Tray Passed Hors D’Oeuvres

 

  • Seared Ahi Tuna on Won Ton Crisps with Wasabi and Spicy Plum Sauce

  • Macadamia Nut Crusted Crab Cakes with Lobster Sauce or Mango Relish

  • Bacon Wrapped Deep Sea Scallops skewered with Rosemary

  • Crab filled Pasta with Chardonnay Cream Sauce

  • Herbed Crostini with Roasted Sirloin of Beef & Rosemary Aioli

  • Black Forest Ham & Asparagus in Phyllo

  • Maryland Crab Cakes with Mango Relish

  • Phyllo Purses filled with Lobster and Shitake Mushrooms

  • Sirloin Sate with Ginger Cream Sauce

  • Prosciutto wrapped Prawns

  • Beef Wellington en Miniature with Horseradish

  • Profiteroles with Mascarpone Cheese, Sun Dried Tomatoes & Toasted Pine Nut

  • Scampi Shrimp Skewers

  • Smoked Chicken and Grilled Vegetable Tartlets

  • Skewered Tortellini with Garlic Parmesan Drizzle

  • Roasted Red Pepper, Asparagus, and Smoked Turkey Pinwheels

  • Coconut Chicken Skewers with Apricot Dipping Sauce

  • Brie, Papaya and Green Chile Stuffed Empanadas

  • Spinach and Bacon Quiche en Miniature

  • California Rolls with “Soyaki-Abi” Sauce and Ginger

  • Chicken Sate with Thai Peanut Sauce

  • Seasonal Fresh Fruit Skewers with our Chocolate Fountain

  • Crab Profiteroles

  • Sweet Sherry Cocktail Meatballs

  • Cilantro Pesto Quesadilla

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