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STATIONARY HORS D OEUVRES
Chilled Shrimp Cocktail
"Traditional Cocktail sauce"
Cheese Board
A Variety of imported and domestic cheeses accompanied with assorted flatbreads: (Smoked Gouda, Jarlsberg Swiss, Wisconsin Cheedar, Hot pepper Jack)
Vegetable Crudite
Hand selected seasonal vegetables accompanied with a Southern Ranch dipping sauce.
Roasted Red Peppers
Marinated in Extra-Virgin Olive oil, Garlic & Basil
Norwegian Smoked Salmon
Accompanied with a caper mousse, red onoin & wedges of black bread
Antipasto
Presciutto, Eggplant Rolatini, Marinated mushrooms, Artichoke hearts, Staffed peppers and Olives
Crab Fingers
Sauce Pommery
Poached Salmon
Cucumbers & red onions, Dill Creme Fraiche
Cajun Shrimp
"Chef Leonard's own blend"
Sesame seed Crusted Yellowfin Tuna
Prepared Medium rare, served with Wasabi & Soy
Roma Tomatoes & Fresh Mozzarella
Garlic Basil vinaigrette
Variety of Dips & Assorted Flatbreads
Jumbo-lump Crabmeat & Chives
Sun-dried tomatoes and basil
Vegetable
Spinach & Artichoke
Shell Fish
Clams Casino
Oyster Rockefeller
Beluga Caviar
Accompanied with a Brunwois of red onion, capers, sour cream, egg whites & yolks, and Toasted white bread points.
Stuffed Mushroom Caps
Roasted peppers & Spinach
Hot or Sweet sausage
Crabmeat
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