SAMPLE HORS D'OEUVRE MENU

Passed on Decorative Trays Decorated with Botanicals

Asparagus wrapped Filo Dough with Asiago Cheese
Assorted Sushi with Ginger, Wasabi and Soy Sauce
Baked Brie and Brown Sugar Tartlet
Beef Negemaki with Scallions and Plum Sauce
Beefsteak Tomato Brushetta with Fresh Basil
Beef Tenderloin Crostini with Horseradish Aioli
Caribbean Steak Crostini with Saffron Aioli
Chorizo with Grilled Pineapple
Curried Chicken Salad on a Plantain Chip
Coconut Crusted Goat Cheese Crostini with Sun Dried Cranberries
Cornmeal Crusted Calamari with a Vodka Honey Ketchup
Cumin Chicken Quesadillas with Monterey Jack Cheese
Citrus Marinated Shrimp with Tanqueray Cocktail Sauce
Chicken Yakitori with Scallions
Franks in a Blanket with Mustard
Grilled Chicken Sate with Spicy Peanut Sauce
Grilled Vegetable and Cheddar Quesadillas with Black Bean Aioli
Wild Mushroom Tartlets
Panko Crusted Lamb Chops with Apricot Mustard Sauce
Honey Coconut Chicken Tenders
Japanese Eggplant and Maui Onion Foccacia
Mini Crab Cakes with a Spicy Remoulade
Papaya and Brie Quesadillas
Peking Duck in Miniature Mandarin Pancakes
Potato and Leek Pancakes with Applesauce
Roasted Corn and Tomato Relish in a Pastry Cup
Roasted Eggplant and Red Pepper Crostini
Rosemary Grilled Shitake Mushrooms with Balsamic Syrup
Salmon Gravalax Canapé with Dill Aioli
Sesame Crusted Grouper Fingers with Honey Mustard Sauce
Shrimp Sate with a Thai Peanut Sauce
Smoked Salmon on a Lace Potato Pancake
Smoked Salmon Pizza with Boursin, Shaved Red Onion and Chives
Southern-Style Corn Fritters with Apple Butter
Spinach and Feta Triangles with Garlic Dip
Thai Spring Rolls with Mango-Plum Sauce
Twice Baked Plantains with Honey
Tuscan Crostini with Roasted Red Peppers and White Beans
Walnut Crusted Snapper Fingers with Key Lime Aioli
Tuna Ceviche in an Oriental Spoon
Gazpacho Shooters with a Cucumber Relish
Mini Grilled Gruyere Cheese Triangles
Risotto Cakes with Dried Cranberry Compote