index

Skewered smoked chicken with a tropical fruit salsa - (hot)

Steamed shrimp or pork sui mai dumpling - (hot)

Wild mushrooms and walnuts phyllo triangles - (hot)

Mousse of foie gras de canard on toasted pain de mie with a berry compote -

Crépes with smoked salmon and herbed cream cheese -

Chicken saté with crunchy peanut sauce - (hot)

Eggplant caviar mousse on toasted French bread with purple basil -

Lobster Salad Canapé -

Grilled lamb and roasted red bliss on skewer with a mint mustard dipping sauce -

Smoked trout mousse on a cucumber slice with salmon roe -

Petite quiches with Applewood bacon and Danish Fontina - (hot)

Cucumber Daisy with sesame tuna tartar -

Scallop seviche on a spoon -

Parmesan crisp with arugola and beef carpaccio -

Swedish gravlax on black bread with sweet mustard dill sauce -

Filet of beef on horseradish toast with a dab of Cognac mayonnaise -

Rosemary and lavander crusted baby lamb chops - (hot)

Sesame crusted shrimp with tahini ginger dipping sauce - (hot)

Eggstravaganza, deviled quail eggs with osetra caviar -

Nicoise style savory profiteroles - (hot)

Seared spicy tuna on daikon with wasabi creme fraiche -

Twice-baked truffled potatoes with pancetta and Asiago cheese-(hot)

Tuscan white bean puree on crostini with marinated tomatoes -

Potato and pea Samosas with a yogurt and coriander dipping sauce - (hot)

Brie and apple chutney purses -

Wild mushroom tartlets with marjoram, gruyere, and white truffle infusion - (hot)

Curried crepes with chicken and golden raisins -

Wild rice and scallion cakes with vegetable tapenade -

New potatoes stuffed with American osetra caviar and crème fraiche -

Rice paper rolls with hot and sour noodles and oriental vegetables -

Puff pastry with a cremini mushroom filling - (hot)

Miniature swiss chard, leek and Fontina cheese quiche- (hot)

Fresh tomato and gorgonzola Napoleon - (hot)

Skewers of chicken breast baked with cardamon, yoghurt and fresh ginger - (hot)

Classic Gascogne cassoulet croustades - (hot)

Escargots de Bourgogne - (hot)

Skewered thai-style steak with lime, jalapeno and min sauce -

Mini muffins with walnut, celery and Roquefort - (hot)

Toasted pecan and english stilton napoleons -

Tiger prawn cocktail in a shot glass -

Mini lamb burgers with harissa sauce - (hot)

Rock shrimp and sweet corn relish on a spoon -

Beggars purses -

Tuna tartare with orange-miso and chives on a rice crisp -

Vegetarian dumplings with a hoisin dipping sauce - (hot)

Mushrooms stuffed with goat cheese,spinach and bacon - (hot)

Crostini with peppered smoked mackerel and horseradish cream -

Peanut- curry chicken salad in wonton cups -

Chipotle-rock shrimp salad with corn and red peppers in phyllo cups -

New potatoes stuffed with feta, green olives and pine nuts -

Gougere with roquefort - (hot)

Ceviche de Pescado on a mussel half shell -

Eggplant and roasted pepper salad in phyllo cups with mint -

Gorgonzola and sweet onion marmelade on a lahvash chip -

Laced potatoe latkes with applesauce and sour cream -

Macadamia crusted goat cheese on sourdough crouton -

Soup sips in espresso cups or shot glass -

Tandoori chicken skewers with cucumber and mint raita - (hot)

Maryland crab cakes with chili lime aioli - (hot)

Lavender and honey creme brulèe -

Raspberry Barvaroise -

Belgian chocolate truffles -

Carmalized fruit skewers -

Chocolate dipped strawberries -

Mini pastries -

Maple and pecan ice cream shots -

Miniature cheese cakes -

Belgian chocolate squares with dried fruit -