ot Hors d'oeuvres
- Polish Kielbasa with spicy mustard
- Cocktail meatballs
- Stuffed Mushroom Caps
- Chicken Yakitori
- Petite Quiche
- Date or Liver Rumaki
- Hot Artichoke Hearts with Cheese
- Pork Cocktail Ribs
- Baked Brie Encroute
- Bacon Wrapped Scallops
- Coconut Chicken
- Hot Crab Dip with French Bread Rounds
- Pot Stickers
- Egg Rolls
- Philo Triangles
- Potato Skins
- Cocktail Taquitos with Guacamole
- Mini Tacos, Burritos or Tamales
- Buffalo Wings
- Artichoke Dip served with tortilla chips
old Hors d’oeuvres
- Skippers Crab Shells
- Bruscheta Topped with Salmon Mousse
- Fresh Fruit Trays
- Fresh Vegetable Trays
- Stuffed Cherry Tomatoes
- Marinated Mushrooms and Artichoke Hearts
- Melon wrapped with Prosciutto
- Assorted Cheeses with Gourmet Crackers
- Spinach Pate with English Wafers
- Stuffed Chinese Pea Pods
- Spinach dip served in a French Bread Bowl
- Focaccia Ribbon Sandwiches
- Jumbo Shrimp
- Chips with Salsa and Guacamole
- Endive with Roquefort and Bacon
- Shrimp Wrapped in Snow Peas
- Dolma
- Hummus or Tzatziki with Pita Bread
- Chicken Wrap Pinwheels
- King Crab Wonton
- Goat Cheese and Pine Nut Bites
- Bleu Cheese Tortilla Triangles
ors d’oeuvre Buffet
- Finger or Palm sandwiches filled with ham, beef and turkey
- Skipper crab shell
- Garden fresh vegetable tray with dip
- Bruschetta topped with roma tomato salsa cruda
- Walnut & Bleu cheese croutons
- Spinach paté with English wafers
- Assorted cheeses served with gourmet crackers
- Sauteed Kielbassa with spicy mustard, peppers and onions
- Chicken Yakitori (served on bamboo skewers)
- Date Rumaki
arved by the Chef
- Roast Turkey Breast
- Shank of Ham
- Baron of Beef
- Roasted Tenderloin of Beef
- Prime Rib of Beef
- Whole Poached Salmon