Butlered Hors d’Oeuvres

Passed throughout the Cocktail Hour
(Please Choose Eight Hot & Cold Hors d’Oeuvres)

Hot
Pear and Brie Phyllo Purse, Raspberry Sauce
Roasted Vegetable Quesadilla, Cilantro Sour Cream
Caramelized Onion and Gorgonzola Foccacia , Fresh Basil
Tempura Shitake Mushrooms, Sesame Lime Ginger Sauce
Lobster Bisque “Sip”, Sherry Wine and Cream
Beef Tenderloin Brochette, Honey Barbecue Glaze
Franks en Phyllo, Dijon Mustard
Maryland Crab Cakes, Chipoltle Remoulade
Spinach and Feta Spanikopita
Pecan Crusted Brie, Raspberry Sauce
Vegetable Samosa, Tamarind Date Sauce
Crispy Parmesan Artichokes, Basil Aioli
Pulled Pork Tostada, Monterey Jack and Gold Barbecue Sauce
Steamed Dim Sum, Ginger Soy Sauce and Toasted Sesame Seeds
Coconut Shrimp, Mango Rum Sauce
Chicken Skewers, Golden Pineapple, Teriyaki Glaze
Thai Chicken and Cashew Spring Rolls, Sweet and Sour Sauce
Tempura Shrimp, Orange Ginger Sauce
“Cajun” Style Chicken, Blue Cheese Sauce
Scallops Wrapped in Bacon, Soy Sauce and Honey
Petite Smoked Gouda and Chorizo Sausage Quiche
Wild Mushroom “Sip”, White Truffle Oil Curried
Garlic Rosemary and Boursin Cheese Stuffed Mushrooms
Baby Dijon Rosemary Encrusted Rack of Lamb with Port Wine Demi Glace

Cold
Sesame Crusted Tuna, Soy Glaze, Crispy Wonton
Gorgonzola Apple Crostini, Raisin Pecan Bread
Crab and Shrimp Salad, Lemon and Cilantro, Crispy Phyllo
Oyster Shooters, Bloody Mary, Celery
Gazpacho Sip, Watermelon Mint Relish
Goat Cheese, Pesto and Roasted Pepper Crostini
Cajun Fillet Mignon, Goufrette Potato, Avocado Cream
Proscuito Wrapped Asparagus, White Truffle Oil and Parmesan
Smoked Salmon with Pastrami Spices, Pumpernickel and Dill Sour Cream