Catering Menus

Beef – Lamb – Pork
Corn Cups with BBQ Pulled Pork
Miniature Beef Wellington with Béarnaise Sauce
Tenderloin of Beef Canapés with a Smoked Paprika Aioli
Cuban Braised Beef on Corn Cakes with Lime Chili Crème Fraiche
Asparagus Tips Wrapped with Prosciutto
Baby Lamb Chops with Mango Chutney
Skewered Jamaican Pork Tenderloin with Rum Jungle Sauce
Pork Carnitas with Verde Sauce in Tortilla Cups
Dates Stuffed with Marcona Almonds & Gorgonzola Wrapped in Bacon
Poultry
Chicken Satay with Spicy Peanut Dipping Sauce
Chicken & Chile Quesadillas
Chicken Wellington
Skewered Rosemary Chicken with Spicy Apricot Sauce
Asian Spoons with Thai Chicken Noodle Salad
Chicken Wontons with a Blood Orange Sauce
Peking Duck
Moroccan Chicken Skewer with Harissa Sauce
Duck Tostadas
Curried Chicken Salad in Phyllo Cups
Seafood
Mushrooms Stuffed with Crabmeat
Seared Scallops with Saffron Dipping Sauce
Miniature Crab Cakes with Remoulade Sauce
Lobster Mac & Cheese on Asian Spoons (add $2.00 per person)
Jamaican Shrimp Cakes
Scallops Wrapped in Bacon
Lobster Quesadilla with Mexican Crema
Thai Shrimp & Corn Fritters with Teriyaki Sauce
Salmon Caviar on Lacy Potato Pancakes
Chilled Spicy Cilantro Shrimp
Smoked Trout Salad in Cucumber Cups
Chilled Barbecue Shrimp with an Espresso BBQ Dipping Sauce
Vegetarian
Mushrooms Stuffed with Spinach, Feta & Sun-dried Tomato
Asparagus, Roasted Tomato & Herb Cheese Tart
Brie & Raspberry Tartlets
Endive Petals with Avocado Relish
Tomato Basil Bruschetta
Apple Butternut Squash Soup Shooters
Bruschetta with Apple, Ginger, Beet & Chevre
Risotto Cakes with Walnut Pesto
Spanikopita – Spinach & Feta Wrapped in Phyllo
Bleu Cheese Crostini Topped with Glazed Walnuts & Sundried Cranberries
Vegetable Spring Rolls with Ginger Plum Sauce
Wild Mushroom Ragout in Phyllo Cups
Shitake and Brie Crostini
Endive Petals Piped with Herbed Chevre Topped with Fig & Spiced Pecans