Passed Hors d’oeuvres
Petite Filet Mignon with Herb Butter
Shrimp Salad on Brioche Rounds
Shrimp Scampi, Coconut Shrimp with Orange
Lobster Brochette with Brown Butter
Leek Toasts with Goat Cheese and Thyme
Artichoke and Prosciutto Fritters
Baby ‘pop’ Lamb Chops with Rosemary Mustard
Asian Style Won-ton Blankets
Won-tons with Melted Goat Cheese, Dark Cherry Preserves, and Chopped Green Olives
Tuna Tartar with Avocado served on Cucumber Rounds and Rice Crackers
Orange Sesame Beef Skewers
Beef with Star Anise
Seared Tuna served on a Rice Cracker/Cucumber Slice with Wasabi and Sesame
Veggie Rolls
Oysters with Pancetta Crumbs served on Porcelain Spoon
Pan-Sauted Scallops with Lime Ginger Aoili
Pecan Chicken with Maple Cream
Southern StyleButtermilk Chicken with Hot Pepper Sauce
Swordfish Brochette with Wasabi Honey
Caramel and Brie Twists
Crab Cakes with Cajun Remoulade
Caramelized Onion and Kirsch (Bacon) Tartlets
Chicken and Apple Sausage served with Grilled Onions on Dark Bread Rounds
Mozzarella en Carrozza with Tomato/Basil Dip
Spicy Salmon Ribbons with Tamarind Butter or Horseradish Cream Sauce
Gougonettes of Sole with Brown Butter and/or Malt Vinegar
Dessert
Complete Dessert Buffet or Passed Miniature Dessert Delights
Homemade Belgian Chocolate Lollipop Truffles
Hors d'oeuvres