Hors d’oeuvre

  • Bruschetta on herbed Crostini with Fresh Basil & Red & Yellow Tomatoes
  • Fresh Fruit (Pineapple, Strawberry, Melons) skewered, Minted Honey Yogurt dip
  • Smoked Salmon Tartar Style, on thin Pumpernickle Toasts
  • Assorted Maki: Marinated Squash, California Style,Cucumber, etc
  • Grilled Montrachet on toasted Baguette Rounds with Fresh Tomato, Garlic, Olives
  • Fruit & Cheese Display: A variety of Goat, Triple Crème, Bleu & Hard Cheeses,
  • Presented on Marble slabs, Antique country boards & baskets & served with loaves of freshly baked breads, assorted crackers
  • Spanikopita: Spinach, Feta & Sweet Onions in crisp Filo Pastry
  • Maryland Style miniature Crab Cakes with our Sauce Louis
  • Shrimp Gremolata: Lemon, Rosemary, Garlic & Cracked Pepper
  • Shrimp in Green Chili Pesto
  • Scallop Seviche Brochettes
  • Artichoke, Cheese & Oregano Tarts
  • Wild Mushroom Tartlets
  • Tartlets filled with Sun Dried Tomato Cream
  • Portabella Mushrooms in Balsamic Glaze
  • Tiny Triangles of crisp Filo filled with Lobster & Sauterne
  • Avocado Salsa on Tortilla Chips topped with Cheese
  • Eggplant, Bell Peppers & Zucchini grilled with Ginger & Terriaki, Skewered & served with our spicy Satay Sauce
  • Signature Crudite: Antique basket filled with 15 or more hand carved Fresh vegetables arranged to look like a basket of flowers, various dips
  • Spicy Indian Eggplant Dip or Chipotle Hummus with our Cajun Pita Chips
  • Caponata: Chunky Sicilian Eggplant Spread with Tomatoes, Olives & Capers on Toasts
  • New Red Potatoes with Sour Cream & Caviar
  • Croque Madam: Gruyere, Tomato & Pesto Sandwiches dipped in egg batter & baked
  • Tartlets filled with Indian Spiced Egg with Tomato & Coriander
  • Antipasto Brochettes: Fresh Mozzarella, Roasted Pepper, Grilled Eggplant & Portabella
  • Bocconcini; Baby Mozzarella balls marinated with Sun Dried Tomatoes, Garlic, Basil & Olives
  • Mushroom Caps Stuffed with Provencale Mix, gratinee with Parmesan
  • Private Recipe Seville Olives