Hors d’oeuvres by the Bar
Feta cheese crisp Biscotti
Popcorn Carmel Crunch
prepared with Peanuts and Chow Mein noodles
Hors d’oeuvre Station One
Marinated and grilled Beef Tenderloin
silver dollar egg twist buns studded with Sesame and Poppy with a side of Curry sauce
Fresh Shrimp Cocktail
served over ice with a “kicked up” Cocktail sauce
Grilled Chicken Satays
prepared with Peanut sauce served Skewer style
Hors d’oeuvre Station Two
Reuben Sandwiches
Layers of Corn beef stacked with Sauerkraut and Swiss Spread with Dijon mustard and sautéed to golden
Home made Chips
with warm Blue Cheese dipping sauce
Marinated Antipasto Veggie Platter
Pickles, Artichokes, Olives and Peppers
Hors d’oeuvre Station Three
Egg Rolls Southwestern Style
Crunchy Wontons filled with Corn and Black Beans, Spinach and Jalapenos Stuffed with Jalapeno Cheese and spices Accompanying Avocado and herbed Dipping Sauce
Crab Cakes Minis
fresh, lump crabmeat blended with colorful peppers and herbs crusted and sautéed to golden brown with a dollop of savory Tartar Sauce
Classic California Roll
served in individual cut pieces with dipping sauce
Hors d’oeuvre Station Four
Couscous with Dates
a combination salad composed of Israeli Couscous, toasted Almonds, Ginger, Apricots, Dates and Curry
Tossed with a Red Wine Vinaigrette
Spice Peanut Asian Pasta
served in mini nodle boxes with chop sticks
Sunflower Almond Salad
a zesty combination of salted Sunflower Seeds, Toasted Slivered Almonds and Roasted Pine Nuts Tossed with lettuces and Scallions Topped with Chow Mien Noodles and whisked with a Brown Sugar Rice Vinegar Vinaigrette served in Martini Glasses
Beverages
Coffee Service