Hors d’oeuvre Buffet
Marinated and grilled Beef Tenderloin
cooked to perfection at medium rare
stuffed into mini Sesame, plain and Poppy Egg twist buns
served with side of Curry Sauce
Fresh, Steamed Shrimp
served with kicked up spicy Cocktail Sauce
Panko crusted Chicken Tenderloins
Parmesan Cheese and herbs, crunchy crumbs
Combine to make these chicken bites delectable
Served with Honey Mustard
Fresh Salmon Lettuce Wraps
Soft lettuce leaves surrond slow roasted
salmon salad making a bite sized bundle
Mini Crab Cakes
classic, lightly sautéed and topped with a dollop
of fresh Tartar sauce
Asparagus Prosciutto Bundles
Fresh tender Asparagus wrapped in extra thin Prosciutto
sprinkled with Parmesan and lightly broiled
Ham and Cheese Crepes
a classic favorite of golden Crepes
enfolding fresh hickory smoked Ham and
Swiss cheese wedges
Lightly sautéed and served warm
Bacon and Olive Cheese Toasts
Crispy Bacon combined with Swiss cheese, Olives
Chives and spices
Served atop a toasted Crostini
Goat Cheese and roasted Corn Quesadillas
served with Salsa Verde
Wild Mushroom Tartlets
cream, herbs and sautéed wild Mushrooms
served in a flaky crust and baked to golden brown
Dessert
Mini Lemon tartlets with fresh Cream and Zest
Fudge Brownies Tassies
Vanilla Bean Angel Pillows
assorted pastries