PASSED HORS D’OEUVRES
Black Pepper Biscuits with Herb Mayo, Caramelized Onion and Seared Rare Tenderloin
Pronto Pups: Lobster Tempura on a Stick with Red Pepper Chutney
Island Onion Fritters with Pineapple Salsa
English Cucumber Plates with Smoked Salmon, Dill Scented Cream Cheese, Lemon Zest and Julienned Nasturtiums
Teriyaki Beef with a Clear Lime, Scallion and Rice Wine Vinegar Peanut Sauce
Mini BBQ Chicken Pizza’s with Cheddar Cheese and Roasted Red Onion
Sweet Potato Pancakes with Shredded Duck, Grape Mayo and Scallion
STATIONARY HORS D’OEUVRES TABLES -- ALL FOOD FORK FRIENDLY
STATION ONE
Oysters on the Half Shell & Spicy Shrimp
with Cocktail Sauce, Sake Lime Sauce & Chipotle Honey Salsa
Raw Tuna and Avocado Tartar
Crab and Corn Bisque
Assorted Crackers and Toasted Brioche
STATION TWO
Antipasto Platter:
Genoa Salami. Prosciutto, Aged Provolone, Fresh Mozzarella
Roasted Red and Yellow Peppers, Assorted Olives,
Marinated Artichoke Hearts and Mushrooms,
Eggplant Caponata and Mango Chutney
FRESH BREAD, SAVORY CURRY RAISIN SCONES
MIni Roll Up Sandwiches:
Peppered Beef Tenderloin Wrapped in Lavash with Basil, Caramelized Onion and Herbed Cheese
Curried Chicken Salad with Raisins and Lettuce
Fresh Tomato, Arugula and Fresh Mozzarella with Balsamic Mayo
STATION THREE
Sage Turkey Meatballs with an Apple Cider Glaze
Assorted Roasted Sausages with Assorted Mustards
Hoison Glazed Chicken Wings
Mongolian Hot Pot Of Beef with a Green Curry Coconut Sauce
French Bread
DESSERT
Assorted Elegant Pastries, Cookies and Bars
Fresh Berries and Chantilly
Decaf, Coffee and Tea, Milk, Cream, Sugar and Sweet N’ Low