Hors D’ Oeuvers

Basil and Tomato Tartlets
Blackend Beef and French Bread served with Horseradish Sauce
Boursin Pizzas with Spinach and Caramelized Onions
Brazilian Onion Bites
Brie Croquettes
Bruschetta di Pomodoro with Garlic Toasts
Calypso Pork Loin on French Bread with Lime-Ginger Butter
Caribbean Grilled Pork Tenderloin on French bread with Cranberry Ketchup
Cajun Scallops served with a Ranch Dipping Sauce
Chicken Satay with Spicy Peanut Sauce
Conch Fritters served with Tabasco Sauce or Key West Lime Mustard Sauce
Crab Cakes with Homemade Tartar Sauce or Remoulade Sauce
Cromesquis de Foie Gras
Croissant Coins with Brie, Brown Sugar and Almonds
Escargot Beignets served with Lemon-Herb Butter
Frittata Squares (any type), served warm or at room temperature
Gravlax with Mustard-Dill Sauce
Green Chili Won-Tons
Grilled Chicken Morsels with Spicy Apricot Sauce
Grilled Malaysian Shrimp (3 per person)
Grilled Tangerine Shrimp (3 per person)
Grilled Tenderloin Bites served with Chimichurri Sauce
Individual Yorkshire Puddings with Rare Roast Beef and Horseradish or Béarnaise Sauce
Jerked Chicken with Apricot Mustard Sauce
Leek Tartlets
Lobster “Club Sandwich”, on Brioche with Lemon Mayonnaise, smoked bacon and arugula
Lobster Fritters
London Broil on French Bread with Horseradish Sauce
Honey-Chipolte Sauce or Lime-Jalapeno Mayonnaise
Phyllo Pizza
Pizza Bites – Assorted
Polenta Triangles with Sun-Dried Tomato or Olive Tapanade
Potato Slices with Caviar
Quesadillas – Bacon & Cheddar, Vegetarian or Crab; served with Salsa and Sour Cream
Quesadillas with Grilled Portobello Mushrooms, Spinach and Smoked Gouda
Quiche Squares, such as: Quiche Lorraine, Mushroom & Spinach, Tomato & Herb or Broccoli & Cheddar
Salmon Quesadillas
Seafood Strudel
Sesame Chicken with Cranberry-Plum Dipping Sauce or Cranberry Ketchup
Smoked Mozzarella or Smoked Gouda Puffs
Smoked Mozzarella & Wild Mushroom Pizzas
Smoked Salmon on Black Bread with Dill Sauce
Snapper Sesame with Dill Sauce
Spanokapita
Spinach Spiral Crepes
Stone Crab on Endive Leaf with Mustard Sauce (in season)
Stuffed Mushroom Caps filled with one of the following:
Spinach & Chévre, Artichoke & Parmesan, or Three Cheese
Tea-smoked Chicken in Bok Choy Leaves with Ginger Mayonnaise
Tenderloin on French Bread with Cold Béarnaise
Tuna Tartare
Vegetable Tempura Station with Dipping Sauces
Vienna Almond Chicken with Honeycup Mustard
Zesty Corn Fritters
Baked Brie in Puff Pastry
Basil, Sun-Dried Tomato and Cream Cheese Torte, served with crackers
Black Bean Pate with Avocado Picadilla, Pico do Gallo & Tortilla Chips
Buffalo Chicken Wings served with Blue Cheese or Ranch Dipping Sauce
California Rolls
Caponata or Hummus with Pita Chips
Caviar Pie
Cheese Straws
Chinese Noodles in Past Cups
Crudité Presentation with Spinach or Caesar Dip
Fruit and Cheese Presentation
Grilled Mediterranean Chicken in Quarter Pitas, beautifully garnished
Italian Meatballs with Marinara Sauce
Meing Gii Gia – a Thai Chicken Dish eater in Lettuce Leaves
Mushroom Terrine
Paté Presentation with Nicoise Olives and Cornichons
Salmon Mousse on Endive Leaves or Molded in the shape of a Fish
Soft Lavosh Spiral Sandwiches with Assorted Fillings – served with a Dijon Mustard Sauce
Stuffed Grape Leaves (vegetarian)
Tarragon Chicken Salad, Chicken Walnut-Dill, or Curry Chicken Salad in Quarter Pitas, Phyllo Cups or Endive Lettuce Leaves
10 pounds Poached Shrimp with Cocktail Sauce
Trinidadian Curry Puffs
Turkey Meatballs in a Sweet and Sour Sauce or Marinara Sauce