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2008Hors D'Oeuvrescompose your own cocktail party priced per dozen 3 dozen minimum
Asparagus triangles Artichoke squares Avocado wonton with spicy shrimp Angus Tenderloin on garlic baguette Bay scallops wrapped in proscuitto with basil Nantucket bay scallop fritters with remoulade dip Miniature Angus cheeseburgers Cheve, lemon & chive turnovers Chicken roualde with sticky rice, cucumber & carrot Coconut chicken with thai peanut sauce Panko chicken nuggets with spicy remoulade Chicken satay with peanut sauce Cocktail pizzas Classic deviled eggs Madaket crab in filo cup Crab cakes with house tartae sauce Crab salad on endive petals Classic grilled cheese & chutney bites Corn fritters with cranberry chutney Chevre crostini with roasted roma Choux puffs with lobster salad Cherry tomatoes with assorted fillings Curried olive & cheddar puffs Classic cheese puff Stilton popover Ham & gruyere palmiers Tomato bliss on warm pesto toasts Lobster spring roll with sweet chili sauce dip Mushroom caps with cheddar & walnuts Mushroom caps stuffed with chorizo & manchego Nourriture gravalax on cucumber Zucchini & carrot fritters with lemon yogurt dip Lobster bisque served in a espresso cup
Filo cup with smoked salmon, creme fraiche & cavair Lingucia with tangled peppers served on warm baguette Sconset red onion canapes Cucumber canapes with dill sprig Open faced tomato canape with basil Miniature vegetable wrap with avocado, sprouts, tomato & julienne cucumber Miniature Papas Rellenas with tomato chutney Spinach empanadas
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Fococcia pizza with chevre, bacon Miniature rubens with glazed corned beef Savory wild mushroom tartlet Miniature chicken quesadillas with salsa Miniature cheddar & scallion quesadilla Smoked salmon cheesecake Smoked salmon on chive French toast Scallion focaccia with smoked salmon & creme fraiche
Stationary platters servers 20-25
Assorted miniature sandwich platter
Baked brie in croute with French baguette and seasonal fruits
Spinach & artichoke dip with sliced baguette
Crudities with dill dip & hummus
Jumbo shrimp with cocktail sauce
Sesame seared tuna with ginger & wasabi
Side of smoked salmon with capers, red onion & lemon wedges
Roasted vegetable platter served with chevre, assorted olives and breads
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