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Hot Hors d'oeuvres



Satays
Tender strips of chicken and beef
seared and served with a
spicy peanut sauce

Pizelles
Savoury tart shells filled
with a blend of artichoke,
tomato and goat cheese

Spring Rolls
An oriental classic of pastry
filled with noodles, julienne
of vegetables and chicken
served with hoisin dipping sauce

Bouchées
Miniature pastry shell filled
with a provençale of veal

Phyllo Bundles
Goat cheese and smoked
salmon in a bundle of light
flaky pastry

Crab Croquette
Highly seasoned crabmeat
served golden brown with
New Orleans sauce

Cold Hors d'oeuvres



Jumbo Shrimp
Black tiger shrimp marinated in
peppered olive oil and lemon juice
with a fresh ginger sauce

Asparagus and Sirloin
Tender asparagus spears
wrapped with marinated sirloin

Dill Crêpes
Hand-rolled miniature crêpes
prepared with fresh dill and
filled with an orange
inspired crème fraîche

Marinated Chicken Tenders
Served on grilled zucchini

Palm Hearts
Marinated hearts of palm
wrapped with prosciutto

Smoked Salmon Rosettes
On pumpernickel

Cucumber Rounds
With baby shrimp salad




 
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