Cocktail Reception |
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Cold Butlered Hors d'Oeuvres |
Salmon Gravlax with Dill Crème Fraiche |
Grilled Asparagus Wrapped in Proscuitto with Aioli |
Smoked Salmon with Roquefort Crème |
Crabmeat “Vol au Vent” with Basil Mayonnaise |
Avocado & Shrimp with Lemon Marinade |
Chicken Chiffonade “En Navette” |
Tartine of Brie & Roasted Tomato |
Filet of Beef with Watercress & Béarnaise Sauce |
Artichoke & Prosciutto Crostini |
Grilled Vegetables & Chevre Roulade |
Foccacia with Prosciutto & Parmesan |
Stuffed Cucumber with Eggplant Caviar |
New Potatoes au Caviar |
Bruschetta with Mozzarella & Black Olive Tapenade |
Seafood Tartlet with White Truffle Oil |
Hot Butlered Hors d'Oeuvres |
Tomato Basil Tart |
Onion Confit with Chevre |
Toasted Coconut Shrimp with Honey Rum Sauce |
Teriyaki Beef Sate with Sesame |
Glazed Skewered Shrimp with Mango Chutney |
Sun-dried Tomato with Mozzarella Crostini |
Roasted Chicken Strips with Almond Pesto Sauce |
Louisiana Grilled Chicken with Bourbon Honey Mustard |
Maryland Crab Cakes with Red Pepper Corn Dipping Sauce |
Wild Mushroom “Vol au Vent” |
Merquez Sausage en Croute |
Petit Coquille St Jacque & Fresh Dill |
Salmon Potato Cakes with Brandy Tartar Sauce |