Hors d oeuvres - DOC by pengtt


									        Silver Spoons Hors d’ oeuvre Menu
                                Elegant Bites
                   Filet Mignon, Feta and Scallion Empanada
                             Three Cheese Triangles
                    Shrimp and Bacon wrapped in Filo Dough
           Ceviche (Shrimp, Scallop or a Combination) w/ toasted Pita
   Sautéed Wild Mushrooms with Thyme, Rosemary and Gruyere in Filo Pastry
     New Zealand Baby Lamb Chops grilled with Lemon, Garlic and Oregano
Saganiki- Greek Kasseri Cheese Sauté and then Flambé served w/ bread for dipping*

                              Dips and Spreads
                 Baked Crabmeat, Artichoke and Spinach Dip
     Smoked Trout Mousse w/ Orange and Chives & Cracked Pepper Biscuits
                         Crab and Mushroom Mold

                         Lump Crabmeat Beggars Purses
           Steak or Tuna Tartare, w/ Red Onion & Capers on Baguettes
                  Baked Mushrooms stuffed with Crab Imperial
                 Parmesan Crisps with Wild Mushroom Ragout*
                            Crab Cakes w/ Dill Aioli
      Blue Cheese and Brie Quesadillas w/ a Pear and Brown Sugar Compote
         Cilantro-Lemon Shrimp or Scampi on White Cheddar Flatbread
                           Greek Meatballs with Mint
                            Apple Glazed Sausages

                            Wraps and Skewers
             Beef or Chicken Sate w/ traditional Thai Dipping Sauce
                        Korean-Style Pork w/Asian Slaw
         Sesame Chicken Strips w/ Sweet and Sour Lemon Dipping Sauce
                         Spicy Seared Chipotle Shrimp
               Rosemary Lamb Skewers w/ marinated Artichokes

                            Cheese/ Fresh Fruit
                 Domestic Cheese Board or Imported Cheese Board
                                 Blue Cheese Tasting
                          Brie in Pastry w/ Peach Chutney
          Brie in Pastry w/ Portobello Mushrooms & Caramelized Onion
                    Seasonal Fruit Platters and Accompaniments

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