Spanikopitas
Savory Phyllo-Dough Crusts filled with Sautéed Spinach, Feta Cheese and Spices, Served with a Yogurt Mint Dipping Sauce

Parmesan Artichoke Hearts
Quartered Artichoke Hearts topped with Goat Cheese
Rolled in Parmesan Breading and Served with a Lemon Aioli Dipping Sauce

Wild Mushroom Vol-en-Vent
Sauteed Mushroom, Shallots, Chives and Roquefort
Presented in a Delicate Pastry Tower

Chicken Springrolls
Chicken and Julienned Vegetables in a Crispy Won Ton
Served with an Asian Barbecue Dipping Sauce

Crab Cakes
A Blend of Crabmeat, Peppers and Spices, Hand-Formed and Lightly Breaded Served with a Creamy Remoulade Dipping Sauce

Coconut Prawns
Large Butterflied Shrimp in a Mild Coconut Batter rolled in Shaved Coconut and Japanese Breadcrumbs, Served with Sweet Chili Sauce

Red Curry and Garlic Grilled Prawns
Marinated Prawns in Red Curry, Lime Juice and Fresh Garlic
Grilled and Served with a Chili Vinaigrette

Lemongrass Chicken Lollipops
Served on Sugar Cane Skewers with a Hoisin Dipping Sauce

Thai Chicken Peanut Satay
Skewered Chicken with Peanut Sauce

Mini New Zealand Lamb Chops
Grilled and Served with a Homemade Avocado Mint Relish

Szechwan Beef Satay
A Skewered Strip of Tender Beef in a Ginger Garlic Glaze

Potstickers
Pan-Seared Chicken, Shrimp, or Vegetable Potsticker
Served with a Soy Ginger Dipping Sauce

Gruyere Tartlets
Baby Butter Pastries Filled with a Mix of Gruyere, Goat Cheese and Vanilla Custard, Garnished with Scallion Curls

Truffle Seared Scallops
Marinated Scallops Seared in Truffle Oil
Served on Shallot Phyllo Crisps with Black Truffle Shavings

Roasted Chicken & Cheese Quesadillas Coronets
Grilled Flour Tortillas stuffed with Roasted Chicken, Pepper-Jack and Aged Cheddar, Served with an Organic Mango Salsa

Angus Mini Burgers
100% Angus Beef with Aged Gouda, Caramelized Onions, Baby Arugula and Tomato Aioli on a Miniature Home-Baked Bun

Ginger Chicken Cakes
Served with a Cilantro-Lime Aioli and Mango Relish

Mushroom Crostini
Sautéed Shiitake, Crimini and Portobello Mushrooms
With Shallots, White Wine and Tarragon atop a Garlic-Infused Crostini

Mini Vegetable Empanada
Served with Avocado-Cream Dipping Sauce

Braised Pork Tortilla Cup
Topped with Salsa Verde, Cilantro and Red Pepper

Duck Confit Quesadilla
With Green Onion and Hoisin Sauce

Stuffed Baby Portobello Mushrooms
With Lump Crab Meat, Cilantro and Serrano Cream Sauce

Korean Charbroiled Beef Skewer
Served with Scallion-Pepper Sauce

Roasted Tomato Gazpacho Shooters
With Fresh Avocado and Chili-Spiced Grilled Shrimp Garnish

Mini Lobster Corn Dogs
Served with Indonesian Cocktail Sauce

Grilled Shrimp and Andouille Sausage Skewer
With Fiery Tomato Dipping Sauce

Mac N Cheese Bites
Served with Cheese Fondue Dipping Sauce

HORS D'OEUVRE - COLD

Fried Green Tomato B.L.T.
With Crispy Pancetta, Arugula and Basil Aioli on Toasted Ciabatta Bread

Parmesan Crisps
Topped with Lemon Aioli, Grilled Asparagus Tips and Onion Tumbleweed

Marinated Mozzarella Skewers
With Cantaloupe, Prosciutto and Basil Leafs

Creamy Tomato Polenta Bites
Topped with Balsamic Mousse

Seared Ahi
Served on Won Ton Chips with Mirin Poached Pears, Radish, Mint and Chili Oil

Red Curry Prawns
Served in an Endive Petal and topped with Avocado Lime Relish

Asian Carpaccio
Miso-Grilled Asparagus wrapped with Seared Filet

Five-Spice Won Ton Cups
Roasted Japanese Eggplant, Filled With Five-Spice Pork and Pomegranate Kernels

Tomato, Basil and Buffalo Mozzarella
Roma Tomatoes drizzled with Fragrant Extra-Virgin Olive Oil
Topped with Chopped Kalamata Olives and Fresh Basil

New Potatoes with Caviar
Steamed New Potatoes topped with Crème Fraiche and Sevruga Caviar

Eggplant Roulade
Grilled Eggplant piped with Herbed Goat Cheese, Garnished with
Basil and Sun-Dried Tomatoes

Ahi Tuna Tartar
Fresh Ahi Tuna in a Won Ton Cup with Spicy Chili Sauce,
Tobiko Caviar and Chive Garnish

Prawn Endive Boats
Spicy Jumbo Grilled Prawns Nestled in Belgian Endive Spears
Garnished with Avocado and Cilantro and Topped with a Papaya Mango Salsa

Caribbean Sushi Rolls
Traditional California Roll with Fresh Papaya and Mango
Served with Wasabi-Soy Dipping Sauce

Filet Mignon Crostini
Seared Beef Tenderloin on top of Grilled Crostini
Garnished with Horseradish Mustard Sauce, Caramelized Onions and a Roasted Cherry Tomato

Prosciutto Asparagus
Imported Italian Prosciutto wrapped around Crispy Asparagus Spears
Sealed with a dollop of Crème Fraiche

Prawns with Prosciutto Di Parma
Vodka and Fennel Marinated Prawns Wrapped in Imported Prosciutto Di Parma and Phyllo Leaves
Baked and Served with a Papaya-Tomato Relish

Scallops with Pea Puree
Seared Sea Scallops with Minted Pea Puree Served on a Potato Gaufrette

Smoked Salmon Horns
Homemade Mini Dill Crepes with Fresh Norwegian Salmon, Crème Fraiche
Imported Capers and Fresh Dill

Smoked Salmon Cones
Norwegian Smoked Salmon with Dill Crème Fraiche, Black Caviar
and Red Onion Relish served in Crispy Pastry Cones

Grilled Shitake Mushrooms
Served on a Toasted Baguette and topped with Sun Dried Tomato Relish

Miso Salmon Brochettes
Grilled Filet of Salmon, Marinated with Miso, Soy, Sake and Sesame Oil
Topped with Shitake Mushrooms, Orange Zest and Chopped Chives

Lobster Bouquet
Rose and Endive Petals Filled with Cold Water Australian Lobster,
Watercress Mousse and Pomegranate Jus, Garnished with Chives

Ahi Tuna Cucumber Cups
Fresh Ahi Tuna Tartar in a Cucumber Cup with a Spicy Chili Sauce and Chive Garnish

Roquefort Terrine
Piped Roquefort with Caramelized Pecans and Apricot Glaze in a Belgian Endive Spear

Mango Crab Stack
Fresh King Crab Meat layered
With Sweet Mango Slices served on Crostini

Wasabi Chicken Salad
Served in a Cucumber Cup with Scallions, Black Sesame Seeds and Daikon Sprouts

STATIONARY HORS D’ OEUVRES

The Mediterranean Trio
Hummus, Babaganouj and Tabouleh Salad
Served with Marinated Mushrooms,Artichoke Hearts, Feta and an Assortment of Imported Olives
With Toasted Pita Chips for Dipping

Fresh Fruit Display
Fresh Seasonal Fruits and Berries Garnished with Fresh Mint

Crudités Platter
Fresh Selection of Both Raw and Grilled Vegetables
Served with Assorted Dips

Santa Fe Sampler
Black Bean and Corn Salsa, Fresh Guacamole and Salsa Cruda
With Blue and White Corn Tortilla Chips

Sushi
A Choice of Assorted Sushi
Served with Soy Sauce, Wasabi and Pickled Ginger

Cheese Platter
Imported and Domestic Cheeses with Gourmet Crackers and Cheeses

PASSED SMALL PLATES

Warm Grilled Exotic Mushroom Tarts
Served With Vanilla Chevre Ice Cream

Braised Kona Coffee Short Ribs
With Sautéed Bok Choy and Fried Rice Noodles

Ginger Cilantro Seared Salmon
With Sake Chili Reduction and Citrus Zest

Pan-Roasted Jumbo Prawns
With Soy Cream and Asian Slaw
Dressed with Rice Wine Vinaigrette

Gado Gado Salad
With Tofu, Chicken and Peanut Dressing