Too Much Fun at the Holidays

  

 

Hors d'oeuvres passed Butler style

 

Wild Mushroom and Gorgonzola Pizza Bites

Thin crust, crunchy pizza topped with sautéed Wild Mushrooms sprinkled with Gorgonzola crumbs and herbs

 

Cheese Filo Triangles

A savory combination of Cream, Cottage, Feta and Parmesan Cheeses Blended and spiced rolled into Filo pastry Sprinkled with
Sesame Seeds and baked to golden

 

 Mini Shrimp Cakes

lightly fried to golden brown served with a dollop of Avocado Mayo

 

Buffet

 

Lamb Kabobs

seasoned with Indian spices grilled and ready to eat skewer style

 

Salmon with French Onion crumbles

sides of fresh salmon prepared with a crumbly and savory Onion crust accompanied by Honey Mustard

 

Shrimp and Cheddar cups

A cheddar crumb crust filled with herbed Cheese Topped with Shrimp, a baby pearl Onion and fresh Dill

 

Beefy Chutney Filo triangles

baked to golden brown

 

Ahi Tuna Avocado Pitas

seeded and seared Ahi Tuna placed atop mini Pitas w/ a dollop for fresh Guacamole and Cilantro

 

Roasted Eggplant, Tomato & Smoky Cheese Tartelettes

mini golden brown crusts holding fresh veggies, cheese and herbs served warm

 

Beef and Mango Bruschetta

Olive oil infused Crostini topped with a fresh herbed Mango medley With a thin slice of beef tenderloin

 

Roasted Asparagus Platter

Rows of freshly roasted Asparagus Dabbed with
Pine nuts and Lemon Zest

 

Brie Cheese Wheel

quick fried for a crunchy crust topped with Cranberry, Cilantro and herbed Salsa served with classic Crackers and Ginger snaps

 

Crab and Shrimp Dip

Pepper dice, caramelized Onions, Parmesan Reggiano Fresh Lump Crab and steamed Shrimp Combine to make a delectable and smooth dip Served with toasted Pita Chips and Classic Crackers