~ Hot Passed ~
Spanikopita
Spring Roll Sticks with Asian Chili Lime Dipping Sauce
Apple, Brie and Walnut Crostini
Bruscetta with Pesto and Tapanade of Tomatoes and Mozzarella
Cheddar Cheese and Cayenne Pepper Beignets
Asian Purses filled with Chicken or shrimp and Traditional Vegetables with Ginger Soy Dipping Sauce
Tempura Zucchini Circles with Honey Mustard Dip
Indonesian Chicken or Beef Satay with Peanut Dipping Sauce
Beef Tenderloin en Croute with Béarnaise
Jumbo Coconut Shrimp with Gingered Sweet and Sour Sauce
Sesame Shrimp with Tahini Ginger Sauce
Miniature Maryland Crab Cakes on Water Crackers with Sauce Remoulade
Grilled Tequila-Lime Shrimp with Chipolte Aioli
Piri Piri Grilled Scallops with Mango Dipping Sauce
Chili Lime Salmon Satay with a Citrus Aioli
Mini Beef Fillets with Horseradish Crème on Crostini
Shrimp with Green Chili Pesto
Tandoori Chicken with Spicy Mango Chutney
Mushrooms, Spinach and Feta Cheese in a Phyllo Cup
Crab Imperial in a Phyllo Cup
Warm Brie and Honey Bouchee with Almonds
Scallops wrapped in Crisp Bacon
BBQ Shrimp wrapped in Crisp Bacon
White Pizza Triangles with Fontina and Olive Oil
Jumbo Tempura Shrimp with Horseradish Sauce to dip
Sausage Wrapped in Pastry with Honey Mustard Sauce to dip
Salmon Wellington Puffs served with Classic Hollandaise
Tenderloin or Chicken Wrapped in Sno Pea with Oriental Glaze
Wild Mushroom Pastry Turnovers
Pecan Crusted Chicken Bites with Honey Mustard Sauce
Puppies in Blankets with Honey Mustard Sauce
~ Cold Passed ~
Olive Tapanade on Crostini
Asparagus Spears Wrapped in Prosciutto with Dijon Cream
Belgian Endive Boats with Raspberry Gorgonzola and Radish Sprouts
Chesapeake Crab Tartlets
French Brie and Raspberry Tartlets
Baby Tomatoes, Endive, Cucumber Cups and Celery Boats filled with Boursin Mousse
Salmon Mousse on Pumpernickel Bread with Fresh Dill
Rosemary Tartlets with Red grapes, Brie and Walnuts
Caprese Skewers
Ginger Tuna on Rice Crackers with Wasabi Aioli
~ Stationary Displays ~
Fresh Vegetable Crudités with Sun-dried Tomato or Cucumber Yogurt Dip
Chilled Spinach and Artichoke Dip with Pumpernickel Bread
Taramasalata with Pita Chips and Kalamata Olives
Hummus with Pita Chips
Traditional Antipasto Display
Summer Antipasto with Melons, Asparagus, Mangoes & Olives
Imported and Domestic Cheeses with Seasonal Fresh Fruit and Berries
Presented with Sliced Baguette and Assorted Crackers
Creamy Chesapeake Crab Dip
Kilo Wheel of Brie with Honey and Fresh Berries
~ Premium Displays ~
Oysters Rockefeller (Market price)
Clams Casino (Market price)
~ Raw Bar ~
Oysters and Clams on the 1/2 Shell, Snow Crab Claws and Jumbo Steamed Shrimp with Cocktail Sauce
(Market Price)
Please Note: Our Executive Chef requires a minimum of three passed hors d’oeuvre per person in combination with two displayed hors d’oeuvre of the appropriate size to accommodate your guests during a one hour cocktail service. Passed hors d’oeuvres are available in increments of 100 pieces. In packages that include passed and displayed hors d’oeuvres the chef will provide the appropriate amount determined by your final guest count. For packages that do not include hors d’oeuvre an additional charge will be necessary. Thank you.
03/11