Passed Hors D' Oeuvres
  • Tomato Brushetta
    Plum tomato, basil & olive oil on pesto toast
  • Smoked Salmon Tartar
    Salmon, capers, red onion,
    with dill créme fraiche on pumpernickel toast
  • Prosciutto Wrapped Asparagus
    Served with honey mustard sauce
  • Caviar Pomme de terre
    Mini-potato filled with créme fraiche and caviar
  • Scallop Ceviche
    Thin slice of scallop flavored with lemon,
    peppers and fresh herbs served on endive
  • Smoked Trout
    With Dill Cream
  • Chicken Sate
    Skewered breast of chicken marinated in tandoori spices
  • Cozy Shrimp
    Spring roll flavored with sesame oil, garlic & scallion
  • Mushroom Beggars Purse
    Wild mushroom with a hint of tarragon cream
  • Vegetable Spring Roll
    Oriental vegetables and spices
  • Miniature Beef Wellington
    Filet of beef in puff pastry
  • Scallops in Bacon
    Whole scallop wrapped in apple smoked bacon
  • Stuffed Mushrooms
    Mushroom cap delicately filled with spinach & brie
  • Mini-Crab Cakes
    Lightly breaded lump crab meat
  • Artichoke Triangle
    Artichoke hearts and parmesan cheese