Too Much Fun at the Holidays

Hors d’oeuvres passed Butler style

Wild Mushroom and Gorgonzola Pizza Bites
Thin crust, crunchy pizza topped with sautéed Wild Mushrooms sprinkled with Gorgonzola crumbs and herbs

Cheese Filo Triangles
A savory combination of Cream, Cottage, Feta and Parmesan Cheeses Blended and spiced rolled into Filo pastry Sprinkled with
Sesame Seeds and baked to golden

Mini Shrimp Cakes
lightly fried to golden brown served with a dollop of Avocado Mayo


Lamb Kabobs
seasoned with Indian spices grilled and ready to eat skewer style

Salmon with French Onion crumbles
sides of fresh salmon prepared with a crumbly and savory Onion crust accompanied by Honey Mustard

Shrimp and Cheddar cups
A cheddar crumb crust filled with herbed Cheese Topped with Shrimp, a baby pearl Onion and fresh Dill

Beefy Chutney Filo triangles
baked to golden brown

Ahi Tuna Avocado Pitas
seeded and seared Ahi Tuna placed atop mini Pitas w/ a dollop for fresh Guacamole and Cilantro

Roasted Eggplant, Tomato & Smoky Cheese Tartelettes
mini golden brown crusts holding fresh veggies, cheese and herbs served warm

Beef and Mango Bruschetta
Olive oil infused Crostini topped with a fresh herbed Mango medley With a thin slice of beef tenderloin

Roasted Asparagus Platter
Rows of freshly roasted Asparagus Dabbed with
Pine nuts and Lemon Zest

Brie Cheese Wheel
quick fried for a crunchy crust topped with Cranberry, Cilantro and herbed Salsa served with classic Crackers and Ginger snaps

Crab and Shrimp Dip
Pepper dice, caramelized Onions, Parmesan Reggiano Fresh Lump Crab and steamed Shrimp Combine to make a delectable and smooth dip Served with toasted Pita Chips and Classic Crackers