PASSED HORS D'OEUVRE SELECTIONS

Andouille Filled Potato
Bite sized red potatoes roasted and filled with spicy Andouille sausage
and sweet dried apricot stuffing, served with Cajun sour cream sauce

Proscuitto Wrapped Melon
Wedges of ripe cantaloupe wrapped with a thin slice of prosciutto
and skewered with a cube of gouda cheese

5-Spice Chicken
Chopped chicken and crisp vegetables tossed in a dressing seasoned with the flavors of the orient,
served in a crisp wonton cup and garnished with mandarin orange

Vegetarian Pot Sticker
Pockets of savory vegetables in tender wrappers served with Sriracha soy dipping sauce

Vegetable Spring Rolls
A mix of oriental vegetables wrapped in rice paper and fried to a
golden brown finished with tropical pineapple dipping sauce

Grilled Portobello Bruschetta
Portobello mushrooms that have been grilled and chopped are served
on a crisp bruschetta crouton with apricot onion jam infused with tarragon

Chicken Tostadas
Tender chicken mixed with cilantro and southwestern seasonings served on a crisp
tortilla chip drizzled with red chili cream

The Ultimate Comfort Combo
Creamy herbed tomato soup served in a shot glass with a
petit grilled pepper jack cheese sandwich

Three Onion Parmesan Tartlets
Red, green and white onion diced and reduced over low heat to a sweet jam
which is flavored with fresh thyme and grated parmesan cheese served in a  savory tart shell

Deviled Eggs
Traditional style deviled eggs topped with oil packed sun dried tomatoes

Bite Sized Beef Wellington
Tender bite sized portions of roast beef topped with mushrooms duxelles then wrapped in
puff pastry and baked to a golden brown, served with Dijon sour cream sauce for dipping

Mini Quiche
Bite sized quiche in a selection of spinach and ham and cheese

Spanikopita
Tender triangles of flaky phyllo pastry wrapped around a spinach and
feta cheese filling, served with cucumber and mint yogurt dipping sauce

Raspberry and Brie Tartlets
Creamy brie cheese and raspberries baked in a flaky phyllo tart shell

Asparagus and Bleu Cheese Tartlet
Savory bleu cheese mousse with a tender asparagus tips tucked
into a petite tart shell garnished with a house made dried cherry relish

Smoked Salmon Crostini
Flakes of rich smoked salmon in a pillow of lemon infused cheese
mousse on a crostini crouton with capers and fresh dill

Proscuitto Wrapped Asparagus
Fresh asparagus spears wrapped with thinly sliced prosciutto then
grilled to a pleasant crispness, served with apple raspberry aioli dipping sauce

Gorgonzola Filled Strawberries
Red ripe strawberries that encase a drop of reduced balsamic syrup
then capped with a dollop of creamy gorgonzola cheese

Petite Melon and Cheddar Skewers
Vine ripe melon and aged cheddar cheese, cubed and presented on a skewer

Chicken Satay
Tender chicken grilled on a skewer and served with sweet and spicy Thai dipping sauce

Chipotle Shrimp
Tender shrimp roasted with chipotle rub and served on blue corn tortilla chips with fresh lime pico

Dried Fig and Goat Cheese Tartlets
Creamy goat cheese sweetened with honey topped off by a dried fig
in a pure butter tartlet shell, finished with a hint of rosemary

Shrimp Shooter
Poached jumbo shrimp served in a shot glass with spicy gazpacho style cocktail sauce

Smoked Salmon with Bleu Cheese
Bleu cheese mousse with flaked smoked salmon in a bite sized tart shell
garnished with an asparagus tip

Italian Meatballs
Traditional herbed meatballs in a house made marinara sauce
dusted with grated parmesan cheese

Lump Crab Cakes
Petite crab cakes cooked to a golden brown and served with roasted pepper cream sauce

Bacon Wrapped Scallops
Jumbo scallops wrapped with hardwood smoked bacon
then served with strawberry jam dipping sauce