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Menus
Menus for thought
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Reception Foods
Sample Menu
Cold Hors D'oeuvres
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- Fillet of Beef, Arugula and Artichoke on Toasted Italian Bread
- Corn and Scallion Mini Muffins with Sour Cream and Salmon Caviar
- Shrimp and avocado Tortilla Rounds
- Lobster Salad, Capers, Shiitake Mushrooms on Toast
- Crab Salad with Hearts of Palm on Pita Bread
- Marinated Mozarella, Roasted Pepper and Olives on Skewers
- Crab Claws with Home Made Cocktail Sauce
- Thai-Style Chicken Salad on Bread Cups
- Smoked Salmon Wrapped around Endives
- Shrimp and Quail's egg Canapes
- Duck Breast with Orange Segments and Pistachio Nuts Canapes
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Hot Hors D' ouevres
- Clam Shells a la Provencale topped with spinach and provencale sauce sprinkled with chives
- Shrimp Wrapped in Bacon and Sage Leaves on SkewersCroque with Shrimp
- Chutney Crunch " Slices of French Baguette with Apricot Chutney and Melted Goat Cheese"
- Phillo Cups Filled with Warm Corn and Pepper Topped with sauteed and Sliced Scallops
- Deviled Ham and Caper Canapes
- Stilton Cheese and Scallion Puffs
- Mediterranean Nuggets with Saffron Mayonnaise
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