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