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Rumaki
with Liver, Water Chestnuts
& Scallops
-
Mushroom
Caps Stuffed with Spinach and Proscuitto
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Phyllo Triangles with Curried Chicken, Lamb & Feta
-
Tartlets with Melted Brie & Fresh Herbs
-
Almond Stuffed Dates Wrapped in Bacon
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Swedish Meatballs with Chef’s Own sausage
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Homemade Sausage in Puff Pastry
-
Strudel of Seafood, Imported Cheeses & Garden Spinach
-
Norwegian Smoked Salmon and Boursin Crepes
-
Salami Sombreros with Stilton & Pepperoni
-
Italian Proscuitto Wrapped Melon
-
Gravlax on Black Bread with Mustard fennel Sauce
-
Tarragon Chicken Salad on Macadamia Nut Bread with Raspberry-Cherry
Chutney
-
Smoked Vermont Ham on Cranberry Orange Muffins
-
Snow Crab Puffs
-
Chilled Thai Fired Shrimp
-
Assorted Vegetable and Relishes with Assorted Dips
-
Chef’s Fresh Dips
-
Homemade Chicken Liver Pate with French Rounds
and Honey Mustard
-
Puff Pastry Cheese Straws
-
Imported and Domestic Selection of Cheese with Brochette of
Fresh Fruits
-
Loin of Veal Pate with Toasted Pistachios & Mango Chutney
-
Jumbo Gulf Shrimp with Shallot Flavored Cocktail sauce
Blackened Skewered Cajun Shrimp
-
Brochette of Grilled Swordfish
-
Classic Oysters Rockefeller
-
Stuffed with garden spinach & imported cheese & flamed
in Pernod
Escagots Bourguignonne
-
Large snails with olive oil, mushrooms & garlic
-
Fresh Raspberry & Fruit Puffs
