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2011Hors D'Oeuvres
Three dozen minimum per item
SEAFOOD SELECTION
Clams casino Crab and artichoke tart Crispy lobster spring rolls with sweet chili dunk sauce Coconut shrimp tempura Guacomole on won-ton chip garnished with shrimp Miniature lobster popovers Lobster medallions with summer corn relish garnish Lobster salad on toasted Broiche Nantucket Bay scallop puffs Nantucket Bays wrapped in bacon with honey mustard dip Red curry shrimp skewers with basil leaf Smoked salmon on miniature chive French toast with whipped lemon cream cheese garnish Smoked salmon quesadilla with creme fraiche, scallions & sake glaze Smoked salmon on endive with lemon zest garnish Gulf Shrimp with spicy cocktail sauce
MEAT SELECTION Beef Tenderloin Canape with Boursin
Bbq beef brisket sliders Coconut chicken skewers with sweet chili dipping sauce Panko crusted chicken nuggets with apricot dip Chicken quesadilla with chipotle sour cream Southern fried chicken with ranch or blue cheese dip Mozzarella & basil wrapped with proscuito Vietnamese orange glazed chicken Black Angus filet mignon canape with horseradish creme Black Angus tenderloin wrap around watercress Smoked duck canape with beach plum glaze Water chestnuts wrapped in candied bacon
VEGETARIAN SELECTION Asian vefetable spring rolls with sesame ginger dipping sauce Avocado & goat cheese crostini Asparagus triangle Asparagus & blue cheese canapes Asparagus wrapped with crispy filo Blue cheese popovers Chevre crostini with roasted roma tomato & thyme sprig Chevre, chive & lemon zest in filo Cocktail pizzas Coconut macademia bites Endive petals with blue cheese, pear, toasted pecans & honey Eggplant with walnuts & pecorino in filo Deviled eggs with whipped honey mstard filling Phyllo pizza with chevre, figs & caramelized onions Petite warm mushroom sandwich Miniature Provencal onion pizzas Quesadillas: Spinach & chevre or grilled vegetables Grilled cheese & spicy tomato chutney canape Stuffed mushrooms Steamed dumplings with shittake mushroom served with ginger soy dunk sauce Whipped brie & beach plum in pastry shell Quesadilla with blue cheese & pear with honey drizzle Miniature wild mushroom tarts
STATIONARY CROWD PLEASERS Apricot baked brie en croute with house French baguettes Canape sandwich trays Seven layer dip with won-ton chips Fresh vegetable crudities with dips: roasted garlic, avocado and blue cheese Guacomole with won-ton crisps Hot crab & dip with pita crisps Artichoke & spinach with freshly baked baguettes Lobster nacho with won-ton chips Mediterranean platter with hummus, tabouli, feta salsa, olives & pita bread Side of smoked salmon with traditional garnishes with dill mustard sauce served with thin buttery melba crisps
Please note all of our appetizers are created in-house
When placing your order please adivise if a person in your party has a food allergy consumption of raw or undercooked seafood can increase your risk of food-borne illness
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