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Chilled hors
d' oeuvres suggestions:
Assorted chilled fresh tuna salad, crab salad, ham salad, and chicken salad sandwiches on assorted wheat and white breads and petite croissants trimmed, frill picked and displayed on garnished oval trays.
Monterey, gouda, ementhal, brie, camembert, fresh herbed dill, cheddar, feta, and caraway with cheese logs of gourmandaise and walnut cheddar. Displayed on cascade mirrors and garnished with fresh seedless grapes and assorted water crackers.
Jicama, snow pea pods, Chinese green beans, yellow squash and zucchini sticks, button mushroom caps, cherry tomatoes, celery and carrot sticks, red and green bell pepper rings, trimmed fanned scallion onions, fresh broccoli and cauliflower florets garnished with California leaf lettuce and served on tiered mirrors with fresh herbed ranch and East Indian curry dips in crystal supreme bowls.
Of casaba, Persian, cantaloupe, honeydew in ornate carved watermelon basket surrounded by a rainbow of fresh pineapple, strawberries, papaya, mango and all the seasons fresh fruits, displayed on tiered mirror service with honey crème dressing on the side.
Boned and skinned. Decorated with condiments. Served with cocktail sized sliced baguettes, herbed hollandaise and lemon caper sauces.
Of smoked turkey breast, proscuitto ham and melon and cucumber layered with herbed cream cheese, cilantro, and southwest seasoning. Frill picked and displayed on garnished trays.
Silver dollar sized corn chips and lays potato chips with our signature fresh salsa’s, guacamole` sour cream and chipotle` dips.
We peel and de vain jumbo 2-inch gulf shrimp, rinse in a cold bath then steam in lemon water. Served on garnished iced bowls with zesty cocktail sauce and fresh lemon wedges.
On the half shell. Cleaned and shucked. Served on shaved ice with twin sauces and fresh lemon wedges and Tabasco sauce.
Imported from the Caspian sea, served with chopped eggs, lemon and melba toast. Presented with Stolichnaya on shaved ice.
Thin sliced garnished with cream cheese, capers, fine Bermuda onion and diced egg.
Thin sliced imported Italian ham wrapped on trimmed fresh melon served with a Polynesian poppy seed dressing.
Fresh prepared tenderloin of beef with cognac and all the appropriate accompaniments.
Hot hors d' oeuvres
suggestions:
Cocktail sized broiled meatballs slowly simmered in a rich burgundy wine sauce with shallots and sour cream. Displayed in silver chafing dishes with frilled cocktail picks.
Petite cocktail sized smoky beef franks in a light hickory bar-b-cue sauce, served in chafing dish with frill cocktail picks.
Petite cocktail sized egg rolls filled with Chinese vegetables and petite bay shrimp and pork. Served with sweet and sour, ginger plum and hot mustard sauces.
Our own formula but your choice of fire hot, medium or mild honey mesquite, served with blue cheese dip.
Tempura dipped chicken tenderloin steaks, fried golden crispy, served with bar-b-q and herbed ranch sauces.
Whole seeded jumbo peppers filled with cream cheese & cheddar cheese, fried golden brown served with island sauce.
Whole pitted dates with water chestnuts wrapped in bacon and baked with a teriyaki glaze.
Mini tortilla wrapped around shredded seasoned beef and fried golden served with chipotle` salsa guacamole and sour cream.
Beer battered spicy cheddar cheese sticks fried golden brown with East Indian curry sauce.
Our signature formula served with parmesan-reggiano, mozzarella and a touch of fresh garlic. Served with baked flat bread triangles for dipping.
a combination of crisp Thailand vegetables in crisp skins with dipping sauces.
Thin sliced top sirloin held in our mesquite marinade overnight then woven on bamboo skewers, dusted with toasted sesame seed and broiled. Served over a bed of crispy oriental noodles with dipping sauces.
Petite bay shrimp from a light ginger marinade, wrapped with a crisp sweet potato nest. Fried up golden brown with zesty cocktail sauce and fresh lemon wedges.
Crisp won ton skins stuffed with Chinese vegetables and flaked crab meat fried up golden brown with our three oriental sauces.
Petite cocktail sized broiled meatballs glazed with tangy orange and cabernet wine sauce dusted with a touch of hot pepper.
Cocktail sized Russian rye topped with shaved corned beef, sauerkraut and slice of open eye Swiss, oven baked.
Whole trimmed jumbo caps sautéed and stuffed with flaked crab and petite bay shrimp. Topped with shredded parmesano-reggiano cheese and baked.
Roast top sirloin and baked Virginia smoked ham sliced to order and served on a variety of petite split rolls. Served with our mild horseradish and natural au jus sauces.
We peel and de-vain jumbo gulf shrimp, then dredge in our coconut tempura batter. Fried up golden and served with zesty cocktail sauce and fresh lemon wedges.
Cleaned and de veined jumbo 2 inch prawns sautéed with herbed garlic butter French crumbs and white wine. Baked and served with fresh lemon.
Sliced thin on decorated water cracker with champagne newburg sauce.
Fresh chicken livers wrapped in bacon with water chestnut and baked with a light teriyaki glace`.
Fresh Atlantic salmon seasoned with robust southwest spices and a touch of fresh lime on bamboo skewer.
With roasted garlic, ginger, ground cumin and fresh lime rub. Bamboo skewered and broiled. Served with East Indian cucumber yogurt dipping sauces.
Spicy New Orleans sausage skewered with herbed jumbo shrimp on bamboo with red and green bell peppers.
Petite sirloin skewered and broiled on bamboo with a marinade of chili paste, lemon grass, coconut milk and fresh ginger.
Petite flaky phillo pastry filled with spinach and feta cheese. Baked golden and served with tzid-ziki sauce.
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