Mid-Afternoon Butlered Hors d'oeuvres

Spring Asparagus Platter
served with Lemon-Caper Cream
Lemon-Thyme Infused Tiger Shrimp
wrapped and grilled with Proscuitto di Parma
Smoked Chicken Breasts
plumped into Petite Ginger Muffins accented with a Rhubarb Chutney
Assorted Vegetarian Sushi
Warm Buckwheat Blini
topped with Creme Fraiche and Black Salmon Caviar
Thai Flavored Tenderloin
wrapped Scallions on Herbed Crustade
Lemon-Lime Scallops
with Cucumber and Fresh Ginger
Warm Chevre and Walnut Tartletts
Miniature Smoked Salmon Eclairs
garnished with Fresh Dill
Luscious California Strawberries
dipped in White and Dark Chocolate

Shrimp and Fennel Phyllo Triangles with Pernod and Feta
Petite Bouchees
with Maple Smoked Chicken and Michigan Cherry Salsa
Warm Caramelized Onion, Wild Mushroom and Goat Cheese Tarts
Saffron-Risotto Cakes
with Sundried Tomato-Olive Relish
Sweet Potato and Currant Empanadas
Crustades with Lemon-Rosemary White Bean Spread and Wilted Greens
Belgian Endive Boats
with Smoked Salmon Tartare
Moghul Lamb Satay
Canape of Proscuitto and Parmesan with Fig Jam
Warm Dried and Seasonal Fresh Fruit
dipped in White and Dark Chocolate
Saffron-Risotto Cakes
with Sundried Tomato-Olive Relish
Sweet Potato and Currant Empanadas
Crustades with Lemon-Rosemary White Bean Spread and Wilted Greens
Belgian Endive Boats
with Smoked Salmon Tartare

Buffet Heavy Hors d'oeuvres

Potato Cups
filled with Shiitake and Morel Mushrooms
Petite Sage and Walnut Cakes
topped with Seaonal Fruit Chutney
Petite Crustades
filled with Herb-Cured Gravlox and a Petite Vegetable Ceviche dressed in Creme Fraiche and Chervil
Tiered Display of Domestic and Imported Cheeses,
garnished with Dried Nuts and Fruits, served with Assorted Carr’s Wafers
Marinated Tenderloin of Beef, Seared Medium-Rare,
sliced and served with Herbed Petite Pan and an Apple-Horseradish Cream

Bruschetta Station

a Cornucopia Display of Assorted Sliced and Toasted Breads,
accompanied by a Selection of “Tapas”, such as Arugula Pesto, Roasted Red Pepper Rouille, White Bean Pate, Wild Mushroom Mousse, Beet Aioli, Duck Mousse Pate and Olive Oil macerated Tomatoes and Basil
Country Basket
filled with an assortment of White Crudite and served with an Herb Emulsion

Clams served on the Half-Shell
with Tarragon-Pernod Butter and Crispy Pancetta
Belgian Endive Petals
plumped with a Lobster, Herb and Grapefruit Salad
Chicken Roulade
filled with a Julienne of Vegetables and Basil, sliced and plated, and served with a Basil Cream
Composé of Salmon
dressed in Creme Fraiche, with Diakon and Cucumber Scales and Sliced Dark Breads
Spring-Herb Infused Beef Tenderloin
served on a Bed of Nasturtium Leaves with a Nasturtium “Pesto"
“Martini” of Blanched Spring Aspargus
served with an Orange Hollandaise
Saint Andre Cheese Torta
dressed in Creme Fraiche, with Diakon and Cucumber Scales and Sliced Dark Breads
Composé of Salmon
with Caramelized Nuts, Slivered Strawberries and Strawberry Jam and a Selection of Carr’s Table Wafers

Hor d'Oeuvres- Starting at $13.50 per person