Aioli Basket

New Potatoes, Hard-Cooked Eggs, Green Beans, Artichokes And Red Pepper Served With A Garlic Mayonnaise

Caponata

Italian Eggplant, Pepper And Onion Dip Served With Sliced Baguettes

Boursin With Crudités

Fresh Vegetables With Herbed Cheese Spread

Cheshire And Apples

Sherry Infused Cheddar Dip Served With Sliced Apples

Mediterranean Display

Lemony, Garlicky Hummus Tahini And Baba Ghanoush Served With Pita Triangles

Grilled Vegetables

Offered With Calamata Olive Dip

Southwestern Display

Tri-Colored Tortilla Chips Served With Black Bean Salsa, Spicy Guacamole And Green Tomatillo Salsa

STATIONARY

Elaborate Antipasto Display

Whole Imported Asiago And Gorgonzola Cheeses, Sicilian Olives, Marinated Anchovies, Grilled Marinated Vegetables – Zucchini, Sweet Peppers, Eggplant And Jumbo Mushrooms, A Selection Of Italian Meats – Prosciutto, Mortadella And Sopprasada, With Whole Brick Oven Baked Breads (Counts as two)

Bruschetta

Toasted, Sliced Baguettes Offered With Chopped Ripe Tomatoes In Extra Virgin Olive Oil, Piccholine Olive Tapenade, And Fine Herb Butter

Rillettes Of Duck

Braised Shredded Duck With Sourdough Bread

Imported And Domestic Cheese Display

Served With Carr’s Crackers And Seasonal Grapes

Rillettes Of Smoked Salmon

Salmon With Capers, Minced Shallots And Lemon Zest

Toni’s Cheese Straws

French Puff Pastry Made With Grano Parmigiano Cheese

Pate De Poulet

Smooth Pate With Brandy And Butter

Brie En Brioche

A Whole Brie Encased In Buttery Brioche

Flat Iron Steak Canapés

Flat Iron Steak Served On Sourdough Rounds With Chipotle Butter

Endive Fingers

Spread With Herbed Cheese And Sprinkled With Alfalfa Sprouts

Seared Foie Gras (+ $3.00pp)

Served On Toasted Brioche With Sauternes Jelly

Oven Dried Tomatoes

Served With Chive Flecked Goat Cheese

Grape Nuts

Grapes Rolled In Roquefort And Toasted Pistachios

Poached Sea Scallops

Served On Japanese Rice Crackers With Curry Oil

Smoked Salmon On Pumpernickel

Served With Lemon Zest And Chevre

Avocado Fennel Tartlettes

Avocado Fennel Salad Served In A Mini Pastry Shell

Vietnamese Summer Rolls

Shrimp, Crispy Lettuce & Carrot, Scented With Mint & Cilantro And Served In A Fresh Rice Wrapper

Pan Blackened Tuna

Served With Wasabi On Jicama Rounds

Curried Crabmeat Tartlettes

Cold Poached Cocktail Shrimp

Served With Spicy Cocktail Sauce And Lemon Wedges

Crisp Polenta Croustade

Polenta Fried Crisp And Topped With Roasted Red Pepper And Olive Caviar

Sashimi Tuna Cones

Spicy Ahi Tuna Blended With Ginger And Cilantro In A Crisp Shell

Spiced Grilled Sea Scallops

Lightly Poached To Maintain Their Tender Sweetness And Served On Crisp Poppadums With Mint Scented Yogurt Sauce

Foccacia Croustade With Tapenade

Housemade Bread Sliced, Toasted And Topped With Olive And Red Pepper Paste, Finished With A Roasted Garlic Foam

Panzenella Spoons

Cherry Tomato, English Cucumber, Fresh Perlini Mozzarela, Basil and Micro Croutons Tossed In A Light Red Wine Vinaigrette Served As A Bite-Sized Salad On Spoons

Mini Reubens

The Classic; Hot Corned Beef With Sauerkraut And Russian Dressing On Rye

Moroccan Salmon Skewers

With Lemon Crème Fraiche For Dipping

Turkish Stuffed Mushrooms

Filled With Fire Roasted Eggplant

Microburgers

Miniature All Beef Burgers On A Seeded Brioche Bun With The Traditional Condiments And A Side Of Microfries

White Pizza

With Fresh Oregano And Imported Provolone

Cumin Scented Crabcakes

Caribbean Spiced Crabcakes With Mango-Pineapple Chutney

Calamari “Mai Lai Wah”

A Recipe Taken From Our Chinatown Favorite-Crisp Squid Tossed With Jalapeno Peppers, Coarse Salt And White Pepper

Crabmeat Wonton

Crisp Wontons Of Tender Crab Flavored With Ginger And Black Mushrooms

Crispy Spring Roll

Made With Ground Pork And Shrimp

Mini Vegetarian Samosas

A Savory Indian Classic Of Seasoned, Crushed Potato In A Crisp Pastry Shell, Offered With Mint Chutney

Shiitake Tempura

Served With Warm Miso Broth For Dipping

Sesame Chicken Chunks

Served With Soy Dipping Sauce

Mini Maryland Crabcakes

With Remoulade

Scallops Wrapped In Bacon

Latkes With Apple-Onion Compote

Potato Pancakes Sautéed And Served With Granny Smith Apple, Red Onion And Apple Brandy Compote

Buckwheat Blini

Served With Sour Cream And Fresh Salmon Caviar

Croque Monsieur & Croque Concombre

Two Classic French Sandwiches Of Ham And Cucumber Served Warm With Gruyere Cheese

Curried Lamb Triangles

Mild Curry Seasoned Lamb Folded Into Phyllo Triangles

Crab Sui Mei

Steamed, Open-Faced Dumplings Filled With Delicately Seasoned Shrimp And Crab, Served With Red Pepper Sauce

Crispy Eggplant with Minted Tomato Confit and Goat Cheese

Small rounds of Eggplant rolled in seasoned Japanese Panko breadcrumbs and fried, then topped with diced tomato, julienne of fresh mint and a small mound of goat cheese

Coconut Beer Battered Shrimp

Served With Sweet Chili Sauce


Tapas Shrimp

A Long Time Favorite – Jumbo Shrimp Sautéed In Extra Virgin Olive Oil, Garlic And Lime Juice

The Love Note

A Phyllo Envelope Of Asian Pear, Goat Cheese And Caramelized Shallots

Tomatoes Amuse Gueule

Tomatoes Stuffed With Onion, Cheese & Bread Crumbs And Perfumed With Thyme

Indonesian Chicken Satay

Skewered And Served With Spicy Peanut Dipping Sauce

Slow Cooked Duck

Juicy, Slow-Cooked Duck Served On A Fresh Corn Pancake And Topped With Grilled Pineapple Chutney

Cantonese Orange Scented Beef

Tender Skewers Of Beef Seasoned With Orange Zest, Chinese Chilies And Sweet Soy

Lamb Vindaloo

Hot And Spicy Indian Style Lamb Served With A Cool Yogurt Sauce With Cucumber And Cilantro

Turkish Lamb Kefta Kabob

Minced Lamb Combined With The Exotic Spices Of Turkey, Finished With Pomegranate Molasses And Served With Minted Yogurt

Baby Lamb Chop (+ $2.00 pp)

Dijon, White Wine And Rosemary Encrusted Baby Chops Cut Straight From The Rack

Fresh Mozzarella Tartlette

Sun-Dried Tomatoes And Fresh Mozzarella In A Buttery Tart Shell

Mandarin Style Seasoned Dumplings

Orange And Scallion Scented Pork Steamed In Rice Flour Skin

Steamed Vegetable Dumpling

Napa Cabbage, Bamboo Shoots, Shiitakes And Chinese Spices

Wild Mushroom Beggar’s Purse

Local And Wild Mushrooms Sautéed In Sherry And Wrapped In Phyllo Pastry

Pulled Pork On Brioche

Shredded Pork With Spicy Habernero Chili Sauce

Pistachio Chicken

Chunks Of White Meat Chicken Coated With Pistachios And Finished With Sambucca Liquor

Moroccan Chicken

Skewered And Served With A Citrus Yogurt Dip

Savory Fennel And Calamata Tartlet

A Tart Shell Filled With Shallot Custard And Topped With Braised Fennel And Calamata Olives

Green Onion Risotto Crab Croquette

Creamy Risotto Mixed With Lump Crabmeat and Flavored with Scallions