Hors d’ oeuvres

A. Brie en’ Croute
Imported Wheel of Brie Topped with caramelized apples and walnuts
wrapped in puff Pastry and Baked to a Golden Brown

B. Grilled Moroccan Chicken Skewers
Turmeric and Cardamom Laced Marinade
served with a Mint Cucumber Yogurt Sauce

C. Wild Mushroom Tartlettes
Crisp Filo Mini shells filled with a Ragout of Portabello
and Crimini Mushrooms

D. Belgian Endive Spears
Filled with Goat cheese Laced with Blue Cheese
Garnished with roasted Bosc Pear

E. Leek and Artichoke Tartlettes
Mini-Tart Shells Baked to a golden Brown

F. Spanish Red Pimentos
Stuffed with feta and Fresh Basil
Drizzled with virgin Olive oil and fresh Pepper

G. Grilled Polenta
Topped with Wild Mushroom Ragout
Sundried Tomato Garnish

H. Caramelized Onion and Goat chesse Pizza
Caramelized Onion, Roasted Tomatoes, Goat chesse, and basil
Topped with Shaved Parmesan

I. Crispy Potato Pancakes
Topped with creme Fraiche and Caviar

J. Smoked Salmon Torta
Marscapone Cheese layered with Salmon, Red Onion and Fresh Dill
Served with Water Crackers and Roasted Garlic Crostini

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