Hot & Room Temperature Hors d’oeuvres Chef #4

THE MENU

The Carnivore

• South American Chili Empanadas – Beef Filled Puff Pastries
• Andouille Sausage Biscuit – BBQ Aioli
• Smoked Ham on Mini Biscuits – Chutney Butter
• Duck Rillette – on Wild Rice Pancake, Grilled Orange Chutney
• Seared Beef Crostini – Creamed Spinach and Roasted Tomato
• Tandoori Chicken Skewers – Cucumber/Yogurt Dip
• Baked Mushroom Caps – Ground Sausage, Sage and Parmesan
• Curried Chicken Salad – In Croustade Shell

 

From The Sea

* Lobster and Crab Tacos
• Shrimp Profiteroles – with Flying Fish Roe
• Lobster Sashimi – Mango and Sake Served in Asian Soup Spoon
• Chinese Shrimp Toast– Hoisin Ginger Dip
• Mini Seafood Burgers – Salmon, Crab, Shrimp – Tangy Tartar Dip
• Red Snapper Ceviche – Corn Cup Presentation
• Seared Scallop Skewer – In Blanket Of Prosciutto with Basil Aioli
• Low Country Catfish Fingers – Cornmeal Crusted with Bayou Remoulade

 

Farmers Market Vegetarian

* Vegetable Sushi – Pickled Ginger and Wasabi Aiolis
• Goat Cheese Crostini – W/Roasted Fennel
• Italian Risotto Cakes – Asiago, Sun-Dried Tomato Relish
• Eggplant And Gruyere Quesadilla – Pear Salsa
• Border Black Bean Cakes - Cilantro, Avocado Pico De Gallo
• Parmesan Shortbread - Sun-Dried Tomato Pesto, Fresh Mozzarella
• Eggplant Caponatta – In Parmesan Polenta Cups
• Assorted Bruschetta Crostini – Olive Tapenade, Tomato/Mozzarella