Passed Cold Hors d’oeuvres
• Fiddlehead bruschetta on Parmesan crostinis with a drizzle of balsamic reduction
• Blue cheese grape truffles
• Petit “BLT” on white toast
• Cucumber topped with crème fraîche and smoked salmon mousse garnished with salmon roe
• Grilled asparagus wrapped in Westphalia smoked ham with grainy mustard
• Herb grilled shrimp topped with a mango salsa
• Herb grilled shrimp topped with a cranberry orange salsa
• Hummus filled Belgian endive
• Lime infused seafood salad canapé topped with peppered crème fraîche
• Raspberry, walnut & gorgonzola chicken salad in a phyllo cup
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