My tongue is smiling. -Abigail Trillin
Hors D'Ouevres Menu
- Tenderloin Duxelles: puff pastry around beef tenderloin with mushrooms and brandy butter
- Polo Verde Tarts: Fillo Tarts with Chicken and Green Salsa
- Smoked Duck Breast Canapés
- Beef Yakatori Skewers
- Chicken Tandoori Skewers with Peanut Sauce
- Tequila-Lime Marinated Shrimp Skewers
- Coconut Shrimp Skewers
- Individual Goat Cheese and Roasted Vegetable Pizzas
- Mini Cranberry-Orange Muffins with Smoked Turkey and Honey Butter
- Spanokopitas
- Vegetable Spring Rolls with Sauces
- Lobster-Stuffed Mushroom Caps
- Rueben-Stuffed Mushroom Caps (Rueben Sandwich Filling)
- Chili Poppers: battered Jalapeno Peppers Stuffed with Cheese
- Mini Goat Cheese Bouchees: Goat Cheese, Butter, Watercress, and Walnuts
- Baked Brie
- French-Baked Mussels
- Baby Potatoes filled with Sour Cream, Sharp Cheddar, Bacon and Chives
- Roasted Asparagus and Cheese Bouchees
- Hot Wings (from mild to Habanero-wild)
- Italian Meatballs in Sauce
- Apricots Filled with Bleu Cheese
- Bacon-Wrapped Dates filled with Almonds
- Carving Station: Ham, Turkey Breast, or Roast Beef with Cocktail Rolls
- Sweets Table (3-4 Desserts per person)
- Beggar's Purse with Smoked Salmon, Capers, Onions and Cream Cheese
- Cold Roasted Beef Tenderloin Slices on Toast Rounds with Dijon-Herb Mayonnaise
- Mini-Bouchees with Snails and Herb Butter
- Chicken Liver Pate
- Grilled Eggplant Skewers (marinated eggplant)
- Asparagus Wrapped in Prosciutto
- Petit Puffs Stuffed with Smoked Turkey, Sweet Grapes, and Sherry Mayo
- Shrimp Sushi with Pickled Ginger, Wasabi, and Soy Sauce
- Imported and Domestic Cheeses with Crackers and Small Breads
- Chevre Feuilletes: Sundried Tomoatoes, Goat Cheeses, Spinach, and Mushrooms in a flaky golden phyllo pastry
- Mediterranean Olives
- Cheese Tortas: Layered Cheese Terrine with Pesto Filling, Smoked Salmon, Fresh Dill, Fresh Basil,
and Toasted Pine Nuts
- Beef and Olive Empanadas
- Smoked Turkey on Blueberry Scones
- Mini Calzones
- Chicken Tenders with Barbeque Sauce
