Butlered Hor D'Oveures

**A MEDJOOL DATES STUFFED WITH MASCARPONE AND PISTACHIOS

**SMOKED SALMON CREPE CIGARETTES WITH CHIVE CREAM CHEESE

**LOBSTER MOUSSE ON CUCUMBER HEARTS WITH CHIVES



**
FILET MIGNON AU POIVRE ON ONION CROUTE



**

GRILLED CAJUN SHRIMP WITH CILANTRO AIOLI

**

THAI VEGETABLE SPRING ROLL WITH SPICY PLUM SAUCE

**ROASTED ARTICHOKE AND REGGIANO PARMEGIAN TART



**SMOKED TROUT CHEVRONS WITH SEVRUGA CAVIAR AND CREME FRAICHE



**SMOKED SALMON, AVOCADO AND SCALLION SUSHI



**COLOURFUL VEGETABLE MAKI SUSHI ROLLS



**TANDOORI CHICKEN WRAPPED IN SNOW PEA WITH MACADAMIA MANGO CHUTNEY

**RATATOUILLE AND CHEVRE IN PUFF PASTRY

**
GRILLED SCALLOPS WITH MANGO-PAPAYA CHUTNEY



**MINI MARYLAND CRABCAKES WITH HOMEMADE TARTAR SAUCE



**SHRIMP AND GUACAMOLE TOSTADITAS

**

MEDITERRANEAN PHYLLO TART (SUNDRIED TOMATO, OLIVE TAPENADE, WHITE TRUFFLED ARTICHOKE)

**SCOTTISH SMOKED SALMON ON RUSSIAN BLACK BREAD AND DILL BUTTER

**BLACK BEAN AND CHEDDAR TEX-MEX WONTON WITH CHIPOTLE SALSA

**

ARTICHOKE AND WILD MUSHROOM FOCCACIA



**SOUTHERN PECAN CHICKEN WITH HONEY MUSTARD DIP



**PISSALADIERE (MINI GOURMET PIZZAS)



**PIPED ENGLISH STILTON ON ENDIVE SPEARS WITH TOASTED PISTACHIO

**FETA AND WALNUT PYLLO PASTRY ROLLS



**TINY WILD MUSHROOM RISOTTO CAKES WITH WHITE TRUFFLE OIL

**TINY BEEF AND VEGETABLE SHEPHERDS PIE

INDIAN POTATO AND PEA SAMOSAS WITH REFRESHING CUCUMBER RAITA DIP




**MINI JAMAICAN BEEF PATTIES

**GRILLED VEGETABLE NAPOLEAN SQUARE WITH PESTO AND PARMESAN



**

SPICY BEEF OR CHICKEN EMPANADITAS



**THAI CHICKEN OR BEEF SATE WITH SPICY PEANUT OR CHILE-LIME DIP

**ISLAND COCONUT SHRIMP WITH MANGO DIPPING SAUCE

**

ROASTED CORN AND CHEDDAR TAMALE CAKE WITH GUACAMOLE DOLLOP

**GRILLED BEEF TENDERLOIN ROLLS WITH JULIENNE OF ASIAN VEGETABLES WITH A SCALLION-SOY DIPPING SAUCE



**WILD MUSHROOM PALMIERS

**LITTLE TUSCAN ANTIPASTO PINWHEELS

**LITTLE PARISIAN BROCCOLI-CHEDDAR AND SPINACH QUICHE




**WILD MUSHROOM QUESADILLA WITH GUACAMOLE AND PICO DE GALLO

**LITTLE SPANOKAPITA WITH SPINACH AND FETA PHYLLO TURNOVERS



**CAPE COD DILLED SHRIMP SERVED IN A FRESH STEAMED ARTICHOKE LEAF



**SIZZLING SHRIMP WITH TANGY COCONUT SAUCE

**MAINE CRAB “RANGOONS” WITH CHINESE MUSTARD-CRÈME FRAICHE DIPPING SAUCE

**

ALMOND CRUSTED SEA SCALLOP WITH DOLLOP OF ASIAN PEAR PUREE

Stationary Hor D'Oveures

**COUNTRY BASKET OF GARDEN FRESH SEASONAL CRUDITE WITH HOMEMADE DIPS

**
BASKETS OF COLORFUL CHIPS AND FRESHLY MADE SALSAS AND HOMEMADE GUACAMOLE

**TUSCANANTIPASTO (ASSORTED IMPORTED CHEESE, SMOKED MEATS, GRILLED AND ROASTED VEGETABLES
OLIVES, PEPPERS , MARINATED ARTICHOKE HEARTS AND BUTTON MUSHROOMS,PEPPERONCINI AND ROASTED PEPPERS, BRUSCHETTA, ASSORTED ARTISAN ITALIAN CROSTINI AND GARLIC -PARMESAN TOASTS)


**MIDDLE EASTERN ANTIPASTO (HOMEMADE BABA-GAHNOUSH, TABOULI, HUMMUS, STUFFED GRAPE LEAVES, ROASTED 
VEGETABLES, CHEESES AND OLIVES)



**ASSORTED SUSHI (NO RAW FISH) - TRADITIONAL CALIFORNIA ROLLS, SMOKED SALMON AND CUCUMBER ROLLS,
COLORFUL VEGETABLE MAKI, SHRIMP AND AVOCADO

**

PLATTERS OF IMPORTED CHEESES AND FRESH SEASONAL FRUIT

**WHOLE SCOTTISH OR NORWEGIAN SMOKED SALMON WITH EMBELLISHMENTS OF CUCUMBER, TOMATO, RED ONION AND CAPERS

**

PLATTERS OF TINY ENGLISH OR SCANDINAVIAN STYLE TEA SANDWICHES

**ASSORTED THAI AND INDONESIAN SATES (
GRILLED CHICKEN OR BEEF
 WITH ASSORTED DIPPING SAUCES)

**ARTISAN ROSEMARY FOCCACIA SQUARES LAYERED WITH LOCAL GREEN MARKET VEGETABLES, FRESH RICOTTA AND PECORINO