 |
Stationary Hors D’oeuvres: |
Assorted cheese and crackers |
2.25 |
Fresh seasonal fruit display |
2.75 |
Vegetable crudités and dip |
2.50 |
Roasted Red Pepper Bruschetta with garlic crostini |
2.50 |
Pesto Cheesecake with crackers or crostini |
2.50 |
Chicken Liver Pate with apple slices and cornichons |
2.50 |
Caprese with fresh mozzarella and fresh basil
|
2.50 |
Warm Artichoke and Roasted Red Pepper Dip with Parmesan |
2.50 |
Passed Hors d’oeuvres (or stationary) |
Sherry Vegetable Stuffed Mushrooms |
1.00 |
Maine Crabmeat Stuffed Mushrooms |
1.50 |
Beef Satay with Horseradish Sauce |
2.00 |
Chicken Satay with Peanut Sauce |
1.75 |
Creamed Spinach Puffs |
1.25 |
Mini Potato Latkes with Applesauce |
1.00 |
Mini Crab Cakes with Chardonnay Sauce |
1.50 |
Roasted Garlic Biscuit with Smoked Salmon |
1.75 |
Smoked Salmon Canape on Cucumber Rounds with Dilled Crème Fraiche |
1.75 |
Sweet Potato Muffins with Cilantro Chicken Salad |
1.75 |
Mini Wild Mushroom Napoleons |
2.00 |
Caramelized Onion and Gorgonzola Tartlets |
1.25 |
Herbed Biscuits with Turkey and Cranberry Mayonnaise |
1.50 |
Mini Potato Latkes with Sun-dried Tomato Tapenade and Crème Fraiche |
1.50 |
Jumbo Shrimp Cocktail with Chipotle-lime Aioli or Bloody Mary Cocktail Sauce |
4.00 |
Teriyaki Tenderloin of Beef Skewers |
2.75 |
Pecan Curried Chicken Salad on Sweet Potato Biscuits |
1.75 |
Pear Gorgonzola Tartlets |
1.50 |
Mini Mushroom Risotto Cakes with Red Onion Compote |
1.00 |
