Butler-Passed Hors D'Oeuvres Menu

• Maple-Glazed Bacon on Gorgonzola Polenta Squares 
• Charleston Crab Cakes with Citrus Salad and Cajun Spiced Aioli
• Tuscan Bruscetta with Pesto, Sun Dried Tomatoes, Proscuitto and Gorgonzola
• Vietnamese Shrimp Spring Rolls with Nuoc Mam Dipping Sauce
• Pan Seared Tuna Sashimi with Wakame Salad on Crispy Wontons
• Seared Fois Gras on Ginger Toast with Port Reduction and Volcanic Red Salt
• Sliced Tenderloin with Spicy Garlic Crustini and Roasted Tomatoes
• Pan Seared Diver Scallops with Sevruga Caviar and Honey-Lime Vinaigrette
• Alsatian Lobster Tartlets with Nutmeg Scented Custard and Fresh Tarragon  
• Roasted New Zealand Mussels with Caramelized Lobster  
• Smoked Salmon Stuffed with Boursin and Wrapped with French Crepes
• Crispy Phyllo Cups with Honey Brie and Cinnamon Apples
• Thai Chicken and Beef Satay with Cucumber Salad and Peanut Sauce
• Coconut Almond Shrimp Tempura with Orange-Sesame Marmalade
• Vindaloo Curry Lobster on Mini Garlic Pompadoms
• Belgium Endive Stuffed with Whipped Goat Cheese and Turkish Figs
• Caramelized Onion Triangles with Crumbled Stilton and Toasted Pine Nuts
• Canapé Platter- Assorted Miniature French Delights
• Thai Lettuce Wraps with Sweet Chili Sauce- Beef, Pork or Chicken
• “Caribbean Style” Lobster Tempura with Mango Chili Sauce
• Southwestern Duckling Tostadas with Roasted Corn Salsa and Chipolte Cream
• Gravlax Salmon Tartar on Crispy Zucchini Pancakes with Citrus-Buttermilk
• Black Bean and Fire Roasted Corn Cakes with Four Corners Pulled Pork
• Asparagus Spears Wrapped with Pesto, Saga Blue and Proscuitto in Phyllo Dough