Platter Service

Heavy hors d’oeuvres

(passed butler style)

1st hour (light hors d’oeuvres)

shot glass chilled Soups
gruyère cheese puff
House smoke salmon on tortilla chip w/ guacamole
mini-Pissaladière
grilled Portobello ginger dressing
goat cheese Croustillant with black olives
eggplant tarte
mini-crab cakes Remoulade
mini-cones of Ahi tartar
endive leaves with Roquefort and pear

 

2nd hour (heavier hors d’oeuvres)

grilled lamb chop mint persillade
Maine lobster sausage basil bisque
Crunchy Boston scallops with green apple vinaigrette
Grilled beef filet “au poivre”
Crispy duck wonton w/ orange zest sauce
Spoons of chicken tagine - saffron and almond
Grilled salmon – honey -  green  peppercorn - olive oil
Shrimp Brochette Thai curry sauce
prosciutto and mozzarella rolls
porcini tart
Mini goat cheese ravioli, red bell pepper sauce

dessert (butler style)

mini-French pastry