Hors D’Oeuvres
Passed Appetizers
Pulled Pork Wontons with Collard Green Dip
Lump Crab Cakes in a spoon with Cajun Aioli
Seared Scallops with White Truffle Sabayon
Crab Salad Bites in Phyllo Cups
Lobster Bites in Phyllo Cups
Pimiento Cheese Sandwiches
Portobello Mushroom and Roasted Pepper Strudel
Roasted Vegetable Torte with Feta Cheese
Soft Scrambled Eggs with Caviar
Mini Shrimp and Grits with Red Eye Gravy
Fresh Tomato and Mozzarella Bruschetta
Ahi Tuna Tostadas
Mini Lobster Rolls
Seared Sesame Salmon with Ginger Vinaigrette
Mini Lamb Chops with Boursin Cheese and Mint Oil
Grilled Pork Tenderloin Brochetta with Smoked Corn Salsa
Mini Beef Tenderloin on Focaccia
Beef and Pineapple Kabobs
Roasted Oysters topped with Corn, Crab Au Gratin
Mini Fresh Mozzarella Pizzas with Sun-dried Tomato Pesto
Bacon Wrapped Shrimp Stuffed with Boursin Cheese and Lemon Aioli
Duck Spring Rolls with Plum Sauce and Pickled Ginger
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
