Cocktail Menu

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Sample Stationary Hors d'Oeuvres

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Cold Poached Salmon (with Cucumber Salad)
Chicken Dill Salad (with Almonds and Fresh Raspberries)

Confetti Couscous with Dried Apricots
Baby Spinach Greens
Red Bliss Potato Salad

(with Chopped Vine Tomatoes and French Beans served in a Warm Vinaigrette)
Cream and Chive Scones
Fresh Fruit
Miniature Pastries and Petit Fors
Strawberry Shortcake 

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Sample Butlered Hors d'Oeuvres

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Fried Wonton Dumplings (with Julienne Vegetables & Ginger Dipping Sauce) 

Blue Corn Tartlettes (with Shrimp & served with Corn and Pepper Salsa) 

Parsnip & Carrot Pancakes (with Red Pepper Relish & Crème Fraîche) 

Sesame Crusted Salmon Cake (with Orange Lemongrass Dipping Sauce) 

Chive and Potato Pancakes (with Crème Fraîche & Salmon Roe)

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Sesame Chicken Cakes (with Lemongrass Dipping Sauce) 

Apple and Onion Caramelized Purses (with Brie or Goat Cheese) 

Tuna Tartar on Potato Apple Fritters (with Wasabi Mayonnaise)

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Grilled Skewered Chicken (with Lemongrass with Garlic Paste) 

Duck Pastrami over Roasted Potato (with Sweet Onion Relish) 

Grilled Vegetables Skewers (with Coconut Red Curry Sauce) 

Chicken Medallions (with Lemon Gin Dipping Sauce) 

Grilled Cucumber Rolls (with Marinated Tuna) 

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Corn Tartlettes (with Duck Carnitas and Tomato Salsa) 

New Potato Galettes (with Caviar & Sour Cream) 

Grilled Skewered Lamb (with Zucchini & Garlic) 

Stuffed Fresh Figs (with Bucheron Goat Cheese)

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Corncakes (with Salmon Pastrami and Shitake Relish) 

Goat Cheese Polenta (with Mango Papaya Salsa) 

Potato Cakes (with Shitake and Goat Cheese) 

Noodle Pancake (with Red Curry Vegetables)

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Maryland Crabcakes (with Remoulade Sauce) 

Marinated Fresh Salmon on Toast Points

Jerk Beef on Skewers (with Mango Paste) 

Spice Rubbed Lamb (with Potato Blinis)

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Peppered Filet Mignon on Croustade

Shrimp Wonton (with Plum Chutney) 

Grilled Wild Mushroom Crostini

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Wild Mushroom Strudel

Ratatouille Triangles

Duck Fajitas