Vegetarian

	Ancho chili cheesecake A savory cheesecake topped with guacamole, tomatoes, scallions, and olives with tri-colored tortilla chips		Mediterranean white bean dip with garlic crisps
	Apricot and almond baked brie presented with water crackers and sliced baguette		Mexican Seven Layer dip Refried beans, guacamole, sour cream, scallions, tomato, black olives, and Monterey Jack cheese served with tortilla chips
	Assorted olive display		Pasta station Penne rigate with marinara and cheese tortellini in a creamy basil pesto sauce, complemented by sundried tomatoes, black olives, crushed red pepper, and Parmesan cheese and served with grissini bread sticks
	Cheese and fruit board Aged cheddar, Gorgonzola, Camembert, and Manchego, cheeses garnished with seasonal fruit and served with assorted crackers		Petit sandwich of roasted eggplant and fresh mozzarella with fresh tomato and basil olive pesto on French baguette
	Cheese board with assorted crackers Brie, cheddar, havarti and smoked gouda garnished with seasonal fruit		Roasted red pepper hummus with garlic crisps
	Crudité and dip A seasonal display of raw and blanched vegetables with sauce for dipping		Skewer of grapefruit, melon and mint
	Eggplant caviar with garlic crisps		Trio of dips Eggplant caviar, roasted red pepper hummus and Mediterranean white bean dip served with garlic crisps
	Gorgonzola and pistachio encrusted grape display		Warm artichoke terrine with crostini

	Bruschetta with pesto and roasted red pepper		Mango, goat cheese and basil quesadillas served with Mojito mango salsa
	Cherry tomatoes stuffed with avocado mousse		Miniature Roquefort Napoleons with walnuts
	Cornmeal blinis with creme fraiche and tomato roasted corn salsa		Mini wild mushroom and Gruyére tart
	Cremini mushrooms stuffed with caramelized fennel and pinenuts served with red pepper creme fraiche		Mushrooms stuffed with goat cheese and rosemary
	Crispy Spring Rolls with spicy plum sauce for dipping		Phyllo triangles with feta and currants served with a spicy mango chutney dipping sauce
	Cucumber cups with sundried tomato feta creme		Phyllo triangles with spinach and feta
	Eggplant caviar crostini		Phyllo triangles with wild mushrooms
	Exotic mushroom profiteroles		Provençal tomato tartlets prepared with caramelized onions and Gruyére
	Feta dumplings with spicy orange sesame sauce		Traditional gazpacho served in a petit martini glass
	Grilled Japanese eggplant wrapped around roasted red pepper and fresh mozzarella bocconcini		Tri-color pepper and cheese quesadillas with pico de gallo and sour cream

Poultry

	Chicken and roasted red pepper quesadillas with tomato salsa served with pico de gallo		Potato gaufrettes with duck confit
	Chicken, porcini and brie in flaky pastry		Quesadillas with chicken and tri-color peppers presented with guacamole, pico de gallo and sour cream
	Crispy coconut chicken skewers with mango chutney dipping sauce		Seared duck breast on sweet potato chips with chipolte cream
	Five spice chicken salad in wonton shells		Singapore chicken satay marinated and grilled, served with peanut sauce
	House-made Peking duck in endive leaves with scallions and spicy plum sauce		Smoked turkey and cranberry sauce on mini currant or walnut scones
	Petit sandwich of mango chutney chicken salad served on mini croissants		Spicy chicken phyllo rolls with salsa verde
	Plantain chips with lime marinated grilled chicken and Mojito mango salsa

Beef

	Antipasto platter marinated mushrooms, cauliflower, roasted peppers, eggplant, beets, artichokes, fresh mozzarella, pepperoncini, provolone, Genoa, and shaved Paremesan-Reggiano with crostini and breadsticks		Fresh figs with rosemary goat cheese wrapped in prosciutto
	Armagnac soaked prunes wrapped in bacon		Lamb skewers with cherry tomato and dried apricot
	Bacon and caramelized onion tart		Miniature beef Wellingtons beef tenderloin and herbed cream-wrapped in puff pastry
	Beef and Fontina tostaditos		Petit beef tenderloin kebabs with roasted shallots and Bernaise sauce
	Beef Empanaditas with salsa verde		Petit sandwich of roast beef and boursin cheese with caramelized shallots on foccacia
	Beef flank steak satay		Petit sandwich of sliced tenderloin on foccacia with horseradish creme fraiche and grainy mustard
	Charcuterie platter sliced salamis, pates, smoked ham and sausages presented with dijon mustard, cornichons, and French bread		Petit pork loin kebabs with pineapple, red onion and chipolte glaze
	Cocktail lamb chops with grainy mustard dipping sauce or mint chutney		Pigs-In-A-Blanket miniature cocktail wieners in puff pastry presented with honey dijon dipping sauce
	Country-style pate with wild mushrooms served with dijon mustard, cornichons and French bread		Puff pastry beggar's purses filled with Brie, zucchini, and prosciutto
	Cremini mushrooms stuffed with sausage and Parmesan		Roasted asparagus wrapped with prosciutto and chevre
	Curried lamb phyllo triangles presented with mint chutney		Seared beef tenderloin en crouton with parsley garlic butter
	Filet of beef crostini with artichoke, arugula and shaved Parmesan		Tenderloin of beef with silver dollar rolls with horseradish creme fraiche and grainy mustard

Seafood

	Balsamic glazed salmon skewers with roasted tomato cream		Potato celeriac pancakes with smoked trout and creme fraiche
	Crab empanaditas with salsa verde		Seared sashimi tuna with black sesame seeds presented with wasabi creme and pickled ginger on a wonton crisp
	Crispy coconut shrimp with a grilled pineapple sauce for dipping		Skewer of scallop, pancetta, and basil leaf
	Cucumber cups with smoked trout topped with dilled creme fraiche		Smoked bluefish terrine served with pumpernickel toast points and crostini
	Cucumber rounds with smoked salmon mousse		Smoked fish and white bean branade with baguette crisps and red bell pepper strips
	Dark rum-glazed shrimp on sugarcane skewers		Smoked salmon platter with capers, red onion, and dilled creme fraiche served with pumpernickel toast points and cucumber rounds
	Fire-grilled shrimp with guacamole		Smoked salmon with sweet cream cheese in mini croissants
	Gravlax with red onion, capers and creme fraiche on cucumber rounds or pumpernickel triangles		Smoked salmon terrine smoked salmon mousse wrapped with layers of thin sliced smoked salmon garnished with fresh dill, salmon caviar and pumpernickel toast points
	Grilled lemon basil shrimp		Smoked seafood platter smoked mussels, shrimp, scallops and trout beautifully displayed and served with horseradish creme fraiche and crackers
	Grilled proscuitto-wrapped shrimp and artichoke		Smoked whitefish terrine garnished with smoked shrimp and served with crostini
	Hot crab and artichoke dip served with crostini and garlic crisps		Steamed crab and vegetable dumplings with soy ginger dipping sauce
	Lemon scallops with pancetta		Thai-style jumbo lump crab cakes with creamy chili sauce
	Nori stacks with smoked salmon and wasabi with scallion soy dipping sauce		Traditional shrimp cocktail served with our own cocktail sauce
	Phyllo triangles with lobster		Warm Louisiana crawfish terrine with French bread toasts (per person)
	Potato celeriac pancakes with creme fraiche with garnish of salmon caviar		Warm sherry-infused crab dip accompanied by crostini and pita chips

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