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arrowSeafood

  • Smoked salmon-potato bites
  • Sesame-Crusted Salmon with Orange-Miso Sauce
  • Sweet and Sour Salmon with Horseradish Sauce

  • Lobster Salad on Endive
  • Lobster Salad in Miniature Choux Puffs
  • Lobster Pieces in a Bisque Sauce served on an Asian Spoon

  • Seared Scallops with Asian Lime-Chile Sauce
  • Pan-Seared Scallops with Beurre Blanc Sauce
  • Grilled Scallops with Vegetables and Hoisin-Orange Sauce
  • Marinated Shrimp with Champagne Beurre Blanc
  • Saffron Risotto Cakes with Shrimp, Chile Oil, and Chive Oil

  • Mango-Curry Shrimp Salad in Wonton Cups
  • Shrimp with Ginger-Herb Butter
  • Spicy Grilled Shrimp
  • Crispy Shrimp Wontons with Sweet and Sour Dipping Sauce
  • Shrimp and Sun-Dried Tomatoes in a Scampi Butter Sauce over Crostini Bread
  • Shrimp Cocktail-Can be served in Martini Glasses
  • Coconut Shrimp
  • Crab Cakes with Dried Cranberries and Citrus Brown Butter
  • Crispy Crab Ragoon
  • Crab Meat Salad on a Belgian Endive
  • Peppered Tuna Skewers with Wasabi Mayonnaise
  • Seared Tuna Wrapped in Rice Paper with Ponzu Sauce

arrowChicken

  • Chicken Tenderloin Satay with a Peanut Sauce
  • Herbed Chicken-Chutney on Lettuce Leaves
  • Candied Walnut Chicken Skewers with Assorted Dipping Sauces
  • Buffalo Chicken Skewers with a Creamy Blue Cheese Dressing
  • Lemon Rosemary Chicken on Skewers
  • Coconut Chicken Tenderloin with Assorted Dipping Sauces
  • Chicken Skewers with Shallots and Garlic
  • Sesame Chicken Served with Sweet and Sour Dipping Sauces
  • Martini Chicken-Marinated in Vermouth, Green Olives, Shallots and Garlic
  • Chicken Fingers Served with Assorted Dipping Sauces

arrowBeef

  • Roast Beef and Arugula Crostini with Olive-Red Pepper Relish
  • Beef Tenderloin on a Toasted Baguette with Horseradish Sauce and Fresh Parmesan Cheese
  • Beef Satay with a Peanut Sauce
  • Beef Teriyaki Skewers
  • Fresh Figs with Sausage
  • Lamb Phyllo Triangles with Malt Vinegar_Molasses Glaze
  • Roasted Herbed Lamb Chops with Orange Marmalade Sauce
  • Lamb Kabob
  • Pan Seared Pork Dumplings with a Ginger Soy Dipping Sauce
  • Baby Riblets with a Ginger Glaze
  • Swedish Meatballs

arrowVegetable/Fruit

  • Goat Cheese-Stuffed Figs Wrapped in Bacon
  • Prosciutto-Wrapped Figs with Gorgonzola and Walnuts
  • Phyllo Wrapped Figs with Prosciutto and Stilton Cheese
  • Roasted Mushrooms Stuffed with Feta, Spinach and Bacon
  • Brie and Apricot Purses
  • Goat Cheese and Pear Tartines
  • Crostini Topped with Fresh Tomato, Basil and Mozzarella
  • Vegetable Summer Rolls
  • Asparagus Spears and Cheese Wra[[ed with Prosciutto
  • Spinach and Feta Filo Triangles
  • Empanadas
  • Eggplant Caviar on Crostini

arrowDipping Sauces

  • Southeast Asian Peanut Dipping Sauce
  • Creamy Blue Cheese Dressing
  • Pesto Sauce
  • Mango Salsa
  • Honey-Mustard Dipping Sauce
  • Roasted Red Pepper Sauce
  • Sweet and Sour Sauce

arrowStationary Hors D'Oeuvres Displays

  • Imported and Domestic Cheeses with Seasonal Fruit Garnish
    • Served with Assorted Crackers
  • Cruditee Seasonal Fruits and Vegetables with Dipping Sauces

    arrowSmall Plate Station

    • Herb-Rubbed Tenderloin of Beef
    • Boneless Breast of Chicken with a Wild Mushroom Sauce
    • Honey Glazed Pork Tenderloin with an Apple Cranberry Sauce

    • Starch
      • Garlic Roasted Red Bliss Potatoes
      • Orzo with Tomatoes and Olives
      • Rice Pilaf
      • Penn, Ravioli or Tortellini served with:
        • Brie Cream Sauce
        • Fresh Tomato Sauce
        • Olive Oil, Sundried Tomatoes, Prosciutto, Basil and Artichoke Hearts
    • Salad
      • Mixed Wild Greens, Feta Cheese, Craisins and Candied Walnuts
      • Baby Spinach, Prosciutto and Mushroom
      • Tomato, Mozzarella Cheese and Basil with Extra Virgin Olive Oil

    arrowDesserts

    • Assorted Miniature Pastries
    • White and Dark Chocolate-Dipped Strawberries
    • Assorted Cookies
      • Chocolate Chip, Macadamia Nut and White Chocolate, Peanut Butter, Oatmeal Raisin
    • Chocolate Brownies, Blond Brownies, Lemon Squares

    • Cakes (Serves 8-10)
      • Chocolate Fudge
      • Chocolate Mousse
      • White Chocolate with Raspberry Filling
      • Carrot Walnut with Lemon Cream Cheese Icing
      • Pear Spice with Pecan Praline Topping
      • Banana Layer with White Chocolate-Cream Cheese Frosting and Walnuts
      • Banana-Pineapple Layer with Cream Cheese Frosting
      • Blueberry and Orange layer with Cream Cheese Frosting
      • Strawberries and Cream
      • Mixed-Berry and White Chocolate Butter cream
      • Gingerbread Layer with Cream Cheese Frosting
      • Sour Cream Maple with Lemon Glaze
      • Apple

    • Cheese Cakes (Serves 8-10)
      • Lemon with Strawberries and Port Glaze
      • Strawberry
      • Blueberry
      • Pumpkin with Cranberry-Caramel Sauce

    • Tarts (Serves 8-10)
      • Cinnamon Apple
      • Pear and Dried Cranberry
      • Chocolate Mint
      • Strawberry-Lemon Curd
      • Caramel-Walnut with Chocolate
      • Chocolate-Pecan
      • Cranberry-Lime




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