Cocktail Reception


Cold Butlered Hors d'Oeuvres

Salmon Gravlax with Dill Crème Fraiche
Grilled Asparagus Wrapped in Proscuitto with Aioli
Smoked Salmon with Roquefort Crème
Crabmeat “Vol au Vent” with Basil Mayonnaise
Avocado & Shrimp with Lemon Marinade
Chicken Chiffonade “En Navette”
Tartine of Brie & Roasted Tomato
Filet of Beef with Watercress & Béarnaise Sauce
Artichoke & Prosciutto Crostini
Grilled Vegetables & Chevre Roulade
Foccacia with Prosciutto & Parmesan
Stuffed Cucumber with Eggplant Caviar
New Potatoes au Caviar
Bruschetta with Mozzarella & Black Olive Tapenade
Seafood Tartlet with White Truffle Oil

Hot Butlered Hors d'Oeuvres
Tomato Basil Tart
Onion Confit with Chevre
Toasted Coconut Shrimp with Honey Rum Sauce
Teriyaki Beef Sate with Sesame
Glazed Skewered Shrimp with Mango Chutney
Sun-dried Tomato with Mozzarella Crostini
Roasted Chicken Strips with Almond Pesto Sauce
Louisiana Grilled Chicken with Bourbon Honey Mustard
Maryland Crab Cakes with Red Pepper Corn Dipping Sauce
Wild Mushroom “Vol au Vent”
Merquez Sausage en Croute
Petit Coquille St Jacque & Fresh Dill
Salmon Potato Cakes with Brandy Tartar Sauce

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