Hors d’Oeuvre

(25 pieces on each tray, Chef Boston suggests 4-5 per person)

 

Passed
Belgian endive with herb and pepper relish ~ 50
Smoked Salmon Canapé ~ 65
Curried Chicken in a puff pastry ~ 65
Sesame Chicken with raspberry horseradish sauce ~ 65
Cornbread topped with pineapple-rhubarb chutney
and Smithfield ham ~ 65
Asparagus and Parmesan puffs ~ 65
Greek Spanakopita triangles ~ 65
Goat Cheese and Tomato Tarts ~ 65
Fontina Fondue ~ 65
Thai Spring Rolls with sweet and sour dipping sauce ~ 80
Miniature Chicken Cordon Bleu ~ 80
Seared Tuna Tonnato ~ 90
Grilled Filet of Beef on a crispy crouton ~ 90
Prosciutto, tomato and olive bruschetta ~ 90
Curried Shrimp on wontons ~ 90
Barbecued Gulf Shrimp wrapped in bacon ~ 90
Fried Bluepoint Oysters with rémoulade sauce ~ 90
Belgian endive spears with curry marinara fruits de mer ~ 90
Miniature Crab cakes served with cocktail sauce ~ 100
Lobster Medallion atop brioche with tarragon crème frâiche
and caviar ~ 110
Baby Lamb Chops ~ 110

 

Stationary

Clams Casino ~ 80
Baked Brie wheel with raspberry sauce ~ 80
Creamy Maryland jumbo lump crab dip ~ 110
Assorted Artisan cheeses ~ 140
Poached Salmon display (serves 25 guests) ~ 150

 Smoked Salmon station ~ 6 per person