HORS D'OEUVRES

Artichoke & Goat Cheese Quiche

Bacon & Cheddar Cheese Turnover

Bacon Wrapped Sirloin & Gorgonzola Brochette

Baked Brie in Filo with honey mustard & walnuts

Bruscetta Caprese with fresh basil, tomato, mozzarella & garlic crostini

Butternut Strudel Purses with feta cheese & fresh thyme

Cheese & Onion Quiche

Chicken Sâté with spicy peanut & lemongrass sauce

Cilantro Grilled Chicken with pineapple mango salsa

Coconut Shrimp with citrus dipping sauce

Filet of Beef on Herb Baguette
served with horseradish crème fraiche

Fried Empanada (all vegetable) with salsa verde

Hoisin Duck Spring Roll with sherry & plum wine sauce

Louisiana Crab Cakes with remoulade sauce

Maple Grissini ‘Swizzle Stix’
~caramelized bacon wrapped breadstick glazed with Vermont maple syrup

Neufchatel Cheese Diamonds with grated Parmesan

Rosemary Grilled Potatoes
with Chevre & Carmel roasted garlic

Scallion Sweet Potato Fritter
with chive sour cream piping & dried cranberry garnish

Smoked Salmon Soldiers with lemon cream cheese and dill

Southwest Blackbean Springroll

Spanikopita Crescents with spinach & feta

Thai Grilled Shrimp with country honey mustard

Wild Mushroom Tart
~Portobello, shitake, red peppers, Swiss cheese