|
Petite Indulgences
.... First Course
Shrimp Ceviche
Served with Distinctive
Crackers
Lobster Lollipops ½
Lobster Tail With Mango Chipotle Dipping Sauce
Red Curry Pork Patties
Served on
a Bed of Greens with a Sweet Chili Sauce & Lime Wedge
Red Bell Pepper & Coriander Pancakes
with Smoked Salmon
Lemon Vodka Crab Tastes
Lump Crab Meat With Lemon Vodka Crème
Santa Fe Lollipops
Salsa
Cheese Balls Rolled with Tortilla Dust
Served on a Bed of Baby
Greens with a Wedge of Lime
Western Shrimp Plate
One Colossal Served with
Tomato, Avocado and Poblano Chili Relish
Sausage Rolls
Three
Rolls Wrapped with Puff Pastry on a
Bed of Baby Greens with a Drizzle of Balsamic
Cuban Shrimp Plate
One Colossal Shrimp Served
with Cucumber Lime Salsa
on a Bed of Baby Greens
Basil, Tomato and Tapenade Verrine
Cocktail Pesto
Mousse layered with Tapenade Mousse, Basil and Tomato Coulis and
Grated Mozzarella, Garnished with Diced Tomatoes
Pumpkin
& Pesto Verrine Cocktail Pumpkin Mousse and Pesto Mousse,
Basil & Tomato Coulis and Garnished with Vegetable Crumble
Tomato Crumble
& Tapenade Verrine
Cocktail Tomato
Mousse and Black Olive Tapenade Mousse and then Garnished with Tomato Crumble
Fussilli and Tomatoade
Verrine Cocktail Tomato
Mousse and Pesto Fussilli, and Garnished with Tomato Crumble
Mini Salmon Bites
Wrapped with Bacon Set on Top
of a Beet Coin with
a
Chive Oil Garnish
Smoked Pulled Pork
On
Cheddar Pecan Crackers Garnished with Creole Mustard
Seared Scallops
Two Jumbo Scallops
Served with Saffron Aioli
On a Bed of Israeli Cous Cous
Blackened Scallops
Two Jumbo
Served on a Bed of Sautéed Zucchini and
Garnished with Sweet Potato Aioli
|
|
Spiced Lamb Tartlets
Two
Tartlets Served With Feta Cheese and
Fresh
Mint Garnis
Fried Cheese Ravioli
Two Ravioli
Served with Spicy Jerk Sauce
Greek Salad Skewers Two Skewers
Served on a Bed of Baby Greens and
Drizzled
with Balsamic Vinaigrette
Caesar Teasers
Three
Parmesan Frico Cups with Caesar Salad
Egg and Dill Pesto Canapés
Served on
Water Cress and Garnished with Prosciutto
Wasabi Lime Crab Salad
Served in
Cucumber Cups on a Bed of Romaine with
A Lime
Wedge
Grilled Dungeness Crab Poppers
Served
with Summer Blueberry and Corn Salsa
on a Bed of Watercress with a
Lemon Wedge
Pickled Beet Relish Served in
Cucumber Cups on a Bed of Baby Greens
Salmon Canapés Served in
Zucchini Cigars
Lipini Beans
With Spicy
Harrisa Sauce Served on Endive
Crab Cakes
Three Cakes
with Nancy’s Jezebel Sauce
on a Bed of Baby Greens
Crab Cannoli
Served with
Avocado Mousse and Olive Tapenade and a
Roasted
Red Pepper Garnish
Bacon Wrapped Beef
Bites
Three
Served with Bloody Mary Dip on a Bed of
Baby
Greens
Pappidew Peppers
Three
Stuffed with Crab Salad on a Bed Of Baby Greens
Spinach
& Artichoke Dip Served
with in Fried Won Ton Cups on a
Bed
of Baby Greens
Ham Mousse
Served
in Cucumber Cups on a Bed of Baby Greens
Corn Cakes Garnished
with Lobster and Chives on a Bed of Watercress
and a Wedge of Lemon
Bloody Mary Shooter Served
with Jumbo Shrimp Garnish
Pear & Brie Shooter
Served with
Scallop Garnish
Seafood Martini
Crab,
Shrimp & Lobster Martini with Remoulade
|
