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hors d’oeuvres |
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cold chicken tarragon or crabmeat salad in endive spears shrimp salad in cucumber cups
smoked salmon canapés with lemon dill crème fraîche beef tenderloin canapés with horseradish crème fraîche
lobster salad in cherry tomatoes
charred pork tenderloin on a jalapeño corn cake smoked salmon roulades with cucumber and scallion cream cheese
pepper crusted rare tuna on fresh water chestnut with ginger-lime crème fraîche jumbo shrimp with cocktail sauce
gazpacho shots in cucumber cups
sushi tuna roulades with wasabi aioli smoked trout on a pumpernickel crisp
wild mushrooms on crostini
beef tenderloin on a pommes frites crisp with watercress crème fraîche fresh fig with prosciutto, stuffed with goat cheese and wrapped in maple bacon with balsamic reduction (seasonal) crab and avocado stuffed cherry tomatoes
pork tenderloin with garlic aioliserved on a cranberry walnut crostini
baby new potatoes with caviar and crème fraîche smoked salmon with dilled devonshire cream in a phyllo cup with capers and scallion
prosciutto arugula roulades
cherry tomatoes stuffed with pesto, fresh mozzarella and balsamic reduction
seared scallops in cucumber cups with shiitake mushrooms and vermouth drizzle crab claws with chipotle-orange aioli
rare tuna on a gingered sweet potato cake with five-onion relish
grilled lamb noisette on olive crostini w. roasted garlic puree, red pepper and chives
great hill bleu cheese with apples and spiced walnuts on a belgian endive leaf with pear puree charred pork tenderloin & fig puree served on a sweet potato crisp
profiteroles with assorted fillings:curried
chicken, curried shrimp, lobster sherry, scallop parmesan, prosciutto & blue cheese, fig & apple, beef-goose liver & mushroom assorted nigiri and maki sushi with ginger, wasabi and soy
hot franks in blankets potato pancakes with raspberry applesauce spinach and feta triangles
asparagus and swiss tartlets
grilled sirloin wrapped asparagus with boursin fresh tomato tartlets
wild mushrooms in filo
vegetable spring rolls with sweet chili sauce
apricot fennel and gruyere filo rolls
brie & pear pockets with spicy pecans
chicken or vegetable pan seared dumplings with soy ginger dipping sauce
grilled vegetable or chicken quesadillas with guacamole and salsa
chicken tenderloin satays with peanut dipping sauce mini crab cakes with remoulade
grilled lime marinated scallops
parmesan potato cups with prosciutto and garlic maple glazed scallops in bacon
fig jam & st. andre tartlets with toasted coconut coconut chicken skewers with spicy mango puree
peking duck wraps
grilled marinated jumbo shrimp tandoori shrimp with apricot-curry glaze
chili marinated shrimp and pineapple on lemon grass skewers grilled sea scallops, marinated in orange, ginger and soy and wrapped in snow peas
grilled hoisin duck on an angel hair pancake with caramelized pear, roasted cashew and radish sprouts blackened duck breast on
cranberry nut bread with orange chutney, toasted walnuts & chives seared scallop and wild mushroom risotto cake with chive and white wine grilled pesto shrimp with saffron aioli crab cakes with roasted corn and jalapeño sauce
macadamia nut chicken with a plum-mustard sauce
grilled chive and red pepper polenta topped with sautéed spinach and warm chevre
rosemary and dijon crusted lollipop lamb chops
ricotta pesto crescents |
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