Hors D’oeuvres

A few of our favorites are:

Passed

Dijon and Thyme Crab Cakes with Citrus Mayonnaise, Chicken Satays with Spicy Peanut Sauce, Grilled Swordfish on Ginger-Jalapeño Rice Cakes, Coconut Shrimp with Ginger Marmalade, Lobster in Golden-Fried Ravioli with Arrabiata Dip, Scallops Wrapped in Bacon, Assorted Sushi with Wasabi, Ginger, and Soy, Jerk Chicken “Sandwiches” between Plantain Crisps wrapped with a Leek Ribbon, Miniature Beef Wellingtons with Bearnaise Sauce, Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip, Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
Asparagus Tips Wrapped in Prosciutto, Goat Cheese and Wild Mushroom Pizzelles, Skewered Tortellini Drizzled with Herbed Olive Oil, Quesadillas filled with Saga Bleu and Chopped Walnuts, Vegetable Empanadas with White Bean Salsa, Fontina Risotto Balls

Stationary

Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds, served with Sliced French Bread, Crab and Artichoke Cheesecake Served Warm Offered with Assorted Flatbreads, Savory Greek Cheesecake Wrapped in Phyllo Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast, Antipasto Display – Olives, Sweet Peppers, Feta Cheese, Mozzarella, Mushrooms, Artichoke, Hearts of Palms, Salami, and Prosciutto

The Main Event

Here are a few of our favorites:

Chicken Devonshire—Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Tarragon Sauce, Chicken Renoir—Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce, Chicken Marsala—Boneless Breast of Chicken Topped with Wild Mushrooms and Served with a Marsala Cream Sauce, Chesapeake Crab Cake Served with a Perfect Citrus Remoulade, Rosemary and Lime Roasted Tilapia with Mediterranean Salsa, Salmon and Rockfish Braid with Sorrell and Red Pepper Sauces, Rockfish gently poached in White Wine, covered with a Plum Tomato & Fresh Basil Tapenade Pan Seared, Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes, Black and Blue Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese, Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa, Peppercorn and Garlic Encrusted Filet Mignon with Wild Mushroom Sauce, Macadamia Nut Encrusted Sea Bass with a Saffron Beurre Blanc Sauce, Cornish Game Hen with a Honey Orange Glaze Stuffed with Wild and White Rice