Artichokes Romano
Assorted California Pizzas
Celeriac Potato Pancakes with Apple Onion Compote
Chicken Bundles Wrapped in Prosciutto and Fresh Sage
Chicken Quesadillas with Pineapple Habanero Salsa
Crispy Asparagus Straws
Fontina Risotto Balls Served on Mini Bamboo Skewers with
Fresh Basil Marinara Dipping Sauce
Grilled Beef Rolls with Scallion Soy Dipping Sauce
Grilled Duck Breast with Cumberland Sauce on a Gaufrette Chip
Grilled Shrimp Wrapped in Prosciutto
Grilled Zucchini Canapés
Mini Asparagus & Wild Mushroom Soufflés in Phyllo
Mini Crab Cakes with Chili Lime Aioli
Mini Goat Cheese and Wild Mushroom Tarts
Mini Potato Pancakes with Smoked Salmon and Crème Fraîche and Chives
Mini Sweet Potato Latkes with Wasabi Cream, Crème Fraîche and Tobiko
Mushroom Caps Stuffed with Pesto Parmesan Souffle
Oysters Rockefeller or Casino
Rapini & Pancetta Stuffed Mushroom Caps
Roasted Figs with Roquefort & Walnuts (Seasonal)
Roquefort Popovers
Sea Scallops with Minted Pea Purée on Potato Chips
Shrimp or Pork Shao Mai
Spinach & Feta Phyllo Triangles
South African Lobster Tartlets with Saffron Cream and Fresh Chives
Steak Au Poivre Crostini
Tartlets with Leek Chiffonade
Thai Chili and Lemongrass Chicken Satay with Peanut Dipping Sauce
LA CRÈME COLD BUTLERED HORS D'OEUVRES
Assorted Maki Rolls to include Vegetarian, Spicy Tuna and Rainbow
Belgian Endive with Lobster Salad
Bocconcini & Grape Tomato Skewers with Fresh Basil and
Extra Virgin Olive Oil
Calamari Salad in Pita Cups
Crab Hoezel Cocktails Served in a Martini Glass
Fava Bean and Pecorino Romano Crostini Garnished
with Julienne Sun Dried Tomato
Filet Mignon on Crostini with Artichoke Aioli & Arugula
Grape Leaves ~ Vegetarian or Lamb
Jumbo Shrimp Cocktail with Sweet, Spicy Mango Cocktail Sauce
Nori Stacks with Smoked Salmon
Open Faced Gravlax Canapés with a Dollop of Dill Dijon
Oriental Chicken Salad Tartlets
Red Potatoes with Sour Cream & Caviar
Red Potatoes with Jumbo Lump Crab & Cracked Pepper Lemon Aioli
Roasted Banana Pepper and Roma Tomato Crostini with Fresh Mozzarella with
Fresh Basil Chiffonade and Extra Virgin Olive Oil
Vegetable Ratatouille in a Stilton Gougère
