Hors d’oeuvres

Platter quantity is fifty pieces

Smoked Scottish Salmon                                                                     110                 

With potato crisps and dill cream cheese

Chorizo Won-tons                                                                                100     

With hot spiced mustard and plum sauce

Crisp Coconut Shrimp                                                                          120

With mango and ginger marmalade

Chicken Or Beef Teriyaki Kebobs                                                           100

Served with a pineapple soy glaze

Stuffed Mushrooms With Crab Meat                                                      110

Toasted with grated parmesan cheese

v Spanikopita                                                                                      90

Sautéed spinach and feta cheese incased in crisp filo pastry

Lobster Medallions                                                                               180     

Sliced lobster served on grilled corn cakes with poblano butter

Crisp Seafood Won-Tons                                                                      110

Shrimp, scallops and rock crab in a won-ton wrapper with plum sauce

Mini Beef Wellington                                                                           160

Served with a red wine bordelaise sauce

v Deep Fried Brie                                                                                   90

With fruit compote

v Boursin Mushrooms                                                                            90

Mushroom caps filled with boursin cheese, lightly breaded and fried, Served with sweet tomato sauce

v Wild Mushroom Strudel                                                                      90       

 Fresh mushrooms filled with rosemary, cream cheese and parmesan cheese wrapped in filo pastry

Roulade Of Smoked Salmon                                                                 110

Sliced smoked salmon rolled with a cucumber dill sauce

v Pear And Gorgonzola Turnovers                                                          90

Served with warm port glaze

Mini Crab Cakes                                                                                 110

Maryland Rock crabmeat with herbs and ginger topped with a cilantro aioli

Seared Tuna Sashimi On Sesame Crackers                                            110

Thin sliced pepper crusted tuna served on sesame crackers with a wasabi aioli

Scallops With Kataffi                                                                          110

 Sea scallops wrapped in threads of filo with orange mustard

Scallops Wrapped In Bacon                                                                   110

Crisp Shrimp Potato Strings                                                                 110

Jumbo shrimp wrapped potato crisps with mango sauce

Steamed Scallop And Lobster Dumplings                                               160

With soy ginger broth and Jicama salad

Spiced Duck Egg roll                                                                           120

Slow roasted Duck, vegetables, garlic and ginger in a crisp egg roll, Served with plum dipping sauce

v Mini Goat Cheese And Roast Pepper Pizza                                             90

Small crisp pizzettes

v Sun Dried Tomato Hummus                                                                90

Served with grilled flat bread, tomatoes and olives

v Baba Ghanoush                                                                                 80

Middle Eastern favorite of eggplant, olive oil, lemon juice and garlic, Served with toasted pita bread.

v Roma Tomato And Fresh Mozzarella Bruschetta                                    90

Sliced roma tomatoes and fresh mozzarella served on a basil pesto crostini

Angry Lobster Egg Rolls                                                                     160

Spicy lobster and vegetables in an egg roll wrap, Served with mango basil sauce

Chicken Satay                                                                                   100

Skewered chicken tenders with peanut sauce                                                                                                                                                

Oysters Rockefeller                                                                             140

Fresh oysters with spinach and scallions, topped with hollandaise

Fried Local Clams                                                                               130

With lemon tartar sauce        

Clams Casino                                                                                     130

 Stuffed clams with garlic, chives and bread crumbs

Lobster And Mango Quesadillas                                                           140

Diced Lobster and mango with cream cheese

Habanero Tenders                                                                               100

Desert hot chicken tenders with cool southwestern ranch dip

Tempura Chicken Tenders                                                                    100

 Served with plum dipping sauce

Buffalo Chicken Tenders                                                                      100

Served with bleu cheese dressing

Chicken And Mango Quesadillas                                                           100

With spicy salsa

Cajun Spiced Calamari                                                                         110

With lime aioli

Chips and Salsa                                                                                   30

Vegetable Crudités                                                                                70

Gourmet Cheese and Crackers                                                                80                              

Platter quantity is fifty pieces

Tax and Gratuity are not included in pricing