Hors D'oeuvres

(Appetizers to be butler passed)

Blue Lump Crab and Mango

On a crispy plantain chip

Fresh Roma Tomato Bruschetta

With fresh basil  balsamic glaze on
sundried tomato artisan crouton

Summer Roll

Wrapped in rice paper with fresh vegetables
Thai peanut sauce 

Lamb Lolli-Chop

Herb marinated petite lamb chop served warm
with fresh mint demi glace

Tuna Tartare

With wasabi cream on crisp wonton

Mini Crab Cakes

With Dijon mustard sauce

Herbed Baby Shrimp

With avocado and lime on garlic toast

Bacon-Wrapped Sea Scallop

Wrapped in applewood-smoked bacon, served
warm with sweet orange glaze

Vegetarian Spring Rolls

Served warm with Asian dipping sauce

Grilled Portobello Mushroom

With fresh spinach, parmesan cheese
on an olive artisan crouton

Petite Blackened Chicken

With golden ripe pineapple on herb toast

Blackened Swordfish Skewer

With mango dipping sauce

 

 

 

Cumin Marinated Beef

On a crisp flour tortilla

Mini Crab Cakes

With Dijon mustard sauce

Cilantro Marinated
Grilled Chicken Satay

With Thai peanut sauce

Sirloin Wrapped Asparagus

With horseradish cream