Goat Cheese and Mascarpone Tower with sun dried tomato, pesto, and olives, artichokes with crackers.
Brie N’ Croute wrapped in puff pastry with assorted crackers.
Crudites Platter with choice of two dips.
Artichoke & Spinach Dip in a Pumpernickel Bowl
Anti Pasto Platter an assortment of pepperoni, supprasadda, salami, proscuitto, marinated artichokes, cheeses, roasted peppers etc.
Cheese and Fruit Platter
Lobster and Shrimp Ceviche with Tortilla Crisps
Tuna Tartar with shallots and dijon glaze served with tortilla crisps.
HOT HORS D’OEUVRES
Charred Tomato and Basil Soup Shots with roasted sunflower seeds.
Thai Chicken Skewer with coconut peanut sate sauce.
Quiche with roasted eggplant, wild mushroom and roasted pepper
Peking Ravioli Wonton stuffed with shrimp and sesame glaze.
Mushroom Strudel, wild mushroom medley with shallots and cognaq in phyllo dough cups.
Chicken or Beef Empanadas with roasted pepper salsa.
Spanakopita spinach, feta, etc. in phyllo dough cups.
Mushrooms Stuffed with Escargot with garlic, white wine and shallot sauce
Fried Mini Ravioli with marinara and bechamel alfredo sauce.
Panko Encrusted Artichokes with horseradish mousse sauce.
Mini Cocktail Frank Skewers with Creole mustard
Tossed Baby Greens with tomato, cucumber, walnuts, goat cheese, red onion and sun dried cranberry. (Creole Balsamic Vinaigrette, Mango Lime Dressing, Caesar etc.)
Israeli Salad with tomato, cucumber, red onion and parsley with fresh squeezed lemon and virgin olive oil.
Caesar Salad with sun dried tomato croutons and Locatelli cheese.
Calamari Salad with kalamata olives and red peppers, with a light dijon lemon and red vinegar dressing.
Apple Cider Cole Slaw with sun dried cranberries, fresh apples, red and green cabbage in apple cider dressing.
Creole Potato Salad with tarragon, red onion and peppers with Creole dijon dressing.
Orzo Pasta Salad with kalamata olives, marinated artichokes, celery, etc. in light balsamic vinaigrette.
Maple Carrot Salad with walnuts, cranberries and apples in a light cider and maple dressing.
Chicken Grape Walnut Salad
Lobster/Shrimp Salad in a creamy but light lemon dressing.
Grilled Southwestern Skirt Steak Salad with roasted peppers, grilled onions and tomatoes with reduced balsamic dressing.
Fresh Corn Salad with tomato, peppers, celery, chili and cumin Southwestern dressing. (Seasonal)
Fresh Fruit Salad with seasonal Fruits ______________________________________
Potato Encrusted Tilapia with lemon and caper aoli.
Fish D’Jour Napolitano with kalamata olives, tomatoes, peppers, garlic, basil and white wine.
Fish D’Jour Ragu with fennel, charred tomato, basil and white wine.
Fish D’Jour with fresh squezzed lemon, mushrooms and caper sauce.
Fish D’Jour Encrusted with Corn Tortilla served with roasted pepper and tomato salsa.
Fish D’Jour Grilled and topped with fresh mango salsa.
Salmon N’ Croute fresh salmon stuffed with sautéed spinach wrapped in puff pastry.
Sole Florentine with lemon butter.
Grilled Salmon marinated in Creole mustard, shallots and lemon.
Creole Shrimp with okra, peppers, tomato, basil and Cajun seasoning served over polenta.
Crab Cakes with roasted pepper chipotle sauce.
Vegetable Lasagna with mascarpone, ricotta and mozzarella cheese with marinara sauce
Pasta with oil, garlic, basil, tomato and kalamata olives.
Gavatelli Pasta with broccoli rabe, garlic, tomato and sausage.
Pasta with White or Red Clam Sauce
Pasta Fri Diablo with shrimp, tomato, white wine, peppers and fresh basil.
Baked Penne with mascarpone, ricotta and mozzarella cheese with marinara sauce.
Grey Goose Vodka and Penne
Penne with creamy pesto sauce.
Pasta Primavera with gorgonzola alfredo sauce or marinara sauce.
*Almost all can be made either small for finger pastries or larger full size cakes or pies.
Mini Zucchini Cakes with Chocolate Liqueur Icing
White Chocolate Mousse with Raspberry Sauce Chocolate Wafer
Mini Strawberry Shortcakes
Chocolate Dipped Strawberries with Tuxedos
Mini Chocolate Mousse Cakes
Chocolate Pecan Pie Squares
Mini Key Lime Pies
Khalua Chocolate Chip Cookies
Panna Cotta with Berry Sauce
Mini Carrot Cake
Mini Fruit Tart
Mini Lemon Meringue
Mini Peanut Butter Cup Pie Etc.
COLD HORS D'OEUVRES
Mini Tuna Sashimi Taco Fresh Raw Tuna with Scallion, tortilla and Spicy Sauce
Endive & Chicken or Duck with roasted pine nuts and a tangy sesame glaze.
Papadis Shells with grilled Chicken or Duck and mango balsamic Glaze.
Fresh Dish D’Jour Ceviche with Argentina Cilantro Sauce over tortilla crisps.
Tomato, Mozzarella and Basil Bites drizzled with extra virgin olive oil
Bruschetta Toast Points with fresh tomato, pepper, red onion and fresh basil.
or roasted garlic and cannelloni beans.
Asparagus with Prosciutto and roasted pepper sauce
Shrimp Cocktail Skewers with cocktail sauce
Grilled Chicken or Shrimp with Edamame Bean Puree over Cucumber
HORS D’OEUVRES ELITE
Oyster Rockefeller fresh oysters stuffed with sautéed spinach, fennel, garlic, etc.
Clams Casino with caramelized peppers, bacon, garlic and white wine.
Smoked Duck and Mango Quesadilla with balsamic reduction glaze.
Mini Crab Cakes with roasted pepper sauce.
Filet Mignon Toast Points with shiitake mushroom relish and sesame sauce.
Lobster Salad Canape with Wonton Crisps
Panko and Corn Encrusted Oysters with Horseradish Dijon Sauce
Clams Stuffed with Basil, Oregano, Peppers, white wine and bacon
Cordon Blu breasts stuffed with prosciutto, baby swiss cheese and capricolla ham served with cognac mushroom sauce.
Breast Medallions in a white wine mushroom and artichoke sauce.
Saltimbocca with prosciutto, sautéed spinach, melted mozzarella cheese in a light white wine sauce.
Chicken Breasts with lemon caper sauce, franchaise style.
Milanaisse breaded chicken breasts topped with fresh arugula, tomatoes and shaved locatelli cheese in lemon and olive oil.
Dijonaiise medallions in a light dijon cream sauce.
Cacciatore Bone in Whole Chicken Pieces with tomato, basil, red wine, mushrooms, peppers etc.
Beef Wellington tenderloin of beef with roasted pepper, wrapped in puff pastry with a wild mushroom sauce.
Grilled Filet Mignon with roasted pepper and tomato salsa.
Steak Bob (Dianne) Medallions of Filet Mignon rubbed with crushed black pepper served with cognac and green peppercorn sauce.
Grilled NY Strip topped with baby greens, tomato and grilled onions with creole balsamic dressing.
Southwestern Marinated Skirt Steak
Swedish Meatballs with dijon sour cream sauce.
Milanaise breasts topped with fresh arugula, tomatoes and shaved locatelli cheese in lemon and olive oil.
Saltimbocca with prosciutto, sautéed spinach and melted mozzarella cheese in a light white wine sauce.
Medallions with mushrooms, capers and shallots in a light white wine sauce.
Hungarian Veal Stew with tomatoes, onions and peppers,*simmered for three hours.
Osso Bucco braised in a port wine reduction demi glaze.
Grilled Broccoli with Sweet Roasted Red Peppers
Zucchini and Yellow Squash Sautéed in Garlic Basil Oil
Asparagus with Creole Walnuts
Sautéed Beets with Melted Goat Cheese
Grilled Eggplant with Fresh Squeezed Lemon
Stuffed Potato Latkes with Goat Cheese and Sun Dried Tomato
Double Stuffed Potato
Red Bliss Mashed Potato
Pureed Yams with Molasses
Wild Rice Pilaf
Polenta with Mascarpone Cheese
Lentil with Smoked Andouille Sausage
Creole Black Beans
Rissotto with Wild mushrooms and White Truffel Oil
Tuscan Cannelloni Beans with Fresh Basil garlic and olive oil