— APPETIZERS MENU —

COLD HORS D’OEUVRES

 •  Chutney Laced Dried Fruit Cheese Torta with Rye Bread

 •  Nut Glazed Brie

 •  Trio of Mediterranean Spreads-Roasted Eggplant, Goat cheese and Artichoke Spreads served with toasted Pita Bread

 •  Pear and Cream Fraiche Filled Crepes With Gorgonzola

 •  Italian White Bean Pate with Tomato and Sage on Crostini

 •  Salmon Cakes topped with Ginger and Scallions

 •  Fromage Compose’-Brie, Blue and Cream Cheese with Apples and Bremner Wafers

 •  Layered Cheese Torta with Pesto, Sundried Tomato and Roasted Garlic

 •  Apple Walnut Liver Pate En Baguette

 •  French Walnut Cheese with Baguettes

 •  Seasonal Fruit Platters with Lemon Cream

 •  Mini Bagels with Smoked Salmon Cream Cheese Torta

 •  Grilled Asparagus Spears-Dipping Sauce Choices-Creamy Pesto or Lemon Aioli Sauce

 •  Crusty Herb Bread and Kalamata Olive Tapenade

 •  Fritatta-Italian Omelette with Vegetables, Herb and Cheese

 •  Smoked Whiskey Shrimp Served on Pumpernickel with Horseradish Cream

 •  Smoked Salmon with Herbed Goat Cheese on Crisp Flat Bread

HOT HORS D’OEUVRES

 •  Baby Red Potatoes Stuffed with Asiago Soufflé

 •  Fresh Corn Cakes with Smoked Salmon and Chive Crème Fraiche

 •  Polenta Rounds topped with Mushrooms and Mozzarella Cheese

 •  Grilled Shrimp Wrapped in Bacon

 •  Italian Sausage En Croute with Whole Grain Mustard Dipping Sauce

 •  Brie wrapped in Puff Pastry, baked with Pesto or Apricot Preserves

 •  Baked Brie topped with Macadamia Nuts and Dried Cranberries served with crackers and crisp breads

 •  Sausages-grilled Sausages, bite-size, served with a Tangy Mustard Dipping Sauce

 •  Won Tons with Jalapeno Pepper Cheese Filling served with Avocado Dipping Sauce

 •  Bruschetta: Sundried Tomato, Roma Tomato, Mozzarella and Garlic on Toasted Baguette

 •  Mediterranean Bruchetta: Eggplant, Walnuts, Raisins Gorgonzola and Basil on Baguette

 •  California Pizza-“White Pizza” With Black Olives, Roasted Garlic, Sundried Tomatoes, and Cheese

 •  Mini Spring Rolls with a Soy-Sesame Dipping Sauce

 •  Shrimp and Sausage Skewers with Apricot Orange Glaze

 •  Mushrooms/Roasted Vegetable Strudel Wrapped in Crispy Filo Paper and baked Golden Brown

 •  Curried Chicken Asparagus Strudel Wrapped in Crispy Filo Paper and baked Golden Brown

 •  Focaccia topped with Ratatouille Caponata and Chevre, Pesto, Red Bells and Garlic Jack Cheese, Caramelized Onions, Brie and toasted Walnuts

 •  Grilled Garlic Flank Steak served on a Sliced Baguette with Herb Mayonnaise

 •  Charred Fillet of Beef on Grilled Potato Slices with Sweet Hot Mustard