|
 |
|
 |
|
 |
|
 |
|
Hors d'Oeuvres
and
Appetizer Selections
Stationary Hors d'Oeuvres
Imported Cheeses
Display Crudités with a variety of dips
Hummus, Eggplant Capanota & Olive Tapanade
Bruschetta
Antipasto Platter
Fresh Mozarella & Tomato Platter with
Roasted Red Peppers, Basil, Olive Oil & Balsamic
Passed Hors d'Oeuvres
Camembert Cheese with Caramelized Onion and
Macerated Dried Fruit
Olive Tapande Canape
Lobster & Pesto Tartlets
Fresh Pate on Croustade
Grilled Duck Breast with Orange Chutney
Petite Crab Cakes with Chipotle Mayo
Smoked Sausage on Brown Bread
Toasted Hazelnut & Goat Cheese
in a Phyllo Tart
Petite Lamb Chop
Mushroom & Fontina Tart
Beef Tenderloin on Croustade
Smoked Salmon Roulade on Brown Bread
Spanakopita with Yogurt Dill Dipping Sauce
Grilled Chicken or Lamb Brochettes
Seasonal Soups
Gazpacho
Roasted Winter Squash
VichyssoisePasta Fagioli
Potatoe Chowder
Salads
Nutted Wild Rice Salad
Baby Spinach with Orange & Candied Almonds
Nicoise Salad
Grapefruit, Avocado and Red Onion on
a bed of Greens with Citrus Vinaigrette
Garden Salad with Herb Vinaigrette
Sliced Beet and Goat Cheese on a bed of Arugula with Citrus Vinaigrette
Mixed Field Greens with Balsamic Vinaigrette
Most selections can be presented as appetizers or individually plated as an
entree, family or platter style
 |