Tomato

Asparagus, Prosciutto and Asiago Cheese

Roma Tomato, Basil and Mozzarella

Portobello, spinach and Feta

 Chicken Choices

 Pancetta Wrapped Chicken Medallions over garlic polenta

 Sesame or Teriyaki Chicken Skewers with Thai-Peanut Dipping Sauce

 Smoked Chicken Quesadilla with Monterey Jack and Salsa

 Coconut Chicken tenderloins with a sweet and spicy mango chutney

Beef/Pork /Lamb Choices

Sliced Beef Tenderloin on Crostini with Horseradish Cream

Pan Fried Peking Raviolis with Soy Ginger Dipping Sauce

Dolmades (stuffed grape leaves with ground beef rice filling)

Greek Lamb Kabobs with Cool Yogurt Tzatziki

Melon Wrapped with Prosciutto

Miniature Beef Wellington

Steak Tartare with capers and olive oil over crostini

Mini Steak Quesadillas with salsa and sour cream

Shredded Beef Empanada with homemade guacamole

Angus beef sliders with melted Gruyere on mini Brioche Buns

Seafood Choices

Sea Scallops Pan Seared with Lobster sherry cream

Bacon Wrapped Sea Scallops

Coconut Shrimp with sweet and spicy mango chutney

Shrimp Cocktail with Spicy Cocktail Sauce

Crab Cakes with Roasted Red Pepper Aioli

Pan Seared Sesame Tuna Loin on Crostini with Lemon Caper Aioli

Miniature Lobster Thermidors

Mini Lobster Roll served with a cool crème fraiche

Crab Won Tons

Smoked Salmon, Guacamole and Cream Cheese Pinwheels served on mini toast

Cucumber rounds with crabmeat mousse

Vegetable Choices

Spanakopita

Miniature Vegetable Spring Rolls with Mango Chutney

Savory Tartlet with Leek, Spinach and Gruyere

Miniature Wild Mushroom, fresh oregano, and Feta Tartlet

Raspberry and Brie in Phyllo

Roasted Corn and Tomato Quesadilla with Monterey Jack Cheese and Avocado