Hors d’oeuvres
Crab and Parmesan Canapés
A savory mixture of crab, parmesan and spices blended
and broiled upon a french bread canapés
Gorgonzola herb Toasts with Mango
A savory blend of herbs atop a toasted baguette
sliced flecked with fresh goat cheese lightly melted
brushed with a whisper of fresh mango
Grits Rounds with Cheesy Shrimp
Flavorful grits cut into mini rounds, baked to
golden and topped with seasoned shrimp and melted cheddar
Buffet
Sausage, Onion and Pepper Jack Soufflé
Highly seasoned sausage, combined with peppers
and onions surrounding french bread croutons and sprinkled with
monterey and pepper jack cheeses
Ham Croissants
Mini croissants filled with sliced maple glazed ham
and topped with swiss cheese smeared with poppy
seed butter melted to just warm
Hovan Mini Appetillas
Wrapped pinwheels filled with cheddar, turkey,
scallions, spinach and pimentos sealed with
herbed cheese, rolled and sliced
served with creamy parmesan dip
Reuben Minis
Mini ryes and pumpernickels
stacked with dijon, corn beef and sauerkraut
sautéed until golden brown and melted
Quesadillas with Smoked Salmon and Horseradish Cream
Flour tortillas spread with horseradish
cream, sliced nova and dill
folded and sautéed topped with fresh dill
Smoky Cheese and Spinach Tartlets
Savory tartlet crusts filled to the brim with
fresh spinach, cream and herbs baked to golden
and topped with a hint of smoky swiss
berries, mandarin oranges and almond salad
Fresh Mandarin Oranges, Strawberries
and toasted almonds combined with a cider honey
vinaigrette tossed with fresh wild field greens
Dessert
Chocolate-dipped strawberries