Hors d’oeuvres & Special Touches

‍ ‍Cold Hors d’oeuvres

House-Made Chips with Ranch Dip

Chicken Salad in Phyllo Cups

Tiny Pimento Cheese Sandwiches

Miniature Tomato Sandwiches

Assorted Bruschetta

Assorted Canapés

Smoked Salmon on Cucumber Rounds

Poached Salmon on Herb Croutons with Lemon Cream

Chicken Liver Mousse on Toast Points

Shaved Ham on an Herb Crouton with Cranberry Mustard

Marinated Asparagus

Hot Hors d’ oeuvres

‍ ‍Cheese Straws

‍ ‍Assorted Mini Quiche

‍ ‍Stuffed Mushrooms

‍ ‍Sweet & Sour Meatballs

‍ ‍Sweet & Sour Cocktail Franks

‍ ‍Mushroom Vol-au-vent

‍ ‍Jalapeno Poppers with Red Salsa

‍ ‍Mini Egg Rolls with Sweet Chili Sauce

‍ ‍Spanakopita

‍ ‍Oysters Rockefeller

‍ ‍Hibachi Beef Skewer

‍ ‍Brie & Raspberry Phyllo

‍ ‍Sesame Chicken with Honey Mustard

‍ ‍Beef Empanada with Sour Cream

‍ ‍Asparagus in Phyllo

‍ ‍Mini Ham Biscuits with Country Mustard

‍ ‍Pina Colada Coconut Shrimp with Island Dipping Sauce

‍ ‍Mini Chicken Cordon Bleu

‍ ‍Mini Crab Cakes with Remoulade

‍ ‍Scallops wrapped in Bacon

‍ ‍Grilled Lamb Cocktail Chops with Herbed Mustard

‍ ‍Duxelles Beef Wellington

‍ ‍Crab Rangoon

‍ ‍Blackened Tuna with Pineapple Chutney

‍ ‍Gorgonzola Figs with Balsamic Glaze

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Special Touches‍ ‍

Displays

‍ Nacho Platter (serves 25)

‍ Fresh Garden Vegetables and Dip Display (Small serves 20-25)

‍ Fresh Garden Vegetables and Dip Display (Medium serves 40-55)

‍ Fresh Garden Vegetables and Dip Display (Large serves 75-100)

International Cheese and Fruit Display (Small serves 15-25)

‍ International Cheese and Fruit Display (Medium serves 45-60)

‍ International Cheese and Fruit Display (Large serves 100-125)

‍ Assorted Terrines, Pates and Sausages (serves 35-50)

‍ Poached Salmon with Marinated Cucumbers and Dill Cream (serves 35-50)

‍ Norwegian Smoked Salmon with Condiments (serves 35)

‍ Roasted Beef Tenderloin (serves 75-100)

‍ Roasted Meats Display: Beef, Pork, Turkey and Sausages (serves 75-100)

‍Warm Brie with Caramel and Walnuts in Puff Pastry (serves 35)

Selection of House Made Dips

‍ ‍Serves 30-40

‍ ‍Hot Dips

‍ ‍Crab with Herb Croutons

‍ Spinach and Artichoke with Baked Tortilla Wedges

‍ Mushroom Pesto with Italian Bread Rounds

‍ ‍

‍ Cold Dips

‍ ‍Hummus with Pita Triangles

‍ ‍Onion and Herb with Crackers

‍ ‍Apple and Walnut with Crostini Crackers

‍ ‍Layered Shrimp Dip with Crackers

Sauté Stations

Shrimp and Grits with Jalapeno Cornbread

Chicken or Pork Stir-fry with Steamed Rice

Cheese Tortellini Marinara, Alfredo and Parmesan Cheese

Turkey or Pork Paillards with Mustard Sauvignon Blanc

Veal Scaloppini with Mushrooms in a Brown Marsala Sauce

Chicken or Beef Fajitas with Onions and Peppers, Salsa and Sour Cream

Chicken Loins with Farfalle Pasta, Mushrooms and Sundried Tomato Butter

Sea Scallops with Lemon and Garlic

Scampi with Lemon and Garlic

Selections from the Carving Board

Leg of Lamb (serves 25-35)

Pit Ham (serves 40-45)

Top Round of Beef (serves 40-50)

Steamship Round of Beef (serves 100-125)

Black Angus Beef Tenderloin (serves 20-25)

Roasted Turkey Breasts (serves 35-40)

Roasted Pork Loin with Honey Mustard (serves 25-35)

Bone-In Honey Cured Ham (serves 35)

 All carved items are served with rolls or biscuits and condiments.

Raw Bar Selections

Peel & Eat Shrimp

 Chilled Poached Mussels

 Oysters on the Half Shell

Scallops Ceviche served on the Half Shell

Jumbo U-10 Shrimp Cocktail

Snow Crab, Stone Crab and Blue Crab Claws available in season

All Raw Bar selections include: Fresh Lemon Wedges, Lime Wedges, Horseradish and Cocktail Sauce