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

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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