Seafood Options

Shrimp and Roasted Corn Chowder Soup Sips presented in Mini Bread Bowls

Jumbo Gulf Shrimp with Spicy Cocktail Sauce presented on a Bed of Greens

with Lemon Wedges

Shrimp Tarragon Mousse served atop Garlic Crostini finished with Chopped Scallions

Cherry Tomatoes Piped with Creamy Shrimp Tarragon Mousse

Grilled Shrimp Quesadillas with Fresh Cilantro Served with Mango-Jalapeno Salsa

Grilled Jumbo Gulf Shrimp brushed with fresh Garlic-Dill Butter

Shrimp, Cucumber and Dill Butter canapés

Grilled Shrimp and Roasted Red Pepper Andouille Sausage Picks

Grilled Shrimp wrapped in Bacon

Pan Seared Scallops basted with Sesame-Ginger Sauce finished with Sesame Seeds

Scallop Ceviche with Avocado Puree presented in Toasted Corn Cups

Broiled Sea Scallops picked with Pineapple wrapped with Peppered Bacon

Scallops on Crispy Kettle Potato Chips with Fresh Baby Pea Puree

Lobster Stuffed Phyllo Triangles with Chives and a hint of Tarragon

Lobster Bisque Soup Sips presented in Mini Bread Bowls with Lump Lobster and finished with Tarragon Sprigs

Button Mushroom Caps stuffed with Lump Crab, Garlic and Spinach finished with Grated Parmesan

Lump Crab Fritters served with a Spicy Chili Citrus Aioli

Smoked Salmon Canapés piped with Dill Cream Cheese

Beef Options

Black Angus Sliders with Swiss Cheese and a Dollop of Horseradish Ketchup

Beef Tenderloin Crostini served with a Dollop of Creamy Horseradish Sauce

and Scallions

Tangy Sweet and Sour Cocktail Meatballs picked with Pineapple Chunks

Cocktail Meatballs Fra d’avolo finished with Course Grated Parmesan

Swedish Cocktail Meatballs with a Hint of Grated Nutmeg

Cucumber Cups with Thai Beef Salad finished with Sesame Seeds and diced Scallions

Beef Wellington Puffs presented with Bearnaise Dipping Sauce

Chicken Options

Steamed Chicken and Vegetable Dumplings served with Soy-Sesame Dipping Sauce

Grilled Caribbean Jerk Key Lime Chicken Wings

Coconut Chicken Tidbits served with Orange Horseradish Marmalade

Chicken Quesadillas with black beans and Cilantro presented with

Fresh Tomato-Corn Salsa

Pecan Chicken Salad Tartlets finished with Dill Sprigs

Satay Chicken Strips presented with Spicy Peanut Sauce

Pork and Lamb Options

Grilled Herb Encrusted Lamb Chops with Pearl Onions and Red Bell Pepper presented with Rosemary-Merlot Sauce

Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

Grilled Pork Tenderloin and Pineapple Picks basted with Sweet Chili Sauce

Fruits and Cheeses

Assorted Gourmet Cheese Platter (assortment of gourmet cheeses selected by our Chef presented with Artisan Crackers, Figs, Crostini, Red and Green Grapes

Baked Brie en croute with Raspberry Preserves and Shaved Almonds presented with Sliced Gala Apples and Crostini

Baked Brie en croute with Jalapeño-Apricot preserves presented with Crostini

Baked Brie and Raspberry Tartlets finished with Fresh Kiwi and Blueberries

Cantaloupe and Honeydew Wedges wrapped with Prosciutto and Fresh Basil Leaves

Seasonal Fruit Harvest (usually cantaloupe, honeydew, watermelon, red and green grapes, kiwi, blueberries, strawberries, blackberries, orange slices and star fruit) presented with Sour cream-Cayenne Fruit Dip

Vegetable Options

Wild Mushroom Pate’ served atop Mini Garlic Crostini finished with Scallions and Course Grated Parmesan Cheese

Personal Avocado salads with your choice of add-ins

Wild Mushroom Ragout Tartlets finished with Course Grated Parmesan Cheese

Zucchini Fritters with a Dollop of Yogurt, finished with Lemon Zest and Dill Sprigs

Potato Latke Bird Nests topped with Melted Gorgonzola Cheese and Walnuts

Plum Tomato and Basil Bruschetta finished with Coarse Grated Parmesan

Summer Watermelon Gazpacho served in Champagne Flutes with Fresh Cilantro Sprigs

Tender Snow Peas piped with Herbed Cheese finished with Carrot Tassels

Fresh Vegetable Quesadillas presented with Black Bean and Corn Salsa

Crispy Vegetable Spring Rolls presented with Soy-Sesame Ginger Dipping Sauce

Spinach Spanakopita served atop a Bed of Fresh Spinach Leaves

Vegetable crudités (usually celery, baby carrots, cauliflower, broccoli, red bell pepper strips, cucumber rounds) presented with Choice of Dips in Hollowed Cabbages

Stuffed Eggs with Spanish olives and a Hint of Curry

Spicy Corn Fritters served with Sweet Chili Sauce

Pesto Palmiers

...or anything else you are inspired to dream

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