please inquire about pricing and staffing rates
Cold Hors D’Oeuvres
Caramelized Cranberry Onion Crostini with Chevre
Chicken Salad in Belgian Endive Spears
Beef Tenderloin Canapés with Horseradish Crème Fraîche
Smoked Salmon Roulades with Cucumber and Scallion Cream Cheese
Pepper Crusted Rare Tuna on Fresh Water Chestnut with Ginger-Lime Crème Fraîche
Jumbo Shrimp Cocktail served chilled with homemade cocktail sauce
Sushi Tuna Roulades with Wasabi Aioli
Prosciutto Arugula Roulades
Beef Tenderloin wrapped asparagus
Hot Hors D’Oeuvres
Maple Glazed Scallops wrapped in Bacon
Pan Seared Vegetable Dumplings with a Ponzu Dipping Sauce
Sautéed Wild Mushrooms Tarts
Parmesan and Garlic stuffed Cherry Tomatoes
Caramelized Onion and Roasted Garlic Quesadilla
Chicken Tenderloin Satays with Peanut Dipping Sauce
Miniature Maryland Crab Cakes with an old bay and dill remoulade
Grilled Lime Marinated Sea Scallops
Coconut Chicken Skewers with a spicy coconut-mango puree
Grilled Herb Marinated Jumbo Shrimp
Orange Ginger Grilled Sea Scallops or Shrimp wrapped in snow peas
Rosemary and Dijon Crusted Lollipop Lamb Chops
