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 |
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New York |
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The Hamptons |
Park Avenue Catering ©