Hot & Room Temperature Hors d’oeuvres Chef #1

THE MENU

The Carnivore

• Pigs in Pashmina with Dijon Mustard and Ketchup for dipping
• Mini Texas Hold ‘Em Chipotle Black Angus Burgers with Caramelized Vidalia Onions on a Mini
Seeded Bun with Homemade Fire Roasted Garlic Ketchup
• Argentinean Style Chimichurri Grilled Steak with Chimichurri Drizzle
• South African Chicken Salad with Pili Pili Aioli on Tomato Flat Bread
• Adobo Sugar Cane Chicken Skewers
• Vietnamese Bahn Mi Burgers with Pickled Carrots and Spicy Mayo
• Mini BLTs with Smokey Slab Bacon and Vine Tomatoes on Mini English Muffins
• Cuban Panini on Seas Salted Focaccia with Roasted Garlic & Aioli

 

From The Sea

* Paella Risotto Cake – Lemon Saffron Arborio Rice Cakes Topped
with Lobster and Baby Peas
• New England Lobster “Rolls”
• Asian Crab Cakes with Sesame Seed Crust & Pickled Cucumbers
• Tuna Carpaccio on Wonton Crisp Capped with Ginger Cream and Wasabi
• Salmon Tartar on Long Plantain Spear Piped with Avocado Mousse
• Shrimp and Corn Quesadillas with Imported Goat Cheese and Pink Beans
• Salmon Cakes Rolled in Crispy Panko and Capped with Lemon Caper Remoulade
• Grilled Marinated Jumbo Shrimp Wrapped in Prosciutto with Orange Horseradish Cream

 

Farmers Market Vegetarian

* Watermelon, Tomato and Chevre Skewers Drizzled with Reduced Balsamic
• Creamy Three - Cheese Mac and Cheese with Crispy Topping
• Pear, Stilton and Candied Pecan Salad on Endive
• Grilled Tofu with Hoisin Marmalade and Crushed Cashews
• Sweet Pea Crostini with Fresh Ricotta and Olive Oil Drizzle
• Blue Cheese Mushroom Tartlet - Sautéed Shitake-Thyme Mushrooms Sprinkled with English Stilton
• Perfectly Pressed Panini a la Caprese - Fresh Mozzarella, Arugula Pesto, Sundried Tomato

• Mini Pizzas
Smoked Salmon Caper and Potato
Potato Rosemary and Fresh Ricotta
Margarita
 Spinach and Pine Nut
Sundried Tomato and Black Olive
Four Cheese (Mozzarella, Parmesan, Provolone, Romano)
Goat Cheese and Red Pepper
Pepperoni or Pancetta