Hors d‘Oeuvres Buffet
(Minimum 35 guests.)
Beef,  Pork and Lamb
Balsamic Glazed Beef Tenderloin Skewers
Carved Tenderloin of Beef Sandwiches on Baguette
Sausage Coins with Dijon Dipping Sauce
Black Forest Ham and White Cheddar Toast Cups
Dim Sum Assortment, Plum Dipping Sauce
Beef and Cream Cheese 1” Wraps
Lamb Top Round Roulade-Herbed Jus
Seafood
Whole Poached Salmon with Caper-Dill “frosting”
and Cucumber “scales”
Mojito Shrimp on the barby
Salmon Cakes with White Remoulade
Crab Cakes with Red Remoulade
Creamy Smoked Trout with Apple and Horseradish
Peppered Rare Ahi with Wasabi Drizzle
Poultry
Orange Mini Muffins, Smoked Turkey, Plum Jam
Turkey, Cranberry, Cream Cheese 1” Wraps
Breast of Chicken Skewers-Balsamic Cranberry
Sloe Gin Marinated Breast of Chicken Drummettes
Sun-dried Tomato Penne Pasta with Turkey Sausage
and Roasted Red Peppers
Vegetable
Corn Cakes with Chimichurri Sauce
Pear and Brie Beggar's Purse
Mushroom Vol au Vents
Brie en Croute with Sliced Baguettes
Hot Corn Dip with Tortilla Chips
Hot Artichoke-Mushroom Dip with Baked Chips
3-Layer Torta with Bruschetta
Egg Strada Bites
Red Pepper, Orange and Basil Soup
Cherry Tomatoes with Pesto Cream Cheese
Roasted Vegetables with Spinach on Baguette
Dessert
Carrot and Chocolate Cake Bites Frosting Rosettes
Creme Brulee Strawberries
Quartered Monster-sized Cookies
Chocolate Cups, Chantilly Cream, Sliced Berries
Mosaic of Lemon, Tripleberry, Pumpkin and
Pecan Bar Bites with Brownie Bites
Petite Pumpkin Tartlettes
Extra Special
Guittard Chocolate Fondue with Dried and Fresh Fruit,
Housemade Marshmallows, and Shortbread Cookies