Stylish Hors D’oeuvres

Edible Orchid with mousse of foie gras and ice cider piped in the center, Show-Stopper! or Roquefort mousse and walnuts Chicken Dim Sum passed in bamboo steamer lined with ti leaves ginger sauce for dipping Asparagus Tips wrapped with Smoked Scottish Salmon tied with chive Tuna Tartare with ginger, soy, avocado and cilantro garnished with micro greens and pickled cucumber offered in Asian spoon or savory cone on lucite tray with holes to hold the cones Red Thai Curry Chicken topped with crushed peanuts and Thai sweet basil presented on little mound of fragrant jasmine rice In very small square dish Grilled Polenta Rounds topped with crayfish creole, guacamole, sun-dried tomato and basil Mid Winter Salad of Arugula, Stilton, Caramel Pecans and Michigan dried cherries, showered with raspberry vinaigrette, placed inside a very small old fashion glass- with pencil cheese straw Ginger- Soy Marinated Flank Steak sliced thin and topped with chimi-churri, placed on crispy wonton Gnocchi with bacon and gorgonzola sauce In little dish or spoon presentation Goat Cheese, Caramelized Onions & Yukon Potato Tartlet baked til’ golden Mini Corn Cake, topped with Pulled Pork Bar B Q garnished with pickled red onions with splash of lime juice

Samplings of Soups… in demi cups or shot glasses lined – up on white tray: Tomato Bisque with Basil Maryland Corn Chowder Split Pea with Crème fraiche and Snow Pea Gingered Yellow Tomato Gazpacho Butternut Squash scented with Calvados Traditional Spanish Gazpacho with Cucumber Stick Lobster Bisque with Sherry Carrot and Ginger Each demi cup or shot glass will have a long grissini decoration accompanied by pistachio-parmesan “truffles” Tiny Heart of Artichoke filled with tomato & garlic concasse , garnished with basil chiffonade Herb-Foccacia Baby Panini, brushed with Pesto with grilled eggplant, zucchini, peppers fresh mozzarella and thinly sliced prosciutto di Parma Honey and Rosemary-Roasted Lollipop Lamb Chops served upon smashed potato, tapenade and radicchio Seared Ahi Tuna on a bed of seaweed salad with dot of wasabi mayo on crispy mini wonton Duck glazed with Pomegranate roasted, sliced and offered on date and walnut brushed crostini Artful Salads presented in very small square glasses or Italian Murano glass or mini phyllo cup Organic Micro Greens and Herbs feta, mint, radishes and pomegranate vinaigrette Baby Spinach & Buttermilk Bleu Cheese hard-boiled egg, shiitake mushrooms, apple chips apple-wood smoked bacon vinaigrette Arugula, Fennel & Mandarin Oranges pecorino and orange dressing Baby Caesar chopped baby romaine tossed with classic Caesar dressing, anchovies and shredded parmesan

Duck in Pear/Chambord sauce presented on halved baby pear Asian Peanut Shrimp in Sugar-Cane Skewer grilled with a splash of lime juice Wild Rice Salad with spring onions, toasted walnuts, apricots and ginger dressing presented in rice wonton wrapper cup or Asian spoon King Salmon with Cumin-Pineapple Chutney Crust upon pearl couscous Seared Sea-Scallops with carrot-ginger emulsion and diced chorizo Petit Filet Mignon with Merlot glaze, served on truffle oil infused red creamer mashed potato Asian Noodles “to go”… rice noodles stir-fried with carrots, bean sprouts, waterchestnuts, spring onions, ginger, chicken or pork, and oyster sauce In tiny carry-out container and chopsticks Mini Maryland Crab Cake with coconut/banana /chili coulis or classic tartar sauce Smoked Mozzarella, Tomato and caramelized Vidalia Onion Tartlet garnished with baby arugula Thai Satay grilled pork, chicken or beef satay in sugar cane skewer garnished with crushed peanuts and cilantro spicy peanut Sauce for dipping Baby Carrot and Smoked Duck bundles with aioli mousseline upon nasturtium leaf