Passed Hors d’oeuvres
Select 4 From the Following
Seafood
- Smoked Salmon on Lavosh, Papaya Relish and Lemon Crème Friache
- Sesame Seared Tuna and Rice Crackers with Wasabi Crème Friache
- Petite Maryland Crab Cakes with Pink Peppercorn Remoulade
- Shrimp Stick with Spicy Cilantro Marinade Lime Chile Sauce
- Lobster Quesadilla with Boursin Cheese and Grilled Vegetables
- Japanese Crab Rolls with Nori Sushi Rice, Crab, Spinach and
Rice Paper Served with a Chili Orange Sauce
- Grilled Shrimp Skewers Basted with Roasted Red Pepper Sauce
Meat & Poultry
- Thai Chicken on Open Faced Wonton Shell
- Jamaican Jerk Chicken Skewers with Cucumber
and Lime Yogurt Sauce
- Smoked and Cured Duck Breast with Fig Jam and Mascarpone
Served on Blini
- Lime and Chili Marinated Strips of New York Steak on Skewers
with Smoked Tomato Glaze
- Peppered Beef Carpaccio on Baguette with
Montpelier Butter and Toasted Hazelnuts
- Prosciutto Wrapped Hearts of Palm with
Chive Matchsticks
- Petite Skewers of Andoullie Sausage and Peppers Served with a
Chili Aioli
Vegetable
- Roast Baby Potatoes Stuffed with Brie and Fresh Chive
- Garlic Bruschetta with
Plum Tomato, Fresh Mozzarella and Basil
- Chilled Wild Mushroom Quiche Diamonds
- Artichokes Stuffed with Stilton Cheese
- Twice-Baked Truffled Fingerling Potato
Wedges Topped with Parmesan Crisp
- Baked Three Cheese Phyllo Cups Filled with
Ricotta, Feta and
Smoked Mozzarella Cheeses
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