Stationed Hors D'Oeuvres Menu

• European Market Basket- Artisan Cheeses, Pates, Terrines and Tapanades
• Jumbo Shrimp Cocktail- Poached Lightly in a Blend of Spices, Chilled. Served with a Trio of Sauces
• Traditional Crudités- Carrots, Cucumbers, Celery, Broccoli and Tomatoes
• Gardener’s Crudités- Asparagus, Snow Peas, Carrots, Peppers, Cauliflower. Etc
• Warm Pimento Cheese and Lump Crab Dip with Chipolte Toast Points 
• Baked Brie- Triple Cream French Brie Topped with Seasonal Fruits and Nuts
• Caviar Sampling- Osetra, Sevruga, and Salmon Roe with Buck Wheat Bellini’s
• Raw Bar- Oysters, Shrimp, Crab Claws and Mussels with Sauces
• Smoked Seafood Platter- Trout, Salmon, Mackerel, Mussels and Whiting
• Blue Crab and Spinach Dip with Crispy Parmesan Bubble Bread
• Antipasto Platter- Italian Meats, Cheeses, Vegetables, and Olives with Ciabatta
• Sliced Tenderloin Platter- Fresh Country Rolls, and Trio of Traditional Sauces
• Mediterranean Platter- Spanikopita, Figs with Proscuitto, Hummus, and Fresh Pita
• Sushi- California Rolls, Spicy Tuna, Spider Rolls, Ebi, Unagi, and Sashimi
• Chef’s  Crab Cake- Pan Seared To Order with Various Regional Sauces
• Lobster Tarragon Bouchees Accented with Brandy and Citrus 
• Whole Poached King Salmon with Cucumber Aspic, and Remoulade
• Shrimp and Grits- Jumbo Shrimp with Tasso and Grilled Corn Over Boursin Grits
• Caprese Salad- Fresh Mozzarella, Heirloom Tomatoes and Balsamic Reduction
• Southwestern Salsa Bar- “Rattlesnake” Bean Salsa, Pico De Gallo, Chipolte Corn
• Honey Molasses Roasted Pork Loin on Potato-Leek Pancakes and Apple Chutney
• Vegetarian Platter- Asian Dumplings, Portabella Hand Rolls, Stuffed Vegetables
• Dim Sum - Vegetable Dumplings, Shrimp Shu Mai, Satay and Spring Rolls

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