2008

Hors D'Oeuvres

compose 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
tomato & sprig of thyme 

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

Fococcia pizza with chevre, bacon
& caramelized onion

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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