Cold Hors D’oeuvres

Minimum of 50 Pieces

Olive Tapenade on Crostini

Smoked Salmon in Cucumber Cup

Blackened Beef Tenderloin Drizzled with Lime Horseradish on Baguette

Shrimp Salad on Risotto Cakes

Spinach & Mushroom Stuffed Phyllo Cups

Lettuce Wrap – General’s Chicken in Lettuce Cup

Oriental Duck with Hoisin in Pastry Cup

Endive Spears with Lobster Salad

Cucumber Topped with Citrus Balsamic Marinated Melon

Fruit Kabobs with Cinnamon & Honey Dipping Sauce

Jumbo Shrimp with Cocktail Sauce

Smoked Chicken & Corn Filled Phyllo Cups

Classic Tomato Bruschetta Rounds

Greek Antipasto Skewers with Artichoke Hearts, Red Pepper, Mozzarella & Kalamata Olives

Assorted Pinwheels– Ham with Cheddar & Turkey with Swiss

Sliced Beef Tenderloin & Goat Cheese Canapés

Asparagus Spears Wrapped with Prosciutto