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HOT Hors D’oeuvres
Artichoke Bruschetta
Brie Canapé with Honey Mustard and Walnuts, Raspberry and Almonds or Dried
Apricot and Pecans
Caramelized Onion and Goat Cheese Flatbread
Chicken with Macadamia Nut Crust and Chutney Dip
Chili Con Queso Tortilla
Coconut Lobster
Crab Cakes with Red Pepper Coulis
Risotto Crab Cakes
Duck Bundles
Baby Lamb Chops
Miniature Croque Monsieur
Mozzarella and Pine Nut Canapé
Miniature Assorted Quiches
Pesto Spirals
Pigs in Blankets
Potato Leek Puffs
Profiteroles with Yellow Roasted Pepper Puree
Salmon Satay
Spring Rolls with Mushrooms
Walnut and Shallot Stuffed Mushrooms
COLD Hors D’oeuvres
Beef Tenderloin with Horseradish and Onion Confit on Toasts
California Rolls With Wasabi and Ginger
Crudités with Dips
Goat Cheese, Parmesan and Spinach Terrine
Lobster or Crabmeat and Zucchini Rolls with Ginger Vinaigrette
Shrimp, Any Style
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