• Jumbo Shrimp with Italian Herbs on Shell Skewer
• Endive Leaf with Gorgonzola with Walnuts
  
• Peppered Angus Beef Tenderloin on Crostini with Boursin
• Spanish Olive and Cheese Filled Mushroom Cap
• Antipasto Skewer (Artichoke, Red Pepper, Mozzarella and Olive)
• Cranberry Chicken in Rosemary Mini Tart
  
• Maine Lobster on Cucumber Rounds
• Seared Sesame Tuna on Rice Cracker
• Gulf Shrimp Salad in Mini Tomato Basil Tart
• Russian Blini with Smoked Salmon and Creme Fraiche
  

 
 
Hot Hors d oeuvres  24 Piece minimum

• Vegetable Spring Rolls with Oriental Dipping Sauce *
• Mini Cuban Sandwiches
  
• Lollipop Lamb Chops with Garlic and Rosemary 
• Mushroom Profiteroles *
• Vegetable and Cheese Mini Quiche
• Thai Beef Skewers with Spicy Peanut Dipping Sauce
• Sicilian Meatballs with Raisins and Pine Nuts*
• Lump Crabmeat Cakes with Classic Remoulade
• Mediterranean Chicken with Fig and Olive
• Pancetta Shrimp with Citrus Glaze
• Indian Chicken Tandoori with Yogurt/Mint Drizzle
• Mini Beef Wellington
• Parmesan Crusted Artichoke Heart with Goat Cheese
• Black Bean and Corn Empanada
• New England Lobster Pot Pie
• Smoked Salmon Profiterole
  

Appetizers  Stationary Display

• Our Signature Sundried Tomato and Pesto Pate* 
• Smoked Chipolte Hummus Dip
• Duck and Peppercorn Pate 
• Nut Glazed Brie*
• Spinach Leek Dip
• Maine Lobster Mousse or Lump Crabmeat Mousse 
• Assorted Boxed Crackers, Pitas and Toasts

• Chinese Noodles with Salmon, Sesame, Cucumbers, Savoy Cabbage
• Smoked Turkey Salad with Dried Cherries
  
• Shrimp with Hearts of Palm and Sweet Red Peppers
• Chicken with Apricot and Almonds*
  
• Angus Beef with Mushrooms and Red Peppers 
• Pasta with Fresh Tomatoes, Basil and Mozzarella 
• Pasta with Proscuitto, Arugula and Lemon Vinaigrette
• Shrimp and Coconut, Apple and Sweet Curry
  
• Orzo with Zucchini and Mint
  
• Couscous with Mixed Vegetables and Basil Dressing
  
• Rice with Cranberries, Pecans, Apricots and Orange Vinaigrette
• Smoked Cheddar Potato Salad
  
• Sweet Potato and Pecan Salad with Sundried Cranberries
• Martini Olive Pasta with Black and Green Olives*
• Smoked Salmon Bowtie Pasta with Scallions and Dill
  

• Brazilian Garlic Chicken with White Wine
  
• Pork Tenderloin with Roasted Chipotle Mano Glaze
  
• Coconut Crusted Snapper with Caramel Banana Sauce
• Long Island Duckling (half) Lacquered with Peach Apricot BBQ 
• Osso Bucco Milanese with Olives, Capers, Rosemary and White Wine
• Black Angus Tenderloin of Beef with Horseradish Creme - Red Wine Shallot
  
• Maine Lobster Lasagna Layered with Béchamel Sauce
• New Zealand Rack of Lamb with Dijon Herb Crust
• Veal Paillard with Fresh Tomato Basil Confit
• Baked Chicken Half with Potatoes, Lemon and Oregano
• Halibut with Burndt Orange Drizzle
  
• Red Snapper with Butter and Shallot Sauce
• Shrimp with Sundried Tomatoes and Basil Creme

• Ginger Candied Carrots
• Herbed Basmati Rice
• Asparagus with Roasted Tomato Vinaigrette
  
• Sauteed Wild Mushroom Medleyr
• Smashed Red Potatoes with Shallots and Thyme
  
• Penne with Vodka Tomato Cream
• Medley of Winter Squash Roasted with Maple Butter
• Sweet Potato Wedges with Cilantro and Honey
• Green Beans with Cashews*
• Wild Mushroom Mashed Potatoes
  
 

* PRODUCT CONTAINS NUTS