Spanakopita
Spinach souffle and feta cheese wrapped with phyllo pastry triangles
Shrimp and Crab Stuffed Mushrooms
Filled with shrimp and crab stuffing
Smoked Salmon Canapes
Florets of smoked salmon served on rounds of French baguettes with lemon dill cr�me fraiche and garnished with a sprig of dill
Sesame Chicken Satay
Skewers of chicken tenderloins grilled with Asian seasonings and served with peanut dipping sauce
Teriyaki Beef Satay
Rumaki
Water chestnuts wrapped with bacon served warm in a chaffing dish with tamari dipping sauce
Classic Swedish Meatballs
Served warm in a chafing dish with frill picks
Bacon Wrapped Scallops
Mini Bruchetta
French baguette rounds topped with roasted tomatoes, fresh basil and goat cheese
Chilled Gulf Shrimp
Served on ice with classic cocktail sauce - we recommend two to three shrimp per person
**TRAYED HORS D'OEUVRES**
Vegetable and Relish Crudites
Assorted raw vegetables, olives and dip
Seasonal Fresh Fruit Presentation
Assorted seasonal fruit
Imported and Domestic Cheese Presentation
Baby Swiss Cheese, Dill Havarti, Smoked Gouda and Pepper Jack, Aged Cheddar and Provolone served with Gourmet Crackers
Baked Brie in Puff Pastry
Whole wheel of baked brie with apricot, apple and fig chutney served with Gourmet Crackers
1 kilo wheel - serves 25 - 30 guests
2.2 kilo wheel - serves 55 - 65 guests
Herb-Encrusted Whole Tenderloin of Beef
Sliced and served. We recommend one tenderloin for each 30 - 35 guests
Whole Poached North Atlantic Salmon with English Cucumber Armor
Serves approximately 35-45 guests
Poached Side of Salmon
with onions, capers, dill cream, chopped egg and lemon, served with croustinis
