Passed Hot Hors d’oeuvres
• Scallops wrapped in maple glazed bacon
• Spanikopita with spinach and feta cheese
• Warm Gorgonzola apricots with sesame candied walnuts
• Assorted stuffed baby portabella mushrooms (seafood, Italian classic and vegetarian)
• Baked artichoke parmesan in a phyllo cup
• Warm goat cheese crostini with herb encrusted beef tenderloin and a drizzle of
balsamic reduction
• Mini sausage rolls filled with crushed pistachio and Parmesan
• Mini chicken satays with a Thai peanut dipping sauce
• Grilled tuna skewers with a ginger wasabi sesame sauce
• Buffalo chicken satays with a zesty blue cheese sauce
• Herb grilled tenderloin on a petit potato pancake topped with a horseradish crème sauce
• Smoked salmon on a petit potato pancake topped with a lemon dill aioli and caviar
• Roasted new red potatoes topped with chive crème fraîche and caviar
• Asparagus and Gruyere tartlets
• Mushroom, fig, gorgonzola, and walnut canapé
• Mini crab cakes with a chili lime aioli
• Strawberry and brie crostini with a drizzle of aged balsamic reduction
• Proscuitto wrapped figs stuffed with gorgonzola
• Savory pumpkin soup shooters with crème fraîche
• Seafood bisque shooters with a peppered crème fraîche
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