Hors d’oeuvres

Hot

Jambalaya Fritters with Creole dipping sauce

Pecan chicken planks mustard sauce

Chicken fried steak on a stick

Baked mushrooms stuffed with ratatouille and parmesan crumbs

Tuscan pizza topped with home made mozzarella

Potato pancake with crème frieche and caviar     (3.00 supp)

Shrimp and roasted red pepper fritter

Mini cheddar burgers on home made English muffins

Wild mushroom duxelle and gruyere cheese baked on a crostini

Tortellini kebob fondue

Truffle potato logs chive sour cream

Mini quiches- mushroom- oven cured tomato- herb-smoked

chicken-baby shrimp-goat cheese-spinach-olive-three cheese

Mini crab cakes and fire roasted aioli

Fried ricotta-mozzy wrappers

Baby lamb chops (3.00 supp)

 

Cold

Deviled eggs and house smoked salmon

Truffle walnut pate on toast points

Baby potatoes with crème frieche and caviar (3.00 supp)

Chive bilini with house smoked salmon

Smoked turkey on black bread

Grill roasted chicken with black truffle on endive spears

Filet mignon and onion marmalade on garlic toast

Herbed goat cheese on crostini

Tuna or salmon tartar on waffle potato chips

Jumbo black tiger shrimp wrapped in prosciutto de Parma mustard vinaigrette(3.00 supp)

Clams on the half shell mango salsa

Scallop crevice on a plantain chip

Crab salad on cucumber slice