Hors d'Oeuvres Selection Menu Types

• Some Traditional Vegetable Choices with new twists
• Vegetable Selections - with a sense of adventure
• And for Stationary Service . . .
• Fish and Shellfish Traditionals
• Fish and Shellfish - with new accents
• More Casual Seashore Flavors
• Poultry Traditions with Some Intriguing Variations
• Poultry Tastes with Adventure
• Oriental Tastings
• Beef, Lamb and Ham Traditionals - with New Approaches
• Taster Cups - in espresso cups or blue & white speckle enamel
• Casual Feeling - Butlered and Displays
• Individualized Cheese presentations . . .
• And More Country Feeling Casual Suggestions

Some Traditional Vegetable Choices with new twists

• Long Roasted Tomato Slice with mint and garlic on Italian bread
• Italian Crostini with tapenade and goat cheese with tomato accent
• Italian Bruschetta with fresh mozzarella, grilled vegetable and pesto
• Mini Herbed Tart Cup with barley, wild rice, sautéed leek
• Nasturtium Blossom on chive and goat cheese bread crisp

Vegetable Selections with a Sense of Adventure

• Crouton with rosewater and edible flower and creme fraiche
• Essence of Wild Mushroom
• Broth with oyster mushroom accent served in demi-tasse cup
• Mushroom Risotto Croquette with mozzarella - baked
• Mashed Potato Spoon: wasabi and corn mashed potato
• Provencal Ratatouille on a roasted red potato crisp
• Provencal Ratatouille on a taster spoon
• Miniature Mediterranean Pizza with feta, black olive and spinach
• Cranberry Purée and Madeira Punch - in demi tasse cup
• Grilled Portobello - encased in puff pastry with fresh tarragon and enoki mushroom accent
• Provencal Pissaladiere: caramelized onion, ripe olive, and chopped tomato - all sautéed and set on a French bread round
• Miniature Mushroom Cap stuffed with vegetable and cheese duxcelle
• Baked Polenta with mushroom, sun dried tomato, Locatelli and tzatziki
• Roasted Vegetable Tortilla Swirl with cactus salsa
• Wild and Exotic Mushroom Strudel with cumin and raisins
• Miniature Phyllo Spinach Pie with feta: spanakopita
• Miniature Spring Roll baked hoisin scallion dipping sauce

And for Stationary Service . . .

• Grilled Firm Vegetables with houmous dipping sauce
• Display of Pale Green Belgian Endive with sun dried tomato concassé
• Cheese Fondue Station with sour dough breads for dipping and picking
• Eclectic Caviars in Martini Glass - prices according to selection of caviars chosen
• French Raclette Melted Cheese Display with cornichon pickles served with sautéed onion and potato - a great and fun fireside tradition from the mountains France and Switzerland -one of the few tastes the two cultures share . . .
• Isolated Single French Cheese Resting on Roasted Spelt with Grilled Cracked Wheat Bread and Water Crackers - cheeses selected to suit the tastes of the party
• Harvest Cheese Board: Port wine cheddar, Greek feta with herbs, Vermont cheddar, and Romano - with breads, crackers and raw vegetable cruditée accent:
• Baked Brie Round In Puff Pastry with herbs and sun dried tomato
• Bento Box Display of Vegetarian Sushi
• Display of Pale Green Belgian Endive with Sun Dried Tomato Concassé
• Dim Sum Station -Thai Vegetable Dumpling Flowers, Miniature Spring Rolls, Shaomai Dumpling nibbles of shrimp with turkey - in wok with bamboo steamer basket and duo of tasting sauces
• Rosemary Turkey Carving Station - with black Russian rolls, and French breads display accompanied by cranberry cream cheese sauce
• Honey Mustard Ham Carving Station with miniature breads and biscuits, accompanied by honey Dijon sauce
• Italian Anti-Pasti Display with grilled vegetables, marinated lemon herb cannelini beans, roasted peppers, marinated artichoke hearts, shaved parmesan , fresh mozzarella, ripe olives
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Fish and Shellfish Traditionals

• Chinese Shaomai Dumplings with shrimp and turkey; dipping sauce duo of tasting sauces :scallion sesame hoisin sauce and orange ginger
• Miniature Mushroom Cap with crabmeat and a light dusting of curry, accented by chopped tomato $2.85
• Scallop Wrapped in bacon with a sweet date sliver to accent
• Grilled Cajun Shrimp on Brochette with Roasted Red Pepper dipping Sauce - $3.85pp
• Grilled Shrimp with pesto sauce: $3.85 pp
• Chilled Shrimp with a traditional cocktail sauce $4.85 pp
• Zucchini Round with marinated dillled shrimp
• Smoked Salmon on black bread with dijon honey dill sauce with capers
• Miniature Crab Cake with pomegranate guava pureé dipping sauce $3.85pp
• Ossetra Caviar on buckwheat scallion blini with creme fraiche $4.85 and up
• Miniature Barquette of Poached Salmon and Wild Rice with chardonnay crème fraîche
• Bamboo Fork of Lobster Taste - with scallion sesame cream $4.00pp
• Butlered Caviar Tasting - priced according to selections of caviars
• - we need not do only fish eggs but can include many varieties of minced tasters
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Fish and Shellfish - with new accents

• Poached Salmon on a Black Bean and Scallion Cake accented by pesto
• Miniature Lobster and Kasha Strudel with edible flower grace note $3.85 pp.
• Miniature Latke with Smoked Salmon - accented by honey Dijon dill sauce
• Asparagus Tip Wrapped in Smoked Salmon with a fresh dill accent
• Saffron Seabass on an endive leaf with cilantro pesto accent
• Sautéed Leek and Roasted Seabass - with pickled ginger tartlet
• Yukon Gold Potato Cube - with American caviar, crème fraîche, and sprig of chive flying off . . .
• Mini Tartlet filled with poached salmon, barley and roasted tomato
• Grilled Marinated Lemon and Thyme Calamari with houmous on crostini
• Essence of Crayfish Broth with leek and scallion served in demi-tasse cup
• Grilled Eggplant Surrounding a Split Scallop - with tapenade and cilantro on brochette
• Split Shrimp surrounding a grilled and roasted sweet potato with cilantro pesto- speared by bamboo
• Warm Corned Buttermilk Biscuit with lobster and sherried creme fraîche
• Miniature Latke with apple, apple concassé and apple smoked trout tarragon with watercress accent
• Baked Basil Polenta with seabass set on a roasted tomato with pesto accent
• Poached Oyster with pernod and tarragon accented by an enoki mushroom - served in the shell with small oyster fork
• Poached Maine Mussel with pernod tarragon cream - served in it's taster shell

More Casual Seashore Flavors

• Black Bean and Scallion Cake with smoked salmon accented by honey Dijon dill sauce
• Miniature Flat Crab Cake with traditional horseradish cocktail sauce $2.85 pp.
• Fresh Lumpy Corn Blini with grilled Sea Bas and walnuts $2.85 pp.
• French Toast Sliver with - Star Fruit and roast chicken, maple dipping sauce
• Provencal Pissaladiere with goat cheese and grilled tapenade chicken
• Roasted Apple Cider Duck on wild rice blini with cranberry salsa $2.35

Poultry Traditions with Some Intriguing Variations

• Miniature Baked Turkey and Sweet Potato Croquette with Orange Chutney Dipping Sauce
• Brochette of Oriental Sesame-Honey-Soy Chicken with a carrot wrap
• Grilled Sliver of Sage Chicken on Brochette with a sweet potato purée accent
• Traditional Spanish Egg Fritata on herbed puff pastry with pesto and tapenade
• Smoked Duck Sausage with fruit on brochette with apple concasse' dipping sauce
• Miniature Sandwiches with hand carved roasted rosemary turkey and sprouts with cream cheese cranberry accent
• Turkey Carving Station - with black Russian rolls, and French breads display accompanied by cranberry cream cheese sauce
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

• Sage Roast Chicken Slice on a fork with sage leaf accent
• Coconut Corn Bread with chicken sliver and guava pomegranate
• Port Marinated Roasted Duck on wild rice and roasted spelt grains blini
• Pheasant in Cognac on blueberry country biscuit - with lingon berry and creme fraiche
• Roast Sage Chicken on rosewater cornbread with sour cream watercress sauce
• Sliced Roast Quail with cranberry on baked potato skin
• French Toast Sliver with star fruit and roast chicken, maple dipping sauce
• Provencal Pissaladiere with goat cheese and grilled tapenade chicken
• Roasted Apple Cider Duck on wild rice blini with cranberry salsa $2.35
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Oriental Tastings

- you will also find these selections elsewhere p we've just brought them here under one heading

• Shrimp Tempura with scallion hoisin dipping sauce
• Scallop Tempura with scallion hoisin dipping sauce
• Vegetable Tempura with scallion hoisin dipping sauce
• Brochette of Oriental Sesame-Honey-Soy Chicken with - carrot wrap
• Display of Pale Green Belgian Endive in wood box with flowers and with a sauce of gingered tofu with carrot teriyaki
• Black Bean and Scallion Cake - with poached salmon and pickled ginger accent
• Peking Duck on miniature scallion wild rice blini with hoisin sauce accent
• Sushi Selection: priced according to requirements of the evening from $5 pp

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Beef, Lamb and Ham Traditionals - with New Approaches

• Baked Red Potato Half with marinated tarragon beef and sun dried tomato concassé
• Marinated Tarragon Filet of Beef on French Bread Round - with sweet vermouth and horseradish sauce or with a sun dried tomato and Cabernet and mushroom accent sauce
• Essence of Barley and Beef with tarragon, caramelized onion and Cabernet served in small demi-tasse cup
• Miniature Mexican Tamale - shredded beef packet with baby fork
• Miniature Cranberry Meatballs - with cranberry dipping sauce
• Deviled Maple Syrup Ham on Corn Bread
• Paté- a mousse with truffles on crusty French bread
• Scottish Oat Cake with Sliced Rosemary Lamb and Tzatziki: yogurt, cucumber and garlic sauce
• Seared Foie Gras on Fig with raspberry accent $5 p
• Baby Lamb Chops - crusted with rosemary and Dijon with Dijon Chutney Dipping Sauce $2.85
• Phyllo "Beggar's Purse" Packet of Curried Lamb and Rice with Raisins
• Honey Mustard Ham Carving Station with miniature breads and biscuits, accompanied by honey Dijon sauce
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Taster Cups - in espresso cups or blue & white speckle enamel

• Cranberry Purée and Madeira Punch - in espresso demi-tasse cup
• Essence of Wild Mushroom Broth with oyster mushroom accent served in espresso demi-tasse cup
• Essence of Crayfish Broth with Leek and Scallion served in demi-tasse espresso cup
• Enamel Taster Cup of Nantucket Milky Fish Chowder
• Essence of Barley and Beef with tarragon, caramelized onion and Cabernet served in espresso demi-tasse cup
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Casual Feeling - Butlered and Displays

• Selection of Miniature Sandwiches - salmon salad, French Provencal tuna salad with capers and black onions, honey mustard ham , grilled sherry mustard chicken and garlic pepper roast beef
• Rosemary Turkey Carving Station - with black Russian rolls, and French breads display accompanied by cranberry cream cheese sauce
• Harvest Cheese Board: Port wine cheddar, Greek feta with herbs, Vermont cheddar, and Romano with breads, crackers and raw vegetable cruditée accent: $4.00 per person
• Honey Mustard Ham Carving Station with miniature breads and biscuits, accompanied by honey Dijon sauce
• Italian Anti-Pasti Display with grilled vegetables, marinated lemon herb cannelini beans, roasted peppers, marinated artichoke hearts, shaved parmesan , fresh mozzarella, ripe olives
• Paté Selection- appropriate to the season and the guests' tastes - we can include Pheasant Juniper, Mousse Truffle-with chicken livers, Duck, and a Rough Country - all with sour dough French and German breads
• Crunchy Nibbles: popcorn, oriental mix, pretzel - with houmous and roasted eggplant baba ganouj
• Chips and Dip Nibbles : pita chips, tortilla chips- with salsa, guacamole and houmous
• Cruditées with Chef's Dipping Sauce - appropriate to the guests' tastes
• Grilled Firm Vegetables with black bean cumin dip
• Display of Pale Green Belgian Endive with sun dried tomato concassé
• Sliced Finger Fruit Display - for hand pick up
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

Individualized Cheese presentations . . .

• Locatelli and Gorgonzola Cheese Display with Italian country bread display - accented by herbed olives and zucchini rounds
• British Royal Ark of Cheeses - with sweet meal "Digestive Biscuits", Water Crackers and country breads: the cheeses might include Wensleydale, Cotswold, Sage Derby and Stilton
• Imported and Domestic Cheeses Display with Crackers, Flat Bread, French Breads - this might include, Brie, Mushroom Brie from Germany, Vermont wax cheddar, Jarlsberg, feta, and jalapeno pepper jack
• White - but not pure - Cheeses Display : including marinated balsamic, raspberry and plain fresh mozzarella, herbed feta, smoked provolone - accompanied by crackers and breads display
• Isolated Single French Cheese - resting on roasted spelt with grilled cracked wheat bread and water crackers
• Harvest Cheese Board: Port wine cheddar, Greek feta with herbs, Vermont cheddar, and Romano with breads, crackers and raw vegetable cruditée accent
• Cheese Fondue with sour dough and cracked wheat breads
• French Raclette Melted Cheese Display with cornichon pickles, sautéed onion and potato - a fireside tradition from the mountains of France and Switzerland
• Costs are, generally, $1.85 per item, with, frequently, two of each prepared for each person -

And More Country Feeling Casual Suggestions

• Honey Mustard Ham on Miniature Raisin Biscuit with honey cream cheese accent
• Deviled Maple Syrup Ham on Corn Bread
• Italian Bruschetta with fresh mozzarella, grilled vegetable and pesto
• Long Roasted Tomato Slice with mint and garlic on Italian bread
• Baked Baby Red Potato Slice with egg frittata and tomato chutney
• Spelt Corn Hush Puppy with slice of grilled marinated balsamic broccoli
• Spelt Corn Bread Crouton with rosewater and edible flower and creme fraiche
• Miniature Mexican Tamale - shredded beef packet with baby fork
• Masked Potato Taster of Corn Wasabi Flavors on spoon
• Provencal Ratatouille on red potato crisp
• Miniature Mediterranean Pizza- with feta, black olive and spinach
• Roasted Vegetable Tortilla Swirl with cactus salsa
• Provencal Pissaladiere: caramelized onion, ripe olive, and chopped tomato
• Miniature Phyllo Spinach Pie with feta: Spanakopita
• Baked Polenta with Mushroom and Sun Dried Tomato with Locatelli and Tzatziki

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