Hors D'Oeuvres

COLD APPETIZERS

- Bocconcini Cheese on Focaccia Crouton with Basil and Roasted Pepper Bruschetta

- Bocconcini Tomato Bundle with Truffle Oil

- Parmesan Cups filled with Goat Cheese and Red Pepper Jelly

- Lime Tequila Shrimp with Lemongrass and Mango Salsa

- New York Trellis. Mini Egg Basket Stuffed with Seasoned Chicken and Mango

- Beef Maki Roll with Roasted Pepper, Shitake and Enoki

- Lime Tequila Shrimp with Lemongrass and Mango Salsa

- Hummus, Tzatziki and Baba Ganoush - Mexican Layer Dip

- Imported Cheese Tray

- Crudites Platter

- Bruschetta with Tomato, Parmesan or Feta Cheese

- Goat Cheese Crostini with a Black Olive Paste

- Assorted Sushi prepared by our Japanese Chef

HOT APPETIZERS

- Italian Quesadillas Stuffed with Prociutto , Smoked Gouda and Caramalized Onions

- Asparagus and Prosciutto in Phyllo Tartlets

- Coin Shaped Crab Cakes With Jalapeno Lime Salsa

- Crab Wontons with Spicy Apricot Sauce

- Vegetable or Chicken Spring Rolls with Sweet Chilli Dipping Sauce

- Stuffed Mushroom Cap Bruschetta with Chevre and Roasted Red Pepper

- Spanakopita, Spinach and Feta Phyllo Triangles

- Baked Brie with Straberry Drizzle

- Mushroom and Brie Phyllo Triangles

- Tomatoes Basil Bruschetta topped with Feta Cheese Mushroom and Brie Phyllo Squares

- Roasted Red Pepper, Pine Nuts with Boursin Cheese in a Light Puff Pastry Cup

- Meatballs in Sweet and Sour Sauce

- Mini Russian New Potato Topped with Sliced Gurkins, Sour Cream and Fresh Herbs

- Warm Crab and Artichoke Dip

- Coconut Shrimp with Dipping Sauce