Artichoke Parmesan Puffs

baked golden brown

Spanakopita

spinach and feta cheese baked in a phyllo triangle

Bacon Wrapped Dates

rolled in brown sugar and baked

Asparagus Maki

sirloin of beef wrapped around asparagus, bell pepper and scallion

sauteed in teriyaki sauce

Chipotle Shrimp

marinated with chipotle peppers and grilled

Thai Shrimp

flavored with coconut milk, lime leaves and curry

Miniature Louisiana Crab Cakes

topped with cajun aioli and flat leaf parsley & bell pepper diamond

Blackened Sea Scallops

presented on a croustade with red pepper rouille

Grilled Chicken Quesadillas

topped with sour cream, guacamole and cilantro

(available with grilled vegetables)

Brie & Pear Quesadillas

summer fruit salsa

Chicken Sate

spicy peanut sauce

Coconut Shrimp

orange horseradish sauce

Assorted Miniature Quiche

fromage- lorraine-florentine-mushroom

Chicken & Potato Vesuvio Skewers

white wine, garlic and olive oil

Miniature Burgers

on petite brioche buns with your choice:

*lettuce and gorgonzola mayo

*lettuce and homemade bacon jam

*ketchup and pickles

Salmon Sate

teriyaki sauce

Stuffed Mushroom Caps

spicy sausage, spinach & feta or crabmeat

Andouille Sausage en Croute

baked in puff pastry and offered with spicy honeycup mustard

Bacon Wrapped Sea Scallops

drizzled with soy sauce

Miniature Potato & Celeriac Pan Cakes

apple compote, sour cream and snipped chive

Vegetable Egg Rolls

chinese hot mustard and sweet & sour sauce

Vegetable Sate

shitake mushroom, tofu and baby bok choy

drizzled with ponzu sauce  

Chicken & Goats Cheese Flautas

homemade mole

Chicken Yakitori

skewered and grilled chicken breast and scallion with bulgoki sauce

Miniature Sage & Fontina Grilled Cheese

on grilled crustless sourdough bread

Sweet Potato Cakes

with mango-pineapple chutney

Baked Spinach, Sun-Dried Tomato & Feta Tart

 in a phyllo cup with fresh oregano and a drizzle of balsamic vinegar

  Buffalo Chicken Meatballs

stuffed with blue cheese and served on a celery skewer

Braised Asian Beef Short Rib

Presented on a miso spoon with scallion and sesame seed garnish

Endive 

holding warm kung pao chicken with peanuts

Jap Chae Spoon

Korean sweet potato noodles with veggies, egg and shitake mushroom served on a miso spoon with scallion and sesame seed

Gazpacho

served in an edible cucumber cup

Shrimp Cocktail

with traditional cocktail sauce

Snow Peas 

split and piped with herbed cream cheese

Beef Tenderloin Roll-Ups

thinly sliced tenderloin spread with horseradish mustard and sprouts

Piquant Crab Salad 

served on a jicama wedge with lime and cilantro

Sevruga Caviar*

set in a chilled roasted red potato cube with creme fraiche and dill

Beluga Caviar*

buckwheat blini and lemon creme fraiche

Ahi Tuna Sashimi*

served on a wonton chip with wasabi and flaked noori

Belgian Endive

holding gorgonzola mousse and chopped walnuts

Ginger Marinated Shrimp

wrapped with a crisp snow pea

Salmon Canape

with cream cheese and dill

Beef Carpaccio*

rare tenderloin of beef on a croustade with caper aioli

and whole caper garnish

Fresh Melon

wrapped with imported prosciutto

Caprese Skewers

cherry tomato, fresh mozzarella and basil drizzled with

balsamic vinegar & olive oil

Cucumber Cup

filled with chickpea humus and matchstick veggies