Stationary Hors D'Ouevres:

Vegetable Crudites
Seasonal mixed vegetables including baby carrots, zucchini, broccoli, baby tomatoes, carrots, cucumbers, green, red and yellow bell peppers. Served with two dipping sauces.

Gourmet Cheese Platter
A selection of domestic and imported cheeses served with French bread and crackers; garnished with sliced melon, seasonal fruits and mixed berries.

Savory Pate
Your choice of a selection of specialty pates with traditional garnishes and condiments including cornichons, toast points, pommerey mustard and pickled onions.
Seafood Terrine du Jour

Select from chef’s ever changing selection of terrines.
Choose of mixed seafood depending on availability. Terrines are served in slices with fresh bread or crackers, lemon wedges, caper sour cream and red onions.

Smoked/Cured Fish Platter
An assortment of smoked and cured fish, including peppered gravlax, smoked salmon, smoked trout, bluefish. Served with chopped egg yolks and whites, crème fraiche or cream cheese, diced red onions, tomatoes, thin cucumber slices and lemon wedges served with fresh bread and/or assorted bagels.

Fresh Tomatoes and Mozzarella
Slices of yellow and red heirloom tomatoes with fresh Italian mozzarella and basil drizzled with extra virgin olive oil.

Spicy Guacamole and Salsa
Avocado, cilantro, tomato and lime served with homemade blue and yellow corn tortilla chips. Your choice of Pico de Gallo, spicy chipotle or green tomatillo salsa.


Passed Hors D'Ouevres:

Seafood

Miniature Maine Crab Cakes
With spicy roasted red pepper aioli

Cod and Conch Fritters
With chipotle shallot remoulade

Grilled and Chilled Shrimp
With honey, soy dipping sauce

Smoked Trout Toast
With black pepper, horseradish crème fraiche on toast points

Pan-Seared Scallops
With citrus, roasted garlic remoulade

Shrimp Shumai
With soy, scallion dipping sauce

Peppered Loin of Tuna
With lime and caper sour cream on toasted crostini

Norwegian Smoked Salmon
With chervil on pumpernickel toasts

Caviar Croustades
Flaky pastry shells filled with whipped crème fraiche and topped with Ossetra Caviar

Smoked Cod Cakes
With roasted plantain, red onion relish

Grilled Scallops Wrapped in Bacon
Cape Bay Scallops with apple smoked bacon


Chicken and Meats

Jerk Chicken Skewers
With spicy creole sauce

Mini Peking Duck Springrolls
With hoisin chili sauce

Marinated Beef Brochettes
With grilled vegetables

Grilled Flank Steak Roulade
With cucumbers and garlic herb cheese

Black Mission Fig and Crenshaw Melon Wrapped In Prosciutto

Roasted Pork
With blue cheese mousse on grilled Forelle Pears

Grilled Chicken Sate
With a spicy peanut, coconut sauce

Prosciutto Wrapped Baby Asparagus

Assorted Sausages
With dipping sauces (Italian, Chicken Rosemary, Mango Duck)

Smoked Chicken and Gruyere Quesadillas
Topped with smoked tomato and avocado salsa

Herbed and Battered Fried Chicken
With spicy orange aioli

Vegetarian

Wild Mushroom Empanadas

Plantain and Sweet Potato Pancake
With a black bean, roasted corn, pablano chili salsa

Mini Vegetable Spring Rolls

Grilled and Marinated Portabella Mushrooms
Drizzled with extra virgin olive oil, cracked black peppercorn and lemon

Miniature Goat Cheese Tartlets

Grilled Vegetable Brochettes

Fried Plantains and Yucca

Assorted Thin Crust Pizza

Stuffed Mushrooms

Spanikopita