Passed Hors D’Oeuvres

Dijon and Thyme Crab Cakes with Citrus Mayonnaise
Vegetarian Spring Rolls with Wasabi Sauce Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
Southwestern Chicken Empanadas with Salsa Picante Bruschetta with Roasted Peppers and Mozzarella Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar
Grilled Shrimp with Cajun Remoulade Chicken Satays with Spicy Peanut Sauce
Jumbo Shrimp with Cocktail Sauce
Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
Canapés with Brie, Pesto, and Sun Dried Tomato
Grilled Chicken Quesadillas with Guacamole
Beef Satays with Fiery Indonesian Punjai Sauce
Roasted Sweet Potato and Tomatillo Quesadilla
Grilled Swordfish on Ginger-Jalapeño Rice Cakes
Spicy Thai Shrimp with Asian Pepper Sauce
Shrimp wrapped in Prosciutto di Parma
Coconut Shrimp with Ginger Marmalade
Macadamia-Crusted Shrimp with Passion Fruit Honey
Southwestern Grilled Shrimp with Chirmol Salsa
Shrimp wrapped in Pea Pods
Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
Lobster Salad on Brioche Rounds
Lobster and Mushroom Quesadillas
Lobster in Golden-Fried Ravioli with Arrabiata Dip
Scallops Wrapped in Bacon
Seviche of Scallops in Toasted Corn Cups
Scallop, Arugula, and Lemongrass Dumplings
Miniature Crab Cakes with Citrus Mayonnaise
Crab Salad Canapés
Mushroom Caps with Crab Imperial
Stack Canapés with Crab Salad, Mango, and Red Peppers
Mini Crab “Reubens”
Cherry Tomatoes filled with Jumbo Lump Crab Meat
Beggars Purses with Crab Meat and Wild Mushrooms
Snow Peas Stuffed with Crab-Scallion Chevre Mousse
Artichoke Bottoms filled with Crab Salad
Smoked Salmon Canapés with Caviar
Fennel Crusted Salmon with Citrus Dipping Sauce
Lime Grilled Swordfish Brochettes
Smoked Rainbow Trout Canapés
Smoked Salmon, Cream Cheese, and Pimento Pinwheels
Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
Assorted Sushi with Wasabi, Ginger, and Soy
Cherry Tomatoes filled with Tuna Salad Niçoise
Pecan Chicken Skewers with Honey Mustard
Poppyseed Tartlets with Chicken Salad Veronique
Sesame Orange Tartlet Shells with Curried Chicken Salad
Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
Jerk Chicken “Sandwiches” between Plantain Crisps wrapped with a Leek Ribbon
Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
Apple-Walnut Chicken Canapés with Calvados Dressing
Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
Miniature Beef Wellingtons with Bearnaise Sauce
Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
Steak Au Poivre Crostini
Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
Asparagus Tips Wrapped in Prosciutto
Baby Lamb Chops with Mint Jelly
Mushroom Caps with Sausage and Gruyére Cheese
Crostini with Veal Marsala
Lamb and Couscous Dolmades with Minted Yogurt Sauce
Westphalian Ham Canapés with Celeriac Coleslaw
Corn Beef Reuben Rolled in Puff Pastry
Prosciutto Wrapped Melon Balls
Miniature Peking Duck Rolls with Scallions
Prosciutto and Port-Fig Butter Tea Sandwiches
Chorizo and Manchego Cheese Quesadilla
Snow Pea Pods with Saffron Cream Cheese
Roasted Tomatoes and Shaved Asiago on Bruschetta
Mild Jalapeño Peppers Stuffed with Cheddar Cheese
Roasted Vegetable Terrine on Sliced French Bread
Mushroom Caps filled with Spinach and Pine Nuts
Asparagus and Shiitake Mushroom Terrine on Toast Point
Goat Cheese and Wild Mushroom Pizzelles
Skewered Tortellini Drizzled with Herbed Olive Oil
Cherry Tomatoes Filled with Mixed Olive Salad
Quesadillas filled with Saga Bleu and Chopped Walnuts
Potato Latkes with Sour Cream and Apple Sauce
Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
Vegetable Empanadas with White Bean Salsa
Fontina Risotto Balls