Hors D’Oeuvres

 

Passed Appetizers

Curry Chicken Salad

Pulled Pork Wontons with Collard Green Dip

Lump Crab Cakes in a spoon with Cajun Aioli

Crab Salad Bites in Phyllo Cups

Pimiento Cheese Sandwiches

Portobello Mushroom and Roasted Pepper Strudel  

Chicken Parmesan Spring Rolls with Tomato Sauce

Mini Shrimp and Grits with Red Eye Gravy

Fresh Tomato and Mozzarella Bruschetta  

Ahi Tuna Tostadas

Chicken Dumplings with Asian Sauce

Buffalo Chicken Meat Balls

Seared Sesame Salmon with Ginger Vinaigrette

Mini Lamb Chops with Boursin Cheese and Mint Oil

Grilled Pork Tenderloin Brochette with Smoked Corn Salsa

Beef and Pineapple Kabobs

Roasted Oysters topped with Deviled Crab

Mini Fresh Mozzarella Pizzas with Sun-dried Tomato Pesto

Bacon Wrapped Shrimp Stuffed with Boursin Cheese and Lemon Aioli

Spring Rolls with Sweet Chili and Pickled Ginger

Chicken Skewer with Peanut Sauce

Appetizer Stations

Crudité

Sliced Beef Tenderloin, soft rolls with condiments and sauces

Fruit and Cheese Tree with Fondue

Poached Salmon with cream cheese, capers, diced onions, chopped eggs, toasted bagel chips

Southwestern Platter - jalapeno poppers, chicken empanadas and chicken quesadillas, with a red pepper sauce and cilantro dip

Shrimp and Grits with kielbasa gravy

Stir Fry with meat and vegetables